Vegan Dinner Recipes

Veggie Oat Taco Mince

Veggie oat taco filling

Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, ©2014.

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Black Bean and Zucchini Tortilla Casserole

Black bean and zucchini tortilla casserole chilaquiles recipe

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.

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BBQ Sweet Potato and Chile Peanut Tacos

BBQ Sweet Potato Tacos from Jason Wyrick

I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ I’ve ever eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla. It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. From Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food* by Jason Wyrick, © 2014. Reprinted by permission from Vegan Heritage Press.

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Summer Tofu Skillet with Tomatoes and Bell Peppers

Summer tofu skillet with tomatoes and bell peppers

Here’s an enticing way to showcase tofu with colorful peppers in a stovetop sauté. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. Photos by Evan Atlas.  more→

Seitan Peppersteak

Seitan Pepperstea

Here’s the Chinese restaurant classic, peppersteak, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way! I enjoy this served with noodles, but serve with brown rice, or even just on its own, if you prefer. To complete the meal, serve with steamed broccoli, and a simple slaw or a platter of raw veggies. Photos by Evan Atlas.
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Tangy Tempeh with Portobello Mushrooms

Tangy Tempeh with Portobella

Tempeh, portobello mushrooms, and miso contribute a “meaty” heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous stew-like sauce over a cooked grain—a mixture of long-grain rice with kasha or wild rice is one of my favorites—or on pasta. Contributed by Susan Jane Cheney, from Stir Crazy!Reprinted by Permission. Photos by Hannah Kaminsky.   more→

5 Vegan Main-Dish Salads Especially for Summer

Taco Salad recipe

Salad is a lot more fun when it becomes Taco Salad. Incorporating all the lively flavors of tacos, this tasty combination of veggies, black beans, and tortillas is quick and easy to prepare. more→

Spanish-Style Rice and Red Beans

Spanish Rice and Red Beans

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. more→

Veggie Lo Mein

Veggie Lo Mein recipe

It’s so easy to make vegetable lo mein, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad.  Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Pasta with Hearty Lentil and Spinach Sauce

Pasta with hearty spinach and lentil sauce

This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

Quick Quinoa Paella

Quick Quinoa paella

Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  
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Black Bean Tostadas

Black Bean Tostadas

A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you’ve got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  more→

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