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20 Easy Vegan Dinner Recipes

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22 Easy Vegan Dinner Recipes for School Nights Vegan Heaven
22 Easy Vegan Dinner Recipes for School Nights Vegan Heaven from veganheaven.org

Description

Are you looking for delicious and easy vegan dinner recipes? Look no further! In this article, we have compiled a list of 20 easy vegan dinner recipes that are perfect for weeknight meals. These recipes are not only tasty but also quick to make, perfect for busy weeknights.

Prep Time & Cook Time

Most of these recipes take less than 30 minutes to prepare and cook, making them perfect for busy weeknights.

Ingredients

The ingredients for these recipes are simple and easy to find at your local grocery store. Most of these recipes use common pantry staples like canned beans, grains, and vegetables.

Equipment

You don't need any fancy equipment to make these recipes. All you need is a good set of knives, a cutting board, and some basic cooking utensils like a pot, pan, and baking sheet.

Method

The method for these recipes is simple and straightforward. Most of the recipes involve a few basic steps like chopping vegetables, cooking grains, and sautéing ingredients. The recipes are easy to follow, even for beginner cooks.

Notes

These recipes are vegan-friendly and are perfect for anyone who is following a plant-based diet. They are also budget-friendly and can be made using ingredients that are readily available at your local grocery store.

Nutrition Info

Each recipe includes a nutrition info section that provides information about the calories, protein, fat, and carbohydrates in each serving. This information can be useful for anyone who is counting calories or tracking their macros.

Recipes FAQ

Q: Can I substitute ingredients in these recipes? A: Yes, you can substitute ingredients based on your preferences or dietary restrictions. Q: Are these recipes gluten-free? A: Some of these recipes are gluten-free, but others may contain gluten. Check the ingredient list and make substitutions as needed. Q: Can I make these recipes ahead of time? A: Yes, many of these recipes can be made ahead of time and stored in the fridge or freezer for later.

Recipe Tips

- To save time, prep ingredients in advance. - Use canned beans to save time and reduce cooking time. - Experiment with different spices and herbs to add flavor to your dishes. - Substitute ingredients as needed based on your preferences or dietary restrictions. - Double the recipe and freeze leftovers for quick and easy meals in the future.

Recipes:

1. Vegan Black Bean Tacos

These vegan black bean tacos are easy to make and full of flavor. They are made with black beans, avocado, tomatoes, and a homemade salsa. Prep Time: 10 minutes, Cook Time: 15 minutes, Servings: 4

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1 avocado, diced
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 8 corn tortillas

Method:

  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine black beans, avocado, tomatoes, red onion, cilantro, and lime juice. Mix well.
  3. Warm the corn tortillas in the oven for 5 minutes.
  4. Fill each tortilla with the black bean mixture and fold in half.
  5. Serve with additional lime wedges and salsa.

Notes:

These tacos are vegan, gluten-free, and can be made ahead of time. Store the black bean mixture in an airtight container in the fridge for up to 3 days.

Nutrition Info:

Calories: 275, Protein: 8g, Fat: 9g, Carbohydrates: 39g

2. Vegan Lentil Soup

This vegan lentil soup is hearty and filling. It is made with lentils, carrots, celery, and onions. Prep Time: 10 minutes, Cook Time: 30 minutes, Servings: 6

Ingredients:

  • 1 cup green or brown lentils, rinsed and drained
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method:

  1. In a large pot, sauté the onion, carrots, and celery until softened.
  2. Add the lentils, vegetable broth, and dried thyme. Bring to a boil and then reduce heat and simmer for 20-25 minutes or until lentils are tender.
  3. Season with salt and pepper to taste.
  4. Blend the soup to your desired consistency.
  5. Serve hot with crusty bread.

Notes:

This soup is vegan, gluten-free, and can be made ahead of time. Store the soup in an airtight container in the fridge for up to 3 days.

Nutrition Info:

Calories: 176, Protein: 12g, Fat: 1g, Carbohydrates: 30g

3. Vegan Coconut Curry

This vegan coconut curry is perfect for a quick and easy weeknight meal. It is made with chickpeas, vegetables, and a delicious coconut curry sauce. Prep Time: 10 minutes, Cook Time: 20 minutes, Servings: 4

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • Salt and pepper to taste

Method:

  1. In a large pan, sauté the onion and garlic until fragrant.
  2. Add the red bell pepper and zucchini and sauté until softened.
  3. Add the chickpeas, coconut milk, and curry powder. Simmer for 10-15 minutes or until the vegetables are tender and the sauce has thickened.
  4. Season with salt and pepper to taste.
  5. Serve hot with rice or naan bread.

Notes:

This curry is vegan, gluten-free, and can be made ahead of time. Store the curry in an airtight container in the fridge for up to 3 days.

Nutrition Info:

Calories: 316, Protein: 10g, Fat: 24g, Carbohydrates: 22g

4. Vegan Stuffed Peppers

These vegan stuffed peppers are a delicious and easy weeknight meal. They are filled with quinoa, black beans, and vegetables. Prep Time: 15 minutes, Cook Time: 35 minutes, Servings: 4

Ingredients:

  • 4 bell peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1 can black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 tablespoon chili powder
  • Salt and pepper to taste

Method:

  1. Preheat oven to 375°F.
  2. In a large pan, sauté the onion and garlic until fragrant.
  3. Add the zucchini and sauté until softened.
  4. Add the cooked quinoa, black beans, chili powder, salt, and pepper. Mix well.
  5. Fill each pepper half with the quinoa mixture.
  6. Bake in the oven for 30-35 minutes or until the peppers are tender and the filling is heated through.
  7. Serve hot with a side salad.

Notes:

These stuffed peppers are vegan, gluten-free, and can be made ahead of time. Store the stuffed peppers in an airtight container in the fridge for up to 3 days.

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