50+ Delicious Meatless Family Dinner Recipes You Will Love

When it comes to family dinners, finding meals that are both delicious and nutritious can sometimes be a challenge—especially if you’re trying to cut down on meat or go fully meatless.

Whether you’re looking to reduce your meat intake for health, ethical, or environmental reasons, or you simply want to try something different, meatless meals can be a great way to bring variety and flavor to your dinner table.

In this post, we’ve gathered over 50 mouth-watering meatless family dinner recipes that are not only easy to prepare but also packed with nutrients, flavor, and heartiness that even the pickiest eaters will love.

From comforting casseroles and hearty soups to fresh salads and creative plant-based takes on classic dishes, these recipes will help you add more plant-based goodness to your family’s meals without sacrificing taste or satisfaction.

No matter your dietary preferences, these meatless meals are sure to bring everyone to the table for a delicious and wholesome dinner.

50+ Delicious Meatless Family Dinner Recipes You Will Love

Making the switch to meatless meals doesn’t have to mean sacrificing taste or variety.

With these 50+ meatless family dinner recipes, you can introduce new flavors, textures, and nutrients to your dinner table while keeping meal prep simple and stress-free.

Whether you’re aiming to eat more plant-based meals for health reasons or just want to mix things up, these dishes are a great place to start.

From veggie-packed casseroles to fresh salads, these meals offer something for everyone—making it easier than ever to serve your family wholesome, meatless dinners they’ll enjoy.

So, gather your ingredients, get cooking, and enjoy these flavorful, family-approved meals tonight!

Creamy Spinach and Mushroom Pasta

A comforting, creamy pasta dish with fresh spinach, mushrooms, and a rich garlic cream sauce. This meatless meal is perfect for a quick weeknight dinner, full of flavor and easy to prepare with simple ingredients.

Ingredients:

• 8 oz. pasta (fettuccine, penne, or spaghetti)
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 3 cups fresh spinach, chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until tender and browned, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and pepper. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
6. Toss the cooked pasta into the sauce and mix well. Garnish with fresh herbs before serving.

A hearty, creamy pasta dish perfect for all ages. The mushrooms add a savory depth, while the spinach contributes a burst of color and nutrition. The rich garlic cream sauce binds everything together beautifully. This dish can be paired with a side salad or crusty bread for a complete family meal.

Sweet Potato and Black Bean Tacos

These vibrant and flavorful tacos are filled with roasted sweet potatoes, black beans, and a tangy lime dressing. A filling and satisfying meatless option that’s perfect for taco night or casual family dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese (optional)
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and golden.
3. While the sweet potatoes are roasting, warm the black beans in a small pot over low heat.
4. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. To assemble the tacos, layer each tortilla with roasted sweet potatoes, black beans, red onion, and cilantro. Top with feta cheese if desired, and squeeze fresh lime juice over the top.

These sweet potato and black bean tacos are a vibrant and nutritious meal that’s packed with flavor. The sweet potatoes offer a comforting sweetness, while the black beans provide protein and texture. Topped with fresh cilantro, red onion, and a squeeze of lime, these tacos are sure to be a hit with the whole family.

Vegetable Stir-Fry with Tofu

A quick and colorful vegetable stir-fry with tofu, featuring an array of vibrant vegetables, soy sauce, and a touch of honey. This dish is not only delicious but also packed with plant-based protein and fiber, making it an excellent choice for a healthy family dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup green onions, sliced
• Sesame seeds, for garnish

Instructions:

1. In a small bowl, combine soy sauce, sesame oil, rice vinegar, garlic, ginger, and honey. Set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6-8 minutes. Remove from the pan and set aside.
3. In the same pan, add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Add the tofu back to the pan along with the sauce mixture. Toss everything together and cook for another 2-3 minutes, allowing the flavors to meld.
5. Garnish with sliced green onions and sesame seeds before serving.

This vegetable stir-fry with tofu is a great way to enjoy a variety of fresh veggies in one meal. The tofu provides a satisfying protein source, while the stir-fry sauce adds a savory sweetness. It’s a quick and nutritious option that’s sure to be loved by kids and adults alike. The dish can be served over steamed rice or noodles for a fuller meal.

Mediterranean Quinoa Salad

A vibrant and healthy salad that combines protein-packed quinoa with fresh vegetables, Kalamata olives, feta cheese, and a zesty lemon-oregano dressing. This dish is light, refreshing, and perfect for a meatless family dinner or as a side dish for a larger meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Let it cool slightly.
2. In a large bowl, combine the cooked quinoa with the cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Chill the salad in the refrigerator for 30 minutes before serving for the best flavor.

This Mediterranean quinoa salad is a nutrient-dense meal that’s both satisfying and refreshing. The combination of quinoa, fresh veggies, olives, and feta offers a balanced mix of textures and flavors. With the tangy lemon-oregano dressing, it’s a light yet filling option for a family dinner. You can easily make this salad ahead of time and enjoy leftovers for lunch the next day.

Chickpea and Spinach Curry

A rich and flavorful curry made with protein-packed chickpeas, spinach, and aromatic spices. This dish is both comforting and nutritious, perfect for a meatless meal that will satisfy everyone at the dinner table.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Cooked rice, for serving

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
2. Add the garlic and ginger and cook for another minute until fragrant.
3. Stir in the chickpeas, diced tomatoes, and coconut milk. Add the curry powder, turmeric, cumin, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
4. Add the spinach and cook for another 2-3 minutes until wilted.
5. Serve the curry over cooked rice and garnish with fresh cilantro if desired.

This chickpea and spinach curry is a hearty, comforting dish that’s full of bold flavors and spices. The combination of chickpeas and spinach provides plenty of fiber and plant-based protein, while the creamy coconut milk adds richness to the sauce. It’s an easy dish to make, and the leftovers are just as delicious the next day.

Roasted Vegetable and Hummus Wraps

A simple and flavorful wrap filled with roasted vegetables, creamy hummus, and fresh greens. This easy, meatless recipe makes for a delicious dinner or lunch that is both satisfying and light.

Ingredients:

• 2 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1/2 cup fresh spinach or mixed greens
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, and red onion on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat the vegetables evenly.
2. Roast the vegetables in the oven for 20-25 minutes, flipping halfway through, until they are tender and lightly browned.
3. Warm the tortillas in a dry skillet or microwave for 20 seconds.
4. To assemble the wraps, spread a generous amount of hummus on each tortilla, then layer with roasted vegetables, spinach, and feta cheese if desired.
5. Roll up the wraps tightly and slice in half before serving.

These roasted vegetable and hummus wraps are a fresh and nutritious dinner option that’s packed with flavor. The roasted vegetables bring a smoky sweetness to the wraps, while the hummus adds creaminess and a boost of protein. These wraps are also versatile—you can use any vegetables you have on hand, making them perfect for using up leftovers from the fridge.

Butternut Squash and Ricotta Lasagna

This creamy, hearty lasagna is filled with layers of roasted butternut squash, ricotta cheese, and spinach, all nestled between sheets of pasta and topped with a rich marinara sauce. It’s the perfect comforting meal for a meatless family dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 12 lasagna noodles (regular or no-boil)
• 1 1/2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. Meanwhile, cook the lasagna noodles according to package instructions (if using regular noodles). Drain and set aside.
3. In a small bowl, mix the ricotta cheese with chopped spinach and a pinch of salt.
4. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer with lasagna noodles, then spread half of the ricotta mixture, followed by half of the roasted squash. Repeat the layers, ending with a layer of marinara sauce.
5. Sprinkle the top with mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
6. Garnish with fresh basil before serving.

This butternut squash and ricotta lasagna offers a perfect balance of flavors with the sweetness of the squash, the creaminess of the ricotta, and the savory marinara sauce. The dish is a great meatless alternative to traditional lasagna and is sure to satisfy even the most discerning eaters. It’s an ideal family dinner that can be made ahead and reheated for leftovers.

Eggplant Parmesan

A classic Italian dish made with crispy breaded eggplant slices, marinara sauce, and melted mozzarella cheese. This Eggplant Parmesan is a hearty and flavorful meatless alternative to traditional chicken Parmesan, perfect for a comforting family meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil, for garnish
• Olive oil, for frying
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. Pat the slices dry with paper towels.
2. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
3. Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
4. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices on top, then spoon more sauce over each slice. Sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Eggplant Parmesan is a satisfying and flavorful dish that’s rich in texture and taste. The crispy, breaded eggplant is complemented perfectly by the marinara sauce and melted mozzarella, making it a crowd-pleaser. This dish is perfect for a meatless family dinner and can be served with a side of pasta or a simple green salad.

Cauliflower and Potato Gratin

A creamy, cheesy gratin with layers of tender cauliflower and potatoes, all baked in a velvety sauce. This dish is a wonderful comfort food and a great meatless option that can be served as a main or a side dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 large potatoes, peeled and sliced thinly
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Steam the cauliflower florets for 5-7 minutes until tender but still firm. Set aside.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
3. Stir in the garlic powder, nutmeg, salt, pepper, and shredded cheddar cheese. Continue to stir until the cheese melts and the sauce is smooth.
4. In a greased baking dish, layer the sliced potatoes, steamed cauliflower, and cheese sauce. Repeat the layers until all ingredients are used, ending with a layer of cheese sauce on top.
5. Sprinkle the breadcrumbs over the top for a crispy finish, if desired. Bake for 30-35 minutes until the top is golden and bubbly.
6. Let it cool slightly before serving.

This cauliflower and potato gratin is a rich, cheesy comfort food that’s perfect for a hearty meatless meal. The combination of creamy potatoes and tender cauliflower with the cheesy sauce creates a comforting dish that can be served as a main or side. It’s an easy-to-make, family-friendly option that will appeal to even picky eaters.

Veggie-Loaded Stuffed Peppers

These colorful stuffed peppers are filled with a savory mix of quinoa, black beans, corn, and vegetables, making them a filling and nutritious meatless dinner. Topped with melted cheese and served with a dollop of sour cream, they are perfect for a family-friendly meal.

Ingredients:

• 4 large 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 (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• Sour cream, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers in a baking dish.
2. In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, packing it tightly. Sprinkle the top with shredded cheese.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is melted.
5. Garnish with fresh cilantro and serve with sour cream.

These veggie-loaded stuffed peppers are a delicious and satisfying meal, packed with fiber, protein, and vitamins. The quinoa and black beans provide a hearty base, while the sweet bell peppers add a natural sweetness. Topped with cheese and served with a dollop of sour cream, this dish is sure to be a family favorite.

Creamy Tomato and Basil Soup

A rich and creamy tomato soup made with fresh tomatoes, garlic, and a touch of basil. This comforting soup is perfect for a cozy dinner and pairs wonderfully with a grilled cheese sandwich for a classic meatless meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 2 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped tomatoes, vegetable broth, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
5. Stir in the heavy cream and cook for another 5 minutes, allowing the soup to thicken and become creamy.
6. Serve the soup hot, garnished with fresh basil.

This creamy tomato and basil soup is a comforting and flavorful dish, perfect for a cozy meatless meal. The combination of fresh tomatoes, garlic, and basil creates a deliciously savory soup, while the heavy cream adds a rich, smooth texture. It’s a simple and satisfying dish that can be paired with a salad or grilled cheese for a complete meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and fresh dish uses spiralized zucchini noodles as a low-carb, veggie-packed alternative to traditional pasta. Tossed with a flavorful basil pesto and cherry tomatoes, it makes for a delicious and easy meatless dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish
• Pine nuts or walnuts, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender but still firm.
2. Add the halved cherry tomatoes and cook for another minute until they start to soften.
3. Remove the skillet from the heat and toss the zucchini noodles with pesto, salt, and pepper.
4. Serve the noodles in bowls, garnished with fresh Parmesan cheese and pine nuts or walnuts, if desired.

These zucchini noodles with pesto and cherry tomatoes are a light, refreshing meal full of flavor. The zucchini noodles are a healthy alternative to pasta, and the pesto adds a burst of aromatic basil flavor. The sweet cherry tomatoes bring a pop of color and freshness, making this dish perfect for a quick and easy meatless dinner.

Sweet Potato and Black Bean Tacos

These flavorful and satisfying tacos are filled with roasted sweet potatoes, black beans, and topped with a zesty avocado-lime crema. A perfect meatless meal, these tacos are easy to make and full of protein, fiber, and vibrant flavors.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup Greek yogurt (or sour cream)
• 1 teaspoon hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, make the avocado-lime crema by mixing the mashed avocado, lime juice, Greek yogurt, and hot sauce (if using) in a small bowl. Season with salt and pepper.
3. Warm the tortillas in a skillet or microwave for 15-20 seconds.
4. To assemble the tacos, divide the roasted sweet potatoes and black beans among the tortillas. Top with shredded red cabbage, fresh cilantro, and a drizzle of the avocado-lime crema.
5. Serve the tacos warm, and enjoy!

These sweet potato and black bean tacos are full of color and packed with flavor. The combination of creamy avocado-lime crema with the roasted sweet potatoes and black beans creates a satisfying, healthy meal. They’re simple to prepare and make for a fun, customizable dinner that the whole family can enjoy.

Spaghetti Aglio e Olio with Roasted Broccoli

Spaghetti Aglio e Olio is a simple yet flavorful pasta dish made with garlic, olive oil, red pepper flakes, and Parmesan. When paired with roasted broccoli, it becomes a hearty and nutritious meatless dinner option.

Ingredients:

• 8 oz spaghetti
• 1/4 cup olive oil
• 5 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup broccoli florets, roasted
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 15-20 minutes, or until the broccoli is tender and slightly crispy.
2. Cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain the spaghetti.
3. In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring constantly, until the garlic is golden and fragrant. Be careful not to burn the garlic.
4. Add the red pepper flakes (if using) and the cooked spaghetti to the pan. Toss the pasta in the garlic oil, adding reserved pasta water to help coat the noodles.
5. Stir in the roasted broccoli and grated Parmesan cheese, then season with salt and pepper to taste.
6. Serve the pasta hot, garnished with fresh parsley and more Parmesan if desired.

Spaghetti Aglio e Olio with roasted broccoli is a simple yet satisfying dish, full of bold flavors. The roasted broccoli adds a crispy, savory contrast to the garlicky pasta, while the Parmesan brings a creamy finish. This meal is easy to prepare and perfect for a quick weeknight dinner.

Vegan Mushroom Stroganoff

A rich and creamy vegan version of the classic beef stroganoff, made with earthy mushrooms and a creamy cashew-based sauce. This dish is hearty, comforting, and perfect for a meatless family dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups mushrooms, sliced (button, cremini, or a mix)
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup raw cashews, soaked in water for at least 2 hours
• 1 tablespoon nutritional yeast
• Salt and pepper, to taste
• 8 oz egg-free pasta (like penne or fettuccine)
• Fresh parsley, for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the sliced mushrooms and garlic, and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender.
3. Stir in the soy sauce and dried thyme, then add the vegetable broth and almond milk. Bring the mixture to a simmer and cook for 5 minutes.
4. In a blender, combine the soaked cashews, nutritional yeast, salt, and pepper. Add a little water and blend until smooth.
5. Stir the cashew sauce into the mushroom mixture and continue to cook for 3-5 minutes, until the sauce thickens.
6. Cook the pasta according to package instructions, then drain and add it to the pan with the mushroom stroganoff sauce. Toss the pasta in the sauce until well-coated.
7. Serve hot, garnished with fresh parsley.

This vegan mushroom stroganoff is a creamy, comforting dish that will satisfy your cravings for a rich and hearty meal. The cashew-based sauce creates a smooth, velvety texture that perfectly complements the earthy mushrooms. It’s a great meatless dinner option for families looking to enjoy a healthier twist on a classic comfort food.

Note: More recipes are coming soon!