Vegan Dinner Recipes

BBQ-Flavored Seitan and Avocado Wraps

BBQ-flavored seitan and avocado wraps

This easy wrap is a longtime family favorite. Barbecue-flavored seitan contrasts deliciously with cool avocado and leafy greens. Like most wraps, it’s a salad disguised as a sandwich. It’s easy to make, fun to eat, and go well with just about anything — soups, potatoes, fresh corn, pasta salad, salsa and chips — any way you serve it, it’s a great meal. Need only one wrap? Cut the recipe in half. Or to serve four, double the recipe. You can substitute tempeh or tofu for the seitan. Photos by Hannah Kaminsky. more→

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Savory Stuffed Winter Squash

kasha-stuffed-squash by leslie cerier

With organic chia seeds, organic red palm oil, and herbs, gluten-free kasha and vegetables is transformed into a colorful side dish that is fabulous stuffed into winter squash. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

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Jamaican-Style Spicy Beans

Jamaican-Spicy-Beans by leslie cerier

Coconut milk plus lots of onion and scallion add up to a creamy and tasty sauce for this mildly spicy bean dish. I like to cook my beans from scratch with a sea vegetable to enhance their digestion and add minerals, but if you prefer, you can start with canned beans and skip the first step. Either way, this comes together quickly once you have the beans on hand. Serve with rice, steamed vegetables, and/or a green salad for a fine meal. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

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Baked Eggplant Stacks with Cashew Ricotta

Baked eggplant stacks with tofu ricotta

A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. more→

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White Pizza with Sweet Potato and Carmelized Onions

sweet potato pizza

Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner. more→

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Seitan Gyros

Seitan gyros

Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be 2 gyros; one is filling enough for moderate appetites or when other dishes are to be served. Recipe adapted from Vegan Express. Photos by Lori Maffei. more→

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Quinoa with Cauliflower, Cranberries, and Nuts

Quinoa and cauliflower pilaf

This pilaf combines two companionable ingredients—cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad.  more→

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Miso-Ginger Red Beans and Broccoli

Miso-ginger red beans and broccoli recipe

Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky. more→

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