Exploring the world of vegan cooking can be a delightful adventure, especially when you have access to recipes that are as wholesome as they are delicious. “16 Delicious Vegan Dinner Recipes Cookie and Kate” offers a fantastic collection of plant-based meals that are perfect for any night of the week.
Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, these recipes provide a variety of flavors, textures, and nutrients to keep your dinners exciting and satisfying.
Each recipe is thoughtfully crafted by Cookie and Kate, a renowned duo known for their fresh, seasonal, and easy-to-follow vegan dishes. From hearty grain bowls to comforting pastas and vibrant vegetable medleys, this selection has something for everyone.
Plus, these meals are not only tasty but also packed with nutrition, making healthy eating effortless and enjoyable.
Why You’ll Love This Recipe
This collection of vegan dinner recipes stands out because it combines simplicity with incredible flavor. Each dish uses fresh, whole-food ingredients that are easy to find and prepare, ensuring that even busy weeknights don’t mean sacrificing quality or taste.
The recipes are designed to be balanced and nutritious, often incorporating protein-rich ingredients like beans, lentils, and tofu, along with vibrant vegetables and wholesome grains.
Moreover, these meals reflect Cookie and Kate’s signature style—bright, colorful, and full of texture. They’re also incredibly adaptable, so you can easily swap ingredients based on what’s in season or what you have in your pantry.
Whether you’re cooking for yourself, family, or friends, these recipes are guaranteed to impress and satisfy.
Ingredients
Common Ingredients Across Recipes
- Olive oil – for sautéing and roasting
- Garlic – fresh, minced
- Onions – yellow or red, diced
- Fresh vegetables – such as bell peppers, zucchini, carrots, kale, spinach
- Legumes – chickpeas, black beans, lentils
- Whole grains – quinoa, brown rice, farro
- Tomatoes – canned diced or fresh
- Herbs and spices – cumin, smoked paprika, chili powder, thyme, basil
- Plant-based milk – almond, soy, or oat milk for creamy sauces
- Tofu or tempeh – for added protein
- Vegetable broth – for soups and grains
- Salt and black pepper – to taste
Equipment
- Large skillet or sauté pan – essential for cooking vegetables and tofu
- Medium saucepan – for cooking grains and sauces
- Sharp chef’s knife – for chopping vegetables
- Cutting board – sturdy and spacious
- Mixing bowls – for combining ingredients
- Measuring cups and spoons – for accuracy
- Baking sheet – for roasting vegetables or tofu
- Blender or food processor – for creamy dressings and sauces
- Colander – for draining beans and rinsing grains
Instructions
- Prepare your ingredients: Rinse grains and legumes if necessary. Chop vegetables and press tofu to remove excess water.
- Cook grains: In a saucepan, combine grains with vegetable broth or water. Bring to a boil, then reduce heat and simmer until tender (typically 15-25 minutes).
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until soft and fragrant (about 3-5 minutes).
- Add vegetables and protein: Stir in your chosen vegetables and tofu or beans. Cook until vegetables are tender and tofu is golden, about 7-10 minutes.
- Season and flavor: Add herbs, spices, salt, and pepper. For saucier dishes, stir in plant-based milk or tomato products as needed.
- Combine and serve: Mix the cooked grains with your sautéed vegetables and protein. Adjust seasoning to taste and serve warm.
Tips & Variations
“For a creamier texture, blend some cooked white beans into your sauce or stew. To add crunch, sprinkle toasted nuts or seeds on top before serving.”
Feel free to substitute any vegetable or grain depending on what is available or in season. For example, swap quinoa for farro, or kale for spinach.
Experiment with different spices like curry powder, smoked paprika, or fresh basil to vary the flavor profiles.
To make these recipes gluten-free, simply replace grains like farro with quinoa or rice. You can also try adding nutritional yeast for a cheesy flavor without dairy.
Nutrition Facts
| Component | Per Serving |
|---|---|
| Calories | 350-450 kcal |
| Protein | 12-18 grams |
| Carbohydrates | 50-60 grams |
| Fat | 10-15 grams |
| Fiber | 8-12 grams |
| Sodium | 300-500 mg |
Serving Suggestions
These vegan dinners pair beautifully with a side of crusty bread or a fresh green salad to round out the meal. For added protein, try topping your dish with sliced avocado or a sprinkle of toasted pumpkin seeds.
For a fun twist, serve one of the grain bowls with a tangy tahini dressing or a drizzle of sriracha mayo made from vegan mayo. Leftovers can be stored in airtight containers and enjoyed for lunch the next day.
Looking for more inspiration? Try pairing these meals with some breakfast ideas like the Breakfast Wellington Recipe or explore other comforting dishes such as the Bread And Gravy Recipe.
16 Delicious Vegan Dinner Recipes Cookie and Kate
Mediterranean Chickpea Bowls
- Ingredients: cooked chickpeas, quinoa, cucumber, cherry tomatoes, kalamata olives, red onion, fresh parsley, lemon juice, olive oil, garlic, salt, pepper.
- Instructions: Toss quinoa with chickpeas, diced cucumber, halved cherry tomatoes, olives, and chopped parsley. Whisk lemon juice, olive oil, minced garlic, salt, and pepper for dressing and drizzle over the bowl.
Sweet Potato and Black Bean Tacos
- Ingredients: roasted sweet potatoes, black beans, corn tortillas, avocado, lime, cilantro, cumin, smoked paprika, salt.
- Instructions: Roast diced sweet potatoes seasoned with cumin and smoked paprika. Warm tortillas and fill with sweet potatoes, black beans, sliced avocado, and fresh cilantro. Squeeze lime juice on top.
Creamy Avocado Pasta
- Ingredients: spaghetti, ripe avocados, garlic, fresh basil, lemon juice, olive oil, nutritional yeast, salt, pepper.
- Instructions: Cook spaghetti until al dente. Blend avocado, garlic, basil, lemon juice, olive oil, and nutritional yeast until smooth. Toss pasta with sauce and season to taste.
Lentil and Mushroom Bolognese
- Ingredients: green lentils, mushrooms, canned tomatoes, onion, carrot, celery, garlic, olive oil, dried oregano, basil, salt, pepper.
- Instructions: Sauté diced onion, carrot, celery, and garlic in olive oil. Add chopped mushrooms and cook until soft. Stir in lentils, canned tomatoes, and herbs. Simmer until thickened and serve over pasta.
Thai Peanut Noodle Salad
- Ingredients: rice noodles, shredded cabbage, grated carrot, green onion, cilantro, peanut butter, soy sauce, lime juice, maple syrup, garlic, chili flakes.
- Instructions: Cook noodles and cool. Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, and chili flakes to make dressing. Toss noodles with vegetables and dressing.
Roasted Cauliflower and Chickpea Curry
- Ingredients: cauliflower florets, chickpeas, coconut milk, curry powder, garlic, ginger, onion, tomato paste, cilantro, olive oil, salt.
- Instructions: Roast cauliflower and chickpeas with olive oil and curry powder. Sauté onion, garlic, and ginger; stir in tomato paste and coconut milk. Add roasted veggies and simmer. Garnish with cilantro.
Quinoa Stuffed Bell Peppers
- Ingredients: bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, chili powder, cilantro, lime juice.
- Instructions: Mix quinoa, beans, corn, tomatoes, and spices. Stuff into halved bell peppers. Bake until peppers are tender. Finish with fresh cilantro and a squeeze of lime.
Vegan Mushroom Stroganoff
- Ingredients: cremini mushrooms, onion, garlic, vegetable broth, plant-based sour cream, Dijon mustard, olive oil, paprika, egg-free pasta.
- Instructions: Sauté mushrooms, onion, and garlic. Add broth, mustard, and paprika; simmer. Stir in sour cream substitute and toss with cooked pasta.
Spicy Tofu Stir Fry
- Ingredients: firm tofu, broccoli, bell peppers, soy sauce, garlic, ginger, sriracha, sesame oil, green onions, rice.
- Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry vegetables with garlic and ginger. Add tofu, soy sauce, and sriracha. Serve over steamed rice.
Mediterranean Farro Salad
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: roasted sweet potatoes, black beans, corn tortillas, avocado, lime, cilantro, cumin, smoked paprika, salt.
- Instructions: Roast diced sweet potatoes seasoned with cumin and smoked paprika. Warm tortillas and fill with sweet potatoes, black beans, sliced avocado, and fresh cilantro. Squeeze lime juice on top.
Creamy Avocado Pasta
- Ingredients: spaghetti, ripe avocados, garlic, fresh basil, lemon juice, olive oil, nutritional yeast, salt, pepper.
- Instructions: Cook spaghetti until al dente. Blend avocado, garlic, basil, lemon juice, olive oil, and nutritional yeast until smooth. Toss pasta with sauce and season to taste.
Lentil and Mushroom Bolognese
- Ingredients: green lentils, mushrooms, canned tomatoes, onion, carrot, celery, garlic, olive oil, dried oregano, basil, salt, pepper.
- Instructions: Sauté diced onion, carrot, celery, and garlic in olive oil. Add chopped mushrooms and cook until soft. Stir in lentils, canned tomatoes, and herbs. Simmer until thickened and serve over pasta.
Thai Peanut Noodle Salad
- Ingredients: rice noodles, shredded cabbage, grated carrot, green onion, cilantro, peanut butter, soy sauce, lime juice, maple syrup, garlic, chili flakes.
- Instructions: Cook noodles and cool. Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, and chili flakes to make dressing. Toss noodles with vegetables and dressing.
Roasted Cauliflower and Chickpea Curry
- Ingredients: cauliflower florets, chickpeas, coconut milk, curry powder, garlic, ginger, onion, tomato paste, cilantro, olive oil, salt.
- Instructions: Roast cauliflower and chickpeas with olive oil and curry powder. Sauté onion, garlic, and ginger; stir in tomato paste and coconut milk. Add roasted veggies and simmer. Garnish with cilantro.
Quinoa Stuffed Bell Peppers
- Ingredients: bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, chili powder, cilantro, lime juice.
- Instructions: Mix quinoa, beans, corn, tomatoes, and spices. Stuff into halved bell peppers. Bake until peppers are tender. Finish with fresh cilantro and a squeeze of lime.
Vegan Mushroom Stroganoff
- Ingredients: cremini mushrooms, onion, garlic, vegetable broth, plant-based sour cream, Dijon mustard, olive oil, paprika, egg-free pasta.
- Instructions: Sauté mushrooms, onion, and garlic. Add broth, mustard, and paprika; simmer. Stir in sour cream substitute and toss with cooked pasta.
Spicy Tofu Stir Fry
- Ingredients: firm tofu, broccoli, bell peppers, soy sauce, garlic, ginger, sriracha, sesame oil, green onions, rice.
- Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry vegetables with garlic and ginger. Add tofu, soy sauce, and sriracha. Serve over steamed rice.
Mediterranean Farro Salad
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: green lentils, mushrooms, canned tomatoes, onion, carrot, celery, garlic, olive oil, dried oregano, basil, salt, pepper.
- Instructions: Sauté diced onion, carrot, celery, and garlic in olive oil. Add chopped mushrooms and cook until soft. Stir in lentils, canned tomatoes, and herbs. Simmer until thickened and serve over pasta.
Thai Peanut Noodle Salad
- Ingredients: rice noodles, shredded cabbage, grated carrot, green onion, cilantro, peanut butter, soy sauce, lime juice, maple syrup, garlic, chili flakes.
- Instructions: Cook noodles and cool. Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, and chili flakes to make dressing. Toss noodles with vegetables and dressing.
Roasted Cauliflower and Chickpea Curry
- Ingredients: cauliflower florets, chickpeas, coconut milk, curry powder, garlic, ginger, onion, tomato paste, cilantro, olive oil, salt.
- Instructions: Roast cauliflower and chickpeas with olive oil and curry powder. Sauté onion, garlic, and ginger; stir in tomato paste and coconut milk. Add roasted veggies and simmer. Garnish with cilantro.
Quinoa Stuffed Bell Peppers
- Ingredients: bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, chili powder, cilantro, lime juice.
- Instructions: Mix quinoa, beans, corn, tomatoes, and spices. Stuff into halved bell peppers. Bake until peppers are tender. Finish with fresh cilantro and a squeeze of lime.
Vegan Mushroom Stroganoff
- Ingredients: cremini mushrooms, onion, garlic, vegetable broth, plant-based sour cream, Dijon mustard, olive oil, paprika, egg-free pasta.
- Instructions: Sauté mushrooms, onion, and garlic. Add broth, mustard, and paprika; simmer. Stir in sour cream substitute and toss with cooked pasta.
Spicy Tofu Stir Fry
- Ingredients: firm tofu, broccoli, bell peppers, soy sauce, garlic, ginger, sriracha, sesame oil, green onions, rice.
- Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry vegetables with garlic and ginger. Add tofu, soy sauce, and sriracha. Serve over steamed rice.
Mediterranean Farro Salad
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: cauliflower florets, chickpeas, coconut milk, curry powder, garlic, ginger, onion, tomato paste, cilantro, olive oil, salt.
- Instructions: Roast cauliflower and chickpeas with olive oil and curry powder. Sauté onion, garlic, and ginger; stir in tomato paste and coconut milk. Add roasted veggies and simmer. Garnish with cilantro.
Quinoa Stuffed Bell Peppers
- Ingredients: bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, chili powder, cilantro, lime juice.
- Instructions: Mix quinoa, beans, corn, tomatoes, and spices. Stuff into halved bell peppers. Bake until peppers are tender. Finish with fresh cilantro and a squeeze of lime.
Vegan Mushroom Stroganoff
- Ingredients: cremini mushrooms, onion, garlic, vegetable broth, plant-based sour cream, Dijon mustard, olive oil, paprika, egg-free pasta.
- Instructions: Sauté mushrooms, onion, and garlic. Add broth, mustard, and paprika; simmer. Stir in sour cream substitute and toss with cooked pasta.
Spicy Tofu Stir Fry
- Ingredients: firm tofu, broccoli, bell peppers, soy sauce, garlic, ginger, sriracha, sesame oil, green onions, rice.
- Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry vegetables with garlic and ginger. Add tofu, soy sauce, and sriracha. Serve over steamed rice.
Mediterranean Farro Salad
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: cremini mushrooms, onion, garlic, vegetable broth, plant-based sour cream, Dijon mustard, olive oil, paprika, egg-free pasta.
- Instructions: Sauté mushrooms, onion, and garlic. Add broth, mustard, and paprika; simmer. Stir in sour cream substitute and toss with cooked pasta.
Spicy Tofu Stir Fry
- Ingredients: firm tofu, broccoli, bell peppers, soy sauce, garlic, ginger, sriracha, sesame oil, green onions, rice.
- Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry vegetables with garlic and ginger. Add tofu, soy sauce, and sriracha. Serve over steamed rice.
Mediterranean Farro Salad
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, lemon juice, olive oil, salt, pepper.
- Instructions: Combine farro with chopped vegetables and olives. Dress with lemon juice and olive oil. Season to taste.
Vegan Shepherd’s Pie
- Ingredients: lentils, carrots, peas, corn, mashed potatoes (vegan), vegetable broth, tomato paste, onion, garlic, thyme.
- Instructions: Cook lentils with sautéed onion, garlic, and vegetables. Place mixture in a baking dish, top with mashed potatoes, and bake until golden.
Zucchini Noodles with Pesto
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: zucchini noodles, basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
- Instructions: Blend basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice to make pesto. Toss with zucchini noodles and serve chilled or warm.
Vegan Lentil Tacos
- Ingredients: cooked lentils, taco seasoning, corn tortillas, avocado, salsa, cilantro, lime.
- Instructions: Heat lentils with taco seasoning. Fill warmed tortillas and top with avocado, salsa, and cilantro. Serve with lime wedges.
Vegan Chili
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: kidney beans, black beans, diced tomatoes, onion, bell peppers, chili powder, cumin, garlic, vegetable broth.
- Instructions: Sauté onion, garlic, and peppers. Add beans, tomatoes, broth, and spices. Simmer until thickened.
Vegan Pad Thai
- Ingredients: rice noodles, tofu, tamarind paste, soy sauce, lime juice, peanuts, green onions, garlic, bean sprouts.
- Instructions: Cook noodles. Stir-fry tofu and garlic. Add tamarind, soy sauce, and lime juice. Toss with noodles and top with peanuts and sprouts.
Butternut Squash and Kale Risotto
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
- Ingredients: arborio rice, butternut squash, kale, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, olive oil.
- Instructions: Sauté onion and garlic. Add rice and toast briefly. Gradually add warm broth, stirring until absorbed. Stir in roasted squash, kale, and nutritional yeast.
If you’re interested in expanding your culinary repertoire, be sure to check out the Blackstone Lo Mein Recipes for more delicious vegan dishes, or try your hand at the Zucchini Peppers Onions Tomatoes Recipe for a vibrant vegetable medley.
Conclusion
These 16 vegan dinner recipes by Cookie and Kate are a testament to how delicious and satisfying plant-based meals can be. Each recipe is designed with freshness, simplicity, and nutrition in mind, making it easy to prepare meals that delight both your taste buds and your body.
Whether you’re new to vegan cooking or a long-time enthusiast, this collection provides ample inspiration to keep your dinner routine exciting and nourishing.
Embracing these recipes can help you discover new favorite ingredients and flavor combinations that celebrate the bounty of the plant kingdom. Plus, with the flexibility and variety offered, you can customize these meals to suit your preferences and seasonal availability.
Happy cooking!
📖 Recipe Card: 16 Delicious Vegan Dinner Recipes by Cookie and Kate
Description: A collection of flavorful and wholesome vegan dinners perfect for any night of the week. Each recipe is easy to prepare, packed with nutrients, and entirely plant-based.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until fragrant.
- Add bell pepper and zucchini; cook until tender.
- Stir in cherry tomatoes and chickpeas.
- Season with smoked paprika, salt, and pepper.
- Add cooked quinoa to the skillet and mix well.
- Cook for another 5 minutes to combine flavors.
- Garnish with fresh parsley before serving.
Nutrition: Calories: 350 kcal | Protein: 12 g | Fat: 8 g | Carbs: 55 g
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