15 Exciting Vegan Dinners to Spice Up Your Meals

Eating vegan doesn’t have to mean sticking to the same old salad routine. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, these dinner ideas are anything but boring. Packed with flavor, easy to make, and satisfying, these recipes will make you forget you’re eating vegan.

Vegan Pad Thai

Cook rice noodles according to package instructions. Sauté tofu in a bit of sesame oil until golden, then set aside. In the same pan, cook garlic, red bell pepper, and carrots until softened. Add the noodles and tofu back in, along with a sauce made from tamarind paste, soy sauce, and a bit of maple syrup. Toss well and serve with crushed peanuts, bean sprouts, and lime wedges.

Lentil and Vegetable Shepherd’s Pie

Sauté onions, garlic, and diced carrots in olive oil until softened. Add cooked lentils, tomato paste, vegetable broth, and your favorite herbs like thyme and rosemary. Simmer until thickened. Spread the mixture in a baking dish and top with mashed potatoes made creamy with almond milk and vegan butter. Bake until the top is golden.

Chickpea and Spinach Curry

Cook onions, garlic, and ginger in a pot until fragrant. Add spices like turmeric, cumin, and coriander, and cook for a minute. Stir in canned chickpeas, diced tomatoes, and coconut milk, then let it simmer until thickened. Add fresh spinach just before serving and let it wilt. Serve with basmati rice and warm naan bread.

Stuffed Bell Peppers

Cut the tops off bell peppers and remove the seeds. In a pan, sauté onions, garlic, and diced zucchini until softened. Mix in cooked quinoa, black beans, corn, and a pinch of chili powder. Stuff the peppers with the mixture, top with vegan cheese, and bake until the peppers are tender and the cheese is melted.

Vegan Pesto Pasta

Cook your favorite pasta according to package instructions. In a blender, combine fresh basil, pine nuts, garlic, nutritional yeast, lemon juice, and olive oil until smooth. Toss the cooked pasta with the pesto, adding halved cherry tomatoes and fresh arugula for a burst of flavor. Serve with a sprinkle of vegan parmesan.

BBQ Jackfruit Sandwiches

Sauté shredded jackfruit in olive oil until it starts to brown. Add your favorite BBQ sauce and let it simmer until the jackfruit is tender and saucy. Pile the jackfruit onto toasted buns with coleslaw made from shredded cabbage, carrots, and a tangy vegan mayo dressing.

Vegan Lasagna

Layer lasagna noodles with a filling of sautéed spinach, garlic, and crumbled tofu mixed with nutritional yeast and lemon juice. Add marinara sauce and vegan mozzarella between layers. Bake until bubbly and the top is golden. Let it sit for a few minutes before slicing.

Cauliflower Buffalo Wings

Cut cauliflower into florets and coat them in a batter made from flour, water, garlic powder, and paprika. Bake until crispy, then toss in your favorite buffalo sauce. Serve with celery sticks and a cooling vegan ranch dressing made from cashews, lemon juice, and dill.

Vegan Buddha Bowl

In a bowl, arrange cooked quinoa, roasted chickpeas, steamed broccoli, sliced avocado, and shredded carrots. Drizzle with a tahini dressing made from tahini, lemon juice, maple syrup, and a splash of water. Top with sesame seeds and fresh herbs for extra flavor.

Vegan Mushroom Risotto

Sauté diced onions and garlic in olive oil until softened. Add sliced mushrooms and cook until browned. Stir in arborio rice and cook for a minute before adding vegetable broth, one ladle at a time, stirring constantly until the rice is creamy and tender. Finish with a splash of white wine and a sprinkle of nutritional yeast.

Eggplant Parmesan

Slice an eggplant into rounds, sprinkle with salt, and let it sit for 20 minutes to draw out moisture. Pat dry, then coat each slice in flour, dip in almond milk, and dredge in breadcrumbs. Fry in olive oil until golden. Layer the fried eggplant with marinara sauce and vegan mozzarella in a baking dish. Bake at 375°F for 20 minutes until bubbly.

Vegan Sushi Rolls

Cook sushi rice and let it cool slightly. Lay nori sheets on a bamboo mat and spread the rice evenly over the sheets, leaving a border. Add thinly sliced cucumber, avocado, and carrot in the center. Roll tightly and slice into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Vegan Chili

In a pot, sauté onions, garlic, and bell peppers until softened. Add canned kidney beans, black beans, diced tomatoes, and corn. Season with chili powder, cumin, and smoked paprika. Let it simmer until thickened and serve with avocado slices, tortilla chips, and a dollop of vegan sour cream.

Vegan Enchiladas

Sauté diced onions, bell peppers, and black beans with cumin, chili powder, and garlic until the vegetables are soft. Spoon the mixture onto corn tortillas, roll them up, and place in a baking dish. Top with enchilada sauce and bake at 375°F for 20 minutes until bubbly. Garnish with sliced avocado and fresh cilantro before serving.

Vegan Stuffed Portobello Mushrooms

Remove the stems from large portobello mushrooms and brush with olive oil. Bake until tender. In a pan, sauté spinach, garlic, and cherry tomatoes. Add cooked quinoa and a sprinkle of vegan cheese. Stuff the mushrooms with the mixture and bake until the cheese is melted and bubbly. Serve with a simple side salad.

This article originally appeared on RetailShout.

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