Vegan Dinner Recipes
Pureed silken tofu is a superb base for creamy soups, such as this vegan creamy corn chowder. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup. Photos by Lori Maffei. more→
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention they’re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.
This fast and fun dinner idea is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza — marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. Photos by Hannah Kaminsky.
This combination of refried beans, corn, and vegan cheddar cheese in a soft tacos makes for a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Photos by Hannah Kaminsky. more→
Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→
Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers. Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year * copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe.
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→