45+ Savory Sunday Vegan Dinner Recipes for Every Taste

Sunday dinners are a time to gather with family and friends, relax, and enjoy a hearty meal to wrap up the week.

If you’re following a plant-based lifestyle or looking to incorporate more vegan meals into your weekly rotation, there’s no better way to spend your Sunday evening than with a delicious vegan dinner.

These meals can be just as flavorful, satisfying, and comforting as traditional dishes, but without any animal products.

In this article, we’ve compiled a diverse collection of over 45 vegan dinner ideas that are perfect for Sunday evenings.

Whether you’re craving a cozy casserole, a flavorful curry, or a hearty salad, you’ll find something to suit every taste and dietary preference.

From quick one-pot dishes to complex layered bakes, these recipes will make your Sunday dinners both delicious and nutritious.

So, roll up your sleeves, preheat the oven, and get ready for some amazing vegan meals!

45+ Savory Sunday Vegan Dinner Recipes for Every Taste

With these 45+ Sunday vegan dinner recipes, you’ll never run out of ideas for your plant-based meals again.

Whether you’re preparing a meal for your family, a dinner party, or a solo Sunday evening feast, these recipes are sure to satisfy your cravings for hearty, flavorful, and nourishing meals.

These dishes highlight the best of seasonal ingredients, comforting flavors, and simple techniques that make cooking fun and rewarding.

So, next time Sunday rolls around, skip the takeout and dive into these wholesome, satisfying vegan meals that are perfect for the end of your week.

These dishes are sure to bring joy to your table, and with so many options, you’ll always have something new and exciting to try.

Hearty Lentil and Sweet Potato Shepherd’s Pie

This Hearty Lentil and Sweet Potato Shepherd’s Pie is a comforting, plant-based twist on a classic dish. Packed with protein-rich lentils, colorful vegetables, and topped with creamy sweet potato mash, this dish is the perfect choice for a cozy Sunday dinner. Its layers of flavors and textures make it a satisfying meal that will leave everyone asking for seconds.

Ingredients:

• For the filling:
  • 1 cup dry lentils (or 2 cups cooked lentils)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cups vegetable broth
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
• For the topping:
  • 4 large sweet potatoes, peeled and diced
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp vegan butter or olive oil
  • 1/2 tsp nutmeg (optional)
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lentils according to package instructions, then set aside.
3. Boil the sweet potatoes in salted water until tender (about 15 minutes). Drain, mash with plant milk and vegan butter, and season with nutmeg, salt, and pepper.
4. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
5. Add the cooked lentils, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until the mixture thickens slightly.
6. Pour the lentil mixture into a baking dish and spread the sweet potato mash over the top.
7. Bake for 20-25 minutes or until the topping is golden and slightly crispy.

This shepherd’s pie is a satisfying medley of savory lentils and sweet potatoes, offering both nourishment and comfort. Pair it with a simple green salad or steamed veggies for a complete, balanced meal that’s perfect for Sunday evenings.

Creamy Vegan Mushroom Stroganoff

Rich, creamy, and deeply flavorful, this Vegan Mushroom Stroganoff is a plant-based take on the beloved classic. Perfect for a relaxed Sunday dinner, this dish features tender mushrooms in a luscious, dairy-free sauce served over pasta or rice. It’s a one-pot wonder that delivers on both flavor and ease of preparation.

Ingredients:

• 12 oz (340 g) wide pasta noodles or rice
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 16 oz (450 g) mushrooms, sliced (button, cremini, or a mix)
• 1/2 cup white wine (optional, or sub vegetable broth)
• 1 1/2 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1/4 cup nutritional yeast
• 2 tbsp soy sauce or tamari
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta or rice according to package directions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent (about 3-4 minutes).
3. Stir in garlic and mushrooms, cooking until mushrooms release their moisture and begin to brown (5-7 minutes).
4. Deglaze the pan with white wine or vegetable broth, simmering until the liquid reduces by half.
5. Add the remaining broth, plant milk, nutritional yeast, soy sauce, and smoked paprika. Bring to a gentle simmer.
6. Stir in the cornstarch slurry and cook until the sauce thickens (2-3 minutes). Adjust seasoning with salt and pepper as needed.
7. Toss the cooked pasta or serve the sauce over rice. Garnish with fresh parsley before serving.

This Vegan Mushroom Stroganoff is a creamy, indulgent dish that doesn’t compromise on taste. With its earthy mushrooms and rich sauce, it’s the ideal comfort food to share with family or friends on a Sunday night.

Vegan Moroccan Chickpea Tagine with Couscous

Transport your taste buds with this Vegan Moroccan Chickpea Tagine, a fragrant stew bursting with warm spices, tender vegetables, and hearty chickpeas. Served with fluffy couscous, this dish is both flavorful and comforting—a perfect way to end the week on a high note.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 zucchinis, diced
• 1 bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots, chopped
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 cup couscous
• 1/4 cup slivered almonds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in carrots, zucchini, and bell pepper. Cook for 5 minutes until slightly softened.
3. Add chickpeas, diced tomatoes, vegetable broth, apricots, and all the spices. Simmer for 20 minutes, stirring occasionally.
4. Meanwhile, prepare couscous according to package instructions. Fluff with a fork and keep warm.
5. Serve the tagine over couscous and garnish with almonds and cilantro.

This Moroccan Chickpea Tagine brings an exotic flair to your Sunday table with its rich spices and hearty ingredients. It’s a wholesome, crowd-pleasing meal that pairs perfectly with warm naan or crusty bread for a truly memorable dining experience.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a beautifully roasted dish that’s perfect for a Sunday dinner. The sweetness of the acorn squash pairs wonderfully with the savory quinoa and the burst of tartness from cranberries. It’s a wholesome and festive meal that brings warmth and heartiness to any plant-based table.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 cup chopped fresh parsley
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 tbsp maple syrup (optional for extra sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the acorn squash halves with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
3. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
4. Stir in dried cranberries, chopped nuts, cinnamon, ginger, and parsley into the cooked quinoa. Adjust seasoning with salt and pepper.
5. Once the squash halves are tender, remove them from the oven and carefully flip them over.
6. Spoon the quinoa mixture into each acorn squash half. Drizzle with maple syrup if desired and serve warm.

This Vegan Stuffed Acorn Squash is a wholesome, visually stunning dish perfect for a Sunday gathering or a cozy weeknight dinner. The combination of nutty quinoa, sweet squash, and tart cranberries creates a comforting, satisfying meal that is both nutritious and delicious.

Vegan Thai Green Curry with Tofu and Vegetables

Packed with aromatic spices and creamy coconut milk, this Vegan Thai Green Curry with Tofu and Vegetables is a vibrant, flavorful dish perfect for a Sunday dinner. The tofu provides protein, while the vegetables add color and texture. This dish is comforting yet fresh, bringing a touch of exotic flair to your home cooking.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp coconut oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1-2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or agave (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Cut the tofu into cubes and heat the coconut oil in a large pan over medium heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
2. In the same pan, add onion, garlic, and ginger. Sauté until fragrant (about 3 minutes).
3. Stir in the green curry paste and cook for 1-2 minutes to release the flavors.
4. Add the coconut milk, vegetable broth, soy sauce, and maple syrup (if using). Bring to a simmer.
5. Add the carrot, bell pepper, zucchini, and broccoli. Cook for 10-12 minutes, until the vegetables are tender.
6. Return the cooked tofu to the pan and stir gently to combine. Adjust seasoning with salt, soy sauce, or a little more curry paste if desired.
7. Serve the curry with steamed rice or noodles and garnish with cilantro and lime wedges.

This Vegan Thai Green Curry is a comforting yet fresh dish that brings together the creaminess of coconut milk with the bold flavors of green curry paste. It’s a flavorful, nutrient-packed meal that is perfect for unwinding on a Sunday evening. Pair it with your favorite rice or noodles for a complete meal.

Vegan Cauliflower and Chickpea Tacos with Avocado Crema

These Vegan Cauliflower and Chickpea Tacos are bursting with flavors from roasted cauliflower, spiced chickpeas, and a tangy avocado crema. This meal is quick, easy, and packed with plant-based protein, making it an excellent choice for a light yet satisfying Sunday dinner. Perfect for taco night with a healthy twist!

Ingredients:

• For the taco filling:
  • 1 small cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas
• For the avocado crema:
  • 1 ripe avocado
  • 1/4 cup plain vegan yogurt
  • 1 tbsp lime juice
  • Salt and pepper to taste
• For serving:
  • Fresh cilantro, chopped
  • Sliced radishes (optional)
  • Lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until cauliflower is tender and golden.
4. While the cauliflower and chickpeas roast, prepare the avocado crema by blending avocado, vegan yogurt, lime juice, salt, and pepper in a blender or food processor until smooth.
5. Warm the tortillas in a dry skillet for a few seconds on each side.
6. To assemble the tacos, spoon the roasted cauliflower and chickpeas into each tortilla. Top with avocado crema, cilantro, and radishes (if using).
7. Serve with lime wedges on the side.

These Vegan Cauliflower and Chickpea Tacos offer a healthy and flavorful alternative to traditional taco fillings. The roasted cauliflower brings a satisfying texture, while the creamy avocado crema ties everything together with a burst of freshness. These tacos are sure to be a hit for a light, yet delicious, Sunday dinner!

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy and indulgent dish that’s perfect for a cozy Sunday dinner. Made with earthy mushrooms, hearty onions, and a rich dairy-free sour cream sauce, this plant-based version of the classic stroganoff will leave you feeling satisfied. It’s full of flavor and comfort without the heavy cream or butter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb (450g) cremini or white mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• 1 cup canned coconut milk (or any plant-based milk)
• 1/2 cup dairy-free sour cream
• 2 tbsp tamari or soy sauce
• Salt and pepper, to taste
• 8 oz (225g) egg-free pasta (such as fettuccine or tagliatelle)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
3. Stir in the thyme and smoked paprika, and cook for an additional 1 minute.
4. Pour in the vegetable broth, coconut milk, and tamari. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
5. Lower the heat and stir in the dairy-free sour cream, adjusting the seasoning with salt and pepper to taste.
6. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
7. Toss the cooked pasta with the creamy mushroom sauce and serve with a sprinkle of fresh parsley.

This Vegan Mushroom Stroganoff is a rich, savory dish that captures all the comforting qualities of the classic without any dairy. The creamy sauce, combined with the earthy mushrooms, creates a heartwarming and filling meal that will please even non-vegans. Perfect for a lazy Sunday or anytime you crave a comforting bowl of pasta.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a hearty and comforting dish that’s perfect for a Sunday dinner. The combination of protein-packed lentils, vegetables, and a creamy mashed potato topping creates a dish that’s both nourishing and satisfying. It’s an easy, one-pan meal that everyone in the family will love.

Ingredients:

• For the filling:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 cup mushrooms, chopped
  • 1 1/2 cups cooked green or brown lentils
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper, to taste
• For the mashed potatoes:
  • 4 large russet potatoes, peeled and cubed
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp vegan butter
  • Salt and pepper, to taste

Instructions:

1. Start by making the mashed potatoes. Boil the cubed potatoes in salted water for 10-12 minutes until tender. Drain and return to the pot.
2. Mash the potatoes with plant-based milk, vegan butter, salt, and pepper until smooth. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes.
4. Add the carrots and mushrooms and cook for 5-6 minutes until softened.
5. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Let it simmer for 5-7 minutes until the sauce thickens slightly.
6. Preheat the oven to 375°F (190°C).
7. Transfer the lentil mixture to a baking dish and spread it evenly. Spoon the mashed potatoes on top, spreading them evenly over the lentils.
8. Bake for 25-30 minutes until the top is golden and slightly crispy.
9. Let it cool for a few minutes before serving.

This Vegan Lentil Shepherd’s Pie is a satisfying, comfort-filled dish that provides a delicious, plant-based twist on a classic. The hearty lentil filling is complemented perfectly by the creamy mashed potatoes on top, creating a well-balanced, nutrient-rich meal. It’s a perfect choice for a cozy Sunday dinner or a family meal.

Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan is a plant-based version of the beloved Italian classic. Layers of breaded and baked eggplant are topped with marinara sauce and vegan mozzarella, then baked until golden and bubbly. It’s a deliciously satisfying meal that’s perfect for a Sunday dinner, providing all the comforting flavors you crave without the dairy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup nutritional yeast
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened plant-based milk
• 2 cups marinara sauce
• 1 1/2 cups vegan mozzarella cheese, shredded
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: Place the flour in one bowl, plant-based milk in another, and mix breadcrumbs, nutritional yeast, basil, oregano, salt, and pepper in a third.
3. Dip each eggplant slice first into the flour, then the milk, and finally the breadcrumb mixture, pressing gently to coat evenly.
4. Place the breaded eggplant slices on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer half of the baked eggplant slices on top, then spread with another 1/2 cup of marinara sauce and half of the vegan mozzarella cheese.
6. Repeat with the remaining eggplant, sauce, and cheese.
7. Bake for an additional 20-25 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Vegan Eggplant Parmesan offers all the flavors of the classic Italian dish, with the crispy eggplant and rich marinara sauce creating a perfect contrast. The vegan mozzarella gives the dish that indulgent, cheesy pull that everyone loves. It’s an excellent choice for a cozy Sunday dinner that’s full of flavor and comfort.

Vegan Sweet Potato and Black Bean Enchiladas

These Vegan Sweet Potato and Black Bean Enchiladas are packed with flavorful roasted sweet potatoes, protein-rich black beans, and a blend of aromatic spices, all wrapped in soft tortillas and smothered in a tangy homemade enchilada sauce. Topped with avocado and fresh cilantro, this dish makes for a perfect Sunday dinner, offering a satisfying and vibrant meal that’s completely plant-based.

Ingredients:

• For the filling:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, minced
• For the enchilada sauce:
  • 1 can (15 oz) tomato sauce
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lime juice
  • Salt and pepper, to taste
• For the enchiladas:
  • 8 small corn tortillas
  • 1/2 cup vegan cheese shreds (optional)
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
3. While the sweet potatoes roast, prepare the enchilada sauce by whisking together tomato sauce, chili powder, cumin, smoked paprika, lime juice, salt, and pepper in a bowl. Set aside.
4. In a skillet, sauté the red onion and garlic in a little olive oil for 2-3 minutes until softened. Add the black beans, corn, and roasted sweet potatoes. Stir to combine and cook for 2 minutes.
5. Warm the corn tortillas in a dry skillet or microwave until pliable.
6. Spread a little enchilada sauce in the bottom of a baking dish. Place 1/4 cup of the sweet potato mixture into each tortilla and roll it up. Place seam-side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, and top with vegan cheese (if using).
8. Bake for 20 minutes, until the sauce is bubbly and the enchiladas are heated through.
9. Garnish with avocado slices and fresh cilantro before serving.

These Vegan Sweet Potato and Black Bean Enchiladas are a delightful combination of smoky, sweet, and savory flavors. The roasted sweet potatoes complement the hearty black beans perfectly, while the homemade enchilada sauce ties everything together with a punch of spice. They’re an excellent plant-based option for a filling and flavorful Sunday dinner.

Vegan Cauliflower Tacos with Avocado Cilantro Sauce

These Vegan Cauliflower Tacos are a perfect combination of crispy roasted cauliflower and tangy avocado cilantro sauce, making them a great choice for a fresh and vibrant Sunday dinner. The cauliflower is roasted with a flavorful blend of spices and paired with a creamy avocado sauce that enhances the dish with fresh herbaceous notes. These tacos are not only satisfying but also light and refreshing.

Ingredients:

• For the roasted cauliflower:
  • 1 medium head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
• For the avocado cilantro sauce:
  • 1 ripe avocado
  • 1/2 cup fresh cilantro, packed
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1-2 tbsp water (to thin, as needed)
  • Salt and pepper, to taste
• For the tacos:
  • 8 small corn tortillas
  • 1/2 cup red cabbage, shredded (optional)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 20-25 minutes, stirring halfway through, until golden and crispy on the edges.
4. While the cauliflower roasts, prepare the avocado cilantro sauce by blending the avocado, cilantro, lime juice, olive oil, water (as needed), salt, and pepper in a food processor or blender until smooth and creamy.
5. Warm the corn tortillas in a skillet or microwave until soft and pliable.
6. To assemble the tacos, place a few roasted cauliflower florets in each tortilla. Top with a drizzle of avocado cilantro sauce and a sprinkle of shredded red cabbage (optional).
7. Garnish with fresh cilantro and serve with lime wedges on the side.

These Vegan Cauliflower Tacos are a refreshing and light choice for a Sunday dinner, yet they’re packed with flavor. The combination of smoky, crispy cauliflower with the creamy avocado cilantro sauce makes for a satisfying taco that’s bursting with fresh, vibrant flavors. They’re perfect for anyone looking for a healthy, plant-based meal that’s both delicious and easy to make.

Vegan Creamy Tomato Basil Pasta

This Vegan Creamy Tomato Basil Pasta is a rich, indulgent dish that’s perfect for a cozy Sunday evening. The creamy tomato sauce is made with cashews, creating a luscious texture that pairs wonderfully with the sweet and tangy tomatoes. Fresh basil adds a fragrant herbaceous note, making this dish comforting yet light. It’s an easy recipe that brings together simple ingredients for a delightful plant-based dinner.

Ingredients:

• 12 oz pasta (spaghetti, penne, or any preferred variety)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 1/2 cup raw cashews, soaked for at least 2 hours
• 3/4 cup water
• 1/4 cup fresh basil, chopped
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste
• Vegan Parmesan cheese, for serving (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5-6 minutes until softened and fragrant.
3. Stir in the crushed tomatoes and cook for 5 minutes.
4. In a blender or food processor, combine the soaked cashews, water, and nutritional yeast (if using). Blend until smooth and creamy.
5. Add the cashew cream to the skillet with the tomatoes and stir to combine. Let the sauce simmer for another 5 minutes, allowing it to thicken slightly.
6. Toss the cooked pasta into the creamy tomato sauce and stir to coat. Add salt and pepper to taste.
7. Remove from heat and stir in the fresh basil.
8. Serve with a sprinkle of vegan Parmesan cheese and extra basil if desired.

This Vegan Creamy Tomato Basil Pasta is the ultimate comfort food, with a creamy, dairy-free tomato sauce that’s both rich and light at the same time. The fresh basil adds a burst of flavor, while the cashews give the sauce a silky texture. It’s an easy, flavorful dish that’s perfect for a relaxed Sunday dinner or any time you crave a creamy, satisfying pasta meal.

Vegan Chickpea and Spinach Curry

This Vegan Chickpea and Spinach Curry is a flavorful and hearty dish that’s perfect for a cozy Sunday dinner. The rich, spiced coconut milk-based sauce complements the tender chickpeas and vibrant spinach, creating a comforting, nutritious meal. Full of aromatic spices like cumin, turmeric, and coriander, this curry is easy to make and can be paired with rice or flatbread for a complete meal. It’s the perfect plant-based dish for a warm and satisfying evening.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp lime juice (optional, for serving)
• Cooked rice or flatbread, for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, turmeric, coriander, and chili powder, and cook for another 1 minute to toast the spices.
4. Add the chickpeas, coconut milk, and vegetable broth to the skillet. Stir to combine and bring to a simmer.
5. Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Add the chopped spinach and cook for 3-4 minutes, just until wilted.
7. Season with salt and pepper to taste.
8. Serve the curry over cooked rice or with flatbread, garnished with fresh cilantro and a squeeze of lime juice, if desired.

This Vegan Chickpea and Spinach Curry is the epitome of comfort food, with its creamy, spiced sauce and wholesome ingredients. The combination of chickpeas, spinach, and coconut milk creates a hearty, nutritious dish that’s both filling and satisfying. It’s an easy-to-make recipe that’s full of flavor, and the leftovers make for an excellent lunch the next day. Perfect for a Sunday dinner when you want something flavorful and warming!

Vegan BBQ Jackfruit Sandwiches

These Vegan BBQ Jackfruit Sandwiches are a delicious and satisfying plant-based alternative to traditional pulled pork sandwiches. The jackfruit mimics the texture of shredded meat, absorbing the smoky, tangy flavors of the BBQ sauce. Paired with a simple coleslaw, these sandwiches are perfect for a weekend gathering or a Sunday dinner when you want something hearty and flavorful without the meat.

Ingredients:

• For the BBQ jackfruit:
  • 2 cans (14 oz each) young green jackfruit in brine, drained and shredded
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 cup BBQ sauce (store-bought or homemade)
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste
• For the coleslaw:
  • 2 cups shredded cabbage
  • 1 carrot, grated
  • 1/4 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper, to taste
• For serving:
  • 4 hamburger buns
  • Pickles, for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 5-6 minutes, until softened.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the shredded jackfruit to the skillet and sauté for 5 minutes until it begins to brown slightly.
4. Stir in the BBQ sauce, apple cider vinegar, salt, and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the jackfruit is tender and well coated with the sauce.
5. While the jackfruit simmers, prepare the coleslaw by combining shredded cabbage, grated carrot, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Toss until well mixed.
6. Toast the hamburger buns in a dry skillet or oven until lightly golden.
7. To assemble the sandwiches, spoon a generous amount of BBQ jackfruit onto the bottom half of each bun, top with coleslaw, and add pickles if desired.
8. Serve immediately with extra BBQ sauce on the side, if desired.

These Vegan BBQ Jackfruit Sandwiches are perfect for a Sunday dinner when you’re craving something hearty yet entirely plant-based. The jackfruit mimics the texture of pulled pork and takes on the smoky, tangy BBQ flavors beautifully. Topped with a creamy coleslaw, these sandwiches are satisfying and full of flavor. They’re great for serving a crowd, and they’ll surely be a hit at any gathering or family dinner!

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a comforting and nutritious dish with a savory lentil filling and a creamy mashed potato topping. This plant-based version of the classic shepherd’s pie is rich in protein and fiber from the lentils and vegetables, while the mashed potatoes provide a smooth, velvety contrast. Perfect for a cozy Sunday dinner, this dish is filling, flavorful, and sure to satisfy everyone at the table.

Ingredients:

• For the filling:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 cup cooked lentils (or canned lentils, drained and rinsed)
  • 1 cup vegetable broth
  • 1/2 cup peas (fresh or frozen)
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp ground rosemary
  • Salt and pepper, to taste
• For the mashed potatoes:
  • 4 large potatoes, peeled and chopped
  • 1/4 cup vegan butter
  • 1/4 cup plant-based milk (unsweetened)
  • Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until softened.
3. Add the minced garlic and diced carrots, and cook for another 4-5 minutes until the carrots begin to soften.
4. Stir in the cooked lentils, vegetable broth, peas, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, until the mixture thickens and the vegetables are tender.
5. While the filling simmers, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return them to the pot.
6. Mash the potatoes with vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
7. Transfer the lentil mixture to a 9×9-inch baking dish and spread it into an even layer. Spoon the mashed potatoes over the lentils and spread them into an even layer as well.
8. Bake in the preheated oven for 25-30 minutes, until the top is golden and slightly crispy.
9. Let the shepherd’s pie cool for a few minutes before serving.

This Vegan Lentil Shepherd’s Pie is a hearty, satisfying dish that’s perfect for a Sunday dinner. The savory lentil filling is complemented by a smooth, creamy mashed potato topping, making it the ultimate comfort food. It’s a filling, nutritious, and flavorful plant-based dish that everyone will enjoy, regardless of dietary preferences. It’s a great choice for a cozy, family-friendly meal!

Note: More recipes are coming soon!