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Sundays are meant to be a day of rest, relaxation, and, of course, enjoying a comforting, delicious meal with family and friends.
If you’re following a vegan diet or simply looking to incorporate more plant-based meals into your weekly routine, finding tasty and satisfying main dish options for Sunday dinners can sometimes be a challenge. But fear not!
We’ve gathered a collection of 50+ vegan main dish recipes that are perfect for your Sunday table.
Whether you’re craving a hearty stew, a savory casserole, or a vibrant roasted dish, these recipes are designed to not only satisfy your taste buds but also nourish your body.
Packed with wholesome ingredients, each dish is full of flavor, texture, and variety.
So get ready to impress your loved ones with these vibrant, wholesome, and comforting vegan meals. Let’s dive into the world of mouthwatering Sunday vegan main dishes!
50+ Flavor-Packed Sunday Vegan Main Dish Recipes for This Feast
Whether you’re hosting a Sunday family dinner or simply treating yourself to a nourishing, plant-based meal, these 50+ vegan main dish recipes are the perfect solution to your weekly meal planning needs.
From rich and creamy pastas to hearty stews, vibrant salads, and savory casseroles, the possibilities are endless.
Not only are these dishes full of flavor and texture, but they also feature wholesome ingredients that will leave you feeling satisfied and nourished.
No need to wait for a special occasion to indulge in these vibrant meals.
With so many recipes to choose from, there’s always something new and exciting to try every Sunday.
So why not embrace the beauty of plant-based cooking and add these delicious dishes to your Sunday tradition?
With these 50+ vegan main dishes, your Sundays are about to get a whole lot tastier!
Vegan Shepherd’s Pie
A comforting and hearty dish, Vegan Shepherd’s Pie is a plant-based version of the traditional British comfort food. This recipe is made with layers of savory lentils, vegetables, and mashed potatoes, creating a satisfying meal that is perfect for family gatherings or a cozy Sunday dinner. It’s rich in protein and fiber, thanks to the lentils, while the creamy mashed potatoes on top provide a delightful texture.
- Ingredients:
- 1 cup dry green or brown lentils
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup corn (frozen or fresh)
- 1/2 cup vegetable broth
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 5 medium potatoes, peeled and chopped
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 2 tbsp vegan butter
- Salt to taste
- Instructions:
- Preheat the oven to 375°F (190°C).
- In a medium pot, cook the lentils according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until softened (about 5 minutes).
- Add the carrots, peas, and corn to the skillet. Stir in the vegetable broth, tomato paste, soy sauce, thyme, and black pepper. Cook for another 10-15 minutes, until the vegetables are tender.
- Add the cooked lentils to the vegetable mixture, stir, and cook for an additional 5 minutes to combine all flavors. Set aside.
- Meanwhile, boil the chopped potatoes in salted water until soft (about 15-20 minutes). Drain and return them to the pot.
- Mash the potatoes with almond milk, vegan butter, and salt until smooth and creamy.
- Transfer the lentil and vegetable mixture into a baking dish and spread it evenly. Top with mashed potatoes, smoothing them over the filling.
- Bake in the preheated oven for 20-25 minutes, until the top is slightly golden.
- Remove from the oven and let it cool slightly before serving.
Vegan Shepherd’s Pie is a comforting and nourishing meal perfect for a Sunday dinner. Its hearty lentil filling combined with creamy mashed potatoes offers a warm, satisfying dish that will leave everyone feeling full and content. This recipe can be easily customized with different vegetables or herbs, and leftovers taste even better the next day. Serve it with a simple side salad to balance the meal for a complete, nutritious, and vegan-friendly feast.
Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff is a creamy, rich, and indulgent dish that combines earthy mushrooms with a savory sauce. This dairy-free and meat-free version of the classic stroganoff uses cashew cream for a velvety texture and deep flavor, making it an ideal choice for a cozy Sunday meal. The dish is filling, flavorful, and pairs wonderfully with pasta, rice, or even mashed potatoes.
- Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced (button, cremini, or portobello)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 cup vegetable broth
- 1/2 cup dry white wine (optional, or use more broth)
- 1/2 cup raw cashews, soaked for at least 4 hours or overnight
- 1 cup water
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 cups cooked pasta (fettuccine, penne, or any preferred type)
- Fresh parsley, chopped (for garnish)
- Instructions:
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant (about 3-4 minutes).
- Add the sliced mushrooms to the skillet and cook for about 10 minutes, until they release their moisture and become tender.
- Stir in the thyme and smoked paprika, cooking for another 2 minutes.
- Pour in the vegetable broth and white wine (if using), scraping any browned bits from the bottom of the pan. Let it simmer for 5-7 minutes to reduce slightly.
- Meanwhile, blend the soaked cashews with 1 cup of water in a high-speed blender until smooth and creamy.
- Add the cashew cream, soy sauce, and lemon juice to the skillet. Stir well, and cook for an additional 3-5 minutes, until the sauce thickens. Adjust seasoning with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
- Garnish with freshly chopped parsley and serve hot.
This Vegan Mushroom Stroganoff is a deliciously creamy and comforting dish that’s perfect for Sunday dinners or any special occasion. The rich cashew cream sauce combined with tender mushrooms creates a luxurious texture that will satisfy even the most discerning eaters. It’s a versatile recipe that can be paired with your favorite starch, and it’s an ideal choice for both vegans and non-vegans alike. This dish can be made ahead and stored for a quick and indulgent meal later in the week.
Vegan BBQ Tempeh Sandwiches
Vegan BBQ Tempeh Sandwiches are a smoky, savory, and satisfying meal that will make anyone forget they’re eating plant-based. The tempeh is marinated in a tangy and sweet BBQ sauce, then grilled to perfection for a crispy and flavorful sandwich filling. Served with fresh coleslaw and pickles, these sandwiches are perfect for a fun Sunday dinner or a casual gathering.
- Ingredients:
- 1 block tempeh, sliced into 1/4-inch strips
- 1 cup BBQ sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 4 whole wheat or brioche buns
- 1 cup coleslaw (store-bought or homemade)
- Pickles (optional, for garnish)
- Instructions:
- Preheat the grill or a grill pan to medium heat.
- In a shallow dish, combine the BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Add the sliced tempeh and toss to coat. Marinate for at least 20 minutes, or up to 1 hour for more flavor.
- Drizzle the grill pan with olive oil and heat over medium-high. Place the marinated tempeh strips on the grill and cook for 4-5 minutes on each side, or until crispy and golden brown.
- Toast the buns on the grill or in a toaster until lightly browned.
- Assemble the sandwiches by layering the grilled tempeh on the bottom bun, followed by a generous spoonful of coleslaw, and finishing with pickles, if desired. Top with the second bun.
- Serve immediately and enjoy!
These Vegan BBQ Tempeh Sandwiches offer a mouthwatering combination of smoky, sweet, and tangy flavors, with a satisfying crunch from the coleslaw. Perfect for a laid-back Sunday dinner, this recipe is an excellent alternative to traditional BBQ sandwiches, proving that plant-based eating can be just as indulgent and satisfying. These sandwiches are customizable, so feel free to add extra toppings like avocado, tomato, or vegan cheese for a personal touch. They also work wonderfully as a crowd-pleasing option for parties or gatherings.
Vegan Lentil and Sweet Potato Curry
Vegan Lentil and Sweet Potato Curry is a vibrant and aromatic dish packed with flavor and nutrients. The creamy coconut milk base enhances the earthy lentils and sweet potatoes, while a blend of spices such as turmeric, cumin, and garam masala adds depth and warmth. This hearty curry is perfect for a Sunday dinner, served with rice or naan for a satisfying and wholesome meal.
- Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 cup dried green or brown lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 1/2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
- Instructions:
- Heat coconut oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
- Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add the cumin, turmeric, and garam masala, and cook for 1 minute to toast the spices.
- Add the lentils, sweet potatoes, coconut milk, vegetable broth, diced tomatoes, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a simmer, then cover and cook for 30-40 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and check for doneness. If the curry becomes too thick, add a little more vegetable broth or water to reach your desired consistency.
- Serve the curry over rice or with naan, and garnish with fresh cilantro.
This Vegan Lentil and Sweet Potato Curry is a warm and comforting dish that’s perfect for a cozy Sunday evening. The combination of lentils and sweet potatoes makes it a filling, nutrient-dense meal, while the coconut milk creates a rich, creamy texture that enhances the spices. It’s an ideal meal for both beginners and seasoned cooks, and it can be made in advance for an easy, reheated dinner throughout the week. Plus, it’s fully customizable—add other vegetables like spinach, peas, or cauliflower to suit your preferences.
Vegan Stuffed Bell Peppers
Vegan Stuffed Bell Peppers are a colorful and wholesome dish filled with a savory mix of quinoa, black beans, corn, and spices, all topped with a sprinkle of vegan cheese. These peppers are a fantastic main dish for a Sunday meal, offering a great balance of protein, fiber, and healthy fats. They’re also naturally gluten-free and can be easily adjusted to include your favorite fillings or toppings.
- Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes (fresh or canned)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup vegan cheese shreds (optional)
- 1 tbsp olive oil (for drizzling)
- Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
- Stuff the bell peppers with the quinoa mixture, packing them tightly.
- Place the stuffed peppers upright in a baking dish. Drizzle with olive oil and cover with foil.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the tops with vegan cheese, and return to the oven for an additional 10-15 minutes, until the peppers are tender and the cheese is melted.
- Garnish with fresh cilantro before serving.
Vegan Stuffed Bell Peppers are a visually appealing and nutrient-packed dish that makes for a perfect Sunday dinner. The hearty quinoa filling combined with black beans and corn provides a balanced mix of protein, fiber, and healthy fats. These stuffed peppers are customizable, allowing you to experiment with various grains, beans, or vegetables. They’re also freezer-friendly, making them a great meal prep option for busy weeks. Whether served on their own or alongside a fresh salad, these stuffed peppers are sure to be a hit.
Vegan Cauliflower Tacos
Vegan Cauliflower Tacos are a flavorful and satisfying dish that showcases the versatility of cauliflower. Roasted cauliflower is seasoned with a smoky and spicy blend of spices, then wrapped in soft tortillas and topped with fresh salsa, avocado, and a creamy drizzle. These tacos are perfect for a light yet fulfilling Sunday meal, and they offer a unique twist on traditional taco fillings.
- Ingredients:
- 1 medium cauliflower, cut into florets
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup fresh salsa
- 1/4 cup cilantro, chopped (for garnish)
- Vegan sour cream or cashew cream (for drizzling)
- Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer.
- Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and tender.
- Warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side, or until soft and pliable.
- To assemble the tacos, place a few roasted cauliflower florets in each tortilla. Top with sliced avocado, fresh salsa, a drizzle of vegan sour cream or cashew cream, and a sprinkle of chopped cilantro.
- Serve immediately and enjoy!
These Vegan Cauliflower Tacos are a delicious and satisfying alternative to traditional tacos. The roasted cauliflower is perfectly seasoned, creating a smoky, spicy flavor that pairs wonderfully with the creamy avocado and tangy salsa. This dish is quick to prepare, making it a great option for a casual Sunday meal. Whether you’re serving it for a weeknight dinner or a fun taco night, these tacos are sure to be a crowd-pleaser. Plus, they’re fully customizable—add your favorite toppings like pickled onions, jalapeños, or shredded lettuce for added flavor and crunch.
Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff is a creamy and comforting dish that rivals the classic version but without the dairy. Using mushrooms as the star ingredient, this rich, savory dish is infused with garlic, onions, and a blend of spices, then simmered in a creamy cashew-based sauce. Perfect for a cozy Sunday dinner, this dish is served over pasta or rice for a satisfying and hearty meal.
- Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms, sliced (button or cremini mushrooms work well)
- 1 tsp paprika
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup raw cashews, soaked for 30 minutes and drained
- 1 tbsp nutritional yeast (optional for a cheesy flavor)
- 1 tsp lemon juice
- 1 tbsp flour (optional for thickening)
- Cooked pasta or rice, for serving
- Fresh parsley, chopped (for garnish)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add the mushrooms, paprika, thyme, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- In a blender, combine the vegetable broth, almond milk, soaked cashews, nutritional yeast (if using), and lemon juice. Blend until smooth.
- Pour the cashew sauce into the skillet with the mushrooms and stir to combine. If you want a thicker sauce, add the flour and stir well. Simmer for 5-7 minutes until the sauce thickens and the flavors meld together.
- Serve the mushroom stroganoff over cooked pasta or rice, and garnish with fresh parsley.
This Vegan Mushroom Stroganoff is an incredibly rich and creamy dish that will satisfy your comfort food cravings. The combination of sautéed mushrooms and cashew cream creates a silky sauce, while the spices bring depth of flavor. It’s a perfect Sunday meal, providing both the indulgence of a creamy sauce and the heartiness of mushrooms. This recipe is easily customizable; you can add other vegetables like spinach or peas for extra nutrition. It’s also a great dish to make in advance as it stores well and the flavors only improve over time.
Vegan Thai Peanut Noodles
Vegan Thai Peanut Noodles are a flavorful, tangy, and satisfying dish that’s perfect for a Sunday dinner or a quick weeknight meal. The noodles are coated in a creamy peanut sauce made with peanut butter, soy sauce, lime, and a touch of maple syrup. Topped with crunchy vegetables and fresh cilantro, this dish is packed with protein, fiber, and vibrant flavors.
- Ingredients:
- 8 oz rice noodles or soba noodles
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup chopped fresh cilantro
- 2 tbsp sesame seeds (optional for garnish)
- For the peanut sauce:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave syrup
- 1 tsp rice vinegar
- 1-2 tbsp warm water (to thin the sauce)
- 1/2 tsp chili paste or sriracha (optional for heat)
- Instructions:
- Cook the noodles according to package instructions. Drain and set aside.
- While the noodles cook, prepare the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, and chili paste (if using) in a small bowl. Add warm water a tablespoon at a time until the sauce reaches your desired consistency.
- Heat the sesame oil in a large skillet over medium heat. Add the shredded carrots and bell pepper, and sauté for 2-3 minutes until slightly softened.
- Add the cooked noodles to the skillet with the vegetables and pour the peanut sauce over the top. Toss everything together until well coated.
- Serve the noodles topped with sliced cucumber, fresh cilantro, and sesame seeds for garnish.
These Vegan Thai Peanut Noodles are a deliciously tangy and creamy dish that’s perfect for those who love bold, fresh flavors. The peanut sauce ties everything together, creating a rich, savory base that complements the crunch of the veggies. This dish can be served hot or cold, making it ideal for meal prep or a quick dinner. It’s also customizable, so feel free to add tofu, tempeh, or more vegetables like edamame or bell peppers. This flavorful recipe will surely become a favorite for any vegan meal rotation.
Vegan Mediterranean Chickpea Salad
Vegan Mediterranean Chickpea Salad is a light, refreshing, and protein-packed dish that combines the bright flavors of the Mediterranean. The chickpeas are tossed with cucumbers, tomatoes, red onions, Kalamata olives, and a tangy lemon-herb dressing, making this salad both satisfying and wholesome. It’s perfect as a main dish for a Sunday meal or as a side salad for a larger spread.
- Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper, to taste
- Instructions:
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
The Vegan Mediterranean Chickpea Salad is a perfect balance of fresh ingredients and bold flavors. The combination of crunchy veggies, briny olives, and creamy chickpeas makes it a satisfying dish for any meal. The lemony dressing enhances the freshness of the vegetables and gives the salad a zesty kick. It’s an ideal Sunday dish for a light lunch or a quick dinner. This salad also holds up well in the fridge, making it a great option for meal prep or leftovers throughout the week. Feel free to customize the salad with other Mediterranean ingredients like roasted red peppers or artichokes for even more flavor.
Vegan Lentil Shepherd’s Pie
Vegan Lentil Shepherd’s Pie is a comforting, hearty dish made with a savory lentil and vegetable filling, topped with a creamy mashed potato crust. This dish is not only filling but packed with protein and fiber from the lentils, making it a wholesome choice for a Sunday dinner. The combination of vegetables and lentils in a rich, tomato-based sauce, all under a golden mashed potato topping, creates a satisfying and delicious vegan twist on a classic comfort food.
- Ingredients:
- For the filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 cup cooked green or brown lentils
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- For the mashed potatoes:
- 4 large potatoes, peeled and cubed
- 1/4 cup non-dairy milk (such as almond or oat milk)
- 2 tbsp vegan butter
- Salt and pepper to taste
- For the filling:
- Instructions:
- Prepare the mashed potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15-20 minutes, or until tender. Drain the potatoes and return them to the pot. Mash them with the non-dairy milk, vegan butter, salt, and pepper until smooth and creamy.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened. Add the zucchini and cook for an additional 3-4 minutes.
- Stir in the cooked lentils, diced tomatoes, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer the mixture for 10-15 minutes, until the sauce thickens and the vegetables are tender.
- Preheat the oven to 400°F (200°C). Transfer the lentil mixture to a baking dish, and top with the mashed potatoes, spreading them out evenly.
- Bake for 20 minutes, or until the top is lightly golden and the filling is bubbling.
This Vegan Lentil Shepherd’s Pie is the ultimate comfort food, perfect for a cozy Sunday meal. The lentils provide a hearty, protein-packed base, while the mashed potatoes offer a creamy, satisfying topping. It’s a great dish to enjoy with family or friends and can easily be made ahead of time for an effortless meal. The flavors are rich and comforting, and this shepherd’s pie is sure to be a hit at any dinner table. Plus, it’s a great way to sneak in some vegetables while still enjoying a filling and flavorful dish.
Vegan BBQ Cauliflower Tacos
Vegan BBQ Cauliflower Tacos offer a smoky, spicy flavor with a satisfying texture from roasted cauliflower. The cauliflower florets are coated in BBQ sauce and roasted to crispy perfection, then served in soft tortillas with fresh toppings like avocado, cilantro, and a tangy slaw. This easy-to-make, flavorful dish is perfect for a light yet fulfilling Sunday dinner or lunch.
- Ingredients:
- 1 medium cauliflower, cut into florets
- 1/4 cup olive oil
- 1/4 cup BBQ sauce (use your favorite vegan BBQ sauce)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small soft corn tortillas
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
- For the slaw:
- 1 cup shredded cabbage
- 1 small carrot, shredded
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the cauliflower in a single layer on the baking sheet.
- Roast the cauliflower for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.
- While the cauliflower roasts, prepare the slaw by combining shredded cabbage, shredded carrot, apple cider vinegar, olive oil, salt, and pepper in a bowl. Toss to combine.
- Warm the tortillas in a dry skillet over medium heat for 1-2 minutes per side.
- To assemble the tacos, place a few pieces of roasted cauliflower on each tortilla. Top with slaw, avocado slices, and chopped cilantro.
These Vegan BBQ Cauliflower Tacos are an explosion of flavor in every bite. The crispy, smoky cauliflower pairs beautifully with the tangy slaw and creamy avocado, making for a satisfying and healthy taco option. Whether you’re looking for a quick weeknight dinner or a fun Sunday meal to share, these tacos are sure to become a favorite. They’re easily customizable; feel free to add other toppings like pickled onions or vegan sour cream to elevate the dish even further. These tacos are not only delicious but also nutritious and filling.
Vegan Chickpea & Spinach Coconut Curry
Vegan Chickpea & Spinach Coconut Curry is a vibrant, creamy dish with a rich coconut milk base and the perfect blend of spices. The combination of chickpeas and spinach makes this curry hearty and nutritious, while the coconut milk adds a luxurious creaminess. It’s a one-pot dish that’s simple to prepare yet bursting with flavor, making it an excellent choice for a flavorful Sunday meal.
- Ingredients:
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 cup vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- 1 tbsp fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
- Instructions:
- Heat coconut oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the curry powder, turmeric, and cumin, and stir to coat the onion and garlic with the spices. Cook for 1-2 minutes until the spices are fragrant.
- Add the chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
- Add the spinach and stir until wilted. Season with salt and pepper to taste.
- Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.
This Vegan Chickpea & Spinach Coconut Curry is a rich, hearty, and nourishing meal that will warm you from the inside out. The combination of coconut milk and spices creates a smooth, creamy sauce, while the chickpeas and spinach provide substance and nutrition. It’s a great dish for a Sunday dinner, especially when paired with rice or naan for a complete meal. This curry can be easily made in advance, and it stores well in the fridge, making it a perfect option for meal prep. You can also experiment with adding other vegetables, such as bell peppers or sweet potatoes, for extra variety.
Vegan Stuffed Acorn Squash
Vegan Stuffed Acorn Squash is a vibrant and nutritious dish, perfect for a Sunday main course. The tender, sweet acorn squash is roasted and filled with a savory stuffing made of quinoa, cranberries, pecans, and aromatic herbs. This dish offers a balance of sweet and savory flavors, and the quinoa stuffing adds protein and texture, making it a hearty, wholesome option for a vegan meal. It’s also a visually stunning dish, making it perfect for family dinners or a special occasion.
- Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp maple syrup (optional for extra sweetness)
- Fresh parsley, chopped (for garnish)
- Instructions:
- Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash roasts, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- In a large skillet, heat a little olive oil over medium heat. Sauté the onion and garlic for 5-7 minutes, until softened. Stir in the dried cranberries, pecans, thyme, rosemary, and cooked quinoa. Cook for another 3-5 minutes, allowing the flavors to combine. Drizzle with maple syrup for added sweetness if desired, then season with salt and pepper to taste.
- When the squash is done roasting, fill the centers with the quinoa stuffing mixture. Serve the stuffed acorn squash hot, garnished with fresh parsley.
This Vegan Stuffed Acorn Squash is the ultimate fall dish, bursting with flavors that are perfect for a cozy Sunday dinner. The sweetness of the roasted squash pairs beautifully with the savory quinoa stuffing, creating a satisfying and nutrient-packed meal. The cranberries add a touch of sweetness, while the pecans provide a delightful crunch. This dish is not only vegan but also gluten-free, making it a great option for guests with dietary restrictions. The stuffed acorn squash makes an impressive presentation, ideal for family gatherings or festive occasions.
Vegan Mushroom & Spinach Risotto
Vegan Mushroom & Spinach Risotto is a creamy, comforting dish that is perfect for a Sunday evening meal. The risotto is rich in flavor, with earthy mushrooms, fresh spinach, and a savory base of vegetable broth. Unlike traditional risottos, this vegan version uses plant-based ingredients, making it suitable for all dietary preferences. The slow-cooked rice, combined with the umami from the mushrooms and the creaminess from the dairy-free substitutes, creates a dish that’s as decadent as it is wholesome.
- Ingredients:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 cup Arborio rice
- 4 cups vegetable broth (warmed)
- 1/2 cup dry white wine (optional)
- 2 cups fresh spinach
- 1/4 cup nutritional yeast (for creaminess and flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened and fragrant.
- Add the sliced mushrooms to the skillet and cook for 8-10 minutes, until they release their moisture and become golden brown.
- Stir in the Arborio rice and cook for 2-3 minutes, allowing it to lightly toast and absorb the flavors of the mushrooms.
- If using, pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warmed vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Once the rice is fully cooked, stir in the spinach and nutritional yeast. Cook until the spinach wilts, then season with salt and pepper to taste.
- Serve the risotto warm, garnished with fresh parsley.
Vegan Mushroom & Spinach Risotto is the epitome of comfort food—rich, creamy, and bursting with earthy flavors. The combination of mushrooms and spinach adds depth and freshness to the dish, while the nutritional yeast ensures the risotto remains decadently creamy without any dairy. It’s the perfect Sunday meal, full of warmth and heartiness, and it makes for an excellent weeknight dinner or even a special occasion dish. This risotto can also be made ahead and reheated, making it a convenient yet indulgent option for busy days. The simplicity of ingredients makes it a great go-to for satisfying your comfort food cravings in a wholesome, plant-based way.
Vegan Sweet Potato & Black Bean Chili
Vegan Sweet Potato & Black Bean Chili is a hearty, nourishing, and flavorful dish that’s perfect for a cozy Sunday meal. This chili features tender sweet potatoes and protein-packed black beans, simmered in a spicy, smoky tomato-based broth. With the addition of spices like cumin, chili powder, and smoked paprika, this dish is rich in flavor while being completely vegan and gluten-free. It’s the kind of dish that will warm you up from the inside out and is perfect for meal prep too.
- Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (frozen or fresh)
- Fresh cilantro, chopped (for garnish)
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
- Add the diced sweet potato to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until the sweet potatoes are tender.
- Add the corn kernels to the chili and cook for an additional 5 minutes.
- Taste and adjust seasoning, adding more salt, pepper, or chili powder if desired.
- Serve the chili warm, garnished with fresh cilantro.
This Vegan Sweet Potato & Black Bean Chili is the perfect combination of sweet and savory flavors, making it a satisfying dish for a Sunday meal. The sweetness of the sweet potatoes balances the spice from the chili powder, while the black beans add richness and protein. This chili is great on its own, but can also be served with cornbread or over rice for a heartier meal. It’s not only delicious but also a great option for meal prepping, as it tastes even better the next day when the flavors have had time to meld together. This dish is sure to become a family favorite!
Note: More recipes are coming soon!
