Here are some delicious vegan main dish recipes that are perfect for any meal:
---
1. Vegan Shepherd's Pie
A hearty and comforting dish with lentils, vegetables, and mashed potatoes on top.
Ingredients:
1 cup green or brown lentils
2 cups vegetable broth
1 tbsp olive oil
1 onion, chopped
2 carrots, diced
1 cup peas
2 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
4 large potatoes, peeled and cubed
1/4 cup unsweetened plant milk
2 tbsp vegan butter
Salt and pepper to taste
Instructions:
1. Cook lentils in vegetable broth until tender, about 20 minutes. Drain and set aside.
2. In a pan, heat olive oil and sauté onion and carrots until soft, about 5 minutes.
3. Add peas, tomato paste, thyme, and rosemary, then stir in cooked lentils. Cook for another 5 minutes and season with salt and pepper.
4. Boil the potatoes until tender, then mash with plant milk and vegan butter.
5. Preheat the oven to 375°F (190°C). Layer the lentil mixture in a baking dish, top with mashed potatoes, and bake for 20 minutes until golden.
6. Serve hot.
---
2. Vegan Chickpea Curry
A rich, creamy curry with chickpeas, coconut milk, and aromatic spices.
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
1. In a large pan, heat olive oil and sauté onion, garlic, and ginger until soft.
2. Add curry powder, turmeric, and cumin and cook for 1 minute.
3. Stir in chickpeas, diced tomatoes, and coconut milk. Simmer for 15-20 minutes until the sauce thickens.
4. Season with salt and pepper, and garnish with fresh cilantro.
5. Serve with rice or naan bread.
---
3. Vegan Stuffed Peppers
Bell peppers stuffed with a savory mixture of quinoa, black beans, corn, and spices.
Ingredients:
4 bell peppers, tops cut off and seeds removed
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 tbsp olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the mixture into each bell pepper.
4. Place the peppers in a baking dish, drizzle with olive oil, and cover with foil.
5. Bake for 30-35 minutes until the peppers are tender.
6. Serve hot, garnished with fresh cilantro or avocado.
---
4. Vegan Lasagna
A classic lasagna made with layers of vegan ricotta, marinara sauce, and pasta.
Ingredients:
9 lasagna noodles
1 cup vegan ricotta (store-bought or homemade)
2 cups marinara sauce
1 cup spinach, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 cup vegan mozzarella cheese (optional)
1 tbsp olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package directions, then drain and set aside.
3. In a pan, heat olive oil and sauté onion and garlic until soft. Add spinach and cook for another 2 minutes.
4. In a baking dish, layer marinara sauce, lasagna noodles, vegan ricotta, spinach mixture, and vegan mozzarella. Repeat layers and end with sauce on top.
5. Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes.
6. Let cool for 5 minutes before serving.
---
5. Vegan Stir-Fry with Tofu
A quick and healthy stir-fry with tofu, vegetables, and a savory sauce.
Ingredients:
1 block firm tofu, pressed and cubed
2 tbsp soy sauce
1 tbsp sesame oil
1 bell pepper, sliced
1 carrot, julienned
1 cup broccoli florets
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame seeds (optional)
Instructions:
1. Heat sesame oil in a large pan over medium heat. Add tofu and cook until golden and crispy, about 8 minutes. Remove from pan and set aside.
2. In the same pan, sauté garlic and ginger for 1 minute, then add the bell pepper, carrot, and broccoli. Cook for 5-7 minutes until tender.
3. In a small bowl, whisk together soy sauce, hoisin sauce, and rice vinegar. Pour over the veggies and toss to coat.
4. Add tofu back into the pan, toss everything together, and cook for another 2 minutes.
5. Garnish with sesame seeds and serve with rice or noodles.
---
6. Vegan Mac and Cheese
A creamy, cheesy vegan mac and cheese made with a cashew-based sauce.
Ingredients:
2 cups elbow macaroni (or your favorite pasta)
1/2 cup raw cashews, soaked
1/4 cup nutritional yeast
1/2 cup unsweetened plant milk
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp turmeric
Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions, then drain and set aside.
2. In a blender, combine soaked cashews, nutritional yeast, plant milk, lemon juice, garlic powder, turmeric, salt, and pepper. Blend until smooth.
3. Pour the cashew cheese sauce over the cooked pasta and stir to combine.
4. Serve hot, garnished with extra nutritional yeast or herbs if desired.
---
7. Vegan Mushroom Stroganoff
A creamy, flavorful stroganoff made with mushrooms, onions, and a cashew-based sauce.
Ingredients:
1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup unsweetened plant milk
1/4 cup cashews, soaked and blended into a smooth paste
1 tsp thyme
1 tbsp olive oil
Salt and pepper to taste
1 lb pasta (e.g., egg-free tagliatelle)
Instructions:
1. Cook the pasta according to package directions and set aside.
2. In a large pan, heat olive oil and sauté the onion, garlic, and mushrooms until softened, about 8 minutes.
3. Add vegetable broth, plant milk, cashew paste, thyme, salt, and pepper. Stir and simmer for 5-10 minutes, until the sauce thickens.
4. Toss the pasta with the mushroom stroganoff sauce and serve hot.
---
These vegan main dishes are full of flavor and sure to satisfy even non-vegans! Whether you're in the mood for comfort food, a hearty stew, or something fresh and flavorful, these recipes will make a delicious addition to your meal rotation.
0 Comments
Please follow