50+ Savory & Tasty Sunday Vegan Entrée Recipes to Elevate

Sunday is the perfect day to unwind, indulge in a satisfying meal, and gather around the table with loved ones.

Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your week, Sunday dinners are an ideal time to experiment with delicious, wholesome, and flavorful recipes.

Vegan entrées can be just as rich, satisfying, and comforting as traditional meals, and the best part is they often pack in plenty of nutrients while being kind to the planet.

In this blog post, we’ve curated 50+ Sunday Vegan Entrée Recipes that will not only elevate your weekend meals but also inspire you to get creative in the kitchen.

From hearty stews and savory pies to vibrant grain bowls and satisfying roasts, these recipes are designed to please all palates and ensure your Sunday dinner is nothing short of spectacular.

So, get ready to explore these plant-based meals that will leave everyone at the table feeling full and content.

50+ Savory & Tasty Sunday Vegan Entrée Recipes to Elevate

Whether you’re hosting a Sunday family dinner, meal prepping for the week ahead, or simply enjoying a quiet evening at home, these 50+ Sunday Vegan Entrée Recipes offer something for every occasion and taste.

These plant-based dishes are packed with flavor, nutrients, and variety, ensuring that your Sunday meals are satisfying and delightful.

From classic comfort foods with a vegan twist to innovative, vibrant dishes, there’s no shortage of options to make your weekend extra special.

We hope this collection of recipes inspires you to spend a little more time in the kitchen, experimenting with new ingredients and flavors that can transform your Sunday into a memorable celebration of plant-based goodness.

Enjoy your cooking, and most importantly, enjoy your meal!

Vegan Lentil Mushroom Loaf

This hearty Vegan Lentil Mushroom Loaf is a crowd-pleaser with its rich, umami flavor and moist texture. Perfect for a Sunday dinner, it’s a nutrient-packed alternative to traditional meatloaf, loaded with protein from lentils and earthy notes from mushrooms. This dish pairs wonderfully with mashed potatoes and a savory gravy, making it the star of your vegan Sunday feast.

Ingredients

For the loaf:

• 1 cup cooked lentils (green or brown)
• 1 cup finely chopped mushrooms
• 1 cup rolled oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste

For the glaze:

• 3 tbsp ketchup
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. Sauté Veggies: In a skillet, sauté onions, garlic, and mushrooms until soft and fragrant, about 5 minutes. Add the grated carrot and cook for another 2 minutes.
3. Mash and Mix: In a large bowl, mash the lentils until partially smooth. Add the sautéed vegetables, oats, flax egg, tomato paste, and seasonings. Mix well.
4. Form the Loaf: Transfer the mixture to the prepared loaf pan and press down firmly to shape it evenly.
5. Glaze: In a small bowl, mix ketchup, maple syrup, and apple cider vinegar. Spread the glaze evenly over the loaf.
6. Bake: Bake for 40–45 minutes, or until the loaf is firm to the touch. Allow it to cool for 10 minutes before slicing.

This Vegan Lentil Mushroom Loaf is perfect for a cozy Sunday dinner. Its rich flavors, meaty texture, and vibrant glaze make it a centerpiece that can win over both vegans and non-vegans. Serve with roasted vegetables or a green salad for a wholesome and satisfying meal.

Creamy Vegan Spinach and Artichoke Pasta Bake

This Creamy Vegan Spinach and Artichoke Pasta Bake is indulgent yet healthy, making it a delightful dish for a Sunday gathering. With its velvety cashew cream sauce and bursts of flavor from spinach and artichokes, it delivers both comfort and nutrition in every bite. Easy to prepare and perfect for sharing, it’s a meal that brings everyone together around the table.

Ingredients

For the pasta bake:

• 12 oz penne or rigatoni pasta (gluten-free if desired)
• 2 cups fresh spinach
• 1 cup canned artichoke hearts, chopped
• 1 small onion, diced
• 2 cloves garlic, minced

For the cashew cream sauce:

• 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
• 1 ½ cups unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions

1. Cook Pasta: Boil pasta according to package instructions. Drain and set aside.
2. Prepare Sauce: Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Sauté Veggies: In a skillet, sauté onions and garlic until fragrant. Add spinach and cook until wilted. Stir in chopped artichokes.
4. Combine: In a large bowl, mix cooked pasta, sautéed vegetables, and cashew cream sauce. Transfer to a greased baking dish.
5. Bake: Preheat your oven to 375°F (190°C) and bake the dish for 20 minutes, or until the top is slightly golden.

The Creamy Vegan Spinach and Artichoke Pasta Bake is the ultimate comfort food for Sundays. Its rich, cheesy flavor and satisfying texture will leave everyone asking for seconds. Pair it with crusty bread or a simple side salad for a complete meal that’s sure to impress.

Sweet Potato and Chickpea Coconut Curry

This Sweet Potato and Chickpea Coconut Curry is a warm, aromatic dish that’s ideal for a relaxed Sunday evening. Bursting with spices, tender sweet potatoes, and hearty chickpeas, it’s simmered in a luscious coconut milk sauce that’s both creamy and flavorful. Serve it over rice or with flatbread for a nourishing and soul-satisfying meal.

Ingredients

For the curry:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: Heat coconut oil in a large pot. Add onion, garlic, and ginger, cooking until fragrant.
2. Add Spices: Stir in curry powder, cumin, and turmeric, cooking for 1 minute to release their aroma.
3. Simmer: Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook until sweet potatoes are tender, about 20 minutes.
4. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve over rice or with naan.

Sweet Potato and Chickpea Coconut Curry is a fragrant and comforting entrée that’s perfect for a Sunday dinner. Its creamy texture and warming spices create a dish that feels both indulgent and healthful. This one-pot wonder is sure to become a family favorite for its simplicity and incredible flavor.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a beautifully colorful and hearty dish. The roasted acorn squash serves as the perfect vessel for a savory-sweet stuffing made from protein-packed quinoa, tart cranberries, and roasted vegetables. It’s a perfect entrée for a cozy Sunday gathering, offering a wonderful balance of textures and flavors with a delightful mix of earthy, sweet, and savory notes.

Ingredients

For the stuffed squash:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 small onion, chopped
• 1 small zucchini, diced
• ½ cup dried cranberries
• ½ cup chopped walnuts (optional)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Roast Squash: Drizzle acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
3. Cook Quinoa: In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and reduce heat to a simmer. Cook for about 15 minutes, until the quinoa is fully cooked and fluffy.
4. Sauté Veggies: In a skillet, heat olive oil over medium heat. Sauté onions and zucchini until soft. Stir in cinnamon, sage, salt, and pepper.
5. Combine Stuffing: In a large bowl, combine cooked quinoa, sautéed vegetables, cranberries, and walnuts. Mix well.
6. Stuff the Squash: Once the squash is roasted, flip the halves over and fill each with the quinoa mixture.
7. Serve: Garnish with fresh parsley and serve hot.

This Vegan Stuffed Acorn Squash is the epitome of a comforting and visually appealing Sunday entrée. The sweet-tart cranberries and nutty quinoa stuffing complement the tender squash, making this a standout dish for any gathering. Its vibrant colors and complex flavors make it a memorable addition to any vegan meal plan.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a creamy and satisfying dish that rivals the traditional beef version in both flavor and texture. This version uses mushrooms as the main protein source, simmered in a luscious, dairy-free sauce made with cashews and vegetable broth. The result is a rich, velvety stroganoff perfect for serving over a bed of pasta or rice for a filling and comforting Sunday meal.

Ingredients

For the stroganoff:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 12 oz cremini or button mushrooms, sliced
• 1 tbsp flour (or gluten-free flour)
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• ½ cup raw cashews, soaked in hot water for 15 minutes
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Cook Mushrooms: Add sliced mushrooms and sauté until browned and tender, about 8-10 minutes.
3. Make Sauce: Stir in the flour and cook for 1 minute. Slowly pour in vegetable broth, almond milk, and soy sauce, stirring constantly.
4. Blend Cashews: In a blender, combine soaked cashews and nutritional yeast with a bit of the sauce mixture. Blend until smooth. Add this cashew cream back into the skillet.
5. Simmer: Bring the sauce to a simmer, cooking for 5-7 minutes until thickened. Stir in thyme, salt, and pepper to taste.
6. Serve: Spoon the creamy mushroom stroganoff over pasta or rice, garnishing with fresh parsley.

This Vegan Mushroom Stroganoff is a creamy and comforting dish that’s perfect for a relaxing Sunday meal. The rich, dairy-free sauce provides all the creamy goodness of a traditional stroganoff without any animal products, while the mushrooms bring the hearty, umami flavors that make this dish so satisfying. Serve it with your favorite pasta or rice for a comforting, soul-warming entrée.

Vegan Chickpea Tikka Masala

Vegan Chickpea Tikka Masala offers all the bold, aromatic flavors of traditional tikka masala, made with a rich, spiced tomato sauce and tender chickpeas. This dish is a great plant-based alternative to the classic chicken tikka masala, full of protein and flavor. Paired with fluffy basmati rice or naan bread, this is a flavorful and filling Sunday dinner that’s sure to impress.

Ingredients

For the tikka masala:

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• ½ cup coconut milk
• 1 tbsp tomato paste
• 1 tsp lemon juice
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Add Spices: Stir in cumin, coriander, garam masala, turmeric, and paprika, cooking for 1 minute to release the spices’ flavors.
3. Add Chickpeas and Tomatoes: Stir in chickpeas, diced tomatoes, coconut milk, and tomato paste. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Finish with Lemon: Stir in lemon juice and season with salt and pepper to taste.
5. Serve: Serve hot over basmati rice or with naan, garnished with fresh cilantro.

Vegan Chickpea Tikka Masala is a vibrant and flavorful dish that brings the delicious, spiced essence of Indian cuisine to your Sunday table. The creamy coconut milk base and bold spices make this dish a true standout, while the chickpeas provide a satisfying protein boost. Serve with rice or naan for a well-rounded and comforting meal that’s sure to become a favorite.

Vegan Sweet Potato and Black Bean Enchiladas

These Vegan Sweet Potato and Black Bean Enchiladas are a delightful Mexican-inspired dish that combines hearty roasted sweet potatoes, protein-packed black beans, and a tangy enchilada sauce, all wrapped up in soft corn tortillas. The sweet and savory filling, paired with a zesty sauce, makes these enchiladas perfect for a comforting Sunday dinner. This dish is full of flavor, fiber, and nutrients, making it both satisfying and healthy.

Ingredients

For the enchiladas:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8-10 corn tortillas
• 1 cup enchilada sauce (store-bought or homemade)
• ½ cup vegan cheese shreds (optional)
• Fresh cilantro for garnish

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender.
2. Sauté Veggies: In a skillet, sauté the chopped onion and corn over medium heat for 5-7 minutes, until softened.
3. Make the Filling: In a large bowl, combine the roasted sweet potatoes, black beans, sautéed onions and corn. Stir to combine and set aside.
4. Assemble Enchiladas: Warm the tortillas and spoon a generous amount of the filling into each tortilla. Roll them up and place them seam-side down in a baking dish.
5. Top with Sauce and Bake: Pour enchilada sauce over the rolled tortillas and sprinkle with vegan cheese if desired. Bake for 20 minutes, until bubbly and golden.
6. Serve: Garnish with fresh cilantro and serve hot.

These Vegan Sweet Potato and Black Bean Enchiladas are the ultimate comfort food, packed with flavor and nutrients. The combination of sweet potatoes, black beans, and corn creates a satisfying filling, while the homemade or store-bought enchilada sauce ties everything together. Perfect for a relaxed Sunday evening, these enchiladas are sure to please everyone at the table.

Vegan Cauliflower and Chickpea Curry

This Vegan Cauliflower and Chickpea Curry is a fragrant, spicy dish that combines tender cauliflower florets with hearty chickpeas in a rich, coconut milk-based sauce. The perfect balance of heat and sweetness from spices like turmeric, cumin, and coriander gives this curry a complex flavor that is both comforting and satisfying. Paired with steamed rice or naan, this dish is a delicious and filling entrée for any Sunday dinner.

Ingredients

For the curry:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Add Spices: Stir in cumin, coriander, turmeric, and cinnamon, cooking for 1 minute until fragrant.
3. Cook Vegetables: Add chickpeas, cauliflower florets, diced tomatoes, and coconut milk. Stir well to combine.
4. Simmer: Bring to a simmer and cook for 20-25 minutes, until the cauliflower is tender and the sauce has thickened. Stir in soy sauce, maple syrup, and season with salt and pepper.
5. Serve: Serve the curry over basmati rice or with naan, garnished with fresh cilantro.

This Vegan Cauliflower and Chickpea Curry is a warming and aromatic dish that’s perfect for a Sunday dinner. The combination of chickpeas, cauliflower, and creamy coconut milk creates a rich, satisfying meal with a delicate balance of spices. Paired with rice or naan, it’s an easy-to-make, comforting dish that brings a touch of Indian flavor to your table.

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty, wholesome entrée that uses a savory lentil filling, combined with vegetables like carrots and peas, topped with a creamy mashed potato crust. This plant-based twist on a classic British dish is rich in protein and fiber, making it both nourishing and comforting. It’s perfect for a Sunday meal, especially when you’re craving something cozy and filling.

Ingredients

For the filling:

• 1 cup dried lentils, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the mashed potatoes:

• 4 large potatoes, peeled and cubed
• ½ cup unsweetened almond milk
• 3 tbsp vegan butter
• Salt and pepper to taste

Instructions

1. Cook the Lentils: In a medium pot, cook lentils in vegetable broth according to package instructions, about 25 minutes, until tender. Drain any excess liquid.
2. Make the Filling: In a large skillet, sauté onion and garlic until soft. Add carrots and cook for 5-7 minutes. Stir in tomato paste, peas, cooked lentils, thyme, rosemary, salt, and pepper. Let it simmer for 10 minutes, adding a bit more broth if needed to keep it moist.
3. Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water until soft, about 15-20 minutes. Drain and mash with almond milk, vegan butter, salt, and pepper until creamy.
4. Assemble the Shepherd’s Pie: Preheat the oven to 400°F (200°C). Spread the lentil mixture in the bottom of a baking dish and top with a thick layer of mashed potatoes.
5. Bake: Bake for 20-25 minutes, until the top is golden and slightly crispy.
6. Serve: Let the shepherd’s pie cool for a few minutes before serving.

Vegan Lentil Shepherd’s Pie is the ultimate comfort food, full of hearty lentils and vegetables with a smooth mashed potato topping. It’s a filling and wholesome meal that’s perfect for a cozy Sunday dinner. The layers of flavors and textures in this dish make it a satisfying, nourishing entrée that will leave everyone at the table happy and full.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a creamy, savory dish that offers the perfect balance of rich flavors and tender textures. This plant-based version of the classic Stroganoff features earthy mushrooms, a silky cashew cream sauce, and a hint of tangy mustard. It’s served over a bed of pasta or rice for a hearty, comforting meal that’s perfect for a Sunday night.

Ingredients

For the stroganoff sauce:

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp Dijon mustard
• 1 tbsp tamari or soy sauce
• 1 cup vegetable broth
• ½ cup raw cashews (soaked for at least 2 hours)
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

For serving:

• 8 oz pasta or rice (cooked according to package instructions)

Instructions

1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
2. Cook the Mushrooms: Add sliced mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and become golden brown.
3. Make the Sauce: Stir in paprika, thyme, mustard, tamari, and vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Blend the Cashew Cream: Drain the soaked cashews and place them in a blender with ½ cup of water. Blend until smooth. Add the cashew cream to the skillet and stir in nutritional yeast, salt, and pepper. Cook for another 5 minutes, until the sauce is creamy and thickened.
5. Serve: Serve the mushroom stroganoff over cooked pasta or rice. Garnish with fresh parsley.

Vegan Mushroom Stroganoff is the ultimate comfort food for those looking for a creamy, savory dish that’s both indulgent and plant-based. The richness of the cashew cream sauce and the umami from the mushrooms create a satisfying, hearty meal, while the Dijon mustard adds a delightful tang. This dish is perfect for a cozy Sunday dinner and can be easily customized to suit your preferred pasta or grains.

Vegan Baked Ziti

Vegan Baked Ziti is a crowd-pleasing Italian-inspired dish filled with layers of pasta, marinara sauce, and a creamy tofu ricotta. Baked to perfection, this dish offers all the comfort and warmth of traditional baked ziti, but in a vegan-friendly version. Whether you’re feeding a crowd or enjoying a cozy family dinner, this dish is a hearty, flavorful option that everyone will love.

Ingredients

For the ziti:

• 12 oz ziti or penne pasta (gluten-free if needed)
• 1 jar (24 oz) marinara sauce (or homemade)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

For the tofu ricotta:

• 1 block (14 oz) firm tofu, drained and pressed
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste

For topping:

• ½ cup vegan mozzarella cheese shreds (optional)
• Fresh basil for garnish

Instructions

1. Cook the Pasta: Cook the pasta according to package instructions. Drain and set aside.
2. Prepare the Ricotta: In a medium bowl, crumble the tofu with your hands. Add lemon juice, nutritional yeast, basil, garlic powder, salt, and pepper. Stir until well combined, forming a ricotta-like consistency.
3. Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté for 3-4 minutes, until softened.
4. Combine with Marinara: Add marinara sauce to the pan with the sautéed onions and garlic, followed by oregano, basil, salt, and pepper. Stir and let simmer for 10 minutes.
5. Assemble the Ziti: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta, marinara sauce, and tofu ricotta. Stir to combine and spread evenly.
6. Top and Bake: Sprinkle vegan mozzarella cheese (if using) on top and bake for 25-30 minutes, until the top is golden and bubbly.
7. Serve: Garnish with fresh basil and serve hot.

Vegan Baked Ziti is the ultimate cozy, comforting meal, offering the perfect combination of pasta, marinara sauce, and a creamy tofu ricotta. This dish is rich, filling, and satisfying, making it perfect for a Sunday dinner. Whether you’re a long-time vegan or just looking to try something new, this dish will surely please everyone at the table.

Vegan Thai Green Curry with Tofu and Vegetables

This Vegan Thai Green Curry is a vibrant and flavorful dish packed with tofu, seasonal vegetables, and aromatic spices. The rich coconut milk base is infused with green curry paste, making for a fragrant and spicy sauce that’s perfect for pairing with steamed rice. It’s an easy-to-make, comforting, and wholesome dish that will transport your taste buds straight to Thailand.

Ingredients

For the curry:

• 1 tbsp coconut oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish
• Cooked rice for serving

Instructions

1. Sauté the Tofu: Heat coconut oil in a large skillet over medium heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the skillet and set aside.
2. Cook the Aromatics: In the same skillet, sauté onion, garlic, and ginger until softened, about 3-4 minutes.
3. Add the Curry Paste: Stir in green curry paste and cook for 1-2 minutes, allowing the flavors to develop.
4. Add Liquids and Vegetables: Pour in coconut milk and vegetable broth, then add bell pepper, zucchini, broccoli, and snap peas. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
5. Season the Curry: Stir in soy sauce, maple syrup, and season with salt and pepper to taste. Return the tofu to the pan and heat through for another 2-3 minutes.
6. Serve: Serve the curry over cooked rice, garnished with fresh cilantro and lime wedges.

Vegan Thai Green Curry with Tofu and Vegetables is a bold and flavorful dish, perfect for those looking to spice up their Sunday dinner with vibrant, aromatic ingredients. The combination of creamy coconut milk and green curry paste creates a rich sauce that pairs beautifully with the tofu and fresh vegetables. Serve this dish with steamed rice for a complete and satisfying meal that’s both comforting and exciting.

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie is a wholesome and hearty dish featuring a flavorful vegetable filling topped with creamy mashed potatoes. This plant-based version of the classic comfort food uses lentils as a base for the filling, packed with vegetables and herbs, and is topped with a smooth, buttery mashed potato crust. It’s the ultimate cozy dish for a Sunday dinner that will leave everyone feeling satisfied and full.

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, chopped
• 1 cup cooked green or brown lentils
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the mashed potatoes:

• 4 large potatoes, peeled and diced
• ¼ cup plant-based butter
• ½ cup unsweetened plant-based milk
• Salt and pepper to taste

Instructions

1. Prepare the Mashed Potatoes: Boil the diced potatoes in a large pot of salted water for 15-20 minutes, until tender. Drain and mash with plant-based butter and milk. Season with salt and pepper to taste. Set aside.
2. Make the Filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened. Add the carrots and celery and cook for another 5 minutes.
3. Add the Lentils and Liquids: Stir in the cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, adding peas in the last 5 minutes of cooking.
4. Assemble the Shepherd’s Pie: Preheat the oven to 375°F (190°C). Transfer the lentil mixture to a baking dish. Spread the mashed potatoes on top, smoothing them out with a spatula.
5. Bake: Bake in the preheated oven for 20 minutes, or until the top is golden brown.
6. Serve: Let the shepherd’s pie cool for a few minutes before serving.

Vegan Shepherd’s Pie is a comforting and satisfying dish, perfect for a cozy Sunday dinner. The lentil and vegetable filling is hearty and flavorful, while the mashed potatoes provide a creamy, rich topping. This dish is a wonderful way to enjoy a traditional favorite with a vegan twist and is sure to be a hit with both vegans and non-vegans alike.

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a colorful and festive entrée, perfect for a Sunday meal. Roasted acorn squash halves are filled with a savory mixture of quinoa, cranberries, spinach, and nuts, creating a balance of sweet, savory, and nutty flavors. The dish is both filling and nutrient-dense, making it a great choice for a satisfying fall or winter meal.

Ingredients

For the squash:

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste

For the filling:

• 1 cup cooked quinoa
• 1 cup spinach, chopped
• ½ cup dried cranberries
• ½ cup walnuts, chopped
• ¼ cup pumpkin seeds
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Squash: Preheat the oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut-side up. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, until tender and caramelized.
2. Prepare the Filling: While the squash is roasting, prepare the filling. In a large bowl, combine cooked quinoa, spinach, cranberries, walnuts, and pumpkin seeds. Drizzle with maple syrup, balsamic vinegar, cinnamon, and season with salt and pepper. Toss to combine.
3. Stuff the Squash: Once the squash is roasted, remove it from the oven. Spoon the quinoa mixture into the center of each squash half, pressing gently to pack it in.
4. Serve: Serve the stuffed acorn squash halves immediately, garnished with additional herbs or seeds if desired.

Vegan Stuffed Acorn Squash is a beautiful and wholesome entrée that combines the earthy flavor of roasted squash with a flavorful, sweet-savory quinoa filling. This dish is perfect for a Sunday dinner, offering a festive presentation that’s full of seasonal ingredients. It’s not only visually appealing but also nutrient-dense and satisfying, making it an ideal choice for those looking for a balanced, plant-based meal.

Vegan Paella

Vegan Paella is a vibrant, colorful dish brimming with rich flavors from saffron, bell peppers, peas, and artichokes. This plant-based version of the traditional Spanish paella features a hearty mixture of rice, vegetables, and spices, all cooked together in one pot for an easy, satisfying meal. Paella is perfect for a leisurely Sunday dinner, ideal for sharing with family or friends.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cloves garlic, minced
• 1 ½ cups short-grain rice (such as Arborio)
• 4 cups vegetable broth
• 1 tsp saffron threads
• 1 ½ tsp smoked paprika
• 1 tsp turmeric
• 1 cup frozen peas
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Sauté the Vegetables: In a large skillet or paella pan, heat olive oil over medium heat. Add onion, bell peppers, and garlic and sauté for 5-7 minutes until softened.
2. Add the Rice and Spices: Stir in the rice, saffron, smoked paprika, and turmeric. Cook for 1-2 minutes, letting the spices toast slightly.
3. Cook the Paella: Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes, until the rice has absorbed the liquid and is tender.
4. Add the Vegetables: In the last 5 minutes of cooking, add the peas, artichoke hearts, and cherry tomatoes. Season with salt and pepper to taste.
5. Serve: Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Vegan Paella is a vibrant and flavor-packed dish that brings a taste of Spain to your Sunday dinner table. The combination of saffron, paprika, and turmeric infuses the rice with a rich, aromatic flavor, while the vegetables add freshness and texture. This dish is simple to make yet impressive enough to serve for special occasions or family gatherings. Paella is not only a feast for the eyes but also a nourishing, hearty meal.

Note: More recipes are coming soon!