As more and more people shift towards a plant-based diet, the demand for vegan recipes has skyrocketed. Veganism has become a popular trend in the culinary world, and there is a wide range of vegan recipes available. From snacks to mains, vegan recipes are versatile, delicious, and healthy.
In this article, we will be discussing unique and delicious vegan recipes for dinner that will impress even the most discerning foodies. These recipes are easy to prepare, and they utilize simple ingredients that are readily available in your local grocery store.
1. Vegan Lasagna
Who doesn’t love a classic lasagna? This vegan version is made with layers of roasted vegetables, tofu ricotta, and marinara sauce. It’s a hearty and filling meal that’s perfect for a cozy night in.
8 lasagna noodles
1 eggplant, sliced
1 zucchini, sliced
1 red pepper, sliced
1 onion, sliced
1 cup tofu ricotta (blend tofu, garlic powder, basil and salt in a food processor)
2 cups marinara sauce
1 cup vegan mozzarella cheese
Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the lasagna noodles according to package instructions and set aside.
In a baking sheet, toss eggplant, zucchini, red pepper, and onion with olive oil and bake for 20-25 minutes, until tender.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Place a layer of lasagna noodles on top of the sauce. Add a layer of roasted vegetables, followed by a layer of tofu ricotta. Repeat this process until all the ingredients are used up.
Top with a layer of marinara sauce and vegan mozzarella cheese.
Bake for 35-40 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!
2. Vegan Mushroom Stroganoff
This vegan version of the classic Russian dish is made with mushrooms, onions, and a creamy cashew sauce. It’s a comforting and flavorful meal that’s perfect for cooler nights.
8 oz. egg-free noodles
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 oz. mushrooms, sliced
1 cup vegetable broth
1 cup unsweetened soy milk
1/2 cup raw cashews
1 tablespoon cornstarch
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Cook the egg-free noodles according to package instructions and set aside.
In a large pan, heat olive oil over medium-high heat. Add onions and garlic, and sauté for 2-3 minutes until fragrant.
Add mushrooms and cook for 5-7 minutes until they have released their water and are tender.
In a blender, combine the vegetable broth, unsweetened soy milk, raw cashews, cornstarch, soy sauce, Dijon mustard, and thyme. Blend until smooth.
Pour the cashew sauce into the pan with the mushrooms, and stir to combine.
Reduce heat to medium-low and let the sauce simmer for 5-7 minutes until it thickens.
Season with salt and pepper to taste.
Serve hot over the cooked noodles and enjoy!
Vegan recipes for dinner are not only delicious, but they are also healthy and easy to make. With these two recipes, you can create a satisfying and flavorful meal that will impress your family and friends. Remember to experiment with ingredients, flavors, and textures to create unique and exciting vegan dishes that showcase your culinary creativity.