Savoury lunch & dinner recipes
Below, you will find inspiration in the form of 50 recipes for flavourful vegan meals. You can easily make those at home for you and your family and customise them to your personal preferences. Happy cooking!
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Table of Contents
∘ 1. Vegetable Curry
∘ 2. Vegan bean chili
∘ 3. Eggless Frittata with Tofu
∘ 4. Vegetable Stir Fry
∘ 5. Lentil Soup
∘ 6. Bean Burritos
∘ 7. Mushroom Risotto
∘ 8. (Spicy) Roasted Veggies
∘ 9. Seitan Stew & Vegetables
∘ 10. Pasta Primavera with Garlic-Lemon Sauce
∘ 11. Mushroom & Bell Pepper Fajitas
∘ 12. Tomato & Carrot Soup
∘ 13. Tempeh Tacos
∘ 14. Thai Coconut Curry
∘ 15. White Bean Casserole
∘ 16. Guacamole on Toast
∘ 17. Chile Rellenos
∘ 18. Vegan Hot Dogs
∘ 19. Hummus & Vegetable Wrap
∘ 20. Chickpea Patties
∘ 21. Quinoa Salad
∘ 22. Spaghetti Squash with Cashew Cream
∘ 23. Lettuce Wraps
∘ 24. Stuffed Portobello Mushrooms
∘ 25. Baked Falafel
∘ 26. Spinach Lasagna Rolls
∘ 27. Butternut Squash Soup
∘ 28. Zucchini Noodles with Pesto
∘ 29. Polenta Pizza
∘ 30. Baked Tofu
∘ 31. Cauliflower Tabbouleh
∘ 32. Black Bean Burgers
∘ 33. Peanut Noodle Bowls
∘ 34. Ratatouille & Rice
∘ 35. Stuffed Peppers
∘ 36. Creamy Chickpea Curry
∘ 37. Rice Stuffed Eggplant
∘ 38. Shepherd’s Pie with Soya Mince
∘ 39. Potato Wedges
∘ 40. Southwestern Salad
∘ 41. Chickpea & Vegetable Wraps
∘ 42. Hummus Veggie Wraps
∘ 43. Vegan Macaroni & Cheese
∘ 44. Curried Cauliflower Rice
∘ 45. Kale Salad with Lime Vinaigrette
∘ 46. Sweet Potato Hash
∘ 47. Creamy Cauliflower & Potato Soup
∘ 48. Eggplant Caponata
∘ 49. Crispy Tofu with Wild Rice & Broccoli
∘ 50. Roasted Root Vegetable Soup
1. Vegetable Curry
First, heat oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 2 minutes. Then, add your favourite vegetables — such as zucchini, carrots, sweet potatoes, broccoli, green beans — and cook until they are just tender, 5–7 minutes. Next, mix in a tablespoon of curry powder and a pinch of cayenne pepper. Add a can of coconut milk, then bring the mixture to a simmer. Cook for 10 minutes until vegetables are tender and the sauce has thickened. Serve with cooked rice or naan bread. Enjoy!
2. Vegan bean chili
Start by sautéing diced onion, garlic and a few spices in a large pot. Add 2 cans of drained and rinsed beans and a can of diced tomatoes and their juices. Let this simmer for 15 minutes or until the vegetables are tender. Then add a cup of vegetable broth and bring it to a boil. Reduce heat and let simmer for an additional 10 minutes. Garnish with chopped cilantro and serve warm with cornbread or tortilla chips. Enjoy!
3. Eggless Frittata with Tofu
Start by pressing your tofu so that it’s dry, then cut it into cubes. Heat oil in a skillet over medium-high heat and add the cubed tofu. Cook for about 5 minutes, until the tofu is golden. Then add your favourite vegetables — such as mushrooms, bell peppers, zucchini, and kale — and cook until they are just tender. Mix in nutritional yeast, garlic powder, and black pepper. In a separate bowl, whisk together unsweetened plant milk, cornstarch, and turmeric. Pour this mixture over the vegetables and tofu. Reduce heat to low and cook for 7–8 minutes or until the top is golden. Serve hot with your favourite toppings. Enjoy!
4. Vegetable Stir Fry
Begin by prepping your vegetables — dice onions and peppers, shredded cabbage, mince garlic, etc. Then heat a little oil in a large pan or wok over medium-high heat. Add the vegetables to the hot oil and stir-fry for about 5–7 minutes, frequently stirring until the vegetables are tender. Add any seasonings or sauces you’d like. Serve immediately and enjoy!
5. Lentil Soup
Start off by sautéing onions, garlic, and celery in a large pot for about five minutes. Then add insome vegetable or chicken broth, dried lentils, diced tomatoes, and any other seasonings you choose. Simmer on low heat for about an hour while all the flavours meld together. Occasionally stir. Taste and adjust seasonings as necessary. Serve with a splash of fresh lemon juice, and enjoy!
6. Bean Burritos
Start by heating a pan on medium-high heat and adding a tablespoon of oil. Then add cooked pinto beans, diced onion and bell peppers, minced garlic, chili powder, cumin, and salt to the pan. Cook for about 5 minutes until the vegetables are tender. Place the mixture into a warm tortilla, add your favourite toppings like cheese, sour cream, and salsa, and roll it up. Enjoy!
7. Mushroom Risotto
Begin by heating a large saucepan with some oil or vegan butter. Add chopped onions, garlic, and sauté until lightly browned and aromatic. Add cremini or/and portobello mushrooms and cook until they are softened. Then, stir in vegetable broth, Arborio rice, and any desired seasonings. Simmer until the rice is cooked through and the mixture is creamy. Serve with a sprinkle of fresh parsley, if desired. Enjoy!
8. (Spicy) Roasted Veggies
Start by prepping the vegetables — chop broccoli, cauliflower, carrots, sweet potatoes, and bell peppers into bite-size pieces. Then spread them out on a baking sheet and drizzle with olive oil, sea salt, and your favourite seasonings — chili powder and/or flakes, cumin, smoked paprika, etc. If you don’t want them spicy, simply skip the chili powder and flakes. Roast in a preheated oven at 200 °C for 15–20 minutes, or until vegetables are tender and lightly browned. Enjoy!
9. Seitan Stew & Vegetables
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and one chopped red bell pepper and sauté for about 5 minutes until the vegetables are softened. Add 1 cup of seitan, 3 cloves of garlic (minced), 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper and stir to combine. Sauté for an additional 3–5 minutes until the seitan and vegetables are golden brown. Pour in 4 cups of vegetable broth, 1 can of fire-roasted diced tomatoes, 2 bay leaves, 1 teaspoon of dried thyme, and 1 cup of diced potatoes and stir to combine. Bring to a boil and reduce heat to a low simmer. Cook for about 30 minutes until the vegetables are tender. Add in a handful of fresh spinach, 1 cup of corn, 1 can of white kidney beans (drained) and cook for an additional 10 minutes. Taste and adjust seasonings if necessary. Serve with a side of crusty bread or overcooked rice or quinoa. Enjoy!
10. Pasta Primavera with Garlic-Lemon Sauce
First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and a pinch of salt to the pan and cook for about 5 minutes or until the onion is soft and translucent. Add 3 cloves of minced garlic and cook for an additional minute. Add ¾ cup of vegetable broth and simmer for 5 minutes more. Add 8 ounces of (angel hair) pasta, 1 cup of frozen peas and 1 cup of asparagus (or any other vegetables of your choice) and simmer until the pasta is al dente. For the sauce, whisk together 1/3 cup of extra-virgin olive oil, 2 tablespoons of lemon juice, 2 teaspoons of Dijon mustard, 2 teaspoons of maple syrup, ½ teaspoon of sea salt and freshly ground black pepper to taste. Toss the pasta mixture with the garlic-lemon sauce and serve. Enjoy! Human:
11. Mushroom & Bell Pepper Fajitas
Begin by heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced onion, 1 diced bell pepper and a pinch of salt to the pan and cook for about 5 minutes, or until the vegetables are soft. Add 1 or two cups of sliced mushrooms, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of oregano and cook for about 5 minutes more, stirring occasionally. Add ¼ cup of vegetable broth and simmer until most of the liquid has evaporated. Serve the mushroom and bell pepper mixture in warm tortillas with your favourite toppings. Enjoy!
12. Tomato & Carrot Soup
Preheat your over to 200°C. Place about 4 cups of diced carrots and 1 diced onion on a baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and season with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of garlic powder and a pinch of salt. Roast in the preheated oven for 25 minutes, mixing occasionally. Transfer the roasted vegetables to a large pot and add 2–3 medium tomatoes cut in 4 and 3 cups of vegetable broth. Simmer for 20–25 minutes or until the carrots are tender. Use a blender to puree the soup until smooth and serve with fresh herbs and crusty bread. Pairing with a vegan cheese toast is also a good idea. Enjoy!
13. Tempeh Tacos
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add about 1 cup of crumbled tempeh, 1 diced bell pepper, 1 diced onion, 1 teaspoon of chili powder, 1 teaspoon of cumin and a pinch of salt. Cook for about 10 minutes, stirring occasionally, or until the vegetables are soft and the tempeh is lightly browned. Serve the tempeh mixture on warm corn tortillas with your favourite toppings! We recommend salsa, guacamole, lettuce, tomatoes, and vegan cheese. Enjoy!
14. Thai Coconut Curry
Heat 1 tablespoon of vegetable or olive oil in a large pot over medium heat. Add 1 diced onion and a pinch of salt to the pan and cook for about 5 minutes, or until the onion is soft and translucent. Add 2 cloves of minced garlic, 1 teaspoon of ground ginger and 1 teaspoon of curry powder and cook for an additional minute. Pour in 1 can of light coconut milk and bring to a simmer. Add 1 cup of vegetable broth and 1 head of broccoli (or other vegetables of your choice). Simmer for 10 minutes or until the vegetables are tender. Stir in 3 tablespoons of red curry paste or 2 teaspoons of curry powder and season with salt and freshly ground black pepper to taste. Serve the curry with steamed jasmine rice. Enjoy!
15. White Bean Casserole
Preheat your oven to 180°C. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and a pinch of salt to the pan and cook for about 5 minutes, or until the onion is soft and translucent. Add 2 cloves of minced garlic and cook for an additional minute. Add 3 cans of white beans and 1can of fire-roasted diced tomatoes and season with ½ teaspoon of Italian seasoning and freshly ground black pepper to taste. Simmer for 5 minutes more. Transfer the bean mixture to a medium-sized baking dish and sprinkle with 1 cup of vegan shredded cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden. Enjoy!
16. Guacamole on Toast
Simple yet delicious!
Start by mashing 2 ripe avocados in a bowl. Add the juice of 1 lime, 1 tablespoon of chopped cilantro, a pinch of sea salt and freshly ground black pepper to taste. Spread the guacamole onto your favourite toast and top with crumbled, diced tomatoes, and sliced radishes. Enjoy!
17. Chile Rellenos
Preheat your oven to 180°C. Cut 8 fresh poblano peppers in half lengthwise and scoop out the seeds. Place the peppers onto a baking sheet and roast for 20 minutes, flipping halfway through. Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 diced onion and a pinch of salt to the pan and cook for about 5 minutes, or until the onion is soft and translucent. Add 1 1/2 cup of chopped green chilies, 2 cloves of minced garlic and 1 teaspoon of ground cumin and cook for an additional minute. Transfer the onion and chile mixture to a bowl and stir in 1 cup of shredded vegan cheese. Fill the roasted peppers with the cheese mixture and return the peppers to the baking sheet. Bake for 15 minutes. Serve with your favourite salsa and enjoy!
18. Vegan Hot Dogs
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and a pinch of salt to the pan and cook for about 5 minutes, or until the onion is soft and translucent. Add your desired number of vegan hot dogs and cook for about 8 minutes, stirring occasionally, or until the hot dogs are lightly browned. Serve in warm buns with your favourite toppings such as mustard, relish, sauerkraut, and ketchup. Enjoy!
*If you are up for a challenge, here is how to make vegan hot dog sauces from scratch.
Start by combining ½ cup of chickpea flour, 2 tablespoons of nutritional yeast, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in a bowl. In a separate bowl, mix together ¼ cup of vegetable broth, 2 tablespoons of tomato paste, 1 tablespoon of tahini, 2 teaspoons of smoked paprika, 1 teaspoon of maple syrup and a pinch of salt and freshly ground black pepper to taste. Add the wet ingredients to the dry ingredients and knead until a dough forms. Divide the dough into four pieces and roll each piece into a log shape. Place the logs onto a parchment-lined baking sheet, cover with foil and bake for 30 minutes at 170°C. Enjoy!
19. Hummus & Vegetable Wrap
To make hummus; combine 1 can of drained chickpeas, 2 cloves of garlic, 2 tablespoons of tahini, 2 tablespoons of olive oil and the juice of 1 lemon in a food processor. Blend until a smooth paste forms. Add up to ¼ cup of cold water to reach desired consistency. Season with sea salt and freshly ground black pepper to taste.
Spread a generous layer of hummus on your favorite wrap. Top with shredded carrots, thinly sliced cucumbers, diced tomatoes, sliced radishes, and lettuce. Roll up the wrap and enjoy!
20. Chickpea Patties
Start by mixing together 1 can of chickpeas, 2 tablespoons of ground flaxseed, 1 tablespoon of nutritional yeast, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and a pinch of sea salt and freshly ground black pepper in a large bowl. Form the mixture into 6–8 patties. Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the chickpea patties to the pan and cook for about 5 minutes per side, or until lightly browned and crispy. Serve with your favourite condiments or use at burger patties. Enjoy!
21. Quinoa Salad
Start by cooking 1 cup of quinoa according to package instructions. To make the dressing, whisk together ¼ cup of tahini, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1 teaspoon of maple syrup and a pinch of sea salt in a bowl until smooth. In a large bowl, combine the cooked quinoa with 1 diced bell pepper, 1 diced cucumber, 1 diced red onion, 1/3 cup of sliced olives, 1/3 cup of chopped parsley and ½ cup of crumbled feta cheese (if desired). Drizzle the dressing over the quinoa mixture and toss to combine. Serve and enjoy!
22. Spaghetti Squash with Cashew Cream
Preheat the oven to 200°C. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Place the squash halves cut sides down, onto a baking sheet lined parchment paper. Bake for 25 minutes or until tender. Meanwhile, combine 1/2 cup cashews and equal amounts of water in a blender and blend until smooth. Once the squash is done baking, let it cool slightly before using a fork to scrape out the spaghetti-like strands. In a saucepan, sauté garlic in olive oil until browned, then add the cashew cream. Stir until combined. Add the spaghetti squash strands to the saucepan and mix with the cashew cream. Add salt and nutritional yeast (optional) to taste and stir again. Serve and enjoy!
23. Lettuce Wraps
Easy, quick and refreshing!
Start by heating up 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 diced onion and 1 minced garlic clove and sauté for about 3 minutes until vegetables are softened. Next, add in your desired vegetables such as sliced mushrooms, diced bell pepper, and/or grated carrots. Sauté the vegetables for an additional 4–5 minutes until they are softened. Then, optionally add ½ cup of crumbled tempeh (or tofu) and stir to combine. Season with your favourite spices such as chili powder, cumin, smoked paprika, garlic powder, and/or sea salt. Stir well and cook until golden brown. Finally, assemble your wraps by adding cooked vegetables, sliced avocado, and/or vegan cheese onto the lettuce leaves. Drizzle with your favourite dressing or sauce. Enjoy!
24. Stuffed Portobello Mushrooms
Preheat your oven to 170°C and prepare a large baking sheet. Start by brushing the portobello mushroom caps with a little olive oil and sprinkle with sea salt and black pepper. Place them on the baking sheet in a single layer. Bake for 15 minutes. Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 diced onion, ½ teaspoon of garlic powder, and 1 teaspoon of dried oregano and sauté for 3–4 minutes until the onions are softened. Add 1 package of crumbled tofu to the pan and season with sea salt and black pepper. Sauté for an additional 5–7 minutes until the tempeh is golden brown. Then add 1 cup of cooked quinoa, 1 can of drained and rinsed black beans, 1 cup of fresh spinach and stir to combine. Cook until all the ingredients are heated through. Remove the mushroom caps from the oven and divide the cooked vegetable mixture evenly between them. Place them back in the oven and bake for an additional 10 minutes or until heated through. Enjoy your stuffed portobello mushrooms with a side of roasted potatoes or a fresh salad!
25. Baked Falafel
The quickest possible way to make delicious falafels!
Preheat the oven to 180°C and prepare a baking sheet with parchment paper. Add 2 cans of rinsed and drained chickpeas, 2 cloves of garlic (minced), 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, 1 teaspoon of baking soda, 2 tablespoons of fresh parsley (chopped) and a pinch of sea salt to a food processor and pulse until it is well combined. The mixture should be thick and slightly crumbly. Transfer the mixture to a bowl and stir 2 tablespoons of tahini until it is fully incorporated. Form the mixture into small patties about 2 inches wide and ½ inch thick using your hands. Place them on the prepared baking sheet. Bake for 15–20 minutes until golden brown. Serve the baked falafel with a side of salad, tomatoes, cucumbers, hummus, and a tahini-lime sauce. Enjoy!
26. Spinach Lasagna Rolls
Start by boiling a pot of salted water and cook 8–10 lasagna noodles until al dente. Drain the noodles and lay them on a parchment-lined baking sheet. Then heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion, 1 minced garlic clove, and 1 teaspoon of dried oregano. Sauté for 3 minutes until the vegetables are softened. Add 1 package of spinach, season with sea salt and black pepper, and stir to combine. Cook for an additional 2–3 minutes until the spinach is wilted. Transfer the cooked vegetables to a bowl. In a separate bowl, mix together 12 ounces of firm tofu (drained and crumbled), ¼ cup of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of dried basil, and the cooked vegetables. Stir to combine. Spoon the mixture onto the lasagna noodles and roll them up. Place them seam-side down into a greased baking dish. Top with 1 jar of vegan marinara sauce and spread it evenly over the rolls. Sprinkle with vegan cheese, if desired. Bake for 25–30 minutes until bubbly and golden brown. Serve with a side of crusty bread or a salad. Enjoy!
27. Butternut Squash Soup
Preheat your oven to 170°C and prepare a baking sheet with parchment paper. Cut a medium-sized butternut squash in half lengthwise and scoop out the seeds. Place the squash halves face down on the prepared baking sheet and roast for 30–40 minutes until tender. Once the squash is cool enough to handle, scoop out the flesh and discard the skin. Add 2 tablespoons of olive oil to a large saucepan over medium heat. Add 1 diced onion, 1 clove of minced garlic, and 1 teaspoon of ground ginger and sauté for 3 minutes until softened. Add the roasted squash, 4 cups of vegetable broth, and 1 can of coconut milk to the saucepan and stir to combine. Bring to a simmer and cook for 15 minutes. Remove the soup from heat and use an immersion blender to purée it until smooth. Adjust the seasonings if desired. Serve the soup with chopped parsley, freshly cracked black pepper and a swirl of coconut milk if desired. Enjoy!
28. Zucchini Noodles with Pesto
Start by spiralising 4 medium-sized zucchinis. Place them in a large bowl and set aside. In a blender or food processor, combine 3 cups of fresh basil, ¼ cup of pine nuts, 2 cloves of garlic (minced), ¼ cup of olive oil, 1 teaspoon of sea salt, 1 teaspoon of ground black pepper, and 1 tablespoon of nutritional yeast. Blend until it forms a smooth pesto. You can either enjoy the noodles raw or slightly cooked. If you prefer them raw, toss the zucchini noodles with the pesto and adjust the seasoning to taste. Otherwise, place them in a pan with a little olive oil and saute until they are heated through. Add in the pesto sauce, stir, plate and enjoy!
29. Polenta Pizza
Polenta is a type of Italian-style cornmeal dish made from boiled cornmeal, popular in Northern and Central Italy. It can be served either savoury or sweet, as it takes on the flavourings added to it. Traditionally, polenta is served as a side dish, but it can also be used as a pizza crust, like in the vegan polenta pizza recipe you will read bellow.
For the ‘dough’, bring 3 cups of water to a boil in a large saucepan, then add 1 cup cornmeal and a pinch of salt. Reduce the heat and stir frequently. Cook for 25–30 minutes and remove from the stove.
Preheat your oven to 200°C. Spread the cooked polenta on a greased pizza pan. Top with tomato sauce and chopped vegetables. Sprinkle vegan cheese on top. Bake for 15–20 minutes, or until the crust is golden brown and the cheese is melted. Enjoy your vegan ‘pizza’!
30. Baked Tofu
Preheat your oven to 170°C. Drain and press one block of firm tofu for 15 minutes. Slice the tofu into cubes and place into a baking dish. Drizzle the olive oil, soy sauce, garlic powder, and onion powder over the top. Bake for 30–35 minutes, or until the tofu is golden brown and crispy. Enjoy with your favourite condiments.
31. Cauliflower Tabbouleh
Begin by preheating your oven to 170°C. Cut the cauliflower into florets and spread on a baking sheet. Roast for 25 minutes, or until lightly browned. In a medium bowl, mix together 1/4 cup chopped parsley, 1/4 cup lemon juice, 1/4 cup olive oil, 1/4 cup diced tomatoes and 1/4 cup chopped red onion. Add in the roasted cauliflower and mix well. Season with salt and pepper to taste. Enjoy!
32. Black Bean Burgers
So that you don’t have to miss out on delicious burgers. Start by preheating your oven to 170°C. Then mix together one can of black beans, 1/4 cup of diced onion, 3 tablespoons of breadcrumbs, a tablespoon of hot sauce, and an egg. Form into four patties, coat with breadcrumbs, and place on a greased baking sheet. Bake for 25–30 minutes. Take them out of the oven and assemble with burger buns and your favourite ingredients. Enjoy!
33. Peanut Noodle Bowls
Start by boiling 8 ounces of noodles according to package instructions. Meanwhile, prepare your veggies and seasonings by slicing vegetables of your choice, such as carrots, bell peppers, and mushrooms. Then, make the sauce by combining 1/4 cup of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, and 1/4 teaspoon of garlic powder. Toss the cooked noodles with the vegetables and sauce and top with some peanuts if desired. Enjoy!
34. Ratatouille & Rice
Start by preheating your oven to 170°C. Then slice one eggplant, one red bell pepper, one yellow bell pepper, three zucchini, two onions, and six cloves of garlic. Heat 2 tablespoons of olive oil in an oven-safe skillet on the stovetop and add the vegetables, stirring them to coat them with the oil. Cook for 8–10 minutes until the vegetables are softened. Add one can of diced tomatoes and 1 teaspoon of herbs de provence, stir well and transfer to the preheated oven. Bake for 20 minutes, then serve over cooked rice. Enjoy!
35. Stuffed Peppers
Begin by slicing 4 bell peppers in half and remove the seeds and stem from each. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and add 1 diced onion, one minced garlic clove, and 1/4 cup of diced mushrooms. Cook for 5 minutes, stirring occasionally. Add 1 can of black beans, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/2 teaspoon of paprika. Cook for another 3 minutes, stirring occasionally. Stuff the pepper halves with the bean mixture, top with vegan cheese if desired, and bake in the oven for 25–30 minutes. Enjoy!
36. Creamy Chickpea Curry
Start by heating 2 tablespoons of olive oil in a pan over medium-high heat, then add one finely diced red onion. Sautee until softened, then add 2 large or 4 medium tomatoes cut into large pieces. Cook for 10 minutes, then add 2 cans of chickpeas, 1/2 teaspoon of salt, 1/3 teaspoon of black pepper, and 1 tablespoon of curry powder. Cook for another 5–10 minutes before adding 250–300ml of coconut milk or cream. Let is simmer until it thickens. Top with some finely chopped spring onions and coriander. Do not leave the greens out! They elevate the dish and make a huge difference in taste and freshness. Serve with some rice for a complete protein profile and enjoy!
37. Rice Stuffed Eggplant
Start by preheating your oven to 170°C. Slice two medium eggplant in half lengthwise and scoop out the insides, leaving a thin layer of flesh in each half. Heat 1 tablespoon of olive oil in a skillet over high heat and add 1/2 cup of diced onion, 1 minced garlic clove, 1 cup of cooked brown rice, 1/4 cup of chopped walnuts, 1 tablespoon of tomato paste, 2 tablespoons of vegan cheese, 1 teaspoon of herbs de provence, 1/2 teaspoon of salt, and a pinch of black pepper. Cook for 5 minutes, stirring occasionally. Stuff the eggplant halves with the rice mixture and top with vegan cheese, if desired. Bake for 15–20 minutes or until the eggplant is tender. Enjoy!
38. Shepherd’s Pie with Soya Mince
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced onion, 1 diced celery stalk, 1/2 cup of diced carrots, and 1/2 teaspoon of salt and cook for 5 minutes, stirring occasionally.Then add 1 cup of soya mince and 1 tablespoon of tomato paste and stir. Add 1/4 cup of vegetable broth and bring to a boil. Reduce the heat and simmer until most of the liquid has been absorbed. Pour the mixture into an oven-safe dish and top with 4 cups of mashed potatoes. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until potatoes are golden brown. Enjoy!
39. Potato Wedges
Start by preheating your oven to 190°C. Then wash and cut 4–5 potatoes into wedges and place them in a bowl. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the potato wedges until they are evenly coated with the seasonings. Place the wedges on a baking sheet lined with parchment paper and bake in preheated oven for 30 minutes or until golden brown. Enjoy your crispy potato wedges!
40. Southwestern Salad
For spicy lovers. Chop1 head of romaine lettuce, 1/2 red onion, 1 bell pepper, 1 jalapeno, 1/2 cup of corn, and 1/2 cup of black beans. Place all the chopped ingredients in a large bowl. For the dressing, combine 1/3 cup of olive oil, 2 tablespoons of lime juice, 1 teaspoon of cumin powder, 1 teaspoon of smoked paprika, chili flakes and 1/4 teaspoon of salt. Toss the salad with the dressing and top with vegan cheese if desired. Enjoy!
41. Chickpea & Vegetable Wraps
Start by preheating your oven to 180°C. Then, mash a can of chickpeas in a medium bowl until it forms a thick paste. Add 1 tablespoon garlic powder, 2 tablespoon olive oil and ½ teaspoon salt to the paste and mix together. Spread the paste onto a flat surface and top with shredded lettuce, diced tomatoes, and chopped onions. Wrap the mixture up in a tortilla or pita and bake in the preheated oven for 10 minutes. Enjoy!
42. Hummus Veggie Wraps
Start by spreading a generous portion of hummus onto a large collard green leaf. Top with shredded lettuce, diced tomatoes, chopped cucumbers, and sliced bell peppers. Wrap the mixture up and enjoy!
43. Vegan Macaroni & Cheese
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package. Drain the pasta and rinse with cold water, then set aside. In a medium saucepan, melt vegan butter over medium heat, then stir in the flour and cook for a few minutes until lightly golden. Whisk in non-dairy milk, nutritional yeast, garlic powder, and salt, stirring until everything is well blended. Lastly, add the cooked pasta to the saucepan and toss to coat. Serve and enjoy whilst still warm!
44. Curried Cauliflower Rice
Start by heating some olive oil in a large pan over medium heat. Add some onion, garlic and ginger and sauté for a few minutes until everything is lightly golden. Stir in the turmeric, cumin, coriander, and curry powder and cook for an additional two minutes. Then, add the cauliflower rice and stir to combine. Cook for 5 minutes, stirring occasionally, then season with salt & pepper.
45. Kale Salad with Lime Vinaigrette
Kale, a brilliant source of fibre.
Prep the kale by washing it, removing the stems, and then cutting it into thin strips. Place the kale in a large bowl and set aside. In a small bowl, whisk together the lime juice, olive oil, garlic, honey, cumin, and salt until combined. Pour the dressing over the kale and massage the leaves until lightly coated. Add the tomatoes, avocado, and feta cheese, tossing to combine. Enjoy fresh!
46. Sweet Potato Hash
Start by preheating your oven to 200°C. Peel and dice the sweet potatoes into small cubes, then place in a large bowl. Add olive oil, garlic, paprika, and salt and mix until everything is evenly coated. Spread the mixture onto a baking sheet lined with parchment paper and bake for 25–30 minutes, flipping the pieces halfway through. Enjoy!
47. Creamy Cauliflower & Potato Soup
Start by heating some olive oil in a large pot over medium heat. Add onion, celery, and garlic, cooking until lightly golden. Pour in the stock and bring to a boil. Add the potatoes and cauliflower and cook until tender, about 10–15 minutes. Once cooked, add the plant-based milk and blend everything together with an immersion blender until smooth. Season with salt & pepper, then serve warm and enjoy!
48. Eggplant Caponata
Start by preheating your oven to 200°C. Slice two eggplants into cubes and spread onto a baking sheet. Drizzle with olive oil and bake for 25 minutes, flipping the cubes halfway through cooking. In a large skillet, heat some olive oil over medium-high heat, then add diced onions and cook until softened. Add garlic and tomato paste, stirring to combine. Pour in diced tomatoes and the roasted eggplant cubes and simmer for 15 minutes. Lastly, add red wine vinegar, capers, olives, and parsley, stirring everything together until well combined.
49. Crispy Tofu with Wild Rice & Broccoli
Here one of my recipes on how to make the best 10-minute crispy tofu.
You then simply need to make some rice and boil or steam broccoli for a complete meal!
50. Roasted Root Vegetable Soup
Start by preheating your oven to 200°C. Peel and dice the root vegetables (potatoes, carrots, turnips, radishes, parsnips…)into small cubes, then spread onto a baking sheet. Drizzle with olive oil and bake for 25 minutes, flipping the cubes halfway through cooking. Heat some olive oil in a large pot over medium-high heat, then add diced onion and cook until softened. Add garlic, bay leaves, and thyme, then pour in vegetable broth and bring to a boil. Add the roasted vegetables and simmer until everything is tender, about 15 minutes. Blend everything together with an immersion blender until smooth, then season with salt & pepper. Serve warm and enjoy!
These are just some ways to enjoy a variety of nutritious and delicious vegan meals. There are so many different options to choose from, from wraps and salads to veggie burgers and soups. All of these recipes are simple to make and don’t require any complicated ingredients. Whether you’re looking for an easy weeknight meal or an exciting weekend dish, these recipes are sure to please everyone at your table.
