50+ Delicious Sunday Dairy-Free Dinner Recipes for Every Family

Sundays are a time for family gatherings, relaxing, and enjoying a meal that brings everyone together.

However, if you’re following a dairy-free lifestyle, you may find it challenging to come up with fresh, exciting dinner ideas that are both satisfying and easy to make.

Fear not! We’ve curated a list of over 50 mouthwatering Sunday dinner recipes that are completely dairy-free.

Whether you’re preparing a cozy comfort meal, a vibrant salad, or a hearty main dish, these recipes are designed to cater to various tastes and preferences.

With these dairy-free options, you can enjoy a stress-free Sunday dinner without sacrificing flavor or nutrition.

Let’s dive into some delicious, creamy, and satisfying meals that will delight your taste buds while keeping your diet on track!

50+ Delicious Sunday Dairy-Free Dinner Recipes for Every Family

A dairy-free lifestyle doesn’t mean sacrificing flavor or variety, especially when it comes to Sunday dinner.

From savory roasted vegetables and grain bowls to plant-based lasagnas and comforting stews, there are endless options to explore.

The 50+ Sunday dairy-free dinner recipes featured in this article offer a wide range of tastes and ingredients to suit every preference.

Whether you’re cooking for the whole family or preparing a solo dinner, these dishes will leave you feeling satisfied and nourished.

The best part? You can enjoy every bite knowing that you’re making a delicious, dairy-free choice for yourself and your loved ones.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a comforting and hearty meal, perfect for a Sunday dinner. Packed with plant-based protein from lentils and vegetables, topped with a creamy mashed potato layer, it’s a wholesome and satisfying dish. This dairy-free version still delivers the same rich flavors and textures as the traditional one, making it ideal for those following a vegan or dairy-free diet.

Ingredients:

• 1 ½ cups dried green or brown lentils (rinsed)
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 4 cups vegetable broth
• 2 tbsp olive oil
• 4 large potatoes, peeled and diced
• 2 tbsp vegan butter
• ½ cup unsweetened almond milk
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Prepare the Mashed Potatoes: In a large pot, boil the diced potatoes until fork-tender (about 15-20 minutes). Drain, then mash with vegan butter, almond milk, salt, and pepper. Set aside.
2. Cook the Lentil Filling: In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and garlic. Sauté for 5-7 minutes until softened. Stir in the tomato paste, soy sauce, and lentils. Add vegetable broth and bring to a simmer. Cook for 20-25 minutes, until the lentils are tender and the liquid has mostly evaporated. Stir in peas and cook for another 2-3 minutes.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). In a baking dish, spread the lentil mixture evenly. Top with mashed potatoes, smoothing it out to cover completely. Use a fork to create a textured surface.
4. Bake: Place the dish in the oven and bake for 20 minutes, until the top is lightly golden. Garnish with fresh thyme if desired.
5. Serve: Let it cool for 5-10 minutes before serving.

This Vegan Lentil Shepherd’s Pie is a great example of how plant-based ingredients can be used to create a filling, flavorful dish that the whole family can enjoy. The creamy mashed potato topping and savory lentil filling come together to create a comforting meal that’s perfect for any Sunday dinner. It’s not only dairy-free but also high in fiber and protein, making it a healthy and satisfying choice for all dietary needs.

Dairy-Free Mushroom Risotto

This creamy dairy-free Mushroom Risotto is a luxurious, savory dish that’s simple to prepare yet incredibly flavorful. Made with Arborio rice, a rich vegetable broth, and a medley of mushrooms, it’s a comforting meal that’s perfect for a Sunday evening. The dish uses coconut milk to create a creamy texture without any dairy, making it both vegan and gluten-free.

Ingredients:

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup coconut milk (canned)
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced
• 1/2 cup white wine (optional)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté the Aromatics: In a large pan, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
2. Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become tender. Season with thyme, salt, and pepper.
3. Prepare the Risotto: Add Arborio rice to the pan, stirring to coat the rice with the oil and mushrooms. If using wine, pour it in now and let it cook for 1-2 minutes until absorbed. Slowly add vegetable broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
4. Finish with Coconut Milk: Once the rice is cooked, stir in the coconut milk and cook for an additional 2-3 minutes until the mixture is creamy. Adjust the seasoning with salt and pepper.
5. Serve: Garnish with fresh parsley and serve hot.

This Dairy-Free Mushroom Risotto is an indulgent dish that still keeps the flavors rich and creamy, all while being free of dairy. The coconut milk adds a luscious texture, and the earthy mushrooms provide a savory depth of flavor that complements the creamy rice perfectly. Whether you’re hosting a family gathering or simply enjoying a quiet Sunday dinner, this risotto is sure to impress with its luxurious, comforting qualities.

Grilled Vegetable and Quinoa Salad

For a lighter yet hearty option, this Grilled Vegetable and Quinoa Salad is a great choice for a Sunday dinner. It’s a vibrant and nutritious dish packed with grilled vegetables, protein-rich quinoa, and a zesty lemon dressing. Completely dairy-free, this salad can be served warm or cold, making it versatile for any season or occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring water to a boil. Add quinoa and reduce to a simmer. Cover and cook for 12-15 minutes until the quinoa is fluffy and water is absorbed. Set aside.
2. Grill the Vegetables: Preheat a grill or grill pan over medium heat. Toss the zucchini, bell pepper, and onion in olive oil, cumin, salt, and pepper. Grill the vegetables for 5-7 minutes, turning occasionally, until they have nice grill marks and are tender.
3. Make the Salad: In a large bowl, combine the cooked quinoa, grilled vegetables, and halved cherry tomatoes.
4. Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth.
5. Assemble: Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley.
6. Serve: Serve warm or chilled, depending on preference.

The Grilled Vegetable and Quinoa Salad is a refreshing and healthy meal that can be enjoyed by everyone, whether they follow a dairy-free diet or not. The quinoa provides a satisfying base, while the grilled vegetables offer a smoky sweetness, and the tangy lemon dressing ties everything together. It’s a perfect balance of flavors and textures, making it a great choice for a light yet filling Sunday dinner that will leave everyone feeling nourished and satisfied.

Spaghetti Aglio e Olio with Roasted Vegetables

This Spaghetti Aglio e Olio with Roasted Vegetables is a simple yet flavorful dairy-free meal perfect for a Sunday dinner. The garlic and olive oil sauce is enhanced with roasted vegetables, adding depth and natural sweetness to the dish. It’s a light but satisfying option for those who want a comforting meal without the heaviness of dairy.

Ingredients:

• 12 oz spaghetti (gluten-free if desired)
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 red bell pepper, diced
• 4 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (optional)
• ¼ cup extra virgin olive oil
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the cherry tomatoes, zucchini, and bell pepper with a little olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Cook the Spaghetti: While the vegetables roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain, reserving 1 cup of pasta water.
3. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 2-3 minutes, or until fragrant but not browned. Stir in the red pepper flakes, if using.
4. Combine: Add the cooked spaghetti to the skillet with the garlic oil. Toss to coat, adding a bit of the reserved pasta water to help the sauce come together. Stir in the roasted vegetables.
5. Serve: Top with fresh basil and sprinkle with nutritional yeast if desired. Serve hot.

This Spaghetti Aglio e Olio with Roasted Vegetables is the perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. The combination of roasted vegetables and garlic oil brings a depth of flavor to this dairy-free pasta dish. It’s a great option for those looking for a light, healthy, and delicious meal that can easily be made vegan and gluten-free.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a vibrant and hearty dish that’s perfect for a cozy Sunday dinner. The curry sauce is made with coconut milk, spices, and tomatoes, creating a rich and creamy base for the chickpeas and spinach. This dairy-free recipe is full of flavor and can be served over rice or with naan for a complete meal.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Sauté the Aromatics: In a large pot, heat coconut oil over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the garlic and ginger and cook for another minute.
2. Spices and Tomatoes: Stir in the curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine and bring to a simmer.
3. Cook the Curry: Let the curry simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally, and season with salt and pepper.
4. Add the Spinach: Stir in the fresh spinach and cook for an additional 3-4 minutes, until wilted.
5. Serve: Serve the curry over cooked rice or with naan. Garnish with fresh cilantro.

This Chickpea and Spinach Curry is a comforting and nourishing meal that’s packed with flavor and nutrients. The creamy coconut milk and fragrant spices create a rich sauce that perfectly complements the chickpeas and tender spinach. This dairy-free curry is not only easy to make, but it’s also a filling dish that will leave you satisfied. Whether you serve it with rice or naan, it’s a hearty option for a relaxing Sunday dinner.

Roasted Butternut Squash and Black Bean Tacos

These Roasted Butternut Squash and Black Bean Tacos are a flavorful and satisfying plant-based meal that’s perfect for a Sunday dinner. The roasted squash adds a sweet and savory element, while the black beans provide protein and texture. Topped with fresh toppings like avocado, cilantro, and a squeeze of lime, these tacos are a delicious dairy-free option for Taco night.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cumin, paprika, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Warm the Tortillas: While the squash roasts, warm the tortillas in a dry skillet over medium heat for about 1 minute per side, or until pliable.
3. Prepare the Black Beans: In a small saucepan, heat the black beans over medium heat with lime juice and a pinch of salt. Stir and cook for 5-7 minutes until warmed through.
4. Assemble the Tacos: Once the squash is roasted, assemble the tacos by placing a spoonful of black beans on each tortilla, followed by roasted butternut squash. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
5. Serve: Serve the tacos warm with additional lime wedges on the side.

These Roasted Butternut Squash and Black Bean Tacos are a fresh and vibrant way to enjoy tacos without dairy. The sweetness of the roasted squash pairs wonderfully with the savory black beans, and the fresh toppings of avocado, cilantro, and lime add brightness and flavor. They’re easy to make, full of nutrients, and perfect for a dairy-free Sunday dinner that the whole family will enjoy.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These Vegan Stuffed Bell Peppers are a healthy and filling Sunday dinner option. Packed with quinoa, black beans, vegetables, and a flavorful mix of spices, they offer a satisfying, nutrient-dense meal that is naturally dairy-free. The bell peppers are roasted to perfection and topped with a sprinkle of fresh cilantro for a vibrant, hearty dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Let it simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and fluff with a fork.
2. Prepare the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. Make the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened. Add the black beans, corn, diced tomatoes (with juice), cumin, chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until everything is heated through. Add the cooked quinoa and mix well.
4. Stuff the Peppers: Spoon the quinoa and black bean mixture into the hollowed-out bell peppers, packing it in tightly. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Serve: Garnish the stuffed peppers with fresh cilantro and serve hot.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans are a perfect dairy-free Sunday dinner that is both filling and full of flavor. The combination of protein-rich quinoa and black beans, along with the fresh vegetables and spices, makes for a wholesome and satisfying meal. They’re easy to make and can be customized with your favorite toppings like avocado or salsa for added flavor.

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl is a vibrant and nourishing meal that’s both dairy-free and packed with plant-based goodness. The sweet potatoes and chickpeas are roasted to perfection and served over a bed of greens, topped with a tangy tahini dressing. This bowl is full of protein, healthy fats, and fiber, making it the ideal Sunday dinner for those seeking a wholesome and satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup (optional)
• 1-2 tbsp water (to thin dressing)

Instructions:

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
2. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and water. Add more water as needed to reach your desired dressing consistency. Season with salt and pepper to taste.
3. Assemble the Buddha Bowl: In a large bowl, layer the mixed greens, followed by the roasted sweet potatoes and chickpeas. Top with sliced avocado and drizzle with the tahini dressing.
4. Serve: Serve immediately, garnished with any additional toppings such as seeds, nuts, or fresh herbs.

The Sweet Potato and Chickpea Buddha Bowl is a beautifully colorful, nutrient-packed meal that is naturally dairy-free. The roasted sweet potatoes and chickpeas add texture and flavor, while the creamy tahini dressing ties everything together. This bowl is perfect for a healthy Sunday dinner that will leave you feeling nourished and satisfied without any dairy.

Lemon Herb Grilled Tofu Steaks with Asparagus

These Lemon Herb Grilled Tofu Steaks with Asparagus are a light yet flavorful dairy-free dinner option that’s perfect for a relaxing Sunday. The tofu is marinated in a tangy lemon and herb mixture, then grilled to golden perfection, while the asparagus is roasted to complement the savory tofu. It’s a satisfying plant-based meal that’s simple to prepare and full of vibrant flavors.

Ingredients:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. Marinate the Tofu: Slice the tofu into 4 equal steaks. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Place the tofu steaks in a shallow dish and pour the marinade over the tofu. Let it sit for at least 20 minutes, or up to an hour if you have time.
2. Prepare the Asparagus: Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 12-15 minutes, until tender and slightly crispy at the tips.
3. Grill the Tofu: Heat a grill or grill pan over medium heat. Grill the tofu steaks for 3-4 minutes per side, or until golden and grill marks appear.
4. Serve: Arrange the grilled tofu steaks and roasted asparagus on a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side.

Lemon Herb Grilled Tofu Steaks with Asparagus offer a fresh, light, and flavorful dairy-free dinner. The tofu absorbs the tangy lemon and herb marinade, grilling to perfection with a crispy exterior and tender inside. Paired with roasted asparagus, this dish is a healthy, satisfying, and delicious way to enjoy a plant-based meal on a Sunday evening. It’s easy to prepare, and the bright flavors make it a refreshing choice for a dairy-free dinner.

Spaghetti Squash Primavera

This Spaghetti Squash Primavera is a light, refreshing, and flavorful dairy-free option for a Sunday dinner. The spaghetti squash is roasted to tender perfection and topped with a mix of fresh sautéed vegetables like bell peppers, zucchini, and cherry tomatoes. The dish is finished with a drizzle of olive oil, fresh basil, and a squeeze of lemon juice for added brightness. It’s a wonderful plant-based meal that feels indulgent yet light.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• Fresh basil for garnish

Instructions:

1. Roast the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place face down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender and can be easily shredded with a fork.
2. Sauté the Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant. Add the bell pepper and zucchini, and sauté for another 5 minutes until tender. Stir in the cherry tomatoes and cook for 2 minutes until softened.
3. Assemble the Dish: Once the squash is done, use a fork to scrape the flesh into strands. Place the spaghetti squash strands in the skillet with the vegetables and toss to combine. Add lemon juice, fresh basil, and adjust the seasoning with salt and pepper to taste.
4. Serve: Serve the vegetable-filled spaghetti squash in bowls, garnished with fresh basil and an optional squeeze of lemon juice.

Spaghetti Squash Primavera is a wonderful, light dairy-free dinner option that’s full of vibrant vegetables and fresh flavors. The roasted spaghetti squash provides a healthy, low-carb base, and the sautéed vegetables add a satisfying crunch and sweetness. This dish is easy to make, colorful, and refreshing – perfect for a Sunday night meal that won’t leave you feeling heavy.

Chickpea and Spinach Coconut Curry

This Chickpea and Spinach Coconut Curry is a hearty, comforting dish that is naturally dairy-free and full of flavor. The creamy coconut milk adds richness to the curry, while the chickpeas provide protein, and the spinach adds a fresh, earthy note. The aromatic spices like cumin, turmeric, and garam masala create a perfect balance, making this curry a delicious and filling Sunday dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving (optional)

Instructions:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft. Add the garlic and ginger, and sauté for an additional minute until fragrant.
2. Add Spices: Stir in the curry powder, cumin, turmeric, and garam masala. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
3. Add Liquids and Chickpeas: Pour in the coconut milk and diced tomatoes, stirring to combine. Add the chickpeas and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
4. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Serve: Serve the curry over a bed of rice, garnished with fresh cilantro.

Chickpea and Spinach Coconut Curry is a rich, flavorful dish that’s both satisfying and comforting. The creamy coconut milk and aromatic spices create a luscious sauce, while the chickpeas provide protein and the spinach adds a nutritious element. It’s an easy-to-make, hearty dinner that will fill you up without any dairy, making it an ideal choice for a flavorful Sunday meal.

Grilled Portobello Mushroom Steaks with Roasted Vegetables

Grilled Portobello Mushroom Steaks with Roasted Vegetables is a simple, yet flavorful dairy-free Sunday dinner option. The Portobello mushrooms are marinated in a savory balsamic vinaigrette, then grilled to perfection, creating a meaty, umami-packed dish. Paired with roasted root vegetables like carrots, parsnips, and potatoes, this meal is hearty, satisfying, and full of deep flavors.

Ingredients:

• 4 large Portobello mushroom caps
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cut into cubes
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Marinate the Mushrooms: In a shallow dish, whisk together balsamic vinegar, olive oil, garlic powder, dried thyme, salt, and pepper. Place the Portobello mushrooms in the marinade and let them soak for at least 20 minutes, flipping halfway through.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly crispy on the edges.
3. Grill the Mushrooms: Heat a grill pan or outdoor grill over medium heat. Grill the marinated mushrooms for 4-5 minutes per side, or until tender and grill marks appear.
4. Serve: Arrange the grilled mushrooms and roasted vegetables on a platter, garnished with fresh parsley.

Grilled Portobello Mushroom Steaks with Roasted Vegetables offer a satisfying and savory dairy-free dinner. The mushrooms have a meaty texture that pairs wonderfully with the earthy, caramelized flavors of the roasted root vegetables. This meal is hearty, healthy, and easy to prepare, making it an excellent choice for a filling and delicious Sunday dinner without the need for dairy.

Lemon Herb Roasted Chicken with Asparagus

Lemon Herb Roasted Chicken with Asparagus is a classic and simple dish that is both healthy and flavorful. The chicken is marinated in a fresh lemon and herb mixture, which infuses it with bright, zesty flavors. Roasting it alongside fresh asparagus ensures a complete, easy-to-make dinner. This dish is light, refreshing, and perfect for a Sunday evening meal that doesn’t require too much effort to prepare.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)

Instructions:

1. Marinate the Chicken: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub the mixture all over the chicken thighs and marinate for at least 30 minutes (or overnight for more flavor).
2. Roast the Chicken: Preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet, skin-side up. Roast in the oven for 25-30 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F).
3. Roast the Asparagus: While the chicken is roasting, drizzle the asparagus with olive oil and season with salt and pepper. Place the asparagus on another baking sheet and roast in the oven for 10-12 minutes, or until tender.
4. Serve: Serve the roasted chicken thighs alongside the roasted asparagus for a complete, delicious dinner.

Lemon Herb Roasted Chicken with Asparagus is a simple, refreshing dish that’s perfect for a dairy-free Sunday dinner. The lemon and herbs give the chicken a vibrant, savory flavor that pairs wonderfully with the tender asparagus. This meal is not only easy to make but also light and satisfying, making it a great option for a healthy family dinner without any dairy.

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie is a hearty and comforting dish that is completely dairy-free. Instead of using ground meat, this recipe uses lentils as the base, creating a rich and flavorful filling. The lentils are cooked in a savory broth with carrots, peas, and mushrooms, and then topped with creamy mashed potatoes. This dish is perfect for those looking for a warm, filling meal on a Sunday evening without dairy or meat.

Ingredients:

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 tbsp soy sauce or tamari
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 2 tbsp olive oil (for mashed potatoes)
• ½ cup unsweetened almond milk (or any plant-based milk)
• Fresh parsley for garnish

Instructions:

1. Cook the Lentils: In a large pot, bring the vegetable broth to a boil. Add the lentils and cook for about 20-25 minutes, or until tender. Drain any excess liquid and set aside.
2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for 5-7 minutes, until softened. Add the mushrooms and cook for another 5 minutes. Stir in the cooked lentils, peas, tomato paste, thyme, soy sauce, salt, and pepper. Cook for 5 more minutes until everything is well combined.
3. Make the Mashed Potatoes: While the filling cooks, bring a pot of salted water to a boil. Add the peeled and cubed potatoes and cook until fork-tender, about 10-15 minutes. Drain the potatoes and return them to the pot. Mash the potatoes with olive oil, almond milk, salt, and pepper until smooth and creamy.
4. Assemble the Shepherd’s Pie: Preheat the oven to 375°F (190°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes and spread them out in an even layer. Use a fork to create a pattern on the top of the mashed potatoes. Bake in the oven for 25-30 minutes, or until the top is golden and slightly crispy.
5. Serve: Let the shepherd’s pie cool for a few minutes before serving. Garnish with fresh parsley.

Vegan Shepherd’s Pie is a rich and satisfying dairy-free alternative to the classic comfort food. The savory lentil filling combined with creamy mashed potatoes makes this dish both hearty and fulfilling. It’s perfect for a Sunday dinner that’s both warming and healthy, and the whole family can enjoy it, whether they follow a plant-based diet or not.

Baked Falafel with Cucumber Tomato Salad

Baked Falafel with Cucumber Tomato Salad is a fresh and healthy meal that is bursting with flavor. The falafel is made with chickpeas, fresh herbs, and spices, then baked to crispy perfection. Paired with a refreshing cucumber and tomato salad and a tangy lemon dressing, this dish is light, filling, and perfect for a dairy-free Sunday dinner.

Ingredients:

• For the falafel:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp lemon juice
  • 2 tbsp flour (use chickpea flour for gluten-free)
  • Salt and pepper to taste
  • Olive oil for brushing
• For the salad:
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

1. Make the Falafel: Preheat the oven to 400°F (200°C). In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, lemon juice, flour, salt, and pepper. Pulse until the mixture is finely chopped but still has some texture. Shape the mixture into small balls or patties and place them on a baking sheet lined with parchment paper. Brush with olive oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. Prepare the Salad: While the falafel is baking, combine cucumber, tomatoes, red onion, and parsley in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine.
3. Serve: Serve the baked falafel on a platter alongside the cucumber tomato salad.

Baked Falafel with Cucumber Tomato Salad is a fresh, healthy, and dairy-free option for a Sunday dinner. The falafel is crispy on the outside and soft on the inside, offering a great balance of texture and flavor. Paired with the light and refreshing salad, this meal is perfect for those looking for a nutritious, plant-based dinner without any dairy.

Note: More recipes are coming soon!