15 Organic Vegan Dinner Recipes

Preparing meatless meals for dinner is easy. In fact, with only plant-based options, you can put together absolutely delicious and nutritious dinners. Here is a list of 15 organic vegan dinner recipes that are easy to make and that will fill you up in the evening.

1. Zucchini Noodles with Avocado Sauce

Ingredients for 2 servings:

  • 1 spiralized zucchini
  • 30 grams basil
  • 85 milliliters water
  • 4 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • 1 avocado
  • 12 sliced cherry tomatoes

Instructions:

  1. In a blender, add all ingredients except zucchini and tomatoes and blend until smooth.
  2. In a bowl, add the mixture, zucchini and tomatoes and mix.

Source:

simpleveganblog

2. Broccoli Pepper Stir-Fry with Ginger Peanut Sauce

Ingredients for 4 servings:

  • 1 tablespoon canola oil
  • 2 cups cooked quinoa
  • 1/2 sliced red onion
  • 2 chopped medium carrots
  • 1 chopped red bell pepper
  • 1 chopped medium head of broccoli
  • 8 ounces pressed and cubed extra-firm tofu
  • Toppings: green onions, cilantro, peanuts, hot sauce

For ginger peanut sauce:

  • 1/2 cup peanut butter
  • 1/2 cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon agave nectar
  • 1 and 1/2 tablespoon grated ginger
  • 2 minced garlic cloves
  • pinch cayenne

Instructions:

For ginger peanut sauce:

  1. In a blender, add ingredients and blend until smooth.

For ginger peanut tofu:

  1. In a bowl, add tofu and 1/4 cup of ginger peanut sauce and mix. Let sit for 30 minutes.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. On a baking sheet, add tofu and bake for 20 minutes, flipping once.

For broccoli pepper stir-fry:

  1. In a skillet, over medium heat, add oil and heat.
  2. Add onions and saute for 5 minutes or until translucent.
  3. Add carrots, bell peppers and broccoli and cook for 5 minutes or until tender.
  4. Add peanut sauce and tofu and mix.
  5. Serve with quinoa and top with green onions, cilantro, peanuts and hot sauce.

Source:

mydarlingvegan

3. Raw Lasagna

Ingredients for 8 servings:

  • 2 large sliced zucchini

For herbed ricotta:

  • 3/4 cup cashews soaked for 4 to 6 hours, drained and rinsed
  • 1/4 cup water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 garlic cloves, crushed
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon thyme
  • salt
  • pepper

For tomato sauce:

  • 1 cup packed sun-dried tomatoes
  • 2 large dates, pitted
  • 2 garlic cloves
  • 1 1/2 cup fresh seeded and chopped tomatoes
  • 1/4 cup olive oil
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • salt
  • pepper

For spinach pesto:

  • 4 cups loosely packed spinach
  • 2 cups basil
  • 1/2 cup olive oil
  • 1 cup walnuts
  • 1 tablespoon lemon juice
  • 2 crushed garlic cloves

For marinated mushrooms:

  • 2 cups sliced white mushrooms
  • 1/4 cup olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt

Instructions:

For cashew ricotta:

  1. In a blender, add the ingredients and blend until the mixture looks like ricotta cheese. Set aside.

For tomato sauce:

  1. In a blender, add the ingredients and blend until smooth. Set aside.

For spinach pesto:

  1. In a blender, add the ingredients and blend until smooth. Set aside.

For mushroms:

  1. In a bowl, add ingredients and mix. Let sit for 20 minutes.

For lasagna:

  1. In a tray, place a flat layer of zucchini noodles, each slightly overlapping the other. Add a layer of tomato sauce and herbed ricotta. Top with a layer of mushrooms and zucchini noodles. Finish with spinach pesto. Repeat twice.
  2. Refrigerate for 1 hour.

Source:

mydarlingvegan

4. Pizza Skillet Casserole

Ingredients for 4 to 6 servings:

  • 3 teaspoons olive oil
  • 4 large diced flour tortillas
  • 1 small diced zucchini
  • 1 small diced summer squash
  • 1 small diced red pepper
  • 1 small diced green pepper
  • 1/2 small diced onion
  • 2 minced garlic cloves
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cups tomato sauce
  • 1 cup shredded non-dairy cheese
  • chopped fresh basil

Instructions:

  1. In a skillet, over medium heat, add 2 teaspoons olive oil and tortillas. Cook for 5 minutes or until browned. Set aside.
  2. Add 1 teaspoon olive oil and vegetables and cook for 5 to 7 minutes or until soft. Add garlic and cook for 1 minute.
  3. Add tortillas, tomato sauce, spices and let simmer. Add 3/4 cup cheese and stir for 2 to 3 minutes or until melted. Top with remaining cheese and cover until melted.
  4. Garnish with basil.

Source:

shelikesfood

5. Pineapple Fried Rice

Ingredients for 3 servings:

  • 3 cups cooked rice
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1 tablespoon olive oil
  • 2 diced carrots
  • 1/2 diced red bell pepper
  • 1/2 cup frozen peas
  • 1/2 cup cashews
  • 1 tablespoon soy sauce
  • 1 tablespoon curry powder
  • 1 cup diced pineapple
  • 2 sliced green onions
  • salt
  • pepper
  • red pepper flakes
  • fresh cilantro

Instructions:

  1. Cook frozen peas for 7 minutes according to package instructions.
  2. In a pan, add oil and onion and saute for around 3 minutes. Add garlic, carrots and bell pepper and cook for 3 minutes.
  3. Add cooked rice, curry powder and soy sauce and mix. Add pineapple, peas, green onion, cashews, salt, pepper and red pepper flakes and mix.
  4. Serve with fresh cilantro.

Source:

veganheaven

6. Sushi Bowls

Ingredients for 4 servings:

  • 1 large bunch sliced radishes
  • 2/3 cup distilled white vinegar
  • 2/3 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 cup uncooked rice
  • 1 sliced medium carrot
  • 1 sliced medium cucumber
  • 1 sliced large avocado
  • 1 cup chopped seaweed sheets
  • Toppings: soy sauce, toasted sesame seeds, wasabi

Instructions:

  1. In a jar, add vinegar, water, salt and sugar. Cover with a lid and shake until salt and sugar are dissolved. Add radishes and shake. Refrigerate for 1 hour.
  2. Divide rice among bowls. Top with carrots, cucumber and seaweed. Add avocado and pickled radishes. Season with soy sauce, sesame seeds and wasabi.

Source:

shelikesfood

7. Raw Burrito

Ingredients for 6 to 8 servings:

  • 2 very ripe avocados
  • 3 diced tomatoes
  • 1/2 diced jalapeno pepper
  • 2 tablespoons diced yellow onion
  • 3 minced garlic cloves
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup corn
  • 2 teaspoons fresh lime juice
  • 6 to 8 large lettuce leaves

Ingredients:

  1. In a bowl, add avocado and mash.
  2. Add remaining ingredients and mix.
  3. On lettuce leaf, add 2 to 3 tablespoons of the mixture and spread. Wrap lettuce leaf.

Source:

thespruceeats

8. Quinoa Salad

Ingredients for 2 servings:

  • 1/2 cup uncooked quinoa
  • 1/4 cup corn
  • 1/4 cup chopped carrots
  • 12 cherry tomatoes
  • 12 black olives
  • 1 avocado
  • extra virgin olive oil

Instructions:

  1. Cook quinoa according to package instructions and let chill at room temperature.
  2. In a bowl, add quinoa and remaining ingredients.
  3. Drizzle with olive oil and mix.

Source:

simpleveganblog

9. Sweet Potato Salad

Ingredients for 4 servings:

  • 2 large cubed sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1 diced shallot
  • 2 diced scallions/spring onions
  • small bunch chopped chives
  • 3 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1 tablespoon pure maple syrup
  • salt
  • pepper

Instructions:

  1. Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a bowl, add sweet potato, 1 tablespoon olive oil and spices and mix. Place sweet potato on baking sheet. Bake for 25 to 35 minutes or until roasted. Let cool at room temperature.
  3. In a bowl, add shallots, scallions, chives, vinegar, olive oil and maple syrup.
  4. In another bowl, add sweet potato and dressing and mix. Garnish with chives. Refrigerate for 1 hour.

10. Kale, Edamame, Carrot and Avocado Salad

Ingredients for 4 servings:

For salad:

  • 1 bunch kale
  • fine-grain sea salt
  • 1 cup chopped snow peas
  • 1 large peeled and ribboned carrot
  • 1 small deseeded and chopped red bell pepper
  • 1 heaping cup edamame
  • 1 pitted and sliced avocado
  • 1 large sliced shallot
  • handful chopped cilantro
  • handful chopped basil

For vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice
  • 3 minced garlic cloves

Instructions:

  1. Remove ribs from kale and discard. Chop kale leaves.
  2. In a bowl, add kale and salt and mix with hands until kale turns dark green and is fragrant. Add remaining salad ingredients and mix.
  3. In another bowl, add vinaigrette ingredients and whisk until emulsified. Drizzle on salad.

Source:

cookieandkate

11. Black Eyed Peas and Greens Salad

Ingredients for 2 to 3 servings:

  • 2 cups cooked black eyed peas
  • 2 to 3 cups chopped purple cabbage
  • 5 cups chopped collard greens
  • 2 tablespoons oil
  • 1/2 chopped shallot
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1 to 1 1/2 cup shredded carrot
  • 1/2 cup cooked quinoa
  • pepper
  • oil/vinegar
  • lemon juice

Instructions:

  1. In a pan, add 1 tablespoon oil, shallot, garlic and cabbage. Saute for 1 to 2 minutes over medium heat.
  2. Add collard green, 1 tablespoon oil and salt. Cover for 3 to 4 minutes or until greens are wilted.
  3. In a bowl, add greens, carrots, quinoa, black eyed peas and lemon juice. Season with salt and pepper. Mix and serve with oil or vinegar.

Source:

cottercrunch

12. Tofu Caesar Salad

Ingredients for 4 servings:

  • 1 romaine lettuce
  • 275 grams diced firm tofu
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons water
  • 1/2 teaspoons thyme
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons cumin
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • pepper
  • 100 grams chickpea croutons
  • 60 grams non-dairy Parmesan cheese
  • 250 milliliters plant-based Caesar dressing

Instructions:

  1. Preheat oven at 390 degrees Fahrenheit.
  2. On a baking sheet, add tofu and bake for around 15 minutes on each side or until golden brown.
  3. In a bowl, soy sauce, water, thyme, paprika, cumin, garlic powder, onion powder and black pepper. Mix and drizzle over tofu. Bake for around 5 minutes.
  4. In a bowl, add lettuce, chickpea croutons, parmesan, tofu and dressing and mix.

Source:

simpleveganblog

13. African Peanut Soup

Ingredients for 3 servings:

  • 1 cup uncooked brown rice
  • 3 cups vegetable broth
  • 1/2 red onion
  • 1 small diced carrot
  • 1/2 medium diced courgette
  • 1 handful peanuts
  • 3 tablespoons tomato paste
  • 3 to 4 tablespoons peanut butter
  • 1 minced garlic clove
  • 2 tablespoons soy sauce
  • dashes hot sauce
  • 0.2 inches ginger

Instructions:

  1. Cook rice according to package instructions
  2. In a dish, add broth and bring to boil.
  3. Add onion, carrot, courgette, garlic, ginger, peanuts, tomato paste, peanut butter and soy sauce. Let simmer for around 10 minutes.
  4. Serve with rice.

Source:

hurrythefoodup

14. Black Bean Soup

Ingredients for 4 servings:

  • 2 15-ounces canned drained black beans
  • 16 ounces salsa
  • 1 cup vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Instructions:

  1. In a pot, add 1 can of beans, salsa, broth, cumin and chili powder. Mix and bring to a boil. Cook for 10 minutes, stirring occasionally.
  2. In a blender, add soup and process until thick. Transfer to pot.
  3. Add remaining beans and cook for 5 minutes. Add salt and mix.
  4. Serve with diced avocado and cilantro.

Source:

makingthymeforhealth

15. Fall Vegetable Soup

Ingredients for 6 to 8 servings:

  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 2 peeled and chopped carrots
  • 2 chopped celery stalks
  • 2 minced garlic cloves
  • 1 large chopped sweet potato
  • 2 cups peeled and chopped butternut squash
  • 2 cups chopped cauliflower florets
  • 2 cups sliced cabbage
  • 1 28-ounces can diced tomatoes
  • 6 cups vegetable stock
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 2 tablespoons chopped parsley

Instructions:

  1. In a pot, add olive oil and heat over medium-high.
  2. Add onion, carrot and celery. Cook for 3 to 5 minutes or until onions are translucent.
  3. Add garlic and cook for 1 minute.
  4. Add sweet potato, butternut squash and cauliflower. Cook for 5 minutes.
  5. Add cabbage, tomatoes, vegetable stock and spices and mix.
  6. Bring to a boil and let simmer for 30 minutes.
  7. Top with parsley.

Source:

thehealthymaven

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Akasha