25+ Must-Try Saturday Dairy-Free Vegetarian Recipes You Can’t Miss

Looking for delicious and satisfying vegetarian meals that are also dairy-free?

Whether you’re vegan, lactose intolerant, or simply looking to enjoy some lighter meals, we’ve got you covered.

Saturdays are the perfect time to try out new recipes, relax, and indulge in fresh, plant-based dishes that are both nutritious and flavorful.

With these 25+ Saturday dairy-free vegetarian recipes, you’ll have a wide variety of meal options—from cozy soups and hearty mains to vibrant salads and light snacks.

These recipes are designed to be easy, flavorful, and suitable for everyone at the table. Get ready to elevate your weekend meals with these wholesome, dairy-free delights!

25+ Must-Try Saturday Dairy-Free Vegetarian Recipes You Can’t Miss

Eating dairy-free doesn’t have to mean sacrificing taste, especially when it comes to delicious vegetarian meals.

These 25+ Saturday dairy-free vegetarian recipes offer a variety of flavors and ingredients to keep your meals exciting and satisfying all weekend long.

From creamy pastas and savory stir-fries to fresh salads and comforting soups, these recipes are perfect for anyone looking to enjoy a wholesome, plant-based meal.

The best part? They’re all simple to make, so you can spend more time relaxing and enjoying your Saturday.

Try a few (or all!) of these dishes to make your weekend meals memorable and delicious.

Chickpea & Spinach Coconut Curry

This Chickpea & Spinach Coconut Curry is a satisfying, dairy-free vegetarian dish that’s both rich in flavor and nutrients. The creamy coconut milk base pairs beautifully with protein-packed chickpeas and fresh spinach, creating a comforting meal that’s full of aromatic spices. Perfect for a Saturday evening, it’s simple to make, filling, and comforting without dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 200g fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder, cumin, and turmeric, stirring well to coat the onions and garlic with the spices.
4. Pour in the chickpeas and coconut milk, stirring until the chickpeas are evenly mixed with the sauce.
5. Bring the mixture to a simmer, cooking for about 10 minutes to allow the flavors to meld together.
6. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

This dish is a delightful combination of creamy coconut milk, earthy chickpeas, and vibrant spinach. The bold flavors of the curry spices come together harmoniously to create a satisfying and hearty meal. It’s perfect for a relaxing Saturday night, offering warmth and comfort while being completely dairy-free. Enjoy with rice or naan for a complete meal!

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing and light dairy-free dish perfect for a Saturday lunch or dinner. The creamy avocado pesto offers a rich, nutty flavor, while the zucchini noodles provide a healthy and low-carb alternative to traditional pasta. It’s quick, easy, and filled with healthy fats.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/4 cup pine nuts (or walnuts)
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, pine nuts, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Garnish with cherry tomatoes and extra pine nuts.
5. Serve immediately for a fresh, light meal.

Zucchini Noodles with Avocado Pesto is the ideal dish when you’re craving something light yet satisfying. The creamy avocado pesto is both rich and refreshing, while the zucchini noodles are a wonderful way to enjoy a healthy, low-carb alternative to traditional pasta. This recipe is perfect for a casual Saturday, offering vibrant flavors and a nourishing, dairy-free meal that comes together in minutes.

Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos are a vibrant and filling dairy-free vegetarian option that is both nutritious and packed with flavor. Roasted sweet potatoes provide natural sweetness, while black beans add protein and fiber. Combined with a tangy lime crema, these tacos are sure to become a Saturday favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

For the lime crema:

• 1/2 cup dairy-free sour cream or cashew cream
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• Pinch of salt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the potatoes roast, prepare the lime crema by whisking together dairy-free sour cream, lime juice, maple syrup, and salt in a bowl.
4. Warm the tortillas in a dry skillet or oven.
5. To assemble, divide the roasted sweet potatoes and black beans among the tortillas. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.
6. Serve immediately and enjoy.

These Sweet Potato & Black Bean Tacos are bursting with flavor and textures that work wonderfully together. The sweet and savory combination of roasted sweet potatoes and black beans is complemented by the creamy lime crema, making this dish an irresistible and hearty choice for a Saturday meal. It’s vibrant, easy to prepare, and completely dairy-free—perfect for taco lovers looking for a nutritious twist!

Roasted Vegetable Quinoa Salad with Lemon Tahini Dressing

Roasted Vegetable Quinoa Salad with Lemon Tahini Dressing is a nutritious and colorful salad that’s packed with roasted seasonal vegetables, protein-rich quinoa, and a creamy lemon tahini dressing. This meal is ideal for a Saturday lunch or light dinner, offering a balance of healthy fats, fiber, and plant-based protein in a refreshing and satisfying dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium carrots, peeled and sliced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup baby spinach
• 1/4 cup pumpkin seeds

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, zucchini, and red bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through.
2. Meanwhile, cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper to make the dressing. Adjust the consistency with more water if needed.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, spinach, and pumpkin seeds.
5. Drizzle the lemon tahini dressing over the salad and toss gently.
6. Serve chilled or at room temperature.

The Roasted Vegetable Quinoa Salad with Lemon Tahini Dressing is a wholesome, filling dish that balances savory, sweet, and tangy flavors perfectly. The quinoa provides a satisfying base, while the roasted vegetables offer depth and richness, all enhanced by the creamy lemon tahini dressing. This salad is a great way to enjoy a light yet hearty meal, and it’s perfect for a Saturday gathering or a solo meal that’s both delicious and nutritious.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a rich and creamy dairy-free version of the classic comfort food. This dish uses mushrooms as the star ingredient, providing a meaty texture, while a creamy, cashew-based sauce adds depth and smoothness. It’s perfect for a cozy Saturday night, offering all the comfort of the original dish without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 500g mushrooms, sliced
• 1 teaspoon dried thyme
• 1 tablespoon flour (or gluten-free flour)
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup raw cashews, soaked for 2-3 hours
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

For serving:

• Cooked pasta or rice

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic and cook for another minute. Then, add the mushrooms and thyme, cooking until the mushrooms release their moisture and become golden brown, about 10 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually pour in the vegetable broth, stirring to combine. Add the almond milk and bring the mixture to a simmer.
5. In a blender, combine the soaked cashews with a bit of water and blend until smooth.
6. Add the cashew cream to the pan and stir until the sauce becomes thick and creamy. Season with salt and pepper.
7. Serve the stroganoff over cooked pasta or rice, garnished with fresh parsley.

Vegan Mushroom Stroganoff is a creamy, comforting dish that satisfies your craving for something rich and indulgent, without any dairy. The mushrooms provide a savory umami flavor, while the cashew cream adds a silky smooth texture to the sauce. It’s the perfect dish for a cozy Saturday dinner, offering all the comfort of the original stroganoff, but with a plant-based twist. Pair it with your favorite pasta or rice for a complete and hearty meal!

Cauliflower Tacos with Chipotle Crema

These Cauliflower Tacos with Chipotle Crema are a bold, flavorful, and satisfying dairy-free meal that’s perfect for a Saturday taco night. The roasted cauliflower has a smoky and slightly spicy kick, and when paired with the creamy chipotle crema, it creates a delightful combination. Easy to prepare and full of flavor, these tacos are sure to please both vegetarians and non-vegetarians alike.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/4 red onion, thinly sliced

For the chipotle crema:

• 1/2 cup dairy-free sour cream
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper.
2. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through until golden and crispy.
3. While the cauliflower is roasting, prepare the chipotle crema by mixing the dairy-free sour cream, minced chipotle peppers, lime juice, maple syrup, and salt in a small bowl.
4. Warm the tortillas in a dry skillet or oven.
5. To assemble the tacos, divide the roasted cauliflower among the tortillas. Top with avocado slices, red onion, fresh cilantro, and a drizzle of chipotle crema.
6. Serve immediately and enjoy!

These Cauliflower Tacos with Chipotle Crema are a great way to enjoy a plant-based twist on traditional tacos. The smoky roasted cauliflower is packed with flavor, and the creamy chipotle sauce adds just the right amount of heat and richness. These tacos are perfect for a relaxed Saturday evening, offering a satisfying and dairy-free meal that’s full of vibrant and bold flavors.

Vegan Butternut Squash Risotto

This Vegan Butternut Squash Risotto is a creamy, comforting dish that combines the sweet, nutty flavor of roasted butternut squash with the rich creaminess of arborio rice. The dish is naturally dairy-free and filled with wholesome ingredients, making it an ideal Saturday meal when you’re craving something cozy and satisfying.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup arborio rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/4 cup nutritional yeast
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.
2. In a large pan, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the arborio rice and stir to coat it with the oil and onions. Cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine (if using) and cook until absorbed by the rice.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through (about 20-25 minutes).
7. Stir in the roasted butternut squash and nutritional yeast, adjusting seasoning with salt and pepper.
8. Serve hot, garnished with fresh sage leaves.

This Vegan Butternut Squash Risotto is a rich and creamy dish without the need for dairy. The sweet butternut squash and the savory, slightly nutty flavor of the rice create a satisfying, well-rounded meal. The addition of nutritional yeast provides a cheesy flavor, while the sage adds a beautiful earthy touch. Perfect for a cozy Saturday dinner, this risotto will warm you up and keep you full!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a light, healthy, and vibrant dish that’s ideal for a Saturday lunch or dinner. Packed with fresh vegetables, protein-rich chickpeas, and tangy olive oil dressing, this salad is bursting with flavor and is naturally dairy-free. It’s an easy, no-cook option that can be made in under 30 minutes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, olives, parsley, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for later use.

This Mediterranean Chickpea Salad is refreshing, nutritious, and full of vibrant colors and flavors. The combination of chickpeas, fresh veggies, and olives gives the salad a satisfying texture, while the olive oil and red wine vinegar dressing adds the perfect tang. It’s quick, easy, and perfect for a Saturday lunch when you want something light but filling and packed with Mediterranean flavors.

Sweet Potato and Lentil Shepherd’s Pie

This Sweet Potato and Lentil Shepherd’s Pie is a hearty, comforting dish that’s completely dairy-free. The savory lentil filling, made with hearty vegetables and a rich tomato base, is topped with a creamy layer of mashed sweet potatoes. This dish is perfect for a cozy Saturday dinner, offering both nourishment and flavor.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, chopped
• 1 cup cooked green or brown lentils
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup vegetable broth

Instructions:

1. Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a little olive oil, salt, and pepper. Set aside.
2. In a large pan, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 7 minutes.
3. Stir in the lentils, diced tomatoes, tomato paste, thyme, smoked paprika, and vegetable broth. Simmer for 10-15 minutes, until the mixture thickens.
4. Preheat the oven to 375°F (190°C). Transfer the lentil mixture into a baking dish and top with the mashed sweet potatoes, spreading evenly.
5. Bake in the oven for 20-25 minutes, or until the top is slightly golden.
6. Serve hot and enjoy!

This Sweet Potato and Lentil Shepherd’s Pie is a perfect blend of savory and sweet, with the earthy lentils and vegetables balanced by the creamy sweetness of the mashed sweet potatoes. It’s a nourishing, comfort-filled meal that’s perfect for a chilly Saturday evening. Hearty, vegan, and completely dairy-free, this dish is sure to become a family favorite!

Thai Mango Salad with Peanut Dressing

This Thai Mango Salad with Peanut Dressing is a vibrant, refreshing, and healthy dish packed with fresh vegetables and a sweet and savory dressing. The combination of ripe mangoes, crunchy veggies, and a creamy peanut sauce makes this salad both satisfying and bursting with flavor. Perfect for a Saturday lunch, it’s light, flavorful, and dairy-free.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped peanuts (optional)
• 1/4 cup shredded carrots

For the peanut dressing:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1-2 tablespoons water (to thin the dressing)

Instructions:

1. In a large bowl, combine the julienned mangoes, red bell pepper, cucumber, cilantro, peanuts, and shredded carrots.
2. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and water until smooth.
3. Pour the peanut dressing over the salad and toss to coat evenly.
4. Serve immediately or chill in the fridge for 10 minutes before serving.

The Thai Mango Salad with Peanut Dressing is a delightful burst of tropical and savory flavors, offering a perfect balance of sweetness from the mangoes and a rich, creamy dressing. It’s light, refreshing, and packed with texture, making it an ideal Saturday lunch or side dish. The best part? It’s dairy-free, vegan, and easy to whip up for a satisfying meal!

Spicy Lentil and Tomato Soup

Spicy Lentil and Tomato Soup is a warming, hearty dish that’s perfect for a relaxed Saturday meal. With its robust flavors and protein-packed lentils, this soup is a satisfying choice for anyone craving comfort food without dairy. The subtle heat from the spices adds depth, making it a standout dish that’s easy to prepare and nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 1 cup red lentils, rinsed
• 1 can (400g) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon turmeric
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
3. Add the red lentils, diced tomatoes, vegetable broth, and turmeric. Bring to a boil, then reduce heat to a simmer.
4. Cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
5. Stir in the lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This Spicy Lentil and Tomato Soup is perfect for chilly Saturday evenings or whenever you need a simple, hearty meal. The combination of earthy lentils and zesty spices creates a warming bowl of comfort. It’s quick to make, packed with nutrients, and entirely dairy-free—ideal for a wholesome and satisfying dinner.

Vegan Pad Thai

Vegan Pad Thai is a vibrant and flavorful dish that’s perfect for a Saturday dinner. This dairy-free version of the classic Thai favorite is made with rice noodles, crisp vegetables, and a tangy-sweet peanut sauce. It’s easy to customize, making it a versatile and delicious meal for any occasion.

Ingredients:

• 8 ounces rice noodles
• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 red bell pepper, sliced
• 3 green onions, sliced
• 1/4 cup chopped peanuts (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

For the sauce:

• 3 tablespoons tamari or soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)
• 1 garlic clove, minced

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together the sauce ingredients until smooth.
3. Heat sesame oil in a large skillet or wok over medium heat. Add the carrots, bell pepper, and green onions, cooking for 5-7 minutes until tender-crisp.
4. Add the cooked noodles and sauce to the skillet, tossing to coat evenly.
5. Stir in the bean sprouts and cook for 1-2 minutes until heated through.
6. Serve hot, garnished with peanuts, cilantro, and lime wedges.

Vegan Pad Thai is a flavorful and crowd-pleasing dish that’s perfect for a quick and satisfying Saturday meal. The tangy, nutty sauce pairs perfectly with the rice noodles and fresh vegetables, creating a vibrant, dairy-free dish that’s sure to impress. It’s a healthy and delicious way to enjoy a takeout classic at home.

Stuffed Bell Peppers with Quinoa and Vegetables

Stuffed Bell Peppers with Quinoa and Vegetables is a colorful, healthy dish that’s as visually appealing as it is delicious. These peppers are filled with a savory mixture of quinoa, vegetables, and spices, making them a satisfying dairy-free option for a weekend dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds removed
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 cup diced tomatoes
• 1/2 cup black beans
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini and cook for 3-4 minutes until softened.
3. Stir in the cooked quinoa, diced tomatoes, black beans, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stuff each bell pepper with the quinoa mixture and place them in the baking dish.
5. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh parsley and serve hot.

Stuffed Bell Peppers with Quinoa and Vegetables is a nutritious and satisfying meal that’s perfect for a Saturday dinner. The tender bell peppers are packed with a savory quinoa filling, making this dish both hearty and wholesome. It’s a vibrant, dairy-free option that’s sure to become a weekend favorite.

Vegan Sweet and Sour Tofu

Vegan Sweet and Sour Tofu is a tangy, flavorful dish that’s quick to prepare and full of vibrant colors. With crispy tofu and a rich sweet-and-sour sauce, this dairy-free recipe is perfect for a Saturday dinner when you’re craving something both indulgent and healthy.

Ingredients:

• 1 block (14 ounces) firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup pineapple chunks
• 1/4 cup chopped green onions

For the sauce:

• 1/4 cup soy sauce or tamari
• 1/4 cup rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons maple syrup
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Toss the tofu cubes in cornstarch to coat evenly.
2. Heat vegetable oil in a skillet over medium-high heat. Add the tofu and cook until crispy and golden on all sides. Remove and set aside.
3. In the same skillet, sauté the bell peppers for 3-4 minutes.
4. Add the pineapple chunks and tofu to the skillet.
5. In a bowl, whisk together the sauce ingredients. Pour the sauce into the skillet and cook for 2-3 minutes, or until thickened.
6. Garnish with green onions and serve hot over rice.

Vegan Sweet and Sour Tofu is a flavorful, vibrant dish that combines crispy tofu with a tangy, sweet sauce. It’s a perfect balance of textures and flavors, making it an excellent choice for a Saturday dinner. This dairy-free recipe is easy to prepare and sure to please everyone at the table.

Spinach and Mushroom Stir-Fry with Garlic Sauce

Spinach and Mushroom Stir-Fry with Garlic Sauce is a quick, healthy, and flavorful dish that’s perfect for a Saturday meal. The tender spinach and earthy mushrooms are coated in a savory garlic sauce, making this a simple yet satisfying dairy-free option.

Ingredients:

• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups fresh spinach
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
2. Add the mushrooms and cook for 5-7 minutes, or until softened and golden brown.
3. Stir in the spinach and cook until wilted, about 2-3 minutes.
4. In a small bowl, mix the soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour over the vegetables and cook for 2 minutes, or until the sauce thickens.
5. Garnish with sesame seeds and serve hot with rice or noodles.

Spinach and Mushroom Stir-Fry with Garlic Sauce is a quick and flavorful dish that highlights the natural flavors of fresh vegetables. The garlic sauce ties everything together, creating a satisfying dairy-free meal. It’s perfect for a busy Saturday when you want something healthy and delicious in no time!

Note: More recipes are coming soon!