31+ Vegan Dinner Recipes

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Are you looking for recipes without meat protein? These vegan recipes are delicious, original and very nutritionally complete.

Following a vegan diet, that is, avoiding the consumption of foods of animal origin (not even dairy or eggs) can turn out to be somewhat limited when it comes to planning your menus (at least if you are a beginner).

31 Vegan Dinner Recipes

That is why I propose a wide and varied selection of easy vegan recipes among which you will find first courses, starters, international cuisine dishes, side dishes, snacks and something sweet (which when you feel like it, you feel like it).

Most of them will not take you much time so that you can enjoy them during the week for lunch or dinner, no matter how busy you are.

What is Vegan Dinner?

Following a vegan diet, that is, avoiding the consumption of foods of animal origin (not even dairy or eggs) can turn out to be somewhat limited when it comes to planning your menus (at least if you are a beginner).

That is why I propose a wide and varied selection of easy vegan recipes among which you will find first courses, starters, international cuisine dishes, side dishes, snacks and something sweet (which when you feel like it, you feel like it).

Most of them will not take you much time so that you can enjoy them during the week for lunch or dinner, no matter how busy you are.

Here’s The List of “31+ Vegan Dinner Recipes”

1) Green bean salad with tofu

2 people | 15 minutes

INGREDIENTS

  • 200 g of fresh fine green beans | 200 g of tofu with quinoa, wakame and vegetables | 1 pink lady apple | ¼ of a large leek | 2 tablespoons of olive oil | 2 tablespoons of white tahini | a pinch of salt.

STEP BY STEP INSTRUCTIONS:

  1. Wash the green beans and remove the tips and strings if they are a bit tough.
  2. Wash the leek and cut it into julienne. Then cut the tofu into medium-sized cubes.
  3. Heat a tablespoon of olive oil in a grill pan over medium-high heat. Put the green beans, without piling them up, so that they mark well. Sprinkle them with salt. After a few minutes turn them over so that they mark on both sides.
  4. While the beans are cooking, put a tablespoon of olive oil in a non-stick pan and heat it over medium heat. Sauté the leek until it begins to brown and remove it.
  5. Put the tofu and sauté it for 3-4 minutes, just enough for it to brown slightly.
  6. Remove the green beans and mix them with the leek and the tofu.
  7. Cut the apple into cubes or wedges and add it to the plate or bowl. Pour the tahini on top at the time of serving.

More substantial! If you add quinoa (cooked and drained), brown rice or legumes and sprinkle it with some flax seeds you will have a more energetic salad.

2) Lentils with oats

4 people | 20 minutes (plus 50 of cooking)

INGREDIENTS

  • 90 g of oat grains | 250 g of cooked lentils | 80 g of mixed green leaves | 50 g of cooked green beans | 4 wild asparagus | half a red pepper | half a shallot | 2 cloves of garlic | 1 tablespoon of soy sauce | 1 tablespoon of sherry vinegar | 6 tablespoons of extra virgin olive oil | salt.

STEP BY STEP INSTRUCTIONS:

  1. Soak the oats the night before.
  2. Chop the garlic and fry it with the drained oats in two tablespoons of oil for 7 or 8 minutes.
  3. Add double the water and a pinch of salt. Cook for 45 minutes and let cool.
  4. Place the green salad leaves on a platter.
  5. Cut the red pepper into cubes and the shallot, and mix with the oats and lentils. Distribute over the green leaves.
  6. Cut the beans into thin strips and grill the asparagus.
  7. Decorate the salad with both ingredients and dress with the soy sauce, the vinegar and the rest of the oil.

3) Quinoa with crudités

4 people | 25 minutes

INGREDIENTS

  • 300 g of quinoa | 2 purple onions | 2 carrots | 2 celery stalks | 1 yellow pepper | 1 red pepper | 2 Italian green peppers | fresh herbs (parsley, basil, oregano) | extra virgin olive oil | salt and pepper.

STEP BY STEP INSTRUCTIONS:

  1. Peel the onions and chop them very finely. Scrape the carrots, wash them and dry them with a kitchen paper towel. Cut them, first into fine julienne, and then chop them into very small cubes. Wash some leaves of the herbs you prefer, dry them and chop them finely too.
  2. Clean the peppers, removing the seeds and the internal white filaments, and the celery stalks. Wash both, dry them very well with kitchen paper towels and cut them in the same way you did with the carrots.
  3. Wash the quinoa and drain it well. Put a pot on the heat with double the salted water than quinoa, and heat it until it comes to a boil.
  4. Add the quinoa and cook it over medium heat and covered for 20 minutes; check that it is not hard, and, if so, prolong the cooking for a few more minutes. Pass it to a colander and let it dry well from the cooking water.
  5. Pass the quinoa to a salad bowl, add the carrot, the peppers, the onion and the celery, and season with salt and pepper.
  6. Drizzle with a splash of oil, sprinkle with the herbs and stir carefully; serve immediately.

To keep in mind. You can turn it into a unique daily dish and very complete by adding a little rice or whole wheat pasta.

4) Rainbow lentil salad

4 people | 30 minutes

INGREDIENTS

  • 320 g of cooked brown lentils | 50 g of cabbage | 50 g of green beans | 2 tomatoes | 1 carrot | 1 shallot | 1 lemon | ½ red pepper | 1 yellow pepper | 2 sprigs of cilantro | 1 teaspoon of ground cumin | ½ dl of olive oil | black pepper | salt.

STEP BY STEP INSTRUCTIONS:

  1. Scrape the carrot and clean the shallot; wash both.
  2. Clean and wash the peppers and the cabbage. Cut everything into julienne.
  3. Wash the tomatoes and cut them also into strips removing their seeds.
  4. Trim the beans, wash them, cut them into julienne and cook them for 5 minutes in salted water. Refresh them in cold water and drain them.
  5. Mix the lemon juice with the cumin and the oil.
  6. Rinse the lentils and drain them. Mix them with the vegetables, season with salt and pepper and drizzle with the dressing.
  7. Add some washed and chopped cilantro leaves and serve immediately.

The trick. If you prefer a warm salad, sauté it briefly before adding the vinaigrette.

5) Fennel carpaccio salad and black quinoa

4 people | 40 minutes

INGREDIENTS

  • 100 g of mixed green leaves | 1 large fennel | 100 g of black quinoa | 80 g of sliced almonds | 2 tablespoons of nutritional yeast | 2 tablespoons of hemp seeds | apple cider vinegar | extra virgin olive oil and salt.

STEP BY STEP INSTRUCTIONS:

  1. Wash and rinse the quinoa well. Cook it in abundant salted water for the time indicated by the manufacturer (about 20 minutes). Drain, rinse and set aside.
  2. Wash and dry the lettuces well.
  3. Trim the fennel, remove the outer layers and cut it into very thin slices with an electric slicer or a mandoline.
  4. Place the almonds in a non-stick pan and toast them lightly over very low heat so that they do not burn.
  5. Mix the lettuces with the quinoa and the fennel carpaccio.
  6. Sprinkle the almonds, dress with a pinch of salt, yeast, seeds, a splash of vinegar and oil. Stir and serve.

More ideas. If you have not discovered it yet, here you will find many easy quinoa recipes to prepare.

6) Aromatic mushroom cream

4 people | 35 minutes

INGREDIENTS

  • 300 g of assorted fresh mushrooms | 1 onion | 4 potatoes | 1 clove of garlic | 1 teaspoon of turmeric | 1 teaspoon of parsley | olive oil, salt and pepper.

STEP BY STEP INSTRUCTIONS:

  1. Peel the onion and the garlic and chop them. Clean the mushrooms and chop them.
  2. Sauté one third of the mushrooms for 4 minutes in a pan with 1 tablespoon of oil. Season with salt and pepper and set aside.
  3. Peel the potatoes, wash them and chop them. Wash and chop the parsley and set it aside to decorate.
  4. Fry the onion in a pot with 3 tablespoons of oil for 10 minutes.
  5. Add the garlic and the mushrooms, and fry for 5 minutes. Add the potatoes, season with salt and pepper and season with the turmeric.
  6. Cook everything together for 2 or 3 minutes and cover with 700 ml of water. Bring to a boil and cook over medium heat for 20 minutes.
  7. Blend the ingredients with the blender until you obtain a homogeneous cream. If necessary, adjust the salt.
  8. Serve it hot and sprinkled with the reserved mushrooms, the pepper and the parsley.

Other alternatives. You can make it with mushrooms, saffron milk caps or button mushrooms. And to complete your lunch or dinner, you can accompany the cream with a little sautéed tofu with spices, for example.

7) Asparagus and spinach cream with orecchiette and vegan cheese

4 people | 40 minutes

INGREDIENTS

  • 150 g of orecchiette pasta | 800 ml of homemade vegetable broth | 200 g of peeled fresh peas | 1 leek | 1 bunch of wild asparagus | 250 g of spinach shoots | 50 g of lightly toasted pine nuts | some arugula leaves | 50 g of vegan cheese type parmesan | extra virgin olive oil | pepper and salt.

STEP BY STEP INSTRUCTIONS:

  1. Clean the vegetables and cut the leek into julienne.
  2. In a pot greased with 3 tablespoons of oil, fry the leek for 5 minutes over very low heat.
  3. Add the chopped asparagus and the spinach, season with salt and pepper and cover with the broth. Cook over low heat for 15 minutes.
  4. Blend everything and pass it through a chinois strainer.
  5. Steam the peas for 10 minutes.
  6. Boil the pasta in salted water for the time indicated by the manufacturer (al dente) and drain.
  7. Serve the cream in bowls or plates, distribute the pasta, the pine nuts and the peas as a topping.
  8. Decorate with some arugula leaves, sprinkle the cheese on top and ready!

8) Chickpea Cream

4 people | 35 minutes

INGREDIENTS

  • 800 g of carrots | 300 g of cooked chickpeas | 2 tomatoes | 2 onions | 1 clove of garlic | 1 teaspoon of curry | 1 l of vegetable broth | 50 g of raisins | 2 sprigs of fresh cilantro | olive oil, pepper and salt.

STEP BY STEP INSTRUCTIONS:

  1. Scrape the carrots and peel the tomatoes, the garlic and the onions. Wash the first ones and chop everything.
  2. Fry with 2 tablespoons of oil for 6 or 7 minutes, stirring from time to time.
  3. Drain the chickpeas and rinse them to remove the cooking liquid. Add three quarters, the curry and the broth. Season with salt and pepper, stir and let cook for 15 minutes.
  4. Remove from the heat and pass it through the blender until you obtain a smooth and homogeneous cream.
  5. Distribute it in bowls and serve it decorated with raisins, the washed cilantro and some chickpeas.

The trick. To lighten the cream, replace 250 ml of broth with the same amount of orange juice.

9) Chickpea soup with spinach

4 people | 25 minutes

INGREDIENTS

  • 400 g of cooked and drained chickpeas | 1 liter of vegetable broth | 50 g of baby spinach | 2 medium potatoes | 1 large tomato | 1 onion | 2 crushed garlic cloves | 1 teaspoon of sweet paprika from La Vera | 30 ml of virgin olive oil | gomasio or sesame salt | nutritional yeast.

STEP BY STEP INSTRUCTIONS:

  1. Heat the olive oil in a pot. Meanwhile chop the onion and fry it for a few minutes until you check that it becomes transparent.
  2. Then add the two crushed garlic cloves and the paprika to the onions and give it a few turns.
  3. Meanwhile, peel and cut the two potatoes into small cubes.
  4. Pour the broth into a separate pot, cover it and put it to heat. When it begins to boil, add the chickpeas, the potatoes, the tomato cut into small cubes and the onion that you have fried together with the paprika.
  5. Season next with gomasio and let cook, over low heat, until you see that the potato is tender.
  6. Wash the spinach leaves well, add them to the soup and let them cook 2 more minutes. Serve the soup sprinkled with nutritional yeast.

Here’s the Remaining Recipes

10. Stuffed Bell Peppers with Quinoa and Black Beans
11. Vegan Shepherd’s Pie with Lentils and Mashed Potatoes
12. Peanut Tofu Stir-Fry with Broccoli
13. Butternut Squash Risotto
14. Vegan Sushi Rolls with Avocado and Cucumber
15. Chickpea Tuna Salad Stuffed Sweet Potatoes
16. Portobello Mushroom Fajitas
17. Red Lentil Dahl with Brown Rice
18. Vegan Mac and Cheese (Cashew Sauce)
19. Spicy Thai Green Curry with Tofu and Bamboo Shoots
20. Zucchini Lasagna Rolls with Tofu Ricotta
21. Chickpea and Cauliflower Tikka Masala
22. Vegan Jambalaya with Sausage-Style Seitan
23. Kale and White Bean Stew
24. Smoky Black Bean Burgers with Avocado
25. Vegan Ramen with Miso Broth and Shiitake
26. Curried Sweet Potato and Coconut Lentil Soup
27. Vegan Chili with Three Beans and Cornbread
28. Spaghetti Aglio e Olio with Roasted Cherry Tomatoes
29. BBQ Tempeh Bowls with Coleslaw
30. Vegetable Paella with Artichokes and Peas
31. Tofu Scramble Breakfast-for-Dinner Burritos
32. Mushroom and Walnut Taco Meat Lettuce Wraps

Conclusion

Most of them will not take you much time so that you can enjoy them during the week for lunch or dinner, no matter how busy you are.