Vegan Dinner Recipes

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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Pasta Puttanesca (Pasta with Olive Sauce)

Puttanesca - Pasta with Olive Sauce

The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky of Bittersweet.

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Mexican Pizza

mexican pizza recipe

Layer on the Southwestern flavors in this playful pizza variation.Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. Adapted from Vegan Express.

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Creamy Tofu Scramble with Kale and Pumpkin or Butternut Squash

Creamy Tofu Scramble with Kale and Butternut Squash

This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. more→

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Hummus, Cucumber, and Avocado Wrap

Hummus, cucumber, and avocado wrap

This easy hummus, cucumber, and avocado wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter …). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either — make enough for one, or as many as needed. Photos by Lori Maffei. more→

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Verdant Veggie Pesto Pizza

Vegan vegetable pesto pizza

If you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun.  more→

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