BBC Good Food Vegan Dinner Recipes for Easy Weeknight Meals

Are you searching for vibrant, hearty, and satisfying vegan dinners inspired by the ever-popular BBC Good Food vegan dinner recipes? Look no further!

Whether you’re a dedicated plant-based eater or just exploring new ways to add more vegetables to your plate, these recipes will transform your weeknight meals. BBC Good Food is renowned for its reliable, flavor-packed dishes, and its vegan dinner lineup is no exception.

From creamy pastas to spicy curries and comforting bakes, these recipes offer something for everyone—without the need for animal products.

In this post, I’ll share three of the most-loved BBC Good Food–style vegan dinner recipes. Each is packed with nutrition, deliciously satisfying, and easy to prepare.

Plus, I’ll include expert tips, nutritional info, serving suggestions, and links to other vegan recipes you’ll adore. Ready to discover your new favorite weeknight dinners?

Let’s dive in!

Why You’ll Love This Recipe

• Flavorful and Satisfying: These recipes are loaded with layers of taste, thanks to aromatic spices, fresh herbs, and wholesome ingredients.
• Easy to Prepare: With simple, straightforward instructions, even beginner cooks can master these dishes at home.
• Nutritious: Each recipe is balanced with plenty of vegetables, plant-based proteins, and healthy fats to keep you fueled and happy.
• Family-Friendly: Perfect for sharing, these meals are loved by vegans and omnivores alike.
• Versatile: Easily adapt the dishes to suit your pantry staples or seasonal produce.

Ingredients

Creamy Vegan Mushroom Stroganoff

Sweet Potato & Chickpea Curry

Roasted Vegetable Vegan Shepherd’s Pie

Equipment

• Large frying pan (for stroganoff and curry)
• Saucepan (for boiling pasta, rice, or potatoes)
• Baking dish (for shepherd’s pie)
• Potato masher (for shepherd’s pie topping)
• Chopping board and knives
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

Creamy Vegan Mushroom Stroganoff

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3–4 minutes until soft.
2. Add garlic and mushrooms. Cook for 5–6 minutes until mushrooms are golden and have released their moisture.
3. Stir in the smoked paprika and cook for 1 minute, allowing the spices to bloom.
4. Add vegetable stock and simmer for 3–4 minutes. Reduce heat, stir in vegan sour cream (or cashew cream), and Dijon mustard. Simmer gently for 2–3 minutes until creamy.
5. Season with salt and pepper. Sprinkle with fresh parsley and serve hot over cooked pasta or rice.

Sweet Potato & Chickpea Curry

1. Heat oil in a large pan over medium heat. Add onion and cook until soft, about 4–5 minutes.
2. Add garlic and ginger. Sauté for 1 minute until fragrant.
3. Stir in curry powder and cook for another minute.
4. Add sweet potatoes, chickpeas, crushed tomatoes, and coconut milk. Stir to combine.
5. Bring to a gentle simmer. Cover and cook for 15–20 minutes, stirring occasionally, until sweet potatoes are tender.
6. Stir in spinach leaves and cook until wilted, about 2–3 minutes.
7. Adjust seasoning with salt and pepper. Garnish with chopped coriander and serve with steamed rice or naan.

Roasted Vegetable Vegan Shepherd’s Pie

1. Preheat oven to 200°C/180°C fan/400°F.
2. Boil potatoes in salted water for 15–20 minutes until soft. Drain, mash with plant-based milk and vegan butter or olive oil. Season with salt and pepper; set aside.
3. Meanwhile, heat olive oil in a frying pan. Add carrots, celery, and leek. Cook for 6–8 minutes until softened.
4. Stir in tomato paste, thyme, lentils, vegetable stock, and peas. Simmer for 8–10 minutes until thickened.
5. Spoon the filling into a baking dish. Spread mashed potatoes on top, smoothing with a fork for texture.
6. Bake for 25–30 minutes until golden and bubbling. Cool slightly before serving.

Tips & Variations

• Add extra veggies: Toss in bell peppers, zucchini, or spinach to boost nutrition and color.
• Make ahead: All three recipes can be prepared in advance and reheated for busy evenings.
• Swap proteins: Use white beans instead of chickpeas for a different texture in the curry, or try tempeh in the stroganoff.
• Gluten-free options: Serve the stroganoff over gluten-free pasta or rice, and use gluten-free flour if thickening the shepherd’s pie filling.
• Flavor boosters: Add a splash of soy sauce or balsamic vinegar to deepen the umami flavors.

For an extra creamy finish in the Mushroom Stroganoff, try adding a spoonful of Vegan Bechamel Sauce before serving!

Nutrition Facts

Values are per serving and approximate. Adjust based on portion size and specific ingredients used.

Serving Suggestions

• Creamy Vegan Mushroom Stroganoff: Pair with a crisp green salad and a slice of Vegan Bread Machine Loaf for a comforting meal.
• Sweet Potato & Chickpea Curry: Serve with fluffy basmati rice, warm naan, and a side of Sautéed Swiss Chard.
• Roasted Vegetable Shepherd’s Pie: Enjoy alongside steamed green beans or a refreshing cucumber and mint salad.
• Leftovers: All recipes store well in the fridge for up to 3 days and make excellent lunchbox options.

“Don’t forget to try these dishes with other global flavors! For something new, explore Peruvian Vegetable Recipes for more inspiration.”

Conclusion

Embracing plant-based meals doesn’t mean sacrificing flavor or comfort, as these BBC Good Food vegan dinner recipes so deliciously prove. Each dish is packed with wholesome ingredients, vibrant spices, and hearty textures that will satisfy everyone at your table.

Whether you’re new to vegan cooking or a seasoned pro, these recipes are approachable and endlessly adaptable to what you have in your kitchen.

For even more vegan inspiration, check out our Veg Recipes for Slow Cooker or treat yourself to a sweet finish with this Vegetarian Date Cake. Cooking plant-based is a joyful adventure—so get creative, savor every bite, and share your vegan dinners with friends and family.

Happy cooking!

More BBC Good Food Vegan Dinner Recipe Inspiration (Listicle)

• 1. Vegan Lentil Bolognese: A rich, tomatoey sauce simmered with lentils, carrots, and celery, served over al dente pasta for a true comfort classic.
• 2. Aubergine & Chickpea Stew: Smoky aubergine, hearty chickpeas, and warming spices make this North African-inspired stew a weeknight winner.
• 3. Creamy Coconut Tofu Curry: Cubes of tofu and colorful veggies in a luscious coconut sauce, best enjoyed with jasmine rice or quinoa.
• 4. Vegan Chilli: Packed with beans, peppers, tomatoes, and smoky spices, this chili is perfect for meal prep and freezes beautifully.
• 5. Thai-Inspired Peanut Noodles: Rice noodles tossed with a spicy-sweet peanut sauce, crunchy vegetables, and fresh herbs for a fast, flavor-packed dinner.
• 6. Moroccan Vegetable Tagine: Slow-cooked root veggies, apricots, and warming spices create a fragrant, hearty stew that’s perfect for sharing.
• 7. Vegan Stuffed Peppers: Bell peppers filled with a savory mix of quinoa, black beans, corn, and salsa, then baked to perfection.
• 8. Vegan Moussaka: Layers of silky eggplant, savory lentils, and creamy bechamel sauce—totally plant-based and utterly satisfying.
• 9. Spicy Cauliflower Tacos: Crispy, spiced cauliflower tucked into soft tortillas with fresh slaw and a zesty lime crema.
• 10. One-Pot Vegan Jambalaya: Rice, beans, peppers, and Cajun spices all simmered together for a bold, comforting meal that’s easy to clean up.

For more vegan dinner inspiration, explore our recipes for Vegetable Alfredo or enjoy a bowl of Low-Calorie Vegetable Soup for a lighter meal option. Every dinner can be a celebration of flavor, nourishment, and plant-based creativity!

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