25+ Easy and Delicious Friday Vegan Entree Recipes for Every Taste

As the workweek winds down and the weekend approaches, Friday nights are the perfect time to unwind and enjoy a comforting, delicious meal.

If you’re looking to add some excitement and creativity to your plant-based meals, look no further!

Whether you’re a seasoned vegan or just starting to explore more plant-based options, this collection of 25+ Friday vegan entree recipes will surely elevate your Friday dinner game.

These recipes are not only flavorful but also easy to prepare, ensuring you end your week on a high note.

From hearty comfort foods to light and refreshing dishes, there’s something for everyone to enjoy.

Let’s dive into these mouthwatering, plant-powered meals that will make your Fridays feel extra special!

25+ Easy and Delicious Friday Vegan Entree Recipes for Every Taste

With these 25+ Friday vegan entree recipes, you’ll never run out of creative ideas for your Friday night meals.

Whether you’re craving something hearty and comforting or light and fresh, these plant-based dishes offer a perfect way to kick off the weekend.

Not only are they full of vibrant flavors, but they are also made with simple, wholesome ingredients, making them easy to prepare and enjoy.

So, gather your ingredients, get cooking, and treat yourself to a Friday dinner that’s both delicious and nourishing.

Mediterranean Stuffed Bell Peppers

A vibrant and wholesome vegan entree filled with Mediterranean-inspired ingredients. These stuffed bell peppers are colorful, flavorful, and loaded with plant-based protein, making them a satisfying meal for a cozy Friday evening. Perfect for serving as a main course, they offer a balanced combination of taste and nutrition.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped parsley
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish.
3. In a large bowl, combine the quinoa, chickpeas, tomatoes, olives, parsley, olive oil, oregano, garlic powder, salt, and pepper. Mix well.
4. Stuff the peppers with the quinoa mixture, pressing it down gently to fill them completely.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender and slightly charred.
6. Serve warm, garnished with additional parsley if desired.

These stuffed bell peppers offer a delightful burst of flavors and textures. The Mediterranean touch elevates the dish, making it a refreshing yet comforting option for any meal. Pair it with a simple green salad or roasted vegetables for an even more fulfilling Friday dinner.

Thai Peanut Stir-Fry with Tofu

A vibrant, zesty stir-fry that combines the creaminess of peanut sauce with the richness of tofu and the crunch of fresh vegetables. This dish is a quick and versatile option for a flavorful Friday night meal, perfect for those seeking an exotic twist in their vegan dinners.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 cups mixed vegetables (broccoli, carrots, bell peppers, snap peas)
• 1/2 cup peanut butter (natural and unsweetened)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (optional)
• 1/4 cup water
• Cooked rice or noodles for serving

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside.
2. Add the remaining oil to the skillet, then stir-fry the mixed vegetables for 5–7 minutes until tender-crisp.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic powder, chili flakes, and water until smooth.
4. Add the tofu back to the skillet with the vegetables, then pour the peanut sauce over everything. Toss to coat evenly.
5. Cook for 2–3 more minutes, allowing the sauce to warm through and slightly thicken.
6. Serve hot over rice or noodles, garnished with chopped peanuts or cilantro if desired.

This stir-fry is not only packed with flavor but also customizable to your taste preferences. Its creamy, nutty sauce perfectly complements the crisp veggies and hearty tofu, making it a dish you’ll look forward to every week.

Spinach and Sweet Potato Curry

A rich and creamy vegan curry made with tender sweet potatoes and earthy spinach in a fragrant coconut milk base. This dish is the ultimate comfort food for a relaxing Friday night, offering a satisfying blend of sweet, savory, and spicy notes.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Cooked rice or naan for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer, then cover and cook for 15–20 minutes, or until the sweet potatoes are tender.
4. Stir in the spinach and cook for another 2–3 minutes, just until wilted. Season with salt and pepper.
5. Serve warm over rice or with naan, garnished with cilantro if desired.

This sweet potato curry is deeply satisfying, offering a hearty and warming meal. Its creamy texture and complex flavors make it an excellent choice for unwinding and enjoying a homemade dinner.

Vegan Lentil Shepherd’s Pie

A comforting, hearty dish that combines savory lentils with a fluffy mashed potato topping. This vegan shepherd’s pie is perfect for a filling Friday meal, bringing together wholesome ingredients in a way that everyone can enjoy. Packed with protein and fiber, it’s both nutritious and delicious.

Ingredients:

• 2 cups cooked lentils
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 1/4 cup plant-based milk
• 2 tbsp vegan butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash them with the plant-based milk and vegan butter until smooth. Season with salt and pepper.
3. In a large pan, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5–7 minutes until softened.
4. Stir in the garlic, then add the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, paprika, salt, and pepper. Let it simmer for 10–15 minutes, until the mixture thickens.
5. Transfer the lentil mixture into a baking dish, spreading it out evenly. Top with the mashed potatoes, smoothing them over the lentils.
6. Bake for 25–30 minutes until the top is golden brown.
7. Let it cool slightly before serving.

This vegan lentil shepherd’s pie is both comforting and filling, making it an ideal dish for family dinners or as a main course. The layers of lentils and creamy mashed potatoes create a satisfying meal that will please even non-vegans.

Vegan Mushroom Stroganoff

A rich, creamy vegan version of the classic stroganoff, made with mushrooms and a savory cashew-based sauce. It’s a flavorful and indulgent dish that’s easy to prepare and sure to impress on a Friday evening. With its earthy mushrooms and smooth texture, this stroganoff is perfect for a cozy dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (button or cremini)
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/2 cup canned coconut milk
• 1/4 cup raw cashews (soaked in water for 2 hours, then drained)
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Cooked pasta or rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until fragrant.
2. Add the mushrooms and cook for 7–10 minutes, stirring occasionally, until they release their moisture and become tender.
3. Stir in the flour and cook for 1–2 minutes, allowing it to absorb the liquid.
4. In a blender, combine the soaked cashews, vegetable broth, coconut milk, Dijon mustard, soy sauce, smoked paprika, salt, and pepper. Blend until smooth.
5. Pour the cashew cream mixture into the skillet with the mushrooms. Stir to combine and simmer for 5–7 minutes, allowing the sauce to thicken.
6. Serve over cooked pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff offers the creamy, comforting flavor of the classic dish without any dairy. The cashew-based sauce is rich and velvety, while the mushrooms add an earthy depth to the dish, making it a perfect comfort food for any Friday.

Vegan Cauliflower Buffalo Wings

A plant-based twist on the popular buffalo wings, using crispy cauliflower as the main ingredient. These vegan buffalo wings are packed with flavor and make for a fun, spicy appetizer or main dish, perfect for a Friday night gathering or a quick and satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup hot sauce
• 1 tbsp vegan butter, melted
• 1 tbsp maple syrup (optional)
• Vegan ranch or blue cheese dressing for dipping

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, plant-based milk, garlic powder, paprika, salt, and pepper to make a batter.
3. Dip each cauliflower floret into the batter, ensuring it is fully coated, and place it on the prepared baking sheet.
4. Bake for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
5. While the cauliflower bakes, whisk together the hot sauce, melted vegan butter, and maple syrup in a bowl.
6. Once the cauliflower is done, toss it in the buffalo sauce, coating each piece evenly.
7. Serve with vegan ranch or blue cheese dressing for dipping.

These cauliflower buffalo wings are a delicious and spicy alternative to traditional wings, offering a satisfying crunch and bold flavor. They’re perfect for anyone looking to enjoy a flavorful vegan snack, whether as an appetizer or a main dish.

Vegan Spaghetti Bolognese

A classic Italian dish made vegan with lentils, tomatoes, and a rich, savory sauce. This vegan spaghetti bolognese offers all the heartiness and depth of the traditional meat-based version while being completely plant-based. It’s an easy and filling meal that’s perfect for a Friday dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, grated
• 1 celery stalk, chopped
• 2 cups cooked lentils
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1 tbsp balsamic vinegar
• Cooked spaghetti for serving
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5–7 minutes until softened.
2. Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
3. Add the vegetable broth and balsamic vinegar, then bring to a simmer. Let the sauce cook for 20–25 minutes, stirring occasionally, until thickened and flavorful.
4. Serve the sauce over cooked spaghetti and garnish with fresh basil.

This vegan spaghetti bolognese is a delicious, hearty alternative to the classic dish. With the richness of the lentils and tomatoes, it’s a satisfying meal that’s perfect for enjoying with family or friends on a cozy Friday night.

Vegan BBQ Jackfruit Sandwiches

A smoky, savory vegan alternative to pulled pork, these BBQ jackfruit sandwiches are perfect for a fun and flavorful Friday meal. The jackfruit’s texture mimics pulled meat beautifully, while the BBQ sauce adds bold, tangy flavors. Serve with coleslaw for an irresistible sandwich combo.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup BBQ sauce (vegan)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 soft sandwich buns
• Vegan coleslaw for topping

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for 5–7 minutes until softened.
2. Add the shredded jackfruit to the pan, and cook for 10 minutes, stirring occasionally to lightly brown it.
3. Stir in the BBQ sauce, apple cider vinegar, smoked paprika, cumin, salt, and pepper. Cook for an additional 10 minutes, allowing the jackfruit to soak up the sauce and become tender.
4. Toast the sandwich buns and layer the BBQ jackfruit on each bun. Top with a generous amount of vegan coleslaw.
5. Serve immediately, and enjoy the smoky, sweet flavors.

These BBQ jackfruit sandwiches are a perfect crowd-pleaser, ideal for a relaxed Friday meal with friends or family. The jackfruit’s texture and BBQ sauce create a rich, satisfying experience that’s both filling and flavorful.

Vegan Tacos with Avocado Lime Crema

A colorful and refreshing vegan taco option featuring spiced black beans, grilled vegetables, and a creamy avocado lime sauce. These tacos are light, yet satisfying, and are a perfect way to enjoy a flavorful and vibrant meal on a Friday evening.

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow onion, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup plant-based sour cream
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and onion, sautéing for 7–10 minutes until tender and slightly charred.
2. In a separate pan, heat the black beans with chili powder, cumin, salt, and pepper, cooking for 5 minutes until heated through.
3. In a blender or food processor, combine the avocado, plant-based sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.
4. Warm the tortillas in a dry skillet for 1–2 minutes on each side.
5. Assemble the tacos by layering the sautéed vegetables and black beans on each tortilla. Drizzle with avocado lime crema and garnish with fresh cilantro.
6. Serve immediately and enjoy the delicious combination of creamy, tangy, and savory flavors.

These vegan tacos are a fantastic option for anyone craving a light but flavorful meal. The combination of grilled vegetables, spiced beans, and creamy avocado sauce makes for a vibrant and satisfying dish that’s perfect for a Friday night taco feast.

Vegan Chickpea and Spinach Curry

A rich, aromatic curry made with chickpeas and spinach in a creamy coconut sauce. This dish is hearty, flavorful, and a great option for a comforting vegan meal. The spices infuse the curry with warmth, making it an ideal dish for a cozy Friday dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5–7 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, and cinnamon, cooking for another minute to release the spices’ flavors.
3. Add the chickpeas and coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
4. Stir in the fresh spinach and cook for 3–5 minutes until wilted.
5. Season with salt and pepper to taste, and serve over cooked rice. Garnish with fresh cilantro.

This chickpea and spinach curry is a flavorful and satisfying dish that’s perfect for a cozy Friday night. The creamy coconut milk blends beautifully with the spices, creating a comforting meal that’s both hearty and healthy.

Vegan Sweet Potato and Black Bean Enchiladas

A delicious and satisfying Mexican-inspired dish featuring roasted sweet potatoes, black beans, and a homemade enchilada sauce. These vegan enchiladas are perfect for a hearty and flavorful Friday meal, with a delightful combination of sweetness, spice, and texture.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 8 small corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20–25 minutes, or until tender.
2. In a bowl, mix the roasted sweet potatoes, black beans, red onion, cumin, and chili powder.
3. Warm the tortillas in a skillet or microwave to make them pliable.
4. Spoon the sweet potato and black bean mixture onto each tortilla and roll them up.
5. Place the rolled tortillas in a baking dish and pour the enchilada sauce over the top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until bubbly.
7. Garnish with fresh cilantro and serve hot.

These vegan sweet potato and black bean enchiladas are a wonderful combination of sweet, savory, and spicy flavors, wrapped in soft tortillas and topped with a rich enchilada sauce. They’re perfect for a Friday evening meal that’s both satisfying and full of flavor.

Vegan Sweet Potato and Chickpea Buddha Bowl

A nourishing and vibrant Buddha bowl filled with roasted sweet potatoes, chickpeas, fresh greens, and a tangy tahini dressing. This meal is as colorful as it is nutritious, providing a well-balanced combination of protein, fiber, and healthy fats. Perfect for a wholesome, plant-powered Friday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 cups mixed greens (spinach, kale, arugula)
• 1/2 cucumber, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup cooked quinoa or rice (optional)

For the tahini dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Meanwhile, toss the chickpeas with smoked paprika, cumin, salt, and pepper. Roast in the oven for 15-20 minutes or until crispy.
3. To prepare the tahini dressing, whisk together the tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Adjust the water for your desired consistency.
4. Once the sweet potatoes and chickpeas are done, assemble the Buddha bowl by layering the mixed greens, quinoa or rice (if using), sweet potatoes, chickpeas, cucumber, and red cabbage.
5. Drizzle with tahini dressing and enjoy this vibrant, nutrient-dense meal.

This vegan sweet potato and chickpea Buddha bowl is the perfect Friday dinner when you’re looking for something hearty and healthy. The combination of roasted vegetables, protein-packed chickpeas, and creamy tahini dressing makes for a well-rounded and satisfying meal.

Vegan Thai Green Curry

A fragrant and flavorful Thai-inspired green curry made with coconut milk, tofu, and an assortment of vegetables. This dish is rich, creamy, and packed with fresh herbs and spices, making it a perfect choice for a flavorful Friday night dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 block firm tofu, pressed and cubed
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp green curry paste (ensure it’s vegan)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1/2 cup bamboo shoots (optional)
• 2 tbsp soy sauce
• 1 tbsp lime juice
• Fresh basil for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat coconut oil in a large pan or wok over medium heat. Add the tofu and sauté until golden brown, about 8-10 minutes. Remove and set aside.
2. In the same pan, add the onion, garlic, and ginger, sautéing for 5 minutes until fragrant.
3. Stir in the green curry paste and cook for 1-2 minutes until it becomes aromatic.
4. Add the coconut milk and vegetable broth, and bring to a simmer.
5. Add the bell pepper, broccoli, snap peas, and bamboo shoots (if using). Simmer for 10 minutes until the vegetables are tender.
6. Stir in the soy sauce, lime juice, and cooked tofu. Simmer for an additional 2-3 minutes.
7. Serve the curry over jasmine rice and garnish with fresh basil.

This vegan Thai green curry is rich, creamy, and full of vibrant flavors. The coconut milk provides a luscious base while the green curry paste adds depth and spice. Perfect for those craving a comforting yet exotic Friday meal.

Vegan Lentil Tacos

Flavorful and protein-packed, these vegan lentil tacos are a great alternative to traditional meat tacos. The lentils are cooked in a smoky, spiced sauce and served in soft tortillas with fresh toppings, creating a satisfying meal that’s easy to make and full of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small soft tortillas
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Stir in the lentils, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cook, uncovered, for 25-30 minutes, until the lentils are tender and most of the liquid has been absorbed.
3. While the lentils cook, warm the tortillas in a dry skillet for 1-2 minutes on each side.
4. To serve, spoon the lentil mixture into the tortillas. Top with salsa, avocado, and fresh cilantro.
5. Serve with lime wedges on the side for an extra burst of flavor.

These vegan lentil tacos are a hearty and satisfying meal that’s full of flavor and easy to make. The spiced lentils make for a great filling, while the fresh toppings add a burst of freshness, making these tacos perfect for a Friday night dinner.

Vegan Mushroom Risotto

A creamy, flavorful risotto made with earthy mushrooms and rich vegetable broth. This vegan version of a classic Italian dish is just as decadent as its dairy-filled counterpart, providing a comforting and indulgent Friday dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine (optional)
• 2 cups sliced mushrooms (cremini, button, or a mix)
• 1/4 cup nutritional yeast
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the Arborio rice and cook for 2-3 minutes, stirring constantly to lightly toast the rice.
3. If using, pour in the white wine and cook, stirring, until the liquid is absorbed.
4. Gradually add the vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes.
5. In a separate pan, sauté the mushrooms over medium heat for 5-7 minutes until browned and tender.
6. Once the risotto is creamy, stir in the sautéed mushrooms, nutritional yeast, and thyme. Season with salt and pepper.
7. Serve garnished with fresh parsley.

This vegan mushroom risotto is creamy, comforting, and rich in flavor. The earthy mushrooms and savory broth create a satisfying dish, perfect for a cozy Friday dinner. Whether you’re making it for yourself or guests, this risotto is sure to impress.

Note: More recipes​ are coming soon!