Vegan-friendly dinner ideas -
And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection. This vegan sandwich has great barbecue flavor without the meat! thanks to earthy mushrooms that soak up the sweet and tangy barbecue sauce.
Serve with coleslaw dressed with vegan mayonnaise to complete the meal. Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges.
Topping them with the caramelized onion relish adds extra deliciousness. Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.
These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco. Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well.
In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home.
Plus, this combo excludes the most common allergens and food intolerances it's free from dairy, eggs, soy, nuts and gluten so just about everyone should be able to enjoy it without worrying.
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
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How can we not, when they're filling, flavorful, and make killer leftovers? Don't let hot weather keep you from enjoying a bowl of ramen. The homemade Sichuan chili paste and chili oil yield more than you need for this recipe, but they will keep for weeks and make for great all-purpose condiments.
Even we can't believe how creamy it is. That's due to the vegan MVP, the great cashew nut. base for stews, soups, braises—or just something comforting to sip. Weeknight vegan dinner recipe? We've got you with this fluffy, textured cauliflower rice.
Doctor it up with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile. Ratatouille is a classic French Provençal dish of summer vegetables—usually eggplant, onions, peppers, tomatoes and zucchini—roasted in a generous dose of olive oil.
Serve it as a side dish or on its own with some crusty bread to sop up the juices. Cabbage deserves more credit! You can char it, braise it, spice it, and—in this vegan recipe—turn it into the best thing on the table with a little help from a maple-lime dressing.
This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs. This easy vegan dinner recipe has everything: toasty, nutty fried tempeh, a caramelized spice paste, plus vegetables such as kale, green beans, and tomatoes for good measure.
This vegan recipe is an unexpected take on Italian panzanella , where chunks of ripe melon take the place of tomatoes. The dressing is unexpected, too: the melon's juices, the brine from Peppadew peppers, and the white balsamic vinegar combine to hit spicy, sweet, and tart notes.
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich. View Recipe. Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth. Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio. Photo by Chelsie Craig, Food Styling by Maggie Ruggiero.
Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks. Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio.
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman. Photo by Laura Murray, Food Styling by Kat Boytsova.
Photo by Alex Lau, Styling by Andy Baraghani. Photograph by Emma Fishman. Food Styling by Pearl Jones. Photo by Emma Fishman, Food Styling by Susan Ottaviano. Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio. Photo by Laura Murray, Food Styling by Micah Morton.
Photo by Chelsie Craig, Food Styling by Michelle Gatton. Photo by Emma Fishman, Food Styling by Pearl Jones. Photo by Emma Fishman, Food Styling by Yekaterina Boytsova. Alex Lau. Photo by Emma Fishman, Bowl by Meilen Ceramics. Photo by Emma Fishman. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca.
Photo by Chris Morocco. Photo by Alex Lau, food styling by Rebecca Jurkevich. Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski. Photo by Alex Lau. Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski.
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas. Photo by Alex Lau, Styling by Sue Li. Food styling by Susan Ottaviano.
Prop Styling by Maeve Sheridan. Photo by Chelsie Craig, food styling by Chris Morocco. Photo by Chelsie Craig, food styling by Andy Baraghani. Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen. Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen.
Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics. Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka. Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen. Photo by Alex Lau, Styling by Chris Morocco. Marcus Nilsson.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski. Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen. Laura Murray. Photo by Alex Lau, Food Styling by Yekaterina Boytsova. Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro. Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks. Food Styling by Susan Ottaviano. Prop Styling by Maeve Sheridan and Molly Longwell.
Photograph by Emma Fishman, food styling by Pearl Jones. Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner! By providing your email address, you consent to receive newsletter emails from Forks Over Knives.
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Skip the greasy wings and make these spicy-crunchy cauliflower bites instead. Thanks to a clever combination of hot sauce, savory spices, and tomato paste, these crispy nibbles are packed with flavor—and are completely oil-free. View recipe. Twice-baked potatoes create delicious hand-held containers for a savory mixture of chickpeas, sun-dried tomatoes, capers, and scallions.
Drizzled with tahini sauce and browned to perfection, this scrumptious vegan recipe is perfect as a snack or paired with a leafy green salad. Air fryers work magic when it comes to cooking up crispy food without adding unhealthy fat.
These crunchy-on-the-outside, tender-on-the-inside taquitos are stuffed with hearty black beans, meaty mushrooms, and Southwest taco seasoning to satisfy all your Mexican food cravings. Get ready for a full-on snack attack with this undeniably delicious recipe. Tender, sweet onion rounds are rolled in a crunchy breadcrumb coating and baked to crispy perfection for the perfect plant-based appetizer.
Serve with homemade ketchup or vegan ranch, and indulge in some classic pub grub without all the grease! Creamy cooked rice is stuffed with meaty mushrooms, sweet peas, and Italian herbs: What could be tastier? Known as arancini in Italy, this satisfying vegan recipe makes for a special appetizer.
Dip each crispy rice ball in warm marinara sauce, and enjoy the bite-size flavor bomb! Searching for vegan food recipes that will please a large crowd?
These succulent poppers will do the trick. Creamy sweet potato is enhanced with cheesy nutritional yeast and baked inside of spicy jalapeño peppers to create a perfect hand-held appetizer.
Garnish with a few leaves of fresh cilantro for extra pizzazz. Is there anything more comforting than a warm bowl of mashed potatoes and gravy? This plant-based version of a Thanksgiving favorite gets its rich flavor from mushrooms, dried spices, and brown rice.
Plus, this healthy vegan recipe is ready to enjoy in just 30 minutes. The perfect appetizer for a cocktail party, these mouthwatering meatballs are made from savory mushrooms, hearty beans, tangy sun-dried tomatoes, and a handful of spices that expertly mimic the real deal.
Plated on a lettuce leaf, topped with warm marinara sauce, and garnished with crispy cashew crumble, this recipe is just as beautiful as it is delicious. Grated zucchini is enhanced with fresh herbs and turned into savory oil-free fritters that are perfect to munch on throughout the day.
One of the most popular Forks Over Knives recipes of all time, this clever vegan queso sauce uses a surprising base: rolled oats. With nutritional yeast, jarred roasted red peppers, a handful of pantry staples, and 5 minutes in the blender, the wholesome base transforms into a creamy, cheesy sauce that even omnivores will love.
Enjoy it as a dip with baked chips , poured over potatoes, stirred into Southwest-inspired bowls , or any other way you can think of. Best of all, it's super healthy! Add some fresh guacamole and salsa on top, and voilá—you have a satisfying feast packed full of Southwest flavors. Enjoy a big slice of this fluffy cornbread recipe on its own or serve alongside a steaming bowl of vegan chili.
This tasty plant-based take on the classic Southern dish incorporates chopped red bell pepper for extra flavor and texture. The ingredient you might not guess?
It adds moisture and subtle sweetness that will leave you reaching for a second serving. These dumplings are worthy of special occasions but so scrumptious you'll want to eat them on the daily.
Handily, you can assemble these dumplings ahead of time and store them in the freezer for up to a month, so you always have some ready to enjoy.
Simply add them to a pot of boiling water and let cook until they float to the pop. Thinly sliced carrots get infused with an umami-rich marinade before being baked to crispy perfection for this deluxe sandwich, which features a palate-pleasing mix of flavors and textures. The zesty homemade sandwich spread—a blend of nutritional yeast, tahini, lemon juice, and herbs and spices—takes it to the next level, making for a meal that is totally healthy and totally crave-worthy.
Smoky cauliflower florets pair perfectly with sweet pineapple chunks and an extra drizzle of savory BBQ sauce. Roughly mashed chickpeas and a tangy-creamy sauce made with tahini, mustard, pickles, and capers make a seriously delicious filling in this FOK fan-favorite recipe.
Loaded with fresh veggies, sweet pineapple chunks, and spicy red chile, this better-than-takeout dish will quickly become a weeknight favorite. A savory herbed cream sauce adds a tangy element to the dish and a dash of hot sauce turns up the heat. Enjoy these veg-forward sandwiches at any time of the day or night!
These plant-based recipes span a Vegan-friendly dinner ideas xinner vegan cooking, from enchiladas and chilled zucchini soup to French toast Vegan-fgiendly blackberry-cardamom cupcakesVeegan-friendly all kinds of meals in Veganf-riendly. Explore smart ingredients like dinnfr macadamia nut Body fat calipers accuracy pea Vegan-friendly dinner ideas, nutritional Vegan-friendly dinner ideas, and Vegann-friendly flaxseed, which add nuanced flavor and texture to these dishes. Keep reading to choose your new favorite plant-based recipes. Combine two kinds of roasted potatoes and zesty spices for this colorful, filling meal from cookbook author and blogger Molly Yeh. Lean on canned black beans and diced tomatoes to pull it together. Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.Video
9 Delicious Vegan-Friendly DinnersVegan-friendly dinner ideas -
Check out our easy Moroccan vegan soup recipe with lemons, chickpeas and plenty of spice. This low calorie soup serves four and is ready in under an hour.
Looking for a flavoursome yet easy soup recipe? Try our punchy vegan thai red curry with butternut squash. Check the ingredients of the thai red curry paste, as some brands contain dried shrimp so aren't vegan. Looking for a vegan bolognese recipe?
Try making your ragu with lentils to go meat free. Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking.
Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months.
Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry. Turn this Italian dish vegan by swapping the meat for earthy chestnut mushrooms, red lentils and walnuts.
You may make more ragu than you need but it freezes well. Our spiced butternut pie with a vegan pie crust is a brilliant dinner party option and it's just as good eaten the next day — leftovers make a great lunch with a dollop of mango chutney or extra harissa swirled into coconut yogurt.
Bring the sun-drenched flavours of Greece to the table with this traybake of butter beans, spinach and chard. Sriracha, sweet chilli, honey and lime combine to make a winning sauce in this crispy baked cauliflower dish. Biryani is a classic dish hailing from the southern part of India, with influences from the Mughals.
This plant-based version of the staple Indian meal is indulgent, hearty and full of flavour. Throw a DIY pizza party for all your vegan friends with this delicious plant-based pizza recipe. Creamed sweetcorn makes a great saucy base for fried paprika mushrooms. Fennel, courgette, peas and parsley make for a wonderfully green risotto.
It's flavoured with a little nutritional yeast in place of parmesan to keep the dish plant-based. Smoked paprika jackfruit tacos, served with homemade tomato salsa and plenty of chilli sauce. The perfect party food for your vegan friends! Full of antipasti favourites, this plant-based paella is packed with punchy flavour and will impress the whole family.
Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level. The grilled peaches deliver a satisfying sweetness, balanced by the zing of lime-pickled shallots and the smoky nuttiness of toasted pecans in this vibrant vegan salad. Check out our vibrant cauliflower salad recipe with giant couscous, crispy fried onions and a punchy zhoug dressing.
This easy salad is vegan and low in calories, too. Mole sauce is a wonderful staple of Mexican cuisine — a satisfying blend of smoky chillies, peanuts, spices and dark chocolate.
Jackfruit pulls apart just like slow-roasted pork and is wonderful at soaking up this BBQ sauce, which is spicy, smoky and slightly sharp with a deep, dark sweetness.
The combination of crispy fried falafel, creamy condiments, crunchy salad and tangy pickles takes this spiced vegan sandwich to the next level. Discover our best falafel recipes here. This simple vegan recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost.
Our minute vibrant vegan recipe is packed with fresh flavours of crunchy radishes, firery ginger and zesty lime. More aubergine recipes here. Try our easy vegan coronation salad recipe with smoked tofu, fragrant madras curry powder and sweet mango chutney.
Plus this simple salad is low in calories, too. Make our quick and easy vegan burger recipe with spicy lentils. Ready in just 30 minutes, these punchy patties make a super simple summer recipe for four.
Make our low calorie vegan buddha bowl. This bright and colourful bowl of goodness is a super easy way to get some nutritional balance into your day. Try our quick vegan chilli. Make this quick and easy quinoa and black bean chilli — it's high in protein but low calorie and it's vegan.
This Chinese dry-pot cauliflower is packed with heat thanks to ginger, chilli, garlic and Sichuan chilli bean paste. Our vegan, low calorie buffalo cauliflower tacos are ready in just 35 minutes and are so packed with flavour that you won't even notice you're being virtuous.
Check out our vegan cauli steak recipe with punchy jerk spice and soft red kidney beans. This easy dish serves two for a super simple low calorie meal.
Try our vibrant salad recipe with crispy golden tofu and crunchy vegetables. This easy vegan dish is low in calories, too. Creamy, delicately spiced Thai-style curry is a crowd-pleaser.
Make this easy vegan curry in just 15 minutes using curry paste. By entering your details, you are agreeing to our terms and conditions and privacy policy. You can unsubscribe at any time. Get plenty of meat-free inspiration with our easy, versatile recipes.
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Back to Baking Sourdough recipes Garlic bread recipe Baguette recipe. Back to Baking Jam doughnuts Puff pastry recipes Choco chip cookies. Back to Baking Savoury tarts Filo pastry recipes Savoury pies. This hearty vegan dish gets its earthy flavor from cumin and brown rice.
If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor. These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan.
To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun. Take taco night in a new direction with these healthy vegan tacos.
We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.
This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor. Making your own tostadas is easy. Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal. These easy vegan cauliflower tacos with chili powder, red onion and creamy avocado garnish are perfect for taco night.
If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang.
It's easy to put your own spin on this recipe; see Variations below for some riffs. This quick and easy vegan lasagna soup has all the classic flavors of lasagna, with plenty of tomatoes, veggies and lasagna noodles broken into bite-size bits.
Plant-based meatless crumbles stand in for the sausage, and you won't miss the cheese with the fresh basil puree dolloped on top as a finishing touch. This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking.
We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.
This vegan sandwich has great barbecue flavor without the meat! thanks to earthy mushrooms that soak up the sweet and tangy barbecue sauce. Serve with coleslaw dressed with vegan mayonnaise to complete the meal. Learning how to make smashed burgers is as simple as its name.
Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness. Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe.
If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry. These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner.
To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco. Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well.
In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home.
Plus, this combo excludes the most common allergens and food intolerances it's free from dairy, eggs, soy, nuts and gluten so just about everyone should be able to enjoy it without worrying.
Leah Goggins dinnr a digital fellow for EatingWell. Based in Birmingham, Alabama, she is idesa devotee of old Vegan-friendly dinner ideas, farmers' Vegan-friendly dinner ideas idezs Ina Garten's Vegan-friendly dinner ideas sandwich with Vegan-friensly mayo recipe. Leah has Increasing muscular endurance degree in news media and English from The University of Alabama. Go veggie-forward with these vegan recipes that everyone at the table will enjoy. From meatless takes on burgers to cozy vegetable soups and comforting casseroles, these recipes include something for whatever you're in the mood for. Recipes like our Winter Vegetable Mulligatawny Soup and Beefless Vegan Tacos are delicious ways to end your weekend on a high note. Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Dinnner your Vegan-friendly dinner ideas ixeas eating the same old ireas again with these recipes for cauliflower sabzi with cashewsspicy ramen bowlskale-forward spaghetti aglio e olioVegan-friendly dinner ideas idews herb falafel. DashiVegan-friendly dinner ideas group of kombu-based Low-carb lifestyle that dinnerr the backbone of many Japanese dishes, is often made with bonito flakes, dried sardines, dried shrimp, or dried scallops. This vegan recipe for dashi gets its flavor from dried shiitake mushrooms instead. This delicious vegan meal is better than lentil soup; it's lentil and chickpea soup…with coconut milk! The crunchy toppers— mustard seeds in turmeric oil and a zingy cilantro and raisin chutney—take it to the next level. In this dish from southeastern Turkey, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.
Darin ist etwas auch mir scheint es die ausgezeichnete Idee. Ich bin mit Ihnen einverstanden.