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Vegan Dinner Recipes

One-Pan Spanish Vegan Paella

One-Pan Spanish Vegan Paella

There is nothing like a recipe that can be made all in one pan. The Spanish have mastered the one-pan recipe technique with their incredible paellas—made without dirtying several dishes and pans. Try our simple One-Pan Spanish Vegan Paella recipe today!

 

One-Pan Spanish Vegan Paella
Serves: 2
 
Ingredients
  • 1 red pepper
  • 1 carrot
  • 1 onion
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tsp paprika
  • ¼ cup parsley
  • 1 pinch saffron
  • 1 cup rice
  • 2 cups vegetable broth
  • 1 can artichokes, chopped
  • ½ cup black olives
Instructions
  1. Preheat the oven 375˚F.
  2. Julienne the pepper and carrot and slice the onion. Fry the vegetables and onion in the oil over high heat.
  3. Stir in the chopped garlic and add the paprika, parsley, and saffron. Cook for 2 minutes.
  4. Add the rice and vegetable broth. Cook for another 5 minutes.
  5. Add the artichokes and olives. Place the paella in the oven for 10 minutes; the rice must be cooked "al dente."
  6. Let stand for 5 minutes before serving.

 

Easy Tofu Ramen Soup

Easy Tofu Ramen Soup

I could eat ramen every day! Why? Because ramen soup is pure comfort food and this recipe is so easy to prepare. This hearty version is filled with tofu.

 

 

Easy Tofu Ramen Soup
Serves: 2
 
Ingredients
  • 8 oz firm tofu
  • ¼ cup soy sauce
  • 2 cloves garlic
  • 1 small piece ginger
  • 270 g ramen noodles
  • 4 cups vegetable broth
  • 1 can tomato sauce
  • 1 zucchini
  • ½ cup white mushroom slices
  • 1 bunch cilantro
  • 1 lime
Instructions
  1. Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic.
  2. Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want.
  3. Sauté the tofu mixture in a saucepan for 5 to 8 minutes.
  4. Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes.
  5. Pour the broth into the bowls with the noodles.
  6. Sprinkle with cilantro and serve with lime wedges.

 

Vegan Summer Pesto Pasta

This is the simple pasta recipe you need for busy weekday dinners. Pesto and pasta combine in this recipe for a quick and delicious vegan meal.

 

Vegan Summer Pesto Pasta
Serves: 2
 
Ingredients
  • 250 g spaghetti
  • 1 tbsp olive oil
  • 2 French shallots
  • ½ cup cherry tomatoes, halved
  • 2 cloves garlic
  • ½ cup vegetable broth
  • 4 tbsp pesto
  • salt and pepper, to taste
  • fresh basil
Instructions
  1. Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes.
  2. Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2–3 minutes.
  3. Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes.
  4. Once pasta is cooked, drain and add to sauce. Mix well.
  5. Serve in a bowl and add fresh basil on top.

 

Vegan Green Vegetable Pad Thai

Vegan Green Vegetable Pad Thai

Serve this healthy Vegan Green Vegetable Pad Thai recipe with some lime wedges and edamame. It’s perfect as a main course or as a hearty side dish.

Vegan Green Vegetable Pad Thai
Serves: 2
 
Ingredients
  • 7 oz rice noodles
  • 1 tbsp olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cups spinach
  • ½ cup edamame
Sauce
  • ½ cup water
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp hot sauce
  • 3 tbsp tamari sauce
  • 1 tsp garlic powder
Instructions
  1. Chop the vegetables and bring a large pot of water to a boil for the rice noodles.
  2. When the water is boiling, turn off the heat and add the rice noodles. Stir and leave in the water until cooked (about 5 minutes). Drain noodles and rinse under cool water.
  3. In a wok or a nonstick skillet over medium-high heat add 1 tablespoon of oil. Add green pepper and onion; cook for about 5 minutes.
  4. Add the spinach and edamame and cook for another 3 minutes.
  5. Mix all the sauce ingredients together.
  6. Add the cooked rice noodles and the sauce to the vegetables. Mix well and cook until the sauce is mostly absorbed, about 3 minutes.
  7. Serve.

 

Thai-Flavored Tofu and Broccoli

Thai broccoli and tofu with peanut satay sauce

Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.  Continue Reading…

Fresh Chickpea Buddha Bowl

Fresh Chickpea Buddha Bowl

A buddha bowl is a healthy meal composed of various vegetables layered over a base of grains. This Chickpea Buddha Bowl recipe uses quinoa for its base.

 

 

Fresh Chickpea Buddha Bowl
Serves: 2
 
Ingredients
  • 1 red onion, sliced
  • 1 pepper, sliced
  • 1 cup canned chickpeas, rinsed and drained
  • 6 mini bok choy
  • 1 pinch cumin
  • 1 pinch turmeric
  • 1 pinch ground coriander seeds
  • ⅔ cup cooked quinoa
  • ½ cup sprouts
  • 1 tsp parsley
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • ½ tbsp rice vinegar
  • salt and pepper
Instructions
  1. Preheat the oven to 450°F.
  2. In a bowl, mix the onion, pepper, chickpeas, and bok choy with a dash of olive oil, a pinch of cumin, another of turmeric and another of ground coriander seeds.
  3. Place the vegetables on baking sheet and bake for 20 minutes.
  4. In a large bowl, arrange all ingredients, starting with quinoa. Then add vegetables, sprouts, and parsley.
  5. Mix the oil with the rice vinegar, and sprinkle the Buddha bowl lightly with salt and pepper.

 

Vegan Mushroom Risotto

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.

 

Vegan Mushroom Risotto
Serves: 3-4
 
Ingredients
  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tbsp olive oil
  • 3¼ tbsp vegan butter
  • 1 leek, finely chopped
  • 1 cup mushrooms, sliced
  • 1 ½ cup Arborio rice
  • 4 tbsp vegan Parmesan
  • pepper
Instructions
  1. Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  2. In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
  3. Add Arborio rice and stir while cooking until the grains become transparent.
  4. Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
  5. Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  6. Serve sprinkled with Parmesan and freshly ground pepper.

 

Gnocchi with Vegan Sausage and Gravy

Gnocchi with Vegan Sausage and Gravy

This vegan gravy goes with everything—especially this gnocchi and vegan sausage. For a more authentic taste, use vegan beef broth if desired. For a thicker sauce, use 2 1/4 cups of vegetable broth instead of 2 1/2 cups.

 

Gnocchi with Vegan Sausage and Gravy
Serves: 4
 
Ingredients
Gravy
  • 3 tbsp olive Oil
  • 4 tbsp flour
  • 2½ cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1½ tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp white vinegar
Gnocchi
  • 1 package gnocchi
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 Italian vegan sausages
  • 1 pepper
  • ½ cup frozen peas
Instructions
Gravy
  1. Prepare the ingredients first and keep them close so you can add the vegetable broth quickly after adding the flour.
  2. Heat a saucepan over medium-low heat. Add the oil. Then add the flour and whisk. Start whisking immediately to incorporate the vegetable broth.
  3. Add the remaining ingredients and let reduce a few minutes.
  4. The gravy can be stored for 5 days in a refrigerator in a sealed container.
Gnocchi
  1. In a saucepan bring water to boil. Pour gnocchi as directed on the packaging.
  2. While the pasta is cooking, add olive oil, onion, pepper, and sausage to a pan for about 5 minutes, then set aside.
  3. Once the gnocchi is ready, rinse and place back into the saucepan. Add the vegetable mixture and the gravy—around 1 to 2 cups depending of your taste.
  4. Serve.

 

 

Vegan Sushi Sandwich

Vegan Sushi Sandwich

If you love sushi you are going to love this recipe! This Vegan Sushi Sandwich recipe is little time consuming, but worth it at the end!

 

 

Vegan Sushi Sandwich
Serves: 4
 
Ingredients
  • ½ block firm tofu
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 4 whole nori sheets
  • 1 cup cooked sushi rice
  • 1 carrot, grated
  • 8 leaves lettuce
  • 1 tbsp tamari sauce
Instructions
  1. Marinate the tofu in the soy sauce and rice vinegar for a least 1 hour.
  2. Place the nori sheet on a flat surface.
  3. Spoon in a generous amount of the sushi rice to make a square shape the same size as the tofu.
  4. Add the lettuce and then the tofu.
  5. Add other the toppings of choice.
  6. Add another layer of rice and press down.
  7. Fold each side of the nori sheet to the center while holding together the filling.
  8. Fold the other side up while tucking in the sides.
  9. Flip over then slice with a sharp knife.
  10. Serve with tamari sauce.

 

Vegan Slouvlaki Tofu Skewers

Vegan Slouvlaki Tofu Skewers

Discover this delicious recipe of Vegan Slouvlaki Tofu Skewers. These Greek-inspired skewers make perfect appetizers or light main courses.

Vegan Slouvlaki Tofu Skewers
Serves: 6
 
Ingredients
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 5 garlic cloves, chopped
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 block extra film tofu, cubed
Instructions
  1. In a bowl, whisk all ingredients (except tofu). Add the tofu cubes and flip them over so they are well coated. Marinate for at least 1 hour in the refrigerator.
  2. Remove the cubes from the marinade (keep the marinade) and place the cubes on six metal or wooden skewers.
  3. Cook brochettes on the grill for 10 to 15 minutes. Brush the skewers with the marinade preserved during cooking.
  4. Serve hot with salad, vegetables, or rice.

 

Vegan Fettuccine with Peas and Alfredo Sauce

Vegan Fettuccine with Peas and Alfredo Sauce

Discover this recipe for Vegan Fettuccine with Peas and Alfredo Sauce without delay! The “Parmesan” cheese is replaced by nutritional yeast. As for the creamy alfredo sauce, it is made with vegetable broth and plant based milk.

 

Vegan Fettuccine with Peas and Alfredo Sauce
Serves: 4
 
Ingredients
  • 1 onion, finely chopped
  • 4 large cloves garlic, minced
  • 2 tbsp flour
  • 1 cup vegetable broth
  • 1 cup unsweetened soy milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp lemon juice
  • ¼ cup nutritional yeast
  • 1 cup peas
Instructions
  1. Combine the onion, garlic, and flour in a saucepan and cook over medium heat for 2 minutes.
  2. Add the vegetable broth, milk, salt, pepper, and lemon juice. Bring to a boil and heat for 8 to 10 minutes over medium heat or until the sauce is creamy.
  3. Pour this mixture into your blender and add the nutritional yeast. Blend until a smooth sauce is obtained. Adjust seasonings to taste.
  4. Pour the sauce back into the saucepan and add peas. Warm the sauce for few minutes.
  5. Serve sauce over the pasta of your choice.

 

Vegan Pizzadillas (Pizza + Quesadilla)

Vegan pizzadillas

This recipe for Vegan Pizzadillas, a 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.

About the Recipe

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. This serves 2 hungry people or 4 moderately (1 or 2 pizzadillas per serving). Photos by Hannah Kaminsky.

Continue Reading…

Spicy Vegan Singapore Noodles

Spicy Vegan Singapore Noodles

This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!

Spicy Vegan Singapore Noodles
Serves: 3-4
 
Ingredients
  • 9 oz rice vermicelli
  • 1 tbsp vegetable oil
  • 1 small onion, cut into thin slices
  • ½ red pepper, cut into thin slices
  • 2 garlic cloves, finely chopped
  • 2 green onions, chopped
  • 2 tsp curry
  • 1 tsp turmeric
  • 1 tsp sugar
  • salt and pepper, to taste
Instructions
  1. Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
  2. In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
  3. Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
  4. Serve.

 

Perfect Marinated Tofu

Perfect Marinated Tofu

In this recipe, cubes of tofu are marinated and baked. Hot or cold, this Perfect Marinated Tofu can be used as an appetizer or be served with rice and steamed vegetables.

Perfect Marinated Tofu
Serves: 4
 
Ingredients
  • 1 block (450 g) extra firm tofu
  • ¼ cup tamari or soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tbsp sesame seeds
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp smoke-flavored liquid
Instructions
  1. Preheat oven to 375°F. Spray oil on a cookie sheet.
  2. Cut tofu into ½ inch slices and press lightly to remove excess water. Cut slices into ½ inch cubes.
  3. In a bowl, combine tamari or soy sauce, maple syrup, ketchup, and vinegar Add sesame seeds, garlic powder, pepper, and smoke-flavored liquid. Place cubes of tofu in the mixture, cover, and marinate for at least 1 hour.
  4. Place the tofu on the prepared cookie sheet in one layer. Bake 15 minutes. Turn the cubes of tofu and cook another 15 minutes.

 

 

Ginger Grilled Tofu

This Ginger Grilled Tofu recipe goes well with many vegetables—steamed, braised, or wok stir-fried: broccoli, carrots, green beans, peppers, and green onions, depending on the season. Serve this dish with white rice or soba noodles to stay in an Asian theme.

 

 

Ginger Grilled Tofu
Serves: 4
 
Ingredients
  • 1 block firm tofu, chopped into small cubes
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1½ tbsp avocado oil
  • ½ tbsp grilled sesame oil
  • 4 tsp fresh ginger, grated
Instructions
  1. Cut the tofu into cubes. Arrange the cubes in a single layer in a baking dish.
  2. In a bowl, combine soy sauce, rice vinegar, and oils. Grate the ginger and add it to the mixture. Mix well and pour over the tofu. Marinate 20 min.
  3. Preheat oven 400°F.
  4. Cook the tofu with the marinade in the center of the oven for 15 min.
  5. Serve with fried rice, if desired.

 

Slow-Cooker Vegan Lasagna Primavera

Fresh from the vegan slow cooker by robin robertsonThis recipe for Slow-Cooker Vegan Lasagna Primavera was contributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.  It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking.   Continue Reading…

Vegan Tofu Parmesan

Vegan Tofu Parmesan

Here is an Italian classic made vegan! This Vegan Tofu Parmesan recipe is quick and easy to prepare—perfect for a date night or family dinner.

 

 

Vegan Tofu Parmesan
Serves: 4
 
Ingredients
  • ¾ cup bread crumbs
  • 1 tsp dry basil
  • ¾ cup soy milk
  • 454 g extra firm tofu
  • salt, to taste
  • ⅔ cup marinara sauce
  • ½ cup vegan Parmesan cheese, grated
Instructions
  1. Preheat the oven to 375°F.
  2. Combine the bread crumbs and the basil in a bowl. Pour the soy milk into another bowl.
  3. Cut the tofu into slices of just under 1 cm thick. Salt each slice on both sides.
  4. Dip the slice successively in milk and then breadcrumbs.
  5. Spoon some of the marinara sauce on top of the slices.
  6. Sprinkle the parmesan cheese on top.
  7. Cook the tofu in the oven for 20 minutes until crust is golden brown and crispy.
  8. Serve with a green salad.

 

Vegan Mexican Stuffed Sweet Potato

Vegan Mexican Stuffed Sweet Potato

Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.

 

Vegan Mexican Stuffed Sweet Potato
Serves: 2
 
Ingredients
  • 2 sweet potatoes
  • 1 onion
  • 1 tbsp olive oil
  • ½ block firm tofu, cut in small cubes
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ cup black olives
  • 1 bunch fresh coriander
  • ½ cup salsa
  • salt and pepper to taste
Instructions
  1. Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
  2. Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
  3. When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
  4. Add the tofu mixture on top of the sweet potato.
  5. Add the salsa and fresh coriander.
  6. Serve.

 

Vegan Ramen Miso Soup

Vegan Ramen Miso Soup

Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.

Vegan Ramen Miso Soup
Serves: 4
 
Ingredients
  • 2 tsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 container (900 ml) vegetable broth
  • 3 cups water
  • ½ block firm tofu, cubed
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 4 tsp miso
  • 2 tsp reduced-salt soy sauce
  • 10 oz ramen noodles
Instructions
  1. In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
  2. Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
  3. Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
  4. Cover with broth and serve.

 

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Vegan recipes by VegKitchen