When it comes to vegan dinner recipes, the options are endless! But sometimes, it can be difficult to find recipes that are not only tasty but also healthy and easy to make. That’s why we’ve rounded up 25 vegan dinner recipes that fit the bill. From hearty pasta dishes to flavorful curry recipes, there’s something for everyone on this list.
First up, we have a delicious vegan pasta recipe with sun-dried tomatoes and spinach. To make this dish, start by cooking your pasta according to package instructions. In a separate pan, sauté minced garlic and chopped sun-dried tomatoes in olive oil until the garlic is golden brown. Then add in a handful of spinach and cook until wilted. Combine the pasta and veggies, and season with salt and pepper to taste. Top with vegan parmesan cheese for a finishing touch.
If you’re in the mood for something spicy, try this vegan red curry recipe. To make the curry sauce, simply blend together red curry paste, coconut milk, vegetable broth, and soy sauce. Then, add in your favorite veggies (such as bell peppers, onions, and broccoli) and cook until tender. Serve over rice for a satisfying meal.
For a lighter option, try this vegan quinoa salad with roasted chickpeas. Start by cooking quinoa according to package instructions. Then, toss chickpeas with olive oil and your favorite spices (such as cumin, chili powder, and paprika) and roast in the oven until crispy. Add the roasted chickpeas to the quinoa, along with diced cucumber, cherry tomatoes, and sliced avocado. Drizzle with a simple lemon vinaigrette for a refreshing and flavorful salad.
Now, let’s move onto dessert with an easy lemon curd recipe. To make this tangy spread, whisk together lemon juice, sugar, vegan butter, and cornstarch in a saucepan over medium heat. Cook until the mixture thickens, then transfer to a jar and let cool in the fridge. This lemon curd is perfect for spreading on toast or using as a filling for cakes and pastries.
No matter which recipe you choose, these vegan dinner options are sure to be a hit. Enjoy the flavors and benefits of plant-based eating without sacrificing taste or convenience. Give them a try and let us know which one is your favorite!
Vegan Pasta with Sun-Dried Tomatoes and Spinach
Ingredients:
- 8 oz. spaghetti
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups spinach
- 2 tbsp. olive oil
- Sea salt and pepper to taste
- Vegan Parmesan cheese, for topping
Instructions:
- Cook spaghetti according to package instructions.
- In a separate pan, sauté garlic and sun-dried tomatoes in olive oil until garlic is golden brown.
- Add spinach and cook until wilted.
- Combine pasta and veggies, and season with salt and pepper to taste.
- Top with vegan Parmesan cheese and serve.
- 1 can coconut milk
- 1 tbsp. red curry paste
- 1 cup vegetable broth
- 2 tbsp. soy sauce
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups broccoli florets
- 1 tbsp. olive oil
- Sea salt and pepper to taste
- Cooked rice, for serving
- Blend together coconut milk, red curry paste, vegetable broth, and soy sauce.
- In a pan, sauté bell pepper, onion, and broccoli in olive oil until tender.
- Pour curry sauce over veggies and cook until flavors are combined.
- Serve over cooked rice.
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Sea salt and pepper to taste
- Lemon vinaigrette:
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tsp. honey
- Sea salt and pepper to taste
- Cook quinoa according to package instructions.
- Toss chickpeas with olive oil, cumin, chili powder, and paprika, and roast in the oven at 400°F for 20-25 minutes or until crispy.
- Add roasted chickpeas to cooked quinoa, along with cucumber, cherry tomatoes, and avocado.
- Drizzle with lemon vinaigrette and serve.
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1/4 cup vegan butter
- 2 tbsp. cornstarch
- Whisk together lemon juice, sugar, vegan butter, and cornstarch in a saucepan over medium heat.
- Cook until mixture thickens.
- Transfer to a jar and let cool in the fridge.
- Use as a spread or filling for cakes and pastries.
Vegan Red Curry
Ingredients:
Instructions:
Vegan Quinoa Salad with Roasted Chickpeas
Ingredients:
Instructions:
Easy Lemon Curd
Ingredients:
Instructions:
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