10 Quick and Delightful Vegan Dinners for Busy Weeknights

Ingredients:

• 
  
  
  
  • 8 oz. mushrooms, sliced
  
  
  
  

• 
  
  
  
  • 1 onion, diced
  
  
  
  

• 
  
  
  
  • 3 cloves garlic, minced
  
  
  
  

• 
  
  
  
  • 1 cup vegetable broth
  
  
  
  

• 
  
  
  
  • 1 cup cashew cream
  
  
  
  

• 
  
  
  
  • 2 tsp soy sauce
  
  
  
  

• 
  
  
  
  • 8 oz. whole wheat pasta
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

• 
  
  
  
  • Fresh parsley, for garnish
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a large pot, sauté onions and garlic for 2–3 minutes until fragrant.
   
   
   
   

1. 
   
   
   
   1. Add mushrooms and cook until soft.
   
   
   
   

1. 
   
   
   
   1. Add vegetable broth, cashew cream, soy sauce, and pasta; bring to a boil.
   
   
   
   

1. 
   
   
   
   1. Reduce heat, cover, and simmer for 10–12 minutes until pasta is cooked.
   
   
   
   

1. 
   
   
   
   1. Season with salt and pepper, garnish with fresh parsley, and serve hot.
   
   
   
   

Ingredients:

• 
  
  
  
  • 1 can chickpeas, drained and rinsed
  
  
  
  

• 
  
  
  
  • 1/4 cup vegan mayo
  
  
  
  

• 
  
  
  
  • 2 tbsp Dijon mustard
  
  
  
  

• 
  
  
  
  • 1/4 cup celery, chopped
  
  
  
  

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  • 1/4 cup red onion, diced
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

• 
  
  
  
  • Whole grain bread
  
  
  
  

• 
  
  
  
  • Lettuce and tomato, for serving
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a bowl, mash the chickpeas with a fork leaving some chunks for texture.
   
   
   
   

1. 
   
   
   
   1. Add vegan mayo, mustard, celery, onion, salt, and pepper; mix well.
   
   
   
   

1. 
   
   
   
   1. Serve on whole grain bread with lettuce and tomato.
   
   
   
   

Ingredients:

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  • 1 cup cooked quinoa
  
  
  
  

• 
  
  
  
  • 1 can black beans, drained and rinsed
  
  
  
  

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  • 1 cup corn, fresh or frozen
  
  
  
  

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  • 1 avocado, diced
  
  
  
  

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  • 1/4 cup cilantro, chopped
  
  
  
  

• 
  
  
  
  • Juice of 1 lime
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a mixing bowl, combine cooked quinoa, black beans, corn, and diced avocado.
   
   
   
   

1. 
   
   
   
   1. Add cilantro, lime juice, salt, and pepper; toss to combine.
   
   
   
   

1. 
   
   
   
   1. Serve chilled or at room temperature.
   
   
   
   

Ingredients:

• 
  
  
  
  • 1 block firm tofu, cubed
  
  
  
  

• 
  
  
  
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
  
  
  
  

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  • 3 tbsp soy sauce
  
  
  
  

• 
  
  
  
  • 1 tbsp sriracha sauce (or to taste)
  
  
  
  

• 
  
  
  
  • 2 tbsp vegetable oil
  
  
  
  

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  • Optional: Cooked rice or quinoa, for serving
  
  
  
  

Instructions:

1. 
   
   
   
   1. Heat oil in a non-stick skillet over medium heat; add tofu and cook until golden.
   
   
   
   

1. 
   
   
   
   1. Add mixed vegetables, stir-fry for 5–7 minutes until vegetables are tender.
   
   
   
   

1. 
   
   
   
   1. Stir in soy sauce and sriracha; cook for an additional 2 minutes.
   
   
   
   

1. 
   
   
   
   1. Serve over rice or quinoa if desired.
   
   
   
   

Ingredients:

• 
  
  
  
  • 1 cup lentils, rinsed
  
  
  
  

• 
  
  
  
  • 1 onion, diced
  
  
  
  

• 
  
  
  
  • 2 carrots, diced
  
  
  
  

• 
  
  
  
  • 2 celery stalks, diced
  
  
  
  

• 
  
  
  
  • 3 cloves garlic, minced
  
  
  
  

• 
  
  
  
  • 4 cups vegetable broth
  
  
  
  

• 
  
  
  
  • 1 bay leaf
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a large pot, sauté onions, carrots, and celery for about 5 minutes.
   
   
   
   

1. 
   
   
   
   1. Add garlic and cook for 1 more minute.
   
   
   
   

1. 
   
   
   
   1. Add lentils, broth, bay leaf, salt, and pepper; bring to a boil.
   
   
   
   

1. 
   
   
   
   1. Reduce heat and simmer for 25–30 minutes until lentils are tender.
   
   
   
   

1. 
   
   
   
   1. Remove the bay leaf and serve hot.
   
   
   
   

Ingredients:

• 
  
  
  
  • 8 oz. whole wheat pasta
  
  
  
  

• 
  
  
  
  • 2 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
  
  
  
  

• 
  
  
  
  • 2 tbsp olive oil
  
  
  
  

• 
  
  
  
  • 3 cloves garlic, minced
  
  
  
  

• 
  
  
  
  • 1 tsp dried Italian herbs
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

Instructions:

1. 
   
   
   
   1. Cook pasta according to package instructions; drain and set aside.
   
   
   
   

1. 
   
   
   
   1. In a skillet, heat olive oil; sauté garlic and mixed vegetables until tender.
   
   
   
   

1. 
   
   
   
   1. Add cooked pasta, Italian herbs, salt, and pepper; toss to combine.
   
   
   
   

1. 
   
   
   
   1. Serve hot.
   
   
   
   

Ingredients:

• 
  
  
  
  • 1 head of cauliflower, cut into florets
  
  
  
  

• 
  
  
  
  • 2 tbsp olive oil
  
  
  
  

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  • 1 tbsp taco seasoning
  
  
  
  

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  • Corn tortillas
  
  
  
  

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  • Avocado, lime, and fresh cilantro for topping
  
  
  
  

Instructions:

1. 
   
   
   
   1. Preheat the oven to 425°F (220°C).
   
   
   
   

1. 
   
   
   
   1. Toss cauliflower florets with olive oil and taco seasoning.
   
   
   
   

1. 
   
   
   
   1. Spread on a baking sheet and roast for 20 minutes or until browned.
   
   
   
   

1. 
   
   
   
   1. Serve in corn tortillas with avocado, lime juice, and cilantro.
   
   
   
   

Ingredients:

• 
  
  
  
  • 1 can chickpeas, drained and rinsed
  
  
  
  

• 
  
  
  
  • 1 can coconut milk
  
  
  
  

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  • 1 onion, diced
  
  
  
  

• 
  
  
  
  • 2 cloves garlic, minced
  
  
  
  

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  • 2 tbsp curry powder
  
  
  
  

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  • Salt to taste
  
  
  
  

• 
  
  
  
  • Optional: Fresh spinach, for added nutrients
  
  
  
  

• 
  
  
  
  • Cooked rice, for serving
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a pot, sauté onion and garlic until translucent.
   
   
   
   

1. 
   
   
   
   1. Add chickpeas, coconut milk, curry powder, and salt; stir well.
   
   
   
   

1. 
   
   
   
   1. Add fresh spinach if desired; simmer for 10–15 minutes.
   
   
   
   

1. 
   
   
   
   1. Serve hot over rice.
   
   
   
   

Ingredients:

• 
  
  
  
  • 2 cups sweet potatoes, cooked and mashed
  
  
  
  

• 
  
  
  
  • 1 can black beans, drained and rinsed
  
  
  
  

• 
  
  
  
  • 1 tsp cumin
  
  
  
  

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  • 1 cup salsa
  
  
  
  

• 
  
  
  
  • 6 corn tortillas
  
  
  
  

• 
  
  
  
  • Vegan cheese, for topping
  
  
  
  

Instructions:

1. 
   
   
   
   1. Preheat the oven to 350°F (175°C).
   
   
   
   

1. 
   
   
   
   1. In a bowl, mix mashed sweet potatoes, black beans, cumin, and salt.
   
   
   
   

1. 
   
   
   
   1. Place a scoop of the mixture in each tortilla and roll up.
   
   
   
   

1. 
   
   
   
   1. Arrange in a baking dish, cover with salsa and top with vegan cheese.
   
   
   
   

1. 
   
   
   
   1. Bake for 20 minutes until cheese melts. Serve warm.
   
   
   
   

Ingredients:

• 
  
  
  
  • 4 zucchinis, spiralized
  
  
  
  

• 
  
  
  
  • 1 cup basil leaves
  
  
  
  

• 
  
  
  
  • 1/4 cup pine nuts
  
  
  
  

• 
  
  
  
  • 2 cloves garlic
  
  
  
  

• 
  
  
  
  • 1/4 cup nutritional yeast
  
  
  
  

• 
  
  
  
  • 2 tbsp olive oil
  
  
  
  

• 
  
  
  
  • Salt and pepper to taste
  
  
  
  

Instructions:

1. 
   
   
   
   1. In a food processor, blend basil, pine nuts, garlic, nutritional yeast, and olive oil until smooth.
   
   
   
   

1. 
   
   
   
   1. In a skillet, lightly sauté zoodles for 2–3 minutes until just tender.
   
   
   
   

1. 
   
   
   
   1. Toss zoodles with basil pesto, season with salt and pepper, and serve immediately.