Back to blog

10 Vegan Dinner Recipes You’ll Want To Bookmark ASAP

Vegan Dinner Recipes You'll Want To Bookmark ASAP | Cartageous.com/Blog

New Year’s resolutions are well underway and we’re already BFFs with our planners and list of goals. If any of your resolutions involve making healthier choices or being kinder to the environment, having delicious vegan recipes in your arsenal is a great place to start. Scroll on for some healthy vegan dinner recipes from Instagram for Meatless Monday and beyond.

1. @plantbasedartist / Ginger Cashew Tofu

This hearty stir fry recipe combines fresh ginger with cashews for a flavor-packed bowl that can be enjoyed alone or with whole grain rice. Ready to make it for yourself? Check out the entire recipe on Sheil’s blog, Plant Based Artist!

2. @thevegansix / Easy Black Bean Enchiladas

Trust us, this black bean enchilada recipe should be added to your vegan dinner recipes ASAP. Ready in 20 minutes, this easy dish comes together in the oven with tasty black beans and a no-oil, nut-free cheese sauce. Check out the IG photo caption for the complete recipe!

View this post on Instagram

Tacos 🌮 or Enchiladas💃🏻? I used to think tacos were fast + easy until I made enchiladas 💨 Baked all together in the oven these beauties only take 20 minutes to put together, and less if you batch cook beans + my No-Oil Nut-Free Cheese Sauce. Here’s how: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✖️RECIPE for Easy Black Bean Enchiladas: Serves 4-6 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: 6 tortillas 3 cups, or 2 cans cooked black beans rinsed and drained 1 jar prepared enchilada sauce or 2 cups homemade 1 cup cooked sweet potatoes 1 1/4 cups coconut milk, light works! 1 cup nutritional yeast 1 Tbsp light miso paste 1 clove garlic ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat oven to 325 degrees. Oil a 9”x9” casserole dish. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Make your cheese sauce: Blend sweet potatoes, coconut milk, nutritional yeast, miso and garlic in a high speed blender until smooth. Test to see whether the sauce is the texture you like best. For a thinner sauce add more coconut milk and blend again. Set aside and pour 1 cup of enchilada sauce into the bottom of your prepared dish. Warm tortillas with a little water on a hot pan to make them easier to roll. Add 1/3 cup black beans to each tortillas and roll, placing in the pan on top of the enchilada sauce as you go. Add remaining black beans to the sides of the enchiladas, and pour remaining enchilada sauce on top. Smother in cheese sauce. Bake for 25 minutes uncovered until warmed through and tortillas begin to brown. Top with green onion + cilantro 💚 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #veganenchiladas #enchiladas #veganrecipe #veganrecipes #vegandinner #wholefoodplantbased #wfpb

A post shared by Corey Taylor ⚡️Vegan Mama (@thevegansix) on

3. @micadeli_ / Vegan Pea Patties

When it comes to delicious vegan dinners, you just can’t discount this crispy protein-packed dish. And honestly, any dinner that involves a tangy potato salad is one worth bookmarking. Check out the complete recipe in the photo caption!

View this post on Instagram

Vegan Pea Patties.🌱 NEW green and healthy recipe you’ve asked for in such a long time! Ready in 30 min. * 2 tablespoon of Flaxseeds * 7 tablespoon Water * 250g. Chickpeas, cooked * 1 small Onion * 1 clove of Garlic * 150g. Peas * 1 teaspoon Paprika * Juice from ½ Lemon * 3 tablespoon Flour * 1 teaspoon Baking Powder * Handful Parsley (optional) In a small bowl start mixing flax seeds and water, set aside.  Cook the chickpeas or use precooked ones.  In a high powered mixer or food processor add: Chickpeas, onions, garlic, peas, paprika, lemon, flour, baking powder, parsley – and a generously pinch of salt and pepper. Mix until you have a good well-mixed texture. Add the flax seed mix too and carefully mix the ingredients with a spoon. (The mixture will be a little wet and sticky.) Form like round patties with your hands. Heat a pan with some olive oil. Fry them until golden on both sides. The result should be crispy, yet soft inside. Serve the patties in burgers or with cold salad and dressing!

A post shared by Michala | Vegan Recipes 🌱 (@micadeli_) on

4. @yummyyatra / Chickpea Cauliflower Sandwich

Is there anything that cauliflower can’t do? This versatile veggie has been popping up all over the place as a delicious meatless alternative and for good reason — it’s unbelievably tasty. Check out the recipe in the photo caption and make it for yourself ASAP.

View this post on Instagram

Chickpea-cauliflower sandwich Craving some guilt-free comfort food? Here’s an easy recipe! Loaded with plant protein, exciting flavors and textures! . . . Ingredients 1 1/2 cups of dried garbanzo beans (chick peas) 1/2 cup cauliflower rice (grated cauliflower, cooked in a pot of boiling water for 5 min and then drained) 1 tsp ground coriander 1 tsp ground cumin 4 cloves of garlic 1 tbsp smoked paprika Juice of 1/2 lemon 1/4 cup of fresh mint leaves 2 green onions 2 tbsp oat flour or gluten free plain flour Salt and pepper, to taste Oil for shallow frying the patties – I used only 1/2 tsp per patty Veggies for sandwich (I used onions, baby spinach, tomatoes) Dressing of choice (I used vegan mayo and sriracha) . . . . Instructions 🍔Soak the chickpeas overnight or for about 2 hours in hot water. 🍔Drain the chickpeas and cook them (I used my @instantpotofficial) but you can boil them in a large pot of water until tender. Once they are done, drain the water 🍔Transfer the chickpeas to a food processor along with the cauliflower, garlic cloves, ground spices, green onions, mint leaves, flour & pulse until they are well combined, but not a smooth paste. I like to retain some whole pieces of chickpeas for a bit of texture 🍔Add salt, pepper, lemon. Mix well & check for seasoning & adjust if needed. 🍔Divide & shape this mixture into equal-sized patties (I could make 5 large patties with this amount) 🍔Place them in a refrigerator for at least 20 minutes before cooking them 🍔Heat a non stick pan, add a small drop of oil, place the patties & cook them for about 10 minutes, or until golden on both sides. You can cover them during this step to make sure they are cooked through. 🍔Serve the patties between two flat breads, layered with fresh salad, vegan mayo and some sriracha Enjoy! . . . . . #vegansofig #veganburger #eatclean #bestofvegan #veganbowls #f52grams #goveganfortheplanet #veganrecipes #plantbased #crueltyfree #veganuary #veganuary2020 #wholefoods #veganfoodshare #govegan #healthyeating #sandwichesofinstagram #sandwich #vegansandwich #veganlife #dairyfree #veggiepatty #chickpeas #whatveganseat #veganforlife @bestofvegan #thrivemags

A post shared by Anusha (@yummyyatra) on

5. @crumbs.and.caramel / Mushroom Stroganoff

Need a solid comfort food recipe? You’ll love this meat-free mushroom stroganoff. With seared mushrooms, garlic and thyme and al dente ribbon noodles, this is sure to be one plant-based recipe that you’ll make over and over again. Check out the instructions over at Crumbs & Caramel!

View this post on Instagram

For those times your fridge is pretty bare and you're "it" for dinner making duty, here's an easy and delicious meal idea: vegan mushroom stroganoff. It's my go-to when I need groceries and have some mushrooms lurking around the top of the crisper. Kids love it, we love it. It's a winner all round.🤩 • If you have it, you can throw in some pan fried vegan sausage or tofu, and get in some greens by tossing some baby kale or spinach in before serving. It's forgiving and awesome, the way a staple recipe should be 🥰 • Get the recipe (with a gluten-free option) on the blog, link is in my profile @crumbs.and.caramel • https://crumbsandcaramel.com/mushroom-stroganoff/ • . . . . . #meatlessmonday #vegan #plantpowered #stroganoff #veganstroganoff #mushroomstroganoff #mushrooms #f52grams #feedfeed #feedfeedvegan #comfortfood #thenewhealthy #thecookfeed #thekitchn #makesmewhole #veganfoodshare #lovefood #tastecooking #eattheworld #foodblogfeed #thrivemags #glutenfree #glutenfreevegan #veganfoodblog #veganblogger #f52bowls #veganrecipes #fallkickoff #foodandwine #f52pasta

A post shared by Bronwyn | Crumbs & Caramel (@crumbs.and.caramel) on

6. @foodpassionical / Rainbow Nourish Bowl

It wouldn’t be a proper vegan recipe roundup without a gorgeous nourish bowl! This recipe can be customized to suit any taste out there — just toss in your favorite veggies and you’re good to go. Check out the entire recipe in the photo caption and be sure and subscribe to their YouTube channel for more delicious inspo!

View this post on Instagram

Rainbow nourish bowl🌱 Sharing one of my favourite meal. It’s super simple to prepare, this bowl filled with baked sweet potatoes, cucumbers, purple cabbages, pea sprouts, carrots, quinoas and stir fry shiitake mushrooms with garlic. Throw them all in a bowl, drizzle with lemon tahini and enjoy. Recipe: (Serve 2) 1⃣1 cup quinoa, rinse throughly under cool running water and drain. Toast the quinoa in a saucepan, stir constantly to let the water to evaporate. Toast about 2 minutes. Next pour in 2 cups of water and salt. Cover and cook for 15 minutes with low heat. Once cooked remove from the heat. Make sure it’s covered and let it stand for 5 minutes. 2⃣1 medium sweet potatoes, cut into bite sized, drizzle with olive oil, salt and pepper. Bake in a preheated oven until golden and ensure it’s cook through. 3⃣8 to 10 shiitake mushrooms (cut off the hard part from the bottom of the stem). Heat 1 tsp oil and add in the mushrooms. Quick mix with 1 tbsp vegan hoi xin sauce, 1 tsp garlic powder, 1 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp white pepper and 1/4 cup water. Cook for about 5 minutes with low heat. 4⃣In the meantime, clean and sliced cucumbers, purple cabbages, carrots and pea sprouts. Arrange all the veggies into your favourite bowl with lemon tahini dressing drizzle onto it. 5️⃣For the sauce, whisk together 4 tbsp tahini, 2 tsp your fav sweetener, 2 tbsp lemon juice, 3 tbsp water, salt and pepper for taste. . #nourishbowl #veganrecipes #veganbowls #plantbased #veganfoodlover #goodoldvegan #foodforthought #plantbaseddiet #veganvultures #foodpassionical #cleaneating #eatrealfood #thrivemags #foodie #rawfood #instafood #veganfoodshare #eattherainbow #eatplants #bowldreams

A post shared by Plant Based🍃 (@foodpassionical) on

7. @jazzminkaita / Miso Thyme Glazed Tofu

Between the perfectly-seasoned tofu, roasted asparagus and tahini noodles, this is definitely one dish we’ll be dreaming about 24/7. If you like what you see, be sure and follow Jazzmin on Instagram and YouTube for even more tasty plant-based recipes!

View this post on Instagram

Miso thyme glazed tofu aka the best way to cook tofu! Served it up with some roasted asparagus and tahini noodles! So flavourful and quick to make, I’m obsessed with this bowl and at this rate I’m probably going to turn into tahini cause this is my second post featuring it 😜 Let me know in the comments how you like to enjoy tahini? I hope you guys enjoy this as much as I do! Grab the recipes below, MISO THYME GLAZED TOFU WITH TAHINI NOODLES To make the tofu you will need, Ingredients: 1 350g package @sunrisesoyafoods extra firm tofu pressed and then cut into about 16 triangles. (to press tofu, I just put a pan or pot on top of the tofu and let it sit for 10-15 mins). 1/3 cup veggie broth 1/3 cup soy sauce 2 tbsp mirin 2 tbsp brown sugar 1/2 tbsp miso paste 1/2 tsp ground sage 5-6 sprigs of fresh thyme 1/2 tbsp cornstarch Method: In a small pot add the veggie broth, soy sauce, mirin, brown sugar, miso, ground sage, thyme and cornstarch to a small pot and bring that to a boil, then cook for 3 mins on simmer whisking until smooth and slightly thicken, remove from heat and let sit until your ready to use it. Dust tofu triangles,on both sides in 1/4 cup flour and salt and pepper to taste. Heat a large frying pan on medium high heat with 1 tbsp oil, once your pan is hot, add the tofu triangles and cook until golden on both sides. Turn the heat to low and add half the sauce flipping the tofu to combine everything together (the sauce once it hits the hot pan will thicken very fast) adding more sauce as you like. I usually have about 1/3 of the sauce extra for glazing at the end. To make the tahini noodles you will need, Ingredients: 8 ounces @lotusfoods brown rice noodles or soba noodles, cook according to your package directions. 1/3 cup tahini 3 tbsp soy sauce 2 tbsp fresh lemon juice 1 1/2 tbsp mirin 1 tsp sesame oil 1/2 tbsp fresh grated ginger 3/4 tsp red pepper flakes 1/4 cup water to thin Whisk all ingredients above in a bowl, using your hands combine the cooked rice noodles with the sauce to evenly coat, start with half the sauce first then add more to your taste. Serving extra sauce just before eating, You could serve this hot, room temperate or cold.

A post shared by Jazzmin Kaita | VeganEverytime (@jazzminkaita) on

8. @nourishingalex / Lentil Bolognese

Vegan pasta is totally a thing *and* it’s DELICIOUS. With a homemade sauce and fresh mushroom, you’ll never want bolognese any other way. Peep the entire recipe in the photo caption and be sure and add her blog Nourishing Alex to your recipe inspiration list!

View this post on Instagram

Can’t believe I haven’t had one of my favourite meals ever in a long time!!! Lentil Bolognese is the BEST! 🙌🏼 Such a cheap and tastyyy meal always! I love to sprinkle a load of nutritional yeast all over after the photo 😋😋 I’ll leave you the recipe below! Hope you had a lovely Tuesday! . . . Serves 2-3 Lentil bolognese: • 1/2 onion, finely diced • 2 cloves garlic, minced • 1 medium carrot, finely diced • 3-4 mushrooms, finely diced • 1 tbsp tomato purée • 1 tbsp sundried tomato paste • 1 tsp dried basil • 1 tsp dried oregano • 400g can chopped tomatoes • 340g can lentils, drained & rinsed • salt & pepper, to taste • a sprinkle of nutritional yeast _______________________ 1. Sauté the onion, garlic & carrot in a saucepan with a little water/oil. Cook on a medium heat for 5-8 mins until everything is soft. 2. Add in the mushrooms and further cook for 3 mins until the mushrooms are soft. 3. Stir in the sundried tomato paste & tomato purée, then add in the dried herbs. Stir well until fragrant. 4. Pour in the chopped tomatoes & lentils, then add just a little water to loosen it all up a bit. Bring to the boil, then once it starts to bubble, turn the heat down to medium-low to simmer for 15-20 mins until the sauce has reduced. Season with salt and pepper and sprinkle in a little nutritional yeast. 5. Serve with pasta and sprinkle with more nooch! Enjoy!! . . . #veganbowls #veganuk #veganrecipes #veganfood #veganbowlsforvegansouls #plantpower #plantbased #eathealthy #eatmoreplants #budgetmeals #lentilbolognese #healthyfood #fitfoodie #spaghettibolognese #ethicalliving #animalrights #smartphonephotography

A post shared by Alex-Leigh (@nourishingalex) on

9. @happyskinkitchen / Moong Bean Curry

Craving something sweet and creamy? You’ll love this vegan moong bean curry. With coconut milk, moong beans and zesty lime, you’ll wanna eat this vibrant curry all week long. Read up on the entire recipe over at Elisa’s blog, Happy Skin Kitchen.

10. @simpleveganblog / Cauliflower Steaks

For those who aren’t the biggest cauliflower fans, let this recipe make you a believer. These roasted cauliflower steaks are topped off with chimichurri for a major flavor upgrade. And the best part? They’re ready in under 30 minutes. Check out the entire recipe on Simple Vegan Blog!

Wanna continue to crush your health and fitness goals in the new year? Be sure and check out 15 Cute Running Shoes To Help You Get Up and Moving in 2020!

Related Posts

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.