If you're looking for creative vegan dinner recipes that are simple, delicious and nutritious, you've come to the right place. From sheet pan veggie dinners to hearty vegan pasta dishes and more, these quick vegan dinner recipes are sure to please and become family favorites.
Spinach and Quinoa Bowls with Creamy Avocado Dressing.
These easy vegan Spinach and Quinoa Bowls with Creamy Avocado Dressing are a healthier alternative to take-out. This vegan dinner recipe is packed full of nutrients like spinach, quinoa, fresh herbs, and creamy avocado dressing. Serve these bowls with a side of steamed edamame or roasted veggies for a complete meal. Enjoy!
Spinach and Quinoa Bowls with Creamy Avocado Dressing is a delicious and healthy meal option. It's a perfect dish for lunch or dinner, and it's easy to make. Here is a step-by-step recipe for how to make it:
Ingredients: -1 cup quinoa -2 cups water -1/2 teaspoon salt -1 avocado -1/4 cup fresh cilantro -1/4 cup fresh lime juice -1/4 cup olive oil -1/4 teaspoon salt -1/4 teaspoon black pepper -1/2 red onion, diced -1 red bell pepper, diced -1 cup cherry tomatoes, halved -4 cups baby spinach -1/4 cup crumbled feta cheese
Instructions:
1. Rinse quinoa in a fine mesh strainer. In a medium saucepan, bring the quinoa, water, and 1/2 teaspoon of salt to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.3. In a large skillet overmedium heat, sauté the red onion and red bell pepper until softened, about 5 minutes.
Optional: You can add some protein like grilled chicken or shrimp, or you can use some other vegetables like broccoli, zucchini, or carrots to make it more nutritious.
This recipe is a great way to get your greens, and the avocado dressing adds a creamy and delicious flavor to the dish. The quinoa and avocado make it a satisfying and healthy meal that is perfect for any time of day.
Vegan Pesto Pasta Salad with Chickpeas and Roasted Peppers.
Make a delicious and healthy vegan meal in no time with this Vegan Pesto Pasta Salad. This vegan dinner recipe is packed with plant-based proteins like chickpeas and roasted peppers, tossed together with a homemade vegan pesto sauce and cooked pasta. Topped off with a sprinkle of pine nuts or sunflower seeds, this easy salad is perfect for lunchboxes or a light weeknight meal. Enjoy!
Vegan Pesto Pasta Salad with Chickpeas and Roasted Peppers is a delicious and healthy meal option. It's a perfect dish for lunch or dinner, and it's easy to make. Here is a step-by-step recipe for how to make it:
Ingredients: -8 oz. pasta of your choice -1/2 cup vegan pesto -1 can chickpeas, drained and rinsed -1 red bell pepper, diced -1 yellow bell pepper, diced -1/4 cup diced red onion -1/4 cup chopped fresh parsley or basil -Salt and pepper to taste
Instructions:
Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
While the pasta is cooking, preheat the oven to 400°F.
Cut bell peppers into thin slices and place them on a baking sheet. Roast for 15-20 minutes, or until the peppers are softened and slightly charred.
In a large bowl, combine the cooked and cooled pasta, vegan pesto, chickpeas, diced bell peppers, red onion, and parsley or basil.
Toss everything together until well combined, and season with salt and pepper to taste.
You can enjoy your Vegan Pesto Pasta Salad with Chickpeas and Roasted Peppers immediately or chilled.
You can also add some other vegetables like cherry tomatoes, cucumber, or zucchini to make it more nutritious.
This recipe is a great way to enjoy a delicious and healthy pasta dish that is both vegan and gluten-free. The pesto, chickpeas, and roasted peppers give it a flavorful and satisfying taste.
Enjoy this one-pot wonder is packed with flavor and veggies! This delicious sweet potato and kale curry is full of generous amounts of vegan proteins, vibrant colors, and a zesty blend of spices. A dollop of dairy-free coconut cream adds a hint of richness, making this vegan dinner meal an absolute delight. Serve over cooked rice or quinoa for extra texture!
One-Pot Sweet Potato and Kale Curry is a delicious and healthy meal option. It's a perfect dish for lunch or dinner and it's easy to make. Here is a step-by-step recipe for how to make it:
Ingredients: -1 tablespoon olive oil -1 onion, diced -3 cloves garlic, minced -1 tablespoon grated ginger -1 tablespoon curry powder -1 teaspoon ground cumin -1 teaspoon ground coriander -1/2 teaspoon ground turmeric -1/4 teaspoon cayenne pepper -1 can coconut milk -1 cup vegetable broth -1 large sweet potato, peeled and diced -1 bunch kale, stems removed and leaves chopped -1 cup cooked chickpeas -Salt and pepper to taste -Lime wedges for serving (optional)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, or until softened.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and stir to coat the onions.
Stir in the coconut milk, vegetable broth, sweet potatoes, chickpeas, and bring to a simmer.
Cover and let simmer for 15-20 minutes, or until the sweet potatoes are tender.
Stir in the kale and cook for an additional 2-3 minutes, or until the kale is wilted.
Season with salt and pepper to taste.
Serve your One-PotSweet Potato and Kale Curry over rice or quinoa, and garnish with cilantro or chopped peanuts if desired. You can also serve it with lime wedges on the side for added flavor.
- Enjoy your One-Pot Sweet Potato and Kale Curry hot and fresh.
Optional: You can also add some protein like chicken, shrimp or tofu to make it more satisfying, or you can also add some other vegetables like bell peppers, carrots, or broccoli to make it more nutritious.
This recipe is a great way to enjoy a delicious and healthy curry dish that is both vegan and gluten-free. The sweet potatoes, chickpeas, and kale give it a flavorful and satisfying taste. The spices and coconut milk give it a rich and creamy texture. It's a perfect dish to warm you up on a cold day and it's easy to make with minimal ingredients.
Baked Cauliflower Falafels with Tahini Sauce
This tasty vegan dinner recipe is sure to satisfy any appetite. Enjoy these baked cauliflower falafels served with a creamy, dairy-free tahini sauce! Cauliflower adds an extra flavor and texture to the famous Middle Eastern dish while flaxseed binds all the ingredients together. Serve this nutritious meal over a bed of greens or in a pita bread with your favorite toppings!
Baked Cauliflower Falafels with Tahini Sauce is a delicious and healthy meal option. It's a perfect dish for lunch or dinner and it's easy to make. Here is a step-by-step recipe for how to make it:
Ingredients:
For the Falafels:
- 1 head of cauliflower, chopped into florets
- 1/2 cup cooked chickpeas, mashed
- 1/4 cup chopped parsley
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs
- Olive oil for baking
For the Tahini Sauce:
- 1/4 cup tahini
- 2 cloves of garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2-3 tablespoons of water to thin out the sauce
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they are fine crumbs.
In a large bowl, mix together the cauliflower crumbs, chickpeas, parsley, garlic, cumin, coriander, salt, and pepper.
Add the flour and breadcrumbs to the mixture and stir until well combined.
Form the mixture into small patties or balls, about 2-3 tablespoons each.
Place the falafels on the prepared baking sheet and brush with olive oil.
Bake the falafels for 20-25 minutes or until golden brown and crispy.
To make the tahini sauce, in a small bowl whisk together the tahini, garlic, lemon juice, olive oil, salt, and pepper. Add water, as needed, to thin out the sauce to your desired consistency.
Serve the falafels with tahini sauce on the side and enjoy!
This recipe is a great way to enjoy a delicious and healthy falafel dish that is both vegan and gluten-free. The cauliflower and chickpeas give it a flavorful and satisfying taste. The tahini sauce gives it a creamy and tangy flavor that complements the falafels perfectly. You can serve it with some pita bread or as a topping ona salad. You can also add some vegetables like tomatoes, cucumbers, or lettuce to make it more nutritious.
You can also customize the recipe to your liking, by adding more spices or herbs to the falafels mixture, or by adjusting the amount of garlic or lemon juice in the tahini sauce.
Baking the falafels instead of deep-frying them makes this dish a healthier option while still providing the same great taste and texture. The cauliflower also adds a unique twist to the traditional falafel recipe, making it a fun and creative dish to try.
Overall, Baked Cauliflower Falafels with Tahini Sauce is a great recipe for those who are looking for a healthy, vegan and gluten-free meal option. You can enjoy it as a main dish or as a side dish. It's easy to make and it's perfect for any occasion, whether it's for a weeknight dinner or for entertaining guests.
No-Bake Pumpkin Chocolate Chia Parfaits
For a quick and easy vegan dessert, try these no-bake pumpkin chocolate chia parfaits! This delicious combination of pumpkin puree and chia seeds layered with dark chocolate will be sure to leave your taste buds asking for seconds. Make this sweet treat ahead of time so you can just stick it in the fridge when you’re ready to enjoy without any extra effort! Enjoy these guilt-free, vegan desserts on busy weeknights or as a special occasion indulgence.
No-Bake Pumpkin Chocolate Chia Parfaits are a delicious and easy to make dessert option. They are perfect for a fall treat or for any occasion. Here is a step-by-step recipe for how to make them:
Ingredients: -1/2 cup pumpkin puree -1/4 cup maple syrup -1 teaspoon pumpkin pie spice -1/4 teaspoon salt -1 cup coconut cream -1/4 cup chia seeds -1/4 cup cocoa powder -1/4 cup maple syrup -1 teaspoon vanilla extract -crushed graham crackers or graham cracker crumbs for garnish (optional)
Instructions:
In a medium bowl, mix together the pumpkin puree, maple syrup, pumpkin pie spice, and salt.
In a separate bowl, mix together the coconut cream, chia seeds, cocoa powder, maple syrup, and vanilla extract.
In a jar or glass, layer the pumpkin mixture and chocolate chia mixture, starting and ending with pumpkin mixture.
Repeat layering until the jar or glass is full.
Cover the jar or glass with plastic wrap and refrigerate for at least 2 hours or overnight to allow the chia seeds to expand and the flavors to meld together.
Once chilled, garnish with crushed graham crackers or graham cracker crumbs (if desired) before serving.
The No-Bake aspect of the recipe makes it a quick and easy dessert option and the parfait cups or glasses can be prepared ahead of time, making it perfect for entertaining or for meal prepping.
You can also customize the recipe to your liking, by adding different toppings such as whipped cream, nuts, or chocolate chips. You can also use other types of sweeteners such as honey or agave nectar instead of maple syrup.
Overall, No-Bake Pumpkin Chocolate Chia Parfaits are a great recipe for those who are looking for a healthy, vegan and gluten-free dessert option. They are easy to make, delicious and perfect for any occasion. You can enjoy it as a dessert or as a breakfast.
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