Looking for the best vegan dinner recipes? Then it should not be as difficult as hiking the Mountain Trail or binge-watching a complete season of Money heist. Not every time it is easy as you think, but whenever we reveal an eagerly pursue vegan dinner, we prefer to make it again and again.
But at Vegan Kart, we’re trying to keep stuff interesting and hassle-free with a complete menu of fully flavorful vegan foods like kale-forward pasta Aglio e olio, spicy ramen bowls, cashew crusted cauliflower, and fresh herb falafel. We also get the grain bowls, pasta, stews, and sandwiches that are always on the menu for our weekly dinners.
However, to start with mouth-watering Vegan Dinner recipes, here we have the
Table of Contents
Cauliflower Tacos with Cashew Crema
This recipe includes in the “Healthyish Feel Good Food Plan” in 2020, which is a 10-day challenge to eat properly throughout the year. Since, cauliflower requires time to burn and get crispy from the edges, even though when cooks at a high temperature. But you don’t have to worry. If it gets shrinks almost fully; then the flavor will be stronger as a result.
Ingredients Required
For sauce
- New Mexico chile (grated finely) – 1
- Garlic clove (grated finely) -1
- Almond butter – 1/4th cup (You can use cashew butter also)
- Lime juice – 3 tablespoon
- Kitchen Salt – as per taste
For the main dish
- Garlic cloves (grated finely) -3
- Vegetable oil – 1/4th Cup (you can use grapeseed oil also)
- Ground Cumin – 2 teaspoon
- Smoked paprika – 2 teaspoon
- Cauliflower (to be split into inch size florets) – 2 medium size
- Kitchen Salt – as per taste
- Corn tortillas (6 inches in dia) – 12
- White onion (thinly sliced) – 1
Preparation Method
How to prepare sauce?
In a small mixing bowl, blend the lime juice, cashew or almond butter, garlic, chile, and 3 tablespoons water with a fork and season it with kitchen salt. And then keep it aside.
Now the main dish
Turn on the oven and then heat it to 230 degrees keeping the rack in the bottom position. However, in a small mixing bowl, mix the cumin, oil, garlic, and paprika.
Place cauliflower over the rimmed baking sheet and then drizzle some vegetable oil on it. Now, toss the cauliflower, add salt and then toss it again. So it gets evenly coating of it.
For around 15 to 20 minutes, roast the cauliflower till it gets dark brown and gets crispy from the bottom. Next, take the florets from the oven and then flip them over.
Also, keep them roasting for another 15 to 20 minutes. Or until the other side becomes dark brown and crispy.
In a large frying pan, heat the oil at medium flame. Toast the tortillas in one flat layer, flipping it halfway through, till it gets warmed thoroughly, for approx 1 minute, while working in batches. Now, place it on serving plates.
Place some of the remaining sauce on each tortilla and also cover it with cauliflower. Toss with radishes, avocado, onion, and cilantro before serving. However, you can serve the dish with lime wedges for squeezing purposes.
Tofu and Summer Vegetable Curry
This simple vegetarian curry recipe from Heidi Swanson, the blogger cum author behind “101 Cookbooks,” is a wonderful way to use the wealth of eggplant and summer squash via Community Supported Agriculture.
You may enjoy the curry alone or serve it with cooked noodles or rice for a more comprehensive meal.
Ingredients Required
- Olive oil – 4 tablespoons (you can use coconut oil)
- Packaged tofu – 400 gm (to be cut into half-inch cubes)
- Onions (roughly chopped) – 2 medium size
- Red Curry paste -1/3rd cup
- Zucchini – 2 large pieces (to be cut into small pieces)
- Green beans – 230 grams (to be cut into inches)
- Coconut milk (unsweetened) – 400ml
Preparation Method
In a large frying pan, especially nonstick, heat 2 tablespoons oil on medium flame.
Cook, and then flip it once, till the tofu is golden brown from both sides, for around 4 minutes.
For draining, place on paper towels. Also, using kitchen salt, season to taste.
In a large frying pan, heat the remaining 2 tablespoons of oil on medium-high flame. Then stir in the onions and an optimum amount of salt to cover.
Cook, and then keep stirring it frequently, for around 4 minutes, or till it gets soft. Cook, stirring frequently, until the curry paste has intense color, for 2 minutes.
Now, cook again, toss to coat, till the eggplant, zucchini, and green beans get soft and appear brown in color, for 5 to 7 minutes. Also, put the coconut milk and 1/2 cup water in the mixture and allow it to simmer.
Toss in the tofu and then gently mix it. Cook for 3 minutes, or till it is thoroughly heated. If necessary, then add some additional salt.
Pour the curry into bowls and also top with a little squeeze of lime juice. Serve with peanuts and cilantro on top.
Broccoli Spoon Salad with Warm Vinaigrette
Crisp and fresh broccoli, sticky dates, chewy and crispy toasted pistachios combine in this salad, which you can relish just with a spoon. However, the vibrant lemony dressing gets a smoky depth from the ras-el-hanout, a Moroccan spice mix with aromatic and earthy spices that gets absorbed into the broccoli as it settles. Don’t have any ras-el-hanout on hand? You can also use curry powder, Baharat, or ground spices. If you’re a food enthusiast, then this is a terrific salad to cook ahead of time because it gets prepared in less time.
Ingredients Required
- Grapeseed oil – 6 tablespoon
- Ras-el-hanout -2 teaspoon
- Garlic clove (grated finely) -1
- Lemon Juice- 2 tablespoon
- White balsamic vinegar – 2 tablespoons (you can use white wine vinegar)
- Honey – 1 tablespoon
- Pistachios – 1/4th cup
- Shallot (finely chopped) – 1 small size
- Jalapeño (finely chopped) – 1 medium size
- Broccoli florets (finely chopped) – 6 cups
- Cilantro – 1 cup
- Pitted dates (finely chopped) – 1/3rd cup
Preparation Method
In a medium-size saucepan, heat the oil, ras-el-hanout, and garlic on medium-high flame till it gives a pleasant aroma, for around 2 minutes.
Stir in the honey, vinegar, and lemon juice after removing the pan from the flame. Keep aside the vinaigrette after adjusting the flavor with salt and pepper.
In a small size pan over medium-low flame, toast pistachios till they get golden brown in appearance, for around 4 minutes.
Allow the mixture to cool on a cutting board before finely chopping it.
In a medium mixing bowl, combine the cilantro, broccoli, jalapeno, shallot, pistachios, and dates and frequently toss them.
Now add the salad in the vinaigrette to cover it.
If required, add extra salt and pepper.
So we hope that you will find these Vegan Dinner Recipes perfect for your meals. Tell us in the comments below which vegan dinner recipes you find easy to prepare and which one was the most delicious.
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