Boost your health by aiding weight loss, improving kidney function, balancing blood sugar, and improving overall health with these easy, tasty vegan dinner recipes.
A vegan diet offers many health benefits, including weight loss, lower risk of type 2 diabetes, improved kidney function, and reduced blood sugar levels. If you focus on plant-based foods, it will support heart health and overall wellness. This makes it a great choice for long-term health improvements.
So, let’s move forward and see the best 10 vegan dishes you can make easily at home.
Indian Butter Chickpeas
Looking to upgrade canned chickpeas? Simmered in a rich, spiced tomato gravy, this vegetarian butter chicken transforms beans into a bold, cozy, and satisfying dish. This is your new go-to for easy and comforting dinners.
Ingredients:-
- 4 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1 tsp. (or more) kosher salt, divided
- 1/2 cup tomato paste
- 1/2 serrano chile, seeded, finely chopped
- 1 Tbsp. grated or finely chopped peeled ginger
- 2 (14.5-oz.) can chickpeas, drained, rinsed
- 1/8 tsp. baking soda
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 cup heavy cream
- 1 Tbsp. dried fenugreek leaves or kasoorimethi (optional)
- 1/4 cup finely chopped fresh cilantro
- Cooked jasmine rice or naan, for serving
Recipe:-
In a large skillet over medium heat, melt butter and cook the onion with ½ teaspoon salt until soft, about 7 minutes. Stir in tomato paste and cook until it darkens, around 4 to 5 minutes. Add the chile and ginger, cooking until fragrant and the paste starts to stick, about 1 minute more. Add chickpeas and baking soda, then stir in garam masala, cumin, and chili powder, cooking for 30 seconds until well blended. Pour in the cream, fenugreek (if using), ½ teaspoon salt, and 1 cup water. Bring to a simmer, reduce heat, and cook for 10 to 15 minutes until the sauce thickens. Serve over rice, adjust salt if needed, and top with fresh cilantro.
Cottage Cheese Alfredo
Craving creamy Alfredo without the extra fat? This lighter pasta delivers all the rich flavor and texture you love, with more protein and less guilt. Your perfect bowl is here!
Ingredients:-
- Kosher salt
- 8 oz. dry fettuccine
- 1 Tbsp. extra-virgin olive oil
- 1 1/4 cups low-fat cottage cheese
- 1 cup 2% milk
- 1 oz. Parmesan shredded (about 1/3 c. packed)
- 2 small cloves garlic, finely chopped
- 3 Tbsp. unsalted butter, softened
- 1 Tbsp. all-purpose flour
- 3 oz. baby spinach
- Crushed red pepper flakes
Recipe:-
Cook fettuccine in a large pot of boiling salted water until very al dente, about a minute less than the package suggests. Reserve ½ cup of the pasta water, then drain and toss the pasta with oil in a large bowl. In the meantime, blend cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Pour the sauce into a large skillet and bring it to a simmer over medium heat, stirring frequently until thickened, about 8 to 10 minutes. Stir in the spinach until wilted. Add the pasta to the skillet and toss to coat, using the reserved pasta water to loosen the sauce if needed. Serve in bowls and finish with a sprinkle of red pepper.
Sweet & Sour Tofu
Sweet and sour sauce is a Chinese-American classic, and it pairs perfectly with tofu. Its bold, tangy flavor brings tofu to life. Even the skeptics at your table will be reaching for seconds!
Ingredients:-
- 14 oz. extra-firm tofu
- 1 small red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 (1″) piece ginger, peeled
- 2 garlic cloves, peeled
- 1/2 cup canned pineapple chunks, plus 1/3 cup pineapple juice, divided
- 1/3 cup low-sodium vegetable broth
- 3 Tbsp. unseasoned rice vinegar
- 2 Tbsp. reduced-sodium soy sauce or tamari
- 1 Tbsp. ketchup
- 1 Tbsp. light brown sugar
- 1 Tbsp. plus 1/3 cup cornstarch, divided
- 4 Tbsp. neutral oil, divided
- Kosher salt
- Steamed white rice, for serving
- Sesame seeds, for serving (optional)
Recipe:-
Start by pressing tofu between layers of paper towels or clean kitchen towels with a heavy skillet or can on top to drain excess moisture, about 30 to 45 minutes. Preheat the oven to 425°F and prepare the sauce by grating ginger and garlic into a bowl, then adding pineapple juice, broth, vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch. Cut the onion and bell peppers into 1-inch pieces. Tear or cut tofu into rough cubes, season with salt, toss with oil, then coat with cornstarch. Arrange on a parchment-lined baking sheet, drizzle with oil, and bake for 25 to 30 minutes, flipping halfway. While tofu finishes baking, sauté the onion and bell peppers in a skillet over medium-high heat until slightly blistered, then transfer to a plate. Lower the heat, whisk the sauce, and pour it into the skillet. Simmer until thickened, about 4 minutes. Add the tofu, vegetables, and pineapple chunks, tossing to coat. Serve over rice and top with sesame seeds if desired.
BBQ Pulled Mushrooms
Pulled mushrooms are the ultimate meat-free BBQ win. It is chewy, sticky, and surprisingly meaty. Even hardcore meat lovers might forget there is no actual meat involved.
Ingredients:-
- 6 king oyster mushrooms
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. chilli powder
- 3 Tbsp. BBQ sauce
- Vegan mayonnaise, for serving
- 2 brioche buns
Recipe:-
Preheat the oven to 375°F and shred mushrooms into ½-inch pieces using a fork. Spread them out on a baking sheet, drizzle with oil, and season with garlic powder, paprika, salt, and chili powder. Toss well to coat evenly. Bake for about 20 minutes, turning halfway through, until the mushrooms are slightly golden and reduced in size. Remove from the oven, drizzle with BBQ sauce, and return to bake for another 5 minutes until the sauce is heated through. Spread mayonnaise on the bottom buns, add the pulled mushrooms, and top with the remaining buns.
Homemade Falafel
Falafel is a Middle Eastern Street food favorite, and you do not need to travel to enjoy it! With a crispy outside and soft, herby chickpea center, this homemade version delivers all the classic flavor and comfort you are craving.
Ingredients:-
- 1 cup dried chickpeas
- 1/2 small white onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup fresh parsley, coarsely chopped
- 1 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 cup all-purpose flour
- Vegetable oil, for frying (6 to 8 cups)
- Tahini sauce, for serving
Recipe:-
Start by soaking chickpeas in cold water, covering them by at least 2 inches, and refrigerate overnight. The next day, drain and pat the chickpeas dry before transferring them to a food processor. Pulse until they are halfway broken down, then add onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin. Continue pulsing until the mixture is finely chopped but not a paste. Sprinkle in flour and pulse just until combined. Using a cookie scoop or spoons, portion the mixture into 1-inch balls, about 2 tablespoons each. Roll each ball between your hands to make them smooth and compact, then place them on a plate or parchment-lined baking sheet. Heat oil to 350°F in a deep pot with at least 2 inches of oil. Fry the falafel in batches of 6 to 7, cooking until golden and deeply browned, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on a wire rack. Serve warm with tahini sauce for a delicious homemade falafel experience.
Caramelized Tofu Lettuce Cups
Sweet, sour, and salty lettuce cups are perfect for customizing. Add crunchy veggies like cucumbers and carrots, and do not forget a drizzle of chili oil to spice things up for heat lovers!
Ingredients:-
- 1 (14-oz.) block firm tofu, drained
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. packed dark brown sugar
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 1/2 tsp. red pepper flakes
- 1/2 tsp. fish sauce (optional)
- 2 Tbsp. vegetable oil
- 1″ fresh ginger, minced
- 2 cloves garlic, minced
- Butterhead or romaine lettuce leaves separated, for serving
- Cilantro leaves, for serving
- Chopped roasted peanuts, for serving
- Lime wedges, for serving
Recipe:-
Start by wrapping tofu in towels and pressing it with a heavy object for 15 to 45 minutes to remove excess moisture. Crumble the tofu into pea-sized pieces. Whisk soy sauce, sugar, vinegar, sesame oil, red pepper flakes, and fish sauce (optional) in a bowl. Heat vegetable oil in a skillet over medium-high heat, then cook the tofu undisturbed until golden, about 5 minutes. Stir and cook until crispy, then add ginger and garlic for 1 minute. Pour in the soy mixture, cooking until the liquid evaporates. Serve spoonfuls on lettuce leaves, topped with cilantro, peanuts, and lime.
Sesame Tofu & Broccoli
This vegetarian twist on a Chinese-American classic features oven-baked tofu in a savory, sweet, and spicy sauce with broccoli. It is topped with sesame seeds and scallions – perfect over white rice for an easy dinner.
Ingredients:-
- 14 oz. extra-firm tofu
- 2 small heads of broccoli
- 2 scallions
- 1 (1″) piece ginger, peeled
- 2 garlic cloves, peeled
- 3/4 cup low-sodium vegetable broth
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup pure maple syrup
- 2 Tbsp. chili crisp
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. plus 1/3 cup cornstarch, divided
- 4 Tbsp. neutral oil, divided
- Kosher salt
- Toasted sesame seeds and steamed white rice, for serving
Recipe:-
Start by pressing tofu between layers of towels with a heavy object for 30 to 45 minutes to remove moisture. Preheat the oven to 425°F and cut broccoli into florets; slice scallions, separating green and white parts. Mix grated ginger, garlic, white scallions, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and cornstarch in a bowl. Toss tofu with salt, oil, and cornstarch, then bake on a lined sheet for 25 minutes, turning halfway. Sauté broccoli in oil until charred, then simmer sauce until thickened. Combine tofu, broccoli, and sauce; garnish with green scallions and sesame seeds. Serve it with rice.
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