Eating Well: Easy Vegan Dinner Recipes


Many people believe that veganism means expensive food and long hour cooking. But, the endless number of easy vegan dinner recipes available online suggests that it doesn’t have to be the case. I made a little research for you and made this list of, in my opinion, the simplest and tastiest vegan dinner recipes. They don’t require much time or effort. So, read on through the list and you might remember to try some of these next time you start wondering what to cook after a hectic day.

Creamy mushroom risotto


Creamy mushroom risotto is a 40-minute gluten-free vegan recipe found at Wallflower Kitchen blog. It might be quick and easy, but it’s definitely delicious! First things first, take 1 tablespoon of olive oil and heat it in a sauté pan. Dice 1 shallot, mince 3 garlic cloves and cook them in the pan over a medium-low heat. Once they get softened, add 100g of sliced button mushrooms and cook for a minute. The following step implies adding 100g of risotto rice, 500ml of vegetable stock and ½ tablespoon of white wine vinegar. After bringing it to a boil, simmer the mixture for about 30 minutes or until the rice gets cooked. Then, stir in 4 tablespoons of nutritional yeast flakes, chopped fresh parsley, salt and pepper. Following these instructions regarding ingredients’ amounts, you’re supposed to end up with 2 servings.

Super Kale Pesto


Food blog, Cookie and Kate, provided us with this amazing vegan-friendly recipe that takes totally 13 minutes to be ready. It’s tasty, full of superfoods and easy to make. So, use the food processor to mince 2-3 peeled garlic cloves. Then fill the food processor with 3 cups of packed kale, ¾ cup of hemp seeds, 2 tablespoons of lemon juice, ¾ teaspoon of sea salt and ¼ teaspoon of ground pepper. Finally, pour in ¼ cup of flaxseed oil and let the food processor do the work. Process the mixture as far as your pesto doesn’t achieve the consistency you wish. And Voila! You have 1 ¼ cups of savory pesto sauce you can eat as a dip, as a spread, or as a pasta sauce. The choice is yours! Also, there’s a possibility of replacing hemp seeds with walnuts or pecans and flaxseed oil with olive oil.

Coconut & Curry Pumpkin Soup


Another quick and easy recipe is coming from Power Hungry blog. Even though this meal might require some unusual ingredients, it’s done in only 17 minutes. In order to make it, start by using a saucepan to heat 1 tablespoon of virgin coconut oil over medium heat. For 1 minute cook and stir previously added 1 ½ tablespoons of red curry paste (make sure it’s vegan in this case). Then, for 2 minutes cook and stir the added can of pumpkin puree (28-ounce can). Mix 1 ¾ cups of vegetable broth, 1 can (14-ounce can) of light unsweetened coconut milk and 2 tablespoons of brown sugar into the mixture. When the soup comes to gentle boil, simmer it uncovered for 10 minutes on low heat. In the end, stir in juice and grated zest of 2 medium limes, and season with salt and pepper. Of course, you can play with different spices in order to find your favorite taste. Plus, you can boost its protein value by incorporating nutritious and natural protein powder into the recipe. If you followed the instructions from the above, you should have enough pumpkin soup for six serves.

Creamy Vegan Bean Casserole


Lauren Caris Cooks offers 10-minute creamy vegan bean casserole as an option for quick and easy dinner. It’s vegan, healthy and rich in protein. Use the large frying pan to fry 1 aubergine chopped into cubes with an olive oil. After a few minutes when its color turns into golden brown, add 1 can (15-ounces) of cannellini beans, 1 teaspoon of dried chili powder and 1.5 teaspoons of smoked paprika. Mix until everything gets coated equally. Then, stir in 1 tablespoon of tomato paste, 2 cans of chopped tomatoes and 1 tablespoon of tahini. Simmer the mixture until all of its components get completely done. Season with salt and pepper according to your own preferences. This easy vegan dish can be served together with brown rice, mashed or roast potatoes. The ingredients’ amounts are intended for 4-5 serves.


So, do you still think it’s hard to be a vegan?

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