Dinner Just Got Exciting: 5 Easy Vegan Dinner Recipes Packed with Flavor

Whether you've been following a vegetarian diet for years or have recently changed your routine, you're probably always on the lookout for new vegetarian dinners to prepare for the whole family this week. I'd be happy to suggest a delicious vegan dinner for you! How about a flavorful and nutritious three-course meal? Here're some simple and tasty Easy Vegan Dinner Recipes:

Easy Vegan Dinner Recipes

Appetizers

1. Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 1 cup breadcrumbs (check for vegan options)
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Remove the stems from the mushrooms and chop them finely.
• In a pan, heat the olive oil and sauté the chopped mushroom stems, onions, and garlic until they soften.
• Add the breadcrumbs and chopped parsley to the pan, mixing everything together.
• Season with salt and pepper to taste.
• Fill each mushroom cap with the stuffing mixture and place them on a baking sheet.
• Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the tops are lightly browned.

2. Vegan Spinach and Artichoke Dip

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup chopped fresh spinach
• 1 cup raw cashews, soaked in water for at least 2 hours and drained
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Sliced vegetables, tortilla chips, or bread for serving

Instructions:

• In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become soft and translucent.
• Stir in the minced garlic and continue cooking for another minute until fragrant.
• Add the chopped artichoke hearts and chopped spinach to the skillet. Cook for a few minutes until the spinach wilts and everything is heated through. Remove from heat and set aside.
• In a blender or food processor, combine the soaked and drained cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, and onion powder. Blend until you get a smooth and creamy mixture. If needed, add a bit more vegetable broth to reach your desired consistency.
• Transfer the cashew mixture to the skillet with the cooked vegetables. Stir everything together until well combined.
• Season the dip with salt and pepper to taste.
• If you prefer a warm dip, return the skillet to low heat and warm the mixture for a couple of minutes, stirring gently.
• Garnish the dip with chopped fresh parsley if desired.
• Serve the vegan spinach and artichoke dip with sliced vegetables, tortilla chips, or bread for dipping.

3. Vegan Spinach and Sun-Dried Tomato Pinwheels

Ingredients:

• 1 sheet of vegan puff pastry, thawed (check the ingredients to ensure it's vegan)
• 1 cup fresh spinach leaves, finely chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup vegan cream cheese (store-bought or homemade)
• 1 tablespoon nutritional yeast
• 1 clove garlic, minced
• Salt and pepper to taste
• Non-dairy milk (such as almond or soy milk) for brushing

Instructions:

• Preheat your oven to the temperature indicated on the puff pastry package (usually around 375°F - 400°F / 190°C - 200°C).
• In a bowl, mix together the finely chopped spinach, sun-dried tomatoes, vegan cream cheese, nutritional yeast, minced garlic, salt, and pepper until well combined.
• Unroll the thawed puff pastry sheet onto a clean surface.
• Spread the spinach and sun-dried tomato mixture evenly over the entire surface of the puff pastry.
• Starting from one end, gently roll the puff pastry sheet into a tight log.
• Slice the rolled puff pastry log into approximately 1/2-inch (1 cm) thick pinwheels.
• Place the pinwheels on a parchment-lined baking sheet, leaving some space between each one.
• Lightly brush the tops of the pinwheels with non-dairy milk to help them achieve a golden-brown color while baking.
• Bake in the preheated oven for about 15-20 minutes or until the pinwheels are puffed up and golden brown.
• Remove from the oven and let them cool slightly before serving.

4. Vegan Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup cooked black beans (or any other beans of your choice)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro or parsley
• Lime wedges for serving

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright.
• In a large mixing bowl, combine cooked quinoa (or rice), black beans, diced tomatoes, corn kernels, diced red onion, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Mix well to combine all the ingredients.
• Stuff each bell pepper with the quinoa and black bean mixture, pressing it down gently.
• Place the stuffed bell peppers in a baking dish and cover the dish with foil.
• Bake in the preheated oven for about 25-30 minutes or until the bell peppers are tender.
• Remove the foil and bake for an additional 5-7 minutes to allow the tops to slightly brown.
• Remove from the oven and sprinkle chopped fresh cilantro or parsley over the stuffed bell peppers.
• Serve the vegan stuffed bell peppers warm, and you can also squeeze some fresh lime juice over them before enjoying.

5. Vegan Lentil Meatballs

Ingredients:

• 1 cup cooked green or brown lentils
• 1/2 cup breadcrumbs (check for vegan options)
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (for baking)
• Marinara sauce or your favorite dipping sauce for serving

Instructions:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a small bowl, prepare the flax egg by mixing ground flaxseed and water. Let it sit for a few minutes until it thickens.
• In a large mixing bowl, combine the cooked lentils, breadcrumbs, finely chopped onions, minced garlic, flax egg, tomato paste, soy sauce (or tamari), dried oregano, dried basil, smoked paprika, salt, and pepper. Mix everything together until well combined.
• Form the mixture into small meatball-sized balls and place them on the prepared baking sheet.
• Brush each lentil meatball with olive oil to help them get a nice golden color while baking.
• Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and slightly crispy on the outside.
• Remove the lentil meatballs from the oven and let them cool for a few minutes.
• Serve the vegan lentil meatballs with marinara sauce or your favorite dipping sauce for a delicious and satisfying appetizer.

Main Courses

Vegan Dinner Recipes For Families

1. Vegan Lentil Shepherd's Pie

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon flour (use gluten-free if needed)
• 1 cup vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• 4 cups mashed potatoes (made with plant-based milk and vegan butter)

Instructions:

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté until the vegetables are tender.
• Stir in the cooked lentils and frozen peas.
• In a small bowl, mix the tomato paste, soy sauce, and flour. Add this mixture to the skillet and stir well.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook for a few minutes until it thickens slightly.
• Season with thyme, salt, and pepper to taste.
• Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top.
• Bake in the preheated oven for 20-25 minutes or until the mashed potatoes turn golden brown.

2. Vegan Chickpea Curry

Ingredients:

• 1 tablespoon coconut oil or any vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 can (15 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• 2 cups chopped spinach or kale
• Juice of 1/2 lemon
• Salt and pepper to taste
• Cooked rice or naan bread for serving

Instructions:

• In a large skillet or pot, heat the coconut oil over medium heat.
• Add the chopped onions and sauté until they become soft and translucent.
• Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
• Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Mix well and let the spices toast for a minute or two.
• Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir everything together.
• Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the curry to thicken slightly.
• Add the chopped spinach or kale to the curry and cook for an additional 2-3 minutes until the greens wilt.
• Squeeze in the lemon juice and season with salt and pepper to taste.
• Serve the chickpea curry over cooked rice or with warm naan bread.

3. Vegan Lentil Tacos

Ingredients:

• 1 cup cooked green or brown lentils
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced (choose your favorite color)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 can (14 ounces) diced tomatoes
• Salt and pepper to taste
• 8 small taco shells or tortillas
• Toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, lime wedges, hot sauce, etc.

Instructions:

• In a large skillet, heat the olive oil over medium heat.
• Add the diced onions and sauté until they become translucent.
• Stir in the minced garlic and diced bell pepper, cooking until the bell pepper softens.
• Add the chili powder, ground cumin, paprika, and cayenne pepper. Mix well and let the spices toast for a minute or two.
• Pour in the diced tomatoes and cooked lentils. Stir everything together and let it simmer for about 5-7 minutes to allow the flavors to meld.
• Season with salt and pepper to taste.
• Warm the taco shells or tortillas according to the package instructions.
• Fill each taco shell with the lentil mixture and top with shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, a squeeze of lime juice, and hot sauce if desired.

4. Vegan Chickpea and Vegetable Stir-Fry

Ingredients:

• 1 tablespoon sesame oil or any vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers (choose your favorite colors), thinly sliced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons soy sauce or tamari (for a gluten-free option)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional, for added heat)
• Cooked rice or quinoa for serving

Instructions:

• In a large skillet or wok, heat the sesame oil over medium-high heat.
• Add the sliced onions and bell peppers to the skillet and stir-fry for a few minutes until they start to soften.
• Toss in the broccoli florets and sliced carrots, continuing to stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
• Add the drained chickpeas to the skillet and mix everything together.
• In a small bowl, whisk together the soy sauce (or tamari), hoisin sauce, rice vinegar, maple syrup (or agave nectar), minced garlic, grated ginger, and red pepper flakes (if using).
• Pour the sauce over the vegetables and chickpeas, stirring to coat them evenly. Cook for another 2 minutes to let the flavors meld.
• Serve the stir-fry over cooked rice or quinoa.

5. Vegan Mushroom Stroganoff

Ingredients:

• 8 ounces (about 225g) fettuccine or any pasta of your choice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 16 ounces (about 450g) mushrooms (e.g., cremini or white button), sliced
• 1 tablespoon all-purpose flour (use gluten-free flour if needed)
• 1 cup vegetable broth
• 1 cup plant-based milk (e.g., almond, soy, or oat milk)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast (optional, for added flavor)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

• Cook the fettuccine or pasta according to the package instructions until al dente. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
• Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are tender and lightly browned.
• Sprinkle the flour over the mushroom mixture and stir to coat everything evenly.
• Pour in the vegetable broth, plant-based milk, soy sauce (or tamari), and Dijon mustard. Stir well to combine.
• Bring the mixture to a gentle simmer and let it cook for a few minutes until the sauce thickens slightly.
• Stir in the nutritional yeast (if using) for extra savory flavor. Season with salt and pepper to taste.
• Add the cooked fettuccine or pasta to the skillet and toss it in the mushroom sauce until everything is well coated.
• Serve the vegan mushroom stroganoff hot, garnished with chopped fresh parsley.

Desserts

1. Vegan Berry Crumble

Ingredients:

• 3 cups mixed berries (e.g., strawberries, blueberries, raspberries)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup or agave nectar
• 1 cup rolled oats (use gluten-free oats if needed)
• 1/2 cup almond flour or any other nut flour
• 1/4 cup coconut oil, melted
• 1/4 cup chopped nuts (e.g., almonds, walnuts, or pecans)
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the mixed berries with lemon juice and maple syrup (or agave nectar). Toss gently until the berries are coated.
• Transfer the berry mixture to a baking dish.
• In a separate bowl, mix the rolled oats, almond flour, melted coconut oil, chopped nuts, ground cinnamon, and a pinch of salt until you get a crumbly texture.
• Spread the oat-nut mixture evenly over the berries in the baking dish.
• Bake in the preheated oven for 25-30 minutes or until the berry filling is bubbly, and the crumble topping turns golden brown.
• Allow the berry crumble to cool slightly before serving.

2. Vegan Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk (canned or homemade)
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• Fresh berries or sliced fruits for topping

Instructions:

• In a bowl or a jar, mix the chia seeds, coconut milk, maple syrup (or agave nectar), and vanilla extract.
• Stir well until all the ingredients are combined.
• Cover the bowl or jar and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and thicken to create a pudding-like consistency.
• Before serving, give the chia pudding a good stir to make it smooth and creamy.
• Top the pudding with fresh berries or sliced fruits of your choice.

3. Vegan Fruit Salad

Ingredients:

• Assorted fresh fruits of your choice (e.g., strawberries, blueberries, kiwi, mango, pineapple, watermelon, etc.)
• Fresh mint leaves for garnish
• Optional: a sprinkle of coconut flakes or a drizzle of maple syrup for added sweetness

Instructions:

• Wash and prepare the fruits by cutting them into bite-sized pieces.
• Combine the fruits in a large bowl and gently toss them together.
• If desired, add a sprinkle of coconut flakes or drizzle some maple syrup for extra sweetness.
• Garnish with fresh mint leaves for a pop of color and flavor.
• Chill the fruit salad in the refrigerator for about 15-30 minutes before serving.

4. Vegan Chocolate Chip Cookies

Ingredients:

• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a small bowl, prepare the flax egg by mixing ground flaxseed and water. Let it sit for a few minutes until it thickens.
• In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until smooth.
• Add the vanilla extract and flax egg to the butter-sugar mixture, stirring until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
• Fold in the dairy-free chocolate chips.
• Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers.
• Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn golden brown.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Vegan Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• A pinch of salt
• Plant-based milk (if needed for consistency)

Instructions:

• Scoop out the flesh from the avocados and place them in a blender or food processor.
• Add cocoa powder, maple syrup, vanilla extract, and a pinch of salt to the blender.
• Blend until smooth and creamy. If the mixture is too thick, you can add a splash of plant-based milk to achieve your desired consistency.
• Taste and adjust sweetness or cocoa if needed.
• Transfer the mousse to individual serving cups or glasses.
• Refrigerate for at least an hour before serving.
• Enjoy your delicious and satisfying vegan dinner!

Enjoy these delicious and satisfying Easy Vegan Dinner Recipes, followed by a delightful vegan dessert for a sweet ending!