Vegan Dinner Recipes
Winter is a special kind of season. And the best part of it is that no matter how cold it gets outside, you can always come in for a warm meal. It’s one of the best feelings in the world to watch the snow fall outside while you enjoy a steaming bowl of healthy vegan food.
And if you’ve never used a crock pot to make that food, you’re missing out. A crockpot makes it incredibly easy to whip up a meal since all you have to do is put all the ingredients together and wait. Plus, all you need to get started are some good crock pot vegetarian recipes. So in the spirit of winter, here are 5 easy winter crock pot recipes that will keep you warm and healthy through the long, silent nights and clear snowy mornings. more→
I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.
Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! It makes enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese.Reprinted by permission from The Homemade Vegan Pantry* by Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→
Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites. This is nice with ribbon noodles, but you can use any short shape you’d like. Photos by Hannah Kaminsky.
Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it’s an especially nice way to welcome spring, as its name implies. It’s also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.
This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.
A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal. more→
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. more→
These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can be two burritos per person; or one burrito for a lighter meal with other accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you’ll enjoy more easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky. more→
If you like the kind of vegetarian baked beans that come in a can, you’re sure to love this yummy, quick homemade version even more. White beans are cooked in a skillet with a sweet and savory sauce. It’s a dish that comes together quickly. For a simple meal, serve with baked sweet potatoes or a grain dish, and one of VegKitchen’s slaw-style salads. Photos by Evan Atlas. more→
This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too. more→
Here’s a delectably different kind of pizza—a vegan white pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner. This makes 6 to 8 slices. Double the recipe if you’re feeding more than 3 hungry people! Photos by Evan Atlas. more→