Lets talk about savory and healthy vegan options for dinner, shall we?
I’m going to start with a fresh and crispy salad. This option is for those who eat the heavy meal at lunch (which is the correct way of doing it). I recommend this recipe because it is so easy to prepare, nutritious and delicious. Also, it gives you room to be creative and add anything you may want like nuts, sprouts, and so on. Here is the recipe.
· ‘Bacon’ Wedge Salad with Vegan Bleu Cheese Dressing
1/2 cup vegan mayonnaise
1 Tbsp. apple cider vinegar
1 pinch black pepper
1/4 cup plain almond milk
1 pkg. vegan bleu cheese crumbles (optional)*
1 head iceberg lettuce, quartered
1 medium red onion, diced
1/2 cup cherry or grape tomatoes, halved
1/3 cup vegan bacon bits or tempeh bacon (or any vegan bacon of your liking)
Combine the vegan mayonnaise, apple cider vinegar, and black pepper in a small bowl. Add a teaspoonful of the almond milk at a time until the desired consistency is reached. Add the vegan bleu cheese.
Pour the dressing over each lettuce wedge, then sprinkle with the onions, tomatoes, and bacon bits, dividing evenly between each salad.
(recipe provided by peta.org)
The following two recipes are for those that eat their heavy meal for dinner. I recommend them because I LOVE PASTA. I could be Italian! Both this recipes are to die for, and are also great for when you have non-vegan people over. Unfortunately non-vegans believe us vegans eat mainly salads and if not, our food is not tasty. This recipes are perfect to prove them WRONG!
In the event you prepare them for visitors, make sure the presentation looks pretty, these recipes give you that opportunity, get creative!
- Penne with “Italian sausage”
1 1-lb. pkg. whole-wheat penne
2 Tbsp. olive oil
1 cup vegan Italian sausage, defrosted and diced (we recommend using Upton’s Naturals Italian Seitan, Tofurkey Italian Sausage, or Field Roast Italian sausages)
5 whole Campari or Roma tomatoes, cut in half
5 white or baby portobello mushrooms, cut in half
1 cup chopped raw spinach leaves
2 cloves garlic, minced
1/2 cup red wine
1 tsp. garlic powder
1/4 tsp. onion powder
1/4 cup fresh basil leaves
2 tsp. oregano
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
Vegan Parmesan or nutritional yeast, for garnish
Prepare the pasta according to the package instructions.
While pasta is cooking, heat the olive oil in your deepest saucepan, skillet, or Dutch oven over medium heat. Once the oil is hot, toss in the vegan Italian sausage and cook, flipping occasionally, until slightly browned. Then, add all the remaining ingredients except the vegan Parmesan and cook, mixing gently without squishing your tomatoes. Once the spinach and basil begin to wilt, toss in 1/3 cup of the cooked and drained pasta and mix. Add another 1/3 cup pasta and mix. Continue until all the pasta has been added and mixed.
You’ll know dinner is ready when the tomatoes are tender, the greens are wilted, and the pasta is coated.
Serve hot with some vegan Parmesan on top, and garnish of your liking.
(recipe provided by peta.org)
- Mushroom stroganoff (My favorite of the two) Serves 4
- 2 large shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- 2 teaspoons minced thyme
- Salt and freshly ground black pepper to taste
- 1 teaspoon minced rosemary
- 1 pound Portobello mushrooms, stemmed and cut into large pieces
- 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled, and roughly chopped
- ½ cup dry white wine
- 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
- Chopped parsley
- 1 cup Tofu Sour Cream (recipe follows)
Tofu Sour Cream Ingredients:
- 1 (12-ounce) package extra firm silken tofu, drained
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme, and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes. When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.
Tofu Sour Cream:
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Makes 1½ cups. Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve. Salt to taste.
(recipe provided by “Forks Over Knives The Cookbook“)
I also want to share this YouTube video with you from Fablunch. This recipes ideas are not as quick and easy as the ones I provided above, but they are EXTREMELY nutritious and oh, so tasty!
You can also brag with these with your non-vegans family and friends, especially the stuffed bell peppers. Every time I make them people are so impressed because they are delicious and it looks really good. Hope you enjoy!