50+ Delicious Sunday Vegan Main Course Recipes to Try This Feast

Sundays are the perfect day to slow down, relax, and enjoy a meal that brings the family together.

If you’re following a vegan lifestyle or simply looking to incorporate more plant-based meals into your routine, there’s no better way to spend your Sunday than by preparing a wholesome vegan main course.

From hearty stews and casseroles to vibrant curries and roasts, the possibilities are endless.

In this blog, we’ve curated a collection of 50+ Sunday Vegan Main Course Recipes that are not only delicious and satisfying but also packed with nutrients.

Whether you’re cooking for a crowd or preparing a meal for yourself, these recipes will make your Sundays flavorful, healthy, and stress-free.

50+ Delicious Sunday Vegan Main Course Recipes to Try This Feast

Switching to vegan meals doesn’t mean sacrificing flavor or satisfaction, and these 50+ Sunday Vegan Main Course Recipes prove that.

From savory bowls and stews to creative takes on classic comfort foods, there’s something for everyone.

These dishes are filled with wholesome ingredients that nourish both body and soul, making your Sundays extra special.

So, whether you’re planning a cozy meal for one or a full family feast, these plant-based recipes will inspire you to get creative in the kitchen.

Enjoy the variety and abundance that vegan cuisine has to offer, and make your Sundays a celebration of health, taste, and joy.

Hearty Vegan Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a wholesome, comforting dish perfect for a Sunday gathering. Packed with protein-rich lentils, hearty vegetables, and topped with creamy mashed potatoes, this dish is both satisfying and nutritious. The combination of earthy flavors and warm textures makes it a crowd-pleaser for vegans and non-vegans alike. Serve this for a dinner that brings comfort and joy to your table.

Ingredients

For the Lentil Filling:

• 1 cup dry green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and diced
• 1/3 cup plant-based milk (e.g., almond or oat)
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes. Drain excess liquid if necessary.
2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste, smoked paprika, thyme, cooked lentils, and frozen peas. Season with salt and pepper. Simmer for 5 minutes.
3. Make the Mashed Potatoes: Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
4. Assemble: Spread the lentil mixture evenly in a baking dish. Top with mashed potatoes, spreading them evenly over the filling.
5. Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes or until the top is slightly golden.

This Vegan Lentil Shepherd’s Pie offers a delicious and nutritious centerpiece for your Sunday dinner. With its combination of hearty lentils and creamy mashed potatoes, it’s a dish that embodies comfort and joy. Pair it with a crisp side salad or roasted vegetables for a complete meal that everyone will love.

Creamy Vegan Mushroom Stroganoff

This Creamy Vegan Mushroom Stroganoff is a luxurious dish that’s perfect for Sunday indulgence. Made with earthy mushrooms, creamy plant-based sauce, and tender pasta, it’s a meal that feels both elegant and satisfying. The recipe is easy to make and bursting with umami flavors, making it a wonderful choice for a family feast or dinner with friends.

Ingredients

• 12 oz (340g) pasta (e.g., fettuccine or tagliatelle)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mixed mushrooms, sliced
• 1/2 cup vegetable broth
• 1/2 cup coconut cream or cashew cream
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain.
2. Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until fragrant. Stir in the mushrooms and cook until softened and golden brown.
3. Make the Sauce: Add vegetable broth, soy sauce, Dijon mustard, smoked paprika, and nutritional yeast. Stir well. Reduce the heat and stir in coconut cream, letting the sauce thicken for 5 minutes. Adjust seasoning with salt and pepper.
4. Combine: Add the cooked pasta and reserved pasta water to the skillet. Toss until the pasta is well-coated in the sauce.
5. Serve: Garnish with fresh parsley and serve immediately.

Creamy Vegan Mushroom Stroganoff brings a delightful richness to your Sunday table. The velvety sauce and meaty mushrooms combined with pasta create an irresistible dish that’s both comforting and indulgent. Serve it with crusty bread or a side of roasted vegetables for an unforgettable dining experience.

Roasted Cauliflower and Chickpea Curry

This Roasted Cauliflower and Chickpea Curry is a vibrant and aromatic dish that’s perfect for a leisurely Sunday meal. The roasted cauliflower adds depth of flavor, while chickpeas provide hearty protein. Combined with a creamy coconut curry sauce and fragrant spices, this dish is a true celebration of plant-based cooking.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• Fresh cilantro for garnish

Instructions

1. Roast the Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, cumin seeds, and turmeric. Spread on a baking sheet and roast for 20-25 minutes until golden.
2. Prepare the Curry Base: Heat the remaining olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant. Stir in garam masala and ground coriander.
3. Combine Ingredients: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 10 minutes to allow flavors to meld. Stir in roasted cauliflower and cook for an additional 5 minutes.
4. Serve: Garnish with fresh cilantro and serve over steamed rice or with warm naan bread.

Roasted Cauliflower and Chickpea Curry is a delicious, flavor-packed dish that’s perfect for sharing on a relaxed Sunday evening. The balance of spices and creaminess makes it a memorable meal. Pair it with rice, flatbread, or even a simple green salad for a satisfying, well-rounded dinner.

Vegan Jackfruit Tacos

Vegan Jackfruit Tacos are an exciting twist on a traditional favorite. Jackfruit, with its meaty texture, mimics pulled pork perfectly, making it an ideal filling for tacos. Combined with zesty toppings like tangy slaw, avocado, and a burst of lime, these tacos are a vibrant and satisfying Sunday meal. This dish is perfect for a light yet filling dinner, ideal for serving at gatherings or a quiet meal at home.

Ingredients

For the Jackfruit Filling:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1/2 cup vegetable broth
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• 1 carrot, shredded
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon lime juice
• Salt and pepper to taste

For Assembly:

• Corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Prepare the Jackfruit Filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened. Add the shredded jackfruit, chili powder, cumin, paprika, soy sauce, maple syrup, and vegetable broth. Stir and cook for about 10-15 minutes, allowing the jackfruit to absorb the flavors and become tender. Season with salt and pepper to taste.
2. Make the Slaw: In a bowl, combine shredded cabbage and carrot. Toss with apple cider vinegar, olive oil, lime juice, and season with salt and pepper. Set aside.
3. Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a generous amount of the jackfruit filling, top with slaw, avocado slices, cilantro, and a squeeze of lime juice.
4. Serve: Serve the tacos immediately, with extra lime wedges on the side.

Vegan Jackfruit Tacos are a delightful, flavor-packed dish that will satisfy everyone at your Sunday table. The savory jackfruit filling, crunchy slaw, and creamy avocado make for the perfect balance of textures and flavors. These tacos are great for casual meals or gatherings, offering a vibrant plant-based alternative that doesn’t skimp on taste.

Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto is a creamy and luxurious dish that brings the warmth and richness of fall to your Sunday table. The roasted butternut squash adds a natural sweetness and depth, while the arborio rice creates that signature creamy texture. This dish is perfect for a cozy, indulgent meal, and the slight tang of lemon and sage adds the perfect finishing touch to elevate the flavors.

Ingredients

• 1 small butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon vegan butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup canned coconut milk (or other plant-based milk)
• 1 teaspoon fresh sage, chopped
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. Prepare the Risotto: In a large pan, melt the vegan butter over medium heat. Add the diced onion and garlic, sautéing until softened. Add the arborio rice and stir for 1-2 minutes until the rice is slightly toasted.
3. Cook the Risotto: Pour in the white wine, stirring until absorbed. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes, until the rice is creamy and tender.
4. Finish the Dish: Once the risotto is done, stir in the roasted butternut squash, coconut milk, sage, and lemon juice. Season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley and serve immediately.

Vegan Butternut Squash Risotto is a comforting and indulgent dish that’s perfect for a Sunday meal. The roasted butternut squash pairs beautifully with the creamy risotto, creating a perfect harmony of flavors. It’s a great choice for cozy family dinners or special occasions, offering a plant-based twist on a classic dish.

Vegan BBQ Tempeh Sliders

Vegan BBQ Tempeh Sliders are the ultimate plant-based comfort food for Sunday gatherings. These sliders feature tempeh, marinated and baked in a smoky, tangy barbecue sauce, then piled on soft slider buns with crisp pickles and crunchy slaw. They’re perfect for a casual dinner or as a fun addition to a larger spread at a family meal. The combination of flavors and textures makes these sliders a hit with everyone at the table.

Ingredients

For the Tempeh:

• 1 block of tempeh, sliced into 1/4-inch strips
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the BBQ Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• 1 carrot, shredded
• 1 tablespoon vegan mayo
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

For Assembly:

• Slider buns
• Pickle slices

Instructions

1. Marinate the Tempeh: In a bowl, whisk together soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and onion powder. Add the tempeh strips and let them marinate for at least 30 minutes, flipping occasionally.
2. Prepare the BBQ Sauce: In a small saucepan, combine ketchup, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, cayenne pepper, and season with salt and pepper. Simmer over low heat for 10 minutes, stirring occasionally.
3. Cook the Tempeh: Preheat the oven to 375°F (190°C). Arrange the marinated tempeh on a baking sheet and bake for 20 minutes, flipping halfway through.
4. Prepare the Slaw: Toss shredded cabbage and carrot with vegan mayo, apple cider vinegar, salt, and pepper in a bowl. Set aside.
5. Assemble the Sliders: Spread a layer of BBQ sauce on the bottom of each slider bun. Add a few slices of tempeh, a scoop of slaw, and a couple of pickle slices. Top with the other half of the bun.
6. Serve: Serve immediately as a delicious and satisfying plant-based meal.

Vegan BBQ Tempeh Sliders are a fun, flavorful, and satisfying option for Sunday meals. The smoky tempeh paired with tangy BBQ sauce and refreshing slaw makes these sliders a perfect combination of textures and flavors. They are easy to make, versatile, and perfect for gatherings or family dinners, offering a satisfying plant-based twist on a classic favorite.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a rich and creamy dish that serves as a comforting, plant-based alternative to the classic beef stroganoff. The earthy mushrooms provide a meaty texture, and the cashew cream sauce offers a smooth, velvety consistency. With a hint of tanginess from the lemon and Dijon mustard, this dish is a perfect Sunday dinner to enjoy with a side of pasta or rice. The hearty flavors and creamy texture make it a delightful option for vegan comfort food lovers.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups mushrooms (cremini, button, or mixed), sliced
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1/2 cup vegetable broth
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 3/4 cup water
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 8 oz pasta (egg-free) or rice for serving

Instructions

1. Prepare the Cashew Cream: In a blender, combine soaked cashews, water, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside.
2. Cook the Mushrooms: In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
3. Make the Sauce: Stir in smoked paprika, soy sauce, and Dijon mustard. Add vegetable broth and let it simmer for 3-4 minutes.
4. Combine the Cashew Cream: Reduce heat to low, then stir in the cashew cream mixture. Cook for an additional 5-7 minutes until the sauce thickens to your desired consistency. Adjust seasoning with salt and pepper if needed.
5. Serve: Spoon the mushroom stroganoff over your choice of pasta or rice. Garnish with fresh parsley and serve warm.

Vegan Mushroom Stroganoff is the ultimate comfort food for Sunday dinners, delivering a creamy, rich, and satisfying experience. The cashew cream creates a luscious texture, while the smoky, savory mushrooms add depth and flavor. Whether you serve it over pasta or rice, this dish is an easy, indulgent meal that’s both vegan and full of heartwarming goodness. It’s perfect for a cozy meal with loved ones or a special treat when you want to enjoy something rich and flavorful without compromising on your plant-based lifestyle.

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a beautifully presented and nutritious dish, perfect for a festive Sunday meal. The roasted acorn squash serves as a flavorful vessel, filled with a savory mixture of quinoa, cranberries, pecans, and herbs. The combination of sweet, savory, and earthy flavors makes this dish a wholesome and vibrant meal that feels both satisfying and light. It’s an ideal recipe for fall or winter, making it perfect for a Sunday celebration or dinner with family.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup diced red onion
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon maple syrup
• 1/4 cup vegetable broth

Instructions

1. Roast 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, sprinkle with salt and pepper, and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
2. Prepare the Stuffing: While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté until softened. Stir in the quinoa, dried cranberries, pecans, sage, and thyme, and cook for another 3-4 minutes.
3. Finish the Stuffing: Add the vegetable broth and maple syrup to the skillet, stirring to combine. Cook for another 2-3 minutes, until everything is heated through and the flavors meld.
4. Stuff the Squash: Once the acorn squash halves are roasted, spoon the quinoa mixture into the centers of each squash half.
5. Serve: Serve immediately, garnished with additional herbs if desired.

Vegan Stuffed Acorn Squash is a perfect blend of flavors, making it a standout main course for Sunday dinners. The combination of roasted squash, quinoa, and fresh herbs creates a delightful harmony of textures, while the cranberries and pecans add a festive touch. Whether you’re preparing a meal for the holidays or simply enjoying a plant-based dinner with family, this dish will be a crowd-pleaser and a nourishing option that’s both comforting and vibrant.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan is a classic Italian dish reimagined in a plant-based version. The crispy breaded eggplant slices are baked to golden perfection, then layered with marinara sauce and dairy-free cheese for a cheesy, savory, and satisfying meal. Served with pasta or a side salad, this vegan take on a traditional favorite is perfect for a cozy Sunday dinner or an elegant gathering. The crispy, cheesy layers will satisfy everyone at the table, vegan or not.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup almond flour or chickpea flour
• 1 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 1 cup vegan mozzarella cheese (shredded)
• Fresh basil leaves for garnish
• Olive oil for drizzling

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Eggplant: Slice the eggplants and lightly salt them. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with paper towels.
3. Coat the Eggplant: In a shallow bowl, mix breadcrumbs, almond flour, garlic powder, basil, salt, and pepper. Dip each eggplant slice into the almond milk, then coat with the breadcrumb mixture.
4. Bake the Eggplant: Arrange the coated eggplant slices on the prepared baking sheet. Drizzle with a little olive oil and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. Assemble the Parmesan: Spread a layer of marinara sauce in the bottom of a baking dish. Place a layer of baked eggplant slices on top, followed by a sprinkle of vegan mozzarella. Repeat layers and top with the remaining sauce and cheese.
6. Bake and Serve: Bake for another 15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil and serve with pasta or a side salad.

Vegan Eggplant Parmesan is a comforting, satisfying, and delicious dish that brings the classic Italian flavors to the vegan table. The crispy eggplant slices layered with tangy marinara sauce and melty vegan cheese make this a true crowd-pleaser. Whether you’re cooking for a family Sunday dinner or preparing a dish for a special occasion, this vegan version of eggplant parmesan will be a hit with everyone. It’s flavorful, hearty, and full of wholesome ingredients, perfect for a cozy, indulgent meal.

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty and comforting dish that’s perfect for a cozy Sunday dinner. The rich, savory filling made with lentils, vegetables, and a flavorful tomato sauce is topped with creamy mashed potatoes and baked to golden perfection. This plant-based version of the classic shepherd’s pie is both satisfying and nutritious, packed with protein and fiber from the lentils. It’s a meal that’s sure to warm you up, perfect for sharing with loved ones.

Ingredients

• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons vegan butter
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup green or brown lentils, rinsed
• 1 1/2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon soy sauce
• 1/2 cup frozen peas
• 1/2 cup corn kernels (optional)

Instructions

1. Prepare the Mashed Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot. Mash with almond milk, vegan butter, salt, and pepper until smooth and creamy. Set aside.
2. Cook the Lentil Filling: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables begin to soften. Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, and soy sauce. Bring to a simmer and cook for about 20 minutes, or until the lentils are tender and the mixture has thickened. Add the peas and corn, if using, and cook for an additional 5 minutes.
3. Assemble the Shepherd’s Pie: Preheat the oven to 375°F (190°C). Spread the lentil mixture evenly into the bottom of a baking dish. Top with the mashed potatoes, spreading them out evenly with a spatula.
4. Bake: Bake in the preheated oven for 20 minutes, or until the top is golden and slightly crispy.
5. Serve: Allow the shepherd’s pie to cool for a few minutes before serving. Serve with a side salad or roasted vegetables.

Vegan Lentil Shepherd’s Pie is the ultimate comfort food, offering all the warm, savory flavors of a traditional shepherd’s pie without any animal products. The creamy mashed potatoes on top combined with the savory lentil filling create a perfect balance of textures. Packed with protein and vegetables, this dish is both hearty and nourishing, making it a perfect choice for a Sunday dinner that will satisfy everyone at the table. Whether it’s for a cozy family meal or a dinner party, this vegan version will be a hit every time.

Vegan Sweet Potato and Black Bean Enchiladas

Vegan Sweet Potato and Black Bean Enchiladas are a vibrant and flavorful Mexican-inspired dish that is both hearty and satisfying. The combination of roasted sweet potatoes, black beans, and a rich enchilada sauce, all wrapped in soft corn tortillas, makes for a mouthwatering meal. This dish is perfect for a Sunday dinner when you want something filling and full of flavor, and it’s sure to impress your guests with its bold colors and flavors.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup red onion, finely diced
• 1 cup enchilada sauce (store-bought or homemade)
• 8-10 corn tortillas
• 1/2 cup vegan cheese (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. Prepare the Filling: In a large bowl, combine the roasted sweet potatoes, black beans, corn (if using), cumin, chili powder, paprika, and red onion. Mix well.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish. Take a corn tortilla and spoon a generous amount of the sweet potato and black bean mixture onto it. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
4. Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas. If using, sprinkle vegan cheese on top. Bake for 20-25 minutes, or until the tortillas are heated through and the sauce is bubbly.
5. Serve: Garnish with fresh cilantro and serve with lime wedges.

Vegan Sweet Potato and Black Bean Enchiladas are a delightful, satisfying dish that’s full of bold flavors and textures. The roasted sweet potatoes bring a touch of sweetness, while the black beans add heartiness and protein. Wrapped in corn tortillas and topped with rich enchilada sauce, this dish is a crowd-pleaser that’s perfect for a Sunday meal or a weeknight dinner. The combination of sweet, savory, and smoky flavors will have everyone coming back for more.

Vegan Cauliflower Tacos

Vegan Cauliflower Tacos offer a fresh, crunchy, and flavorful twist on traditional taco fillings. Roasted cauliflower is seasoned with a blend of spices and topped with tangy avocado crema, providing a satisfying texture and flavor combination. These tacos are a great plant-based alternative to meat, and their light but satisfying nature makes them perfect for a Sunday lunch or dinner with family and friends. They’re customizable, too—add your favorite toppings and enjoy!

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce or cabbage
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

For the Avocado Crema:

• 1 ripe avocado
• 1/4 cup unsweetened almond yogurt or vegan sour cream
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Roast the Cauliflower: Preheat the oven to 400°F (200°C). In a bowl, toss the cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Make the Avocado Crema: In a blender or food processor, combine the avocado, almond yogurt or vegan sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.
3. Assemble the Tacos: Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side.
4. Fill the Tacos: On each tortilla, layer a few pieces of roasted cauliflower, shredded lettuce or cabbage, red onion, and cilantro. Drizzle with avocado crema and serve with lime wedges on the side.
5. Serve: Serve the tacos immediately, garnished with extra cilantro and lime wedges for added flavor.

Vegan Cauliflower Tacos are an exciting, vibrant dish that’s packed with flavor and texture. The roasted cauliflower offers a slightly smoky, spicy crunch, while the creamy avocado crema adds a cool and tangy contrast. These tacos are perfect for a light yet satisfying meal, making them a great option for a Sunday taco night or casual gathering. Their flexibility also means you can customize them with your favorite toppings, ensuring everyone enjoys a meal tailored to their taste.

Vegan Chickpea and Spinach Curry

Vegan Chickpea and Spinach Curry is a flavorful and satisfying dish that’s perfect for a Sunday meal. This curry is rich with spices, hearty chickpeas, and fresh spinach, making it both comforting and nutritious. The creamy coconut milk and tomatoes provide a smooth, velvety sauce that perfectly complements the earthy chickpeas and the freshness of spinach. This dish is not only easy to prepare but also full of protein and fiber, making it a great option for a wholesome, plant-based dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional for heat)
• 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 to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Cook the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent. Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
2. Add the Spices: Stir in the cumin, turmeric, garam masala, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly to bloom the spices.
3. Add the Chickpeas and Tomatoes: Add the chickpeas, diced tomatoes (with their juices), and coconut milk to the pot. Stir well to combine, and bring the mixture to a simmer. Reduce the heat to low and let the curry simmer for 15-20 minutes to allow the flavors to meld together.
4. Add the Spinach: Once the curry has thickened slightly, stir in the spinach, a handful at a time, until wilted and incorporated. Season with salt to taste.
5. Serve: Serve the curry over cooked rice or with naan on the side. Garnish with fresh cilantro.

Vegan Chickpea and Spinach Curry is a delicious and hearty dish that’s perfect for a Sunday dinner. The combination of aromatic spices, creamy coconut milk, and tender chickpeas creates a comforting and rich flavor profile, while the spinach adds a fresh, vibrant element. This curry is not only quick and easy to prepare but also packed with plant-based protein and nutrients. It’s an ideal dish for anyone looking for a wholesome and satisfying meal, and it pairs beautifully with rice or flatbread for a complete meal.

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers are a colorful and filling main course, perfect for a Sunday lunch or dinner. These peppers are filled with a flavorful mixture of quinoa, black beans, corn, and vegetables, all seasoned with a combination of spices. Topped with a sprinkle of vegan cheese (optional), the peppers are roasted until tender and perfectly golden. This dish is both nutritious and customizable, making it a great option for those looking for a protein-packed, plant-based meal.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1/2 cup vegan cheese (optional)

Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until soft. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir in the diced tomatoes and fresh cilantro.
4. Stuff the Peppers: Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it tightly. If using, top each stuffed pepper with a sprinkle of vegan cheese.
5. Bake: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are golden.
6. Serve: Let the peppers cool slightly before serving. Garnish with additional cilantro, if desired.

Vegan Stuffed Bell Peppers are a vibrant and satisfying meal that brings together a combination of hearty quinoa, black beans, and vegetables in a delicious, plant-based stuffing. The roasted bell peppers add a natural sweetness that perfectly complements the savory filling. This dish is not only nutritious but also versatile, allowing for endless customization depending on your favorite ingredients. Whether served for a family meal or a dinner party, these stuffed peppers are a surefire crowd-pleaser.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a rich and creamy comfort food that is the perfect Sunday meal for any vegan or non-vegan alike. This dish uses mushrooms as the main protein, giving the stroganoff a meaty texture and deep flavor. The creamy sauce, made with coconut milk or cashew cream, is velvety and luxurious, while the wide noodles provide a hearty base for the dish. This easy-to-make vegan version of the classic stroganoff will leave you satisfied and full.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups mushrooms (button, cremini, or a mix), sliced
• 1 tablespoon flour (optional, for thickening)
• 1 cup vegetable broth
• 1/2 cup coconut milk (or cashew cream for a richer sauce)
• 1 teaspoon soy sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 oz wide noodles (such as egg-free pappardelle or fettuccine)
• Fresh parsley for garnish

Instructions

1. Prepare the Noodles: Cook the noodles according to the package instructions. Drain and set aside.
2. Cook the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes until soft. Add the garlic and cook for another 1-2 minutes. Add the sliced mushrooms and cook for about 8-10 minutes until the mushrooms release their liquid and start to brown.
3. Make the Sauce: If you want a thicker sauce, sprinkle the flour over the mushrooms and stir for 1-2 minutes. Add the vegetable broth, coconut milk, soy sauce, Dijon mustard, and smoked paprika. Stir to combine, and let the mixture simmer for 10-12 minutes, until the sauce has thickened.
4. Combine and Serve: Add the cooked noodles to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste. Garnish with fresh parsley.
5. Serve: Serve the mushroom stroganoff hot, garnished with extra parsley and a side of bread, if desired.

Vegan Mushroom Stroganoff is a perfect dish for those craving a rich and comforting meal without any animal products. The earthy mushrooms paired with the creamy, flavorful sauce make this dish a vegan version of the classic that’s just as satisfying. The noodles soak up the sauce, making each bite a creamy, comforting experience. This easy-to-make dish is perfect for a cozy Sunday dinner and is sure to become a favorite in your plant-based meal rotation.

Note: More recipes are coming soon!