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28 Easy Best Vegan Dinner Recipes for Everyone 2019

Miso eggplant
A very simple eggplant recipe, low in fat and calories, with delicious umami flavors. This dish is so rich and meaty that it’s hard to believe it’s vegan!

ingredients
2 small eggplants

divided by two
Vegetable oil for frying and frying
50g brown miso

100g of couscous
1 red pepper

, finely cut
½ small packet of coriander, chopped leaves

From Curry Chickpea
This chickpea curry from South India, created by reader Jon Gregg, is a vegan recipe that fits three of your five a day. If you have a lot of meat, it’s the perfect vegetarian accompaniment

ingredients
For the dough
2 tablespoons of oil
1 onion

cut into cubes
1 teaspoon fresh or dried chilli

taste
9 cloves of garlic (about 1 small bulb of garlic)
Piece of ginger thumb size

bare
1 tablespoon ground coriander
2 tablespoons ground cumin
1 tablespoon Garam Masala

2 tablespoons tomato puree
For curry
2 cans of 400 g drained chickpeas
400g can be chopped tomatoes
100g of coconut cream
½ small packet of coriander, chopped, plus garnish
100 g spinach

serve
cooked rice and / or dahl

Vegan Fudge
Customize this basic recipe of vanilla fudge. Garnish with crackled vegan crackers and cream fudge or dipped in vegan dark chocolate

ingredients
450 g light brown sugar
250g oat maple cream (we used oatly oats) or another dairy-free cream substitute such as coconut cream
150 ml unsweetened oat or soymilk
50g of vegan margarine (we used Vitalife milk spread)
1 tablespoon glucose syrup
1 tablespoon of vanilla bean paste

Tomato soup
To make the most delicious tomato soup of your life, wait until the tomatoes are ripe and juicy by September.

ingredients
1 / 4l kg ripe tomatoes 4 oz to 2 lb 12 oz

1 medium onion

1 small carrot

1 celery

stock
2 tbsp. Soup of olive oil

2 drops of tomato purée (about 2 teaspoons)
a good pinch of sugar

2 bay leaves
1.2 liters of hot vegetable broth (prepared with boiling water and 4 cubes of rounded powdered broth or 2 cubes of broth)

Chickpea curry

This chickpea curry from South India, created by reader Jon Gregg, is a vegan recipe that fits three of your five a day. If you have a lot of meat, it’s the perfect vegetarian accompaniment

ingredients
For the dough
2 tablespoons of oil
1 onion

cut into cubes
1 teaspoon fresh or dried chilli

taste
9 cloves of garlic (about 1 small bulb of garlic)
Piece of ginger thumb size

bare
1 tablespoon ground coriander
2 tablespoons ground cumin
1 tablespoon Garam Masala

2 tablespoons tomato puree
For curry
2 cans of 400 g drained chickpeas
400g can be chopped tomatoes
100g of coconut cream
½ small packet of coriander, chopped, plus garnish
100 g spinach

serve
cooked rice and / or dahl

Vegan chilli

This vegan pepper is rich in vegetables and does not taste. Serve with rice or potatoes in a jacket for a hearty dinner
ingredients

3 tablespoons of olive oil

2 sweet potatoes, peeled and cut into medium pieces
2 teaspoons smoked paprika
2 tbsp. Ground cumin
1 onion

, chopped
2 carrots

peeled and chopped
2 celery stalks, chopped
2 cloves of garlic, crushed
1-2 teaspoons of chili powder (depending on the heat you like)
1 teaspoon dried oregano

1 tablespoon of tomato puree
1 pepper cut into pieces
2 boxes of 400 g chopped tomatoes
400g drained black beans
400g canned beans

drained
Quarters of lime, guacamole, coriander and rice to serve

Vegan sponge cake
Treat your friends and family with a Victoria sponge cake made with vegan ingredients. This simple recipe is perfect for afternoon tea or coffee in the morning

ingredients
150 g of spread without milk, plus cans
300ml of milk without dairy products, we used oatmeal
1 tablespoon of cider vinegar
1 vanilla pod, broken seeds
300g of self-raising flour
200 g of powdered golden sugar
1 teaspoon of soda

For filling
100g of spread without milk
200 g caster sugar, plus dusting
4 tablespoons jam, we used the strawberry

Vegan ramen
1 head Pak Choi

quartered
2 spring onions

, finely cut, white and green parts separated
25g of ready-to-eat sprouts

1 carrot

peeled and cut into fine matches
Sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled nori or dried chili fillets (silgochu) to serve (optional)

Vegan banana bread
Use your ripe bananas in our vegan banana bread – the perfect breakfast for your morning cup of tea. We like to be grilled with peanut butter

ingredients
3 big black bananas

75g of vegetable oil or sunflower (weight), plus extra for lubrication
100g of brown sugar
225g plain flour (or use self-raising flour and reduce the baking soda to 2 teaspoons well filled)
3 teaspoons of baking powder

3 teaspoons of cinnamon

or mix of spices
50g of dried fruits or nuts (optional)

carrots crackers
If you have a vegan party, make simple carrot canapés that everyone will love. Top with a dill twig and a vegetable chip to impress
ingredients
2 tbsp. Soup of olive oil

1 shallot

, coarsely chopped
1 clove garlic, coarsely chopped
1 teaspoon of cumin
400g of carrots

, coarsely chopped
300 ml of vegan broth
20 crispy vegan crackers (such as olive oil toast)
½ dill, leaves picked, to be served
20 vegetable chips (we used a small Tyrell bag) to serve

Sticky noodles with homemade 
Cook our healthy and vegan stir-fries to pack four out of five. Heisin sauce is made with five Chinese spices and apple cider vinegar to enhance the taste

ingredients
For the hottest
2 tablespoons raisins
1 clove of garlic
1 tablespoon of cider vinegar
2 teaspoons of tomato puree
1 teaspoon of Tamari

extra extra for serving (optional)
1 C. Chinese five spice tea
2 tablespoons crispy peanut butter (no palm oil or sugar)
For the pan
2 nests of whole wheat pasta (75g)
1 teaspoon of rapeseed oil

1 tablespoon chopped ginger

1 yellow pepper, emptied and finely sliced
2 red onions (173g), minced
100g Tenderstem broccoli, cut in half
100g frozen soy

thawed
1 red pepper, sown and chopped
Handful of basil leaves

Falafel burger
A healthy hamburger that also satisfies. This is ideal for those who want a big bite but do not want calories

ingredients
Box of 400g chickpeas, rinsed and drained
1 small red onion, coarsely chopped
1 clove garlic minced
Handful of parsley with flat leaf or curly parsley
1 teaspoon ground cumin

1 teaspoon ground coriander
1/2 teaspoon Harissa paste or chilli powder
2 tablespoons plain flour
2 tbsp. Soup of sunflower oil

roasted pita to serve
200 g salsa with tomato to serve
green salad to serve

Vegan from jackfruit
Use jackfruit to prepare this sophisticated vegan meat substitute “stretched”, perfect for stuffing rolls and savoring all the ingredients of the grill

ingredients
1 tablespoon of vegetable oil
1 red onion, finely chopped
1 teaspoon of cinnamon powder
1 teaspoon of cumin
2 teaspoons smoked paprika
2 teaspoons of Chipotle Tabasco
1 tablespoon of cider vinegar
4 tablespoons of barbecue sauce
200g can be chopped tomatoes
2 x 400 g canned young jackfruit

in salt water

Tatin tart with beetroot and red onions
Cook our vegan cake for a show at a dinner party. The bright red of the beet against the green salad makes it an ideal choice for a meatless Christmas day

ingredients
400 g of red beets

cut into quarters
1 red onion, quartered
3 tablespoons of olive oil

2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 stars of anise

flour

roll
500 g puff pastry block (we used vegan vegan juice-Rol)
1 orange

zest
peppery green salad to serve

Vegan Mac ‘n’ cheese
Make the ultimate comfort dish, macaroni, but with vegan qualities. The recipe is fast and easy to prepare, so a good meal for the whole week

ingredients
160g raw cashew nuts

200g of carrots

peeled and cut into 1 cm cubes
700g of potatoes

peeled and cut into 1 cm cubes
90ml of olive oil

40g of nutritional yeast

1 lemon

Only juice
4 cloves garlic, peeled and coarsely chopped
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon of cayenne pepper
400 g macaroni
3 tablespoons panko breadcrumbs

Gnocchi parsnips
Take the parsips to another level by turning them into gnocchi with crispy crumble nuts. This Christmas dish is vegan, healthy and wonderfully festive

ingredients
400 g parsnip

peeled and cut into pieces
600 g potatoes

peeled and cut into pieces
60ml of olive oil

plus a drizzle to serve
3 cloves garlic unpeeled
1 teaspoon ground nutmeg (about 1 clove)
100g of flour “00”
2 tablespoons nutritional yeast

½ small packet of thyme

Leaves picked to serve
30 grams of nuts

roasted and chopped to serve

Satay sweet potato curry

Cook this delicious vegan curry for a light and exotic family meal. With spinach and sweet potato, you can eat two to five a day and less than 400 calories.

ingredients
1 tablespoon of coconut oil
1 onion

, chopped
2 cloves garlic grated
Piece of ginger thumb size

rubbed
3 tablespoons Thai red curry paste
1 tablespoon smooth peanut butter

500g of sweet potato

peeled and cut into pieces
Box of 400 ml of coconut milk

Bag of spinach 200g

1 lime

Juiced
cooked rice

serve (optional)
grilled peanuts to serve (optional)

Vegan cake with lemon
Try to make a vegan version of the lemon cake. Easy and energetic, it also works well if you replace flour and baking soda with gluten-free alternatives.

ingredients
100ml of vegetable oil, plus extra for tin
275 g self-raising flour
200 g of powdered golden sugar
1 teaspoon baking powder

1 lemon

zesty, ½ juicy
For the glaze
150 g caster sugar
½ lemon

Juiced

Vegan Fry
Try this vegan version of the classic English breakfast consisting of vegan sausages with hash browns, mushrooms, tomatoes, scrambled egg foofu and baked beans.

ingredients
For Brown’s hash
1 big potato

unpeeled
1 ½ tablespoon peanut butter

For tomatoes and mushrooms
14 cherry tomatoes
Sunflower oil

2 teaspoons of maple syrup

1 teaspoon of soy sauce

¼ c. Smoked paprika
1 large Portobello mushroom

cut
For scrambled egg tofu
Package of 349 g of silk tofu
2 tablespoons nutritional yeast

½ c. Turmeric tea

1 clove of garlic

crushed
serve
4 vegan sausages (we used leeks and onions)
1 can of 200 g of beans

 

Vegan brownies
Try these soft and squidgy brownies without milk or eggs. They are perfect for vegans and people who go on a dairy-free diet and feel divine

ingredients
2 tablespoons flax seeds
200g of dark chocolate

, coarsely chopped
½ teaspoon of coffee granules
80 g of vegan margarine plus extra for greasing
125g of self-raising flour
70g ground almonds
50g cocoa powder
¼ c. Baking powder

250 g of powdered golden sugar
1 ½ teaspoon of vanilla extract

Chili with black beans
This chili is ideal for an informal conversation. Just put it all down and add your own pads

ingredients
2 tbsp. Soup of olive oil

4 garlic cloves, finely chopped
2 big onions

, chopped
3 tablespoons sweet pimenton (Spanish pepper)

) or sweet pepper powder
3 tablespoons ground cumin

3 tablespoons of cider vinegar
2 tablespoons brown sugar
2 cans of 400 g (2 x 14 oz) chopped tomatoes

2 boxes of 400 g black beans, rinsed and drained
some or all of the following: grated sheep cheese, sliced green onions, radish slices, avocado flakes, sour cream

Vegan Banh mi
Prepare this vegan vegan sandwich with veggies and hummus with Asian dressing and hot sauce in a baguette. Ideal for a saturated lunch

ingredients
150 g leftover raw vegetables (such as red cabbage and carrots), grated
3 tablespoons of good vegan white wine vinegar
1 teaspoon of powdered gold sugar
1 long French baguette
100 grams of hummus

175g cooked tempeh

very finely cut
½ small package of coriander, leaves chosen to serve
½ small packet of mint

Leaves picked to serve
spicy sauce to serve (we used Sriracha)

Vegan rainbow spring rolls
Try these colorful vegan spring rolls as party canapés filled with fresh vegetables and juicy mangoes. Serve with a chili sauce

ingredients
12 spring winder (we used Blue Dragon)
½ small packet of mint

Leaves picked
½ small pack of Thai basil, leaves picked up (optional)
4 spring onions

cut in half, cut into strips lengthwise
1 zucchini

peeled lengthwise, cut in half and cut into thin strips (or use Julienne peelers)
1 big carrot

cut in half and cut into thin strips (or use Julienne peelers)
½ mango, cut into strips
1 red pepper, seeded and cut into thin strips
50g salted peanuts, chopped (optional)
sweet chili sauce to soak

Vegan Pizza Margherita
Vegans should not miss Pizza Margherita. Our recipe combines the classic flavors of this Italian comfort food with herbal substitutes

ingredients
For pizza dough
500g strong white bread flour, in addition to dusting
1 teaspoon of dry yeast
1 teaspoon of powdered sugar
1½ tablespoon olive oil

more and more
For tomato sauce
100 ml of Passata
1 tablespoon fresh basil

, chopped (or ½ teaspoon dried oregano)
1 garlic clove, crushed
For garnish
200 g vegan mozzarella cheese, grated
2 tomatoes, cut into thin slices
Fresh basilic

oregano leaves, chili oil and vegan parmesan to serve (optional)

Vegan pie
Turn this fantastic beet, sweet potato, chard and celery pie into a centerpiece for a Christmas party or vegan dinner

ingredients
For filling
80ml of olive oil

extra extra for brushing
2 tbsp. Ground cumin

½ teaspoon ground cinnamon

1 tablespoon of vegan red wine vinegar (we used aspall)
3 red beets (about 400 g), peeled and cut into slices about ½ cm thick
1 small celery

(about 750 g) peeled, quartered then triangles about 1 cm thick
4 sprigs of thyme, leaves picked
4 cloves garlic unpeeled and fat
3 large sweet potatoes

(about 600 g), peeled and sliced ​​about 1/2 cm thick
2 teaspoons smoked paprika
1 tablespoon semolina

250g of chard

, leaves only
For pastry
150g of coconut oil, plus a supplement for the can
500 g of spelled flour
Almond milk for brushing

seitan
Prepare your own vegan protein with this delicious alternative to chicken. In roast fries or fry until crispy. Serve with your favorite sites

ingredients;
250g of solid tofu
150ml of unsweetened soymilk
2 teaspoons of miso paste
2 teaspoons of pot
1 teaspoon of onion powder
2 teaspoons of garlic powder
160g of wheat gluten
40g of pea protein or vegetable protein powder
1½ liters of vegetable broth

Vegan Curry Potatoes
Get some protein in a vegan diet with this delicious chickpea curry jacket. It’s a light mid-week meal or a hearty lunch that brings a lot of flavor

ingredients
4 sweet potatoes

1 tablespoon of coconut oil
1 ½ teaspoon of cumin
1 big onion

cut into cubes
2 cloves of garlic, crushed
Piece of ginger thumb size

Finely grated
1 green pepper, finely chopped
1 teaspoon Garam Masala

1 teaspoon ground coriander
½ c. Turmeric tea

2 tablespoons of tikka masala paste
2 x 400 g can be chopped tomatoes
2 cans of 400g drained chickpeas
lemon

Coins and coriander leaves to serve

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