35+ Easy and Flavorful Sunday Vegan Oven Recipes to Enjoy Today

Sundays are perfect for unwinding, spending time with loved ones, and indulging in comforting meals that warm the heart.

If you’re embracing a vegan lifestyle or simply looking for flavorful plant-based dishes, oven recipes are an excellent choice.

They allow for easy preparation, minimal hands-on cooking time, and maximum flavor as ingredients meld together in the heat.

From savory casseroles and roasted vegetables to decadent desserts, these Sunday vegan oven recipes are ideal for every mood and occasion.

Whether you’re hosting a family gathering, meal prepping for the week ahead, or just enjoying a quiet evening at home, these 35+ recipes will inspire you.

Each dish celebrates the versatility and richness of plant-based ingredients, ensuring you’ll never miss out on taste or satisfaction.

Prepare to fill your home with the enticing aromas of wholesome, comforting meals—all straight from your oven.

35+ Easy and Flavorful Sunday Vegan Oven Recipes to Enjoy Today

With these 35+ Sunday vegan oven recipes, you’ll have endless options to make your weekends special.

From hearty mains to irresistible sides and decadent desserts, these dishes prove that plant-based meals can be just as satisfying and indulgent as traditional ones.

Using your oven not only enhances flavors but also makes the cooking process seamless, giving you more time to relax and connect with loved ones.

Whether you’re craving something savory like roasted vegetables or lasagna, or you’re leaning towards a sweet treat like a baked crumble, this list has you covered.

Let Sundays become your day of creativity, comfort, and connection—one oven-baked vegan meal at a time.

Roasted Cauliflower Steaks with Tahini Drizzle

These cauliflower steaks are roasted to golden perfection, creating a satisfying, hearty vegan dish that pairs well with grains or can be enjoyed on their own. The tahini drizzle adds a rich, nutty flavor that complements the caramelized edges of the cauliflower.

Ingredients:

• 1 large head of cauliflower, sliced into 1-inch thick steaks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix the olive oil, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Brush both sides of the cauliflower steaks with the seasoned oil.
3. Arrange the cauliflower steaks on the baking sheet and roast for 20 minutes. Flip them halfway through and continue roasting for another 10 minutes or until golden and tender.
4. While the cauliflower is roasting, prepare the tahini drizzle by whisking tahini, lemon juice, and water in a small bowl until smooth. Adjust with more water for a thinner consistency if needed.
5. Drizzle the tahini sauce over the roasted cauliflower steaks and garnish with parsley if desired. Serve immediately.

Roasted cauliflower steaks are an excellent alternative to more traditional mains, bringing bold flavors and a satisfying texture to your Sunday dinner. The tahini drizzle elevates the dish, adding a delightful layer of complexity and a slight tang that pairs well with the earthy cauliflower. This is a great option for anyone seeking a nutrient-rich, plant-based meal that doesn’t compromise on taste.

Baked Sweet Potato and Black Bean Enchiladas

These enchiladas are a vibrant and comforting meal that brings together roasted sweet potatoes, black beans, and a flavorful enchilada sauce all wrapped in soft tortillas. It’s a vegan take on a classic dish, perfect for sharing or meal prepping for the week.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out evenly on the baking sheet and roast for 20 minutes, stirring halfway through.
3. In a mixing bowl, combine the roasted sweet potatoes, black beans, corn, and chopped spinach.
4. Pour a thin layer of enchilada sauce into the bottom of a 9×13-inch baking dish.
5. Spoon the sweet potato and bean mixture into each tortilla and roll them up. Place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with vegan cheese, if using.
7. Bake in the preheated oven for 15 minutes or until the sauce is bubbling and the cheese is melted.
8. Garnish with fresh cilantro before serving.

These sweet potato and black bean enchiladas make for a hearty and satisfying Sunday dinner that’s perfect for vegans and non-vegans alike. The combination of sweet, smoky, and slightly spicy flavors in every bite ensures that this dish is packed with depth and richness. It’s a meal that celebrates comfort food without compromising on health or flavor.

Stuffed Bell Peppers with Quinoa and Chickpeas

These colorful stuffed bell peppers are filled with a hearty combination of quinoa, chickpeas, and vegetables, baked until tender and lightly caramelized. A sprinkle of fresh herbs adds the finishing touch to this wholesome and flavorful dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish that can hold the stuffed peppers upright.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion, zucchini, and garlic until softened, about 5 minutes.
3. Add the cherry tomatoes, chickpeas, cooked quinoa, paprika, cumin, salt, and pepper to the skillet. Mix well and cook for another 2-3 minutes until everything is heated through.
4. Stuff each bell pepper with the quinoa and chickpea mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers in the baking dish and cover with foil. Bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly caramelized.
7. Garnish with fresh basil or parsley before serving.

These stuffed bell peppers are a versatile and colorful option for a Sunday meal. Packed with plant-based protein and fiber, they deliver a satisfying combination of flavors and textures that make them irresistible. The filling can be customized with other vegetables or seasonings for a truly personalized touch. This dish is perfect for enjoying on a cozy Sunday, making the most of fresh ingredients and bold flavors.

Baked Mushroom and Spinach Lasagna

This vegan lasagna is loaded with savory flavors from sautéed mushrooms, fresh spinach, and layers of creamy cashew-based ricotta. It’s a satisfying and hearty dish that’s perfect for a Sunday dinner with family or friends.

Ingredients:

• 12 lasagna noodles (gluten-free if needed)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cups sliced mushrooms
• 3 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/4 cup nutritional yeast
• 1/2 lemon, juiced
• 1 cup marinara sauce
• 1/2 cup vegan mozzarella (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add mushrooms and cook until browned, about 5-7 minutes. Stir in the spinach and garlic, and cook until the spinach is wilted. Season with oregano, basil, salt, and black pepper. Set aside.
3. In a food processor, blend the soaked cashews, nutritional yeast, and lemon juice until smooth and creamy. Season with a pinch of salt.
4. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce. Spread a layer of cashew ricotta, followed by a layer of the mushroom-spinach mixture. Repeat until all ingredients are used, ending with a layer of marinara sauce on top.
5. Sprinkle vegan mozzarella on top (if using) and cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
6. Let cool for 5 minutes before serving.

This vegan lasagna is rich and hearty, offering layers of flavors and textures that are both satisfying and comforting. The creamy cashew ricotta adds a decadent touch while the mushroom and spinach filling ensures each bite is packed with nutrients. Perfect for a Sunday feast, this dish is bound to be a crowd-pleaser.

Oven-Roasted Chickpea and Vegetable Sheet Pan Dinner

This simple, one-pan meal is both nutritious and bursting with flavor. The oven-roasted chickpeas and vegetables come together with a zesty lemon-tahini dressing that brings out their best.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine chickpeas, sweet potatoes, red bell pepper, zucchini, and red onion. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
3. Spread the mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables and chickpeas are roasting, prepare the tahini dressing by whisking tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
5. Remove the baking sheet from the oven and drizzle the tahini dressing over the roasted mixture. Garnish with fresh parsley before serving.

This oven-roasted chickpea and vegetable sheet pan dinner is perfect for a low-maintenance Sunday meal. It offers a satisfying balance of textures and flavors, with the hearty chickpeas and sweet potatoes paired with the subtle crunch of roasted zucchini and bell peppers. The lemon-tahini dressing adds a refreshing and slightly nutty element that ties it all together beautifully.

Stuffed Acorn Squash with Wild Rice and Cranberries

This stuffed acorn squash dish is visually stunning and full of warm autumn flavors. The combination of wild rice, cranberries, and nuts provides a festive, hearty vegan main that’s perfect for a special Sunday meal.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1 small apple, peeled and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp maple syrup
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper. Place them cut-side down on the baking sheet and roast for 25 minutes.
3. In a medium bowl, mix the cooked wild rice, cranberries, chopped nuts, diced apple, cinnamon, nutmeg, and maple syrup until combined.
4. Flip the acorn squash halves cut-side up and fill each half with the wild rice mixture. Return to the oven and bake for an additional 10-15 minutes or until the squash is tender and the filling is heated through.
5. Garnish with fresh thyme before serving.

Stuffed acorn squash is an elegant and delicious option for a Sunday dinner, offering a blend of savory and slightly sweet flavors. The combination of wild rice, cranberries, and nuts brings a delightful mix of textures that make this dish both hearty and wholesome. It’s an eye-catching main course perfect for any special occasion or leisurely weekend meal.

Vegan Baked Ziti with Cashew Bechamel

This vegan baked ziti is a comforting, creamy pasta dish that’s perfect for a Sunday family gathering. It’s rich with flavor from the blend of tomato sauce, plant-based mozzarella, and a velvety cashew bechamel sauce that makes each bite irresistible.

Ingredients:

• 1 lb (450 g) ziti or any tubular pasta
• 2 cups marinara sauce
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/2 cup unsweetened plant-based milk (e.g., almond, soy)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 1 cup shredded vegan mozzarella
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti according to package instructions until al dente. Drain and set aside.
2. In a saucepan, heat olive oil over medium heat and sauté the minced garlic for 1 minute. Add the marinara sauce, oregano, basil, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
3. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, and a pinch of salt. Blend until smooth and creamy.
4. In a large mixing bowl, combine the cooked ziti with the marinara sauce and cashew bechamel sauce. Stir until well-coated.
5. Transfer the pasta mixture to a greased 9×13-inch baking dish and sprinkle vegan mozzarella on top. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let cool for 5 minutes. Garnish with fresh basil before serving.

This vegan baked ziti is the perfect blend of creamy, tangy, and hearty. The cashew bechamel sauce adds a luxurious touch that elevates the dish, making it ideal for a cozy Sunday supper. The melted vegan mozzarella creates a satisfyingly cheesy texture without any dairy, perfect for both vegans and those who are dairy-free.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a vibrant, protein-packed dish that’s perfect for a Sunday meal. The combination of seasoned quinoa, black beans, corn, and spices makes them filling and satisfying. Topped with a sprinkle of vegan cheese and baked until tender, they’re a crowd-pleaser.

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 frozen corn kernels
• 1 small tomato, diced
• 1/2 cup chopped fresh cilantro
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper, to taste
• 1/2 cup shredded vegan cheese (optional)
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers cut-side up in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomato, cilantro, chili powder, cumin, salt, and black pepper. Mix until well combined.
3. Spoon the quinoa mixture into each bell pepper, pressing down slightly to pack the filling.
4. Sprinkle vegan cheese on top of each stuffed pepper if using. Cover the baking dish with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
6. Serve with lime wedges and extra cilantro for garnish.

These stuffed bell peppers are colorful, nutritious, and easy to prepare. They’re a delightful blend of textures with the soft pepper shell, hearty quinoa, and flavorful filling. Perfect for a Sunday lunch or dinner, they’re great for meal prep or serving a family meal with a touch of flair.

Roasted Cauliflower Steaks with Lemon Herb Sauce

Cauliflower steaks are a simple, elegant, and satisfying vegan main course. Roasted to perfection with a crispy exterior and tender interior, these steaks are enhanced with a zesty lemon herb sauce that brings out their natural flavors.

Ingredients:

• 1 large head of cauliflower, trimmed and cut into 1-inch thick steaks
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp lemon juice
• 1 tbsp capers, chopped
• 2 tbsp tahini
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the cauliflower steaks on the baking sheet and brush both sides with olive oil. Sprinkle with salt and black pepper.
3. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.
4. In a small bowl, mix the tahini, lemon juice, garlic powder, paprika, and chopped capers until well combined. Stir in the chopped parsley.
5. Remove the cauliflower steaks from the oven and drizzle with the lemon herb sauce. Serve with lemon wedges on the side.

These roasted cauliflower steaks are a delicious, low-maintenance Sunday dinner that feels gourmet without requiring complex ingredients. The lemon herb sauce adds a bright and tangy contrast that complements the cauliflower’s rich, roasted flavor. Enjoy this dish with a side of rice, quinoa, or a fresh green salad for a balanced meal.

Vegan Spinach and Mushroom Lasagna

This vegan spinach and mushroom lasagna is a hearty, satisfying dish that will impress even the most discerning palate. Layered with a rich tomato sauce, sautéed spinach and mushrooms, creamy cashew ricotta, and noodles, it’s a plant-based twist on a classic comfort food.

Ingredients:

• 12 lasagna noodles (use gluten-free if needed)
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 tbsp olive oil
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/2 cup unsweetened plant-based milk (e.g., almond, oat)
• 1/4 cup nutritional yeast
• 2 cups marinara sauce
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• 1 cup vegan mozzarella, shredded (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes until tender and slightly browned. Add the spinach and sauté until wilted, then season with salt and pepper.
3. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, garlic powder, dried basil, and nutmeg. Blend until smooth to create the cashew ricotta.
4. In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Lay down the first layer of lasagna noodles. Spread half of the cashew ricotta over the noodles, followed by half of the sautéed spinach and mushrooms. Add another layer of marinara sauce and repeat the process. Finish with a layer of noodles topped with marinara sauce and vegan mozzarella.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese. Let cool for 5 minutes before serving.

This lasagna is a perfect blend of flavors and textures, with a rich tomato sauce, earthy mushrooms, and creamy cashew ricotta. It’s perfect for a cozy Sunday dinner with family or friends and can be made ahead of time and reheated for even more convenience.

Vegan Sweet Potato and Chickpea Curry

This vibrant vegan curry is an aromatic and hearty dish, featuring sweet potatoes, chickpeas, and an array of spices simmered to perfection in a creamy coconut milk base. Perfect for a relaxing Sunday meal, it pairs beautifully with rice or naan bread.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 tbsp chopped cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook for another minute.
2. Stir in the curry powder, turmeric, cumin, and paprika. Cook for 1-2 minutes to release the flavors.
3. Add the sweet potato cubes and chickpeas to the pot. Pour in the coconut milk and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Taste and adjust seasoning as needed. Serve over rice or with warm naan and garnish with fresh cilantro.

This sweet potato and chickpea curry is rich in flavor, slightly sweet, and perfectly spiced. The creamy texture of the coconut milk pairs wonderfully with the tender sweet potatoes and hearty chickpeas, making this dish a comforting choice for a Sunday meal that’s both filling and nutritious.

Vegan Garlic and Herb Roasted Potatoes

These vegan garlic and herb roasted potatoes are a simple yet flavorful side dish that pairs well with almost any main course. Crispy on the outside, fluffy on the inside, and infused with garlic and herbs, they’re an ideal addition to a Sunday feast.

Ingredients:

• 2 lbs (900 g) baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
4. Remove from the oven and sprinkle with chopped fresh parsley before serving.

These roasted potatoes are the perfect combination of crispy and tender, with the garlic and herbs adding depth and aroma. They make an easy side dish for any Sunday dinner and are sure to be a crowd-pleaser for family and friends.

Vegan Mushroom and Spinach Stuffed Shells

These vegan stuffed shells are loaded with a rich and creamy filling of sautéed spinach and mushrooms, seasoned perfectly and baked in a hearty marinara sauce. This dish is a comforting, Italian-inspired main course that’s perfect for a Sunday gathering or cozy dinner.

Ingredients:

• 20 large pasta shells (shells for stuffing)
• 2 tbsp olive oil
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/2 cup unsweetened plant-based milk (e.g., oat, soy)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté for 5-7 minutes until they release their moisture and become golden brown. Add the spinach and cook until wilted. Season with salt and pepper.
3. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, garlic powder, and onion powder. Blend until smooth to create the cashew ricotta filling.
4. Mix the sautéed mushrooms and spinach into the cashew ricotta. Adjust seasoning as needed.
5. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the filling and place them in the dish, seam-side up. Pour the remaining marinara sauce over the top and cover with foil.
6. Bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes. Let cool for 5 minutes and garnish with fresh basil before serving.

These vegan stuffed shells are full of flavor and texture, with the creamy cashew filling paired with the savory mushrooms and spinach. They make a perfect centerpiece for a hearty Sunday dinner, and the rich marinara sauce ties it all together.

Vegan BBQ Jackfruit Sandwiches

These vegan BBQ jackfruit sandwiches are packed with smoky, tangy flavors and a satisfying texture that mimics pulled pork. Topped with crisp coleslaw and served on a soft bun, this dish is an ideal Sunday meal that’s sure to impress your family and friends.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (vegan-friendly)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• 4 hamburger buns
• 1 cup coleslaw (vegan)
• Pickles, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the shredded jackfruit, smoked paprika, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally until the jackfruit starts to brown.
2. Pour in the BBQ sauce and mix well. Lower the heat to medium and let it simmer for 10-12 minutes until the jackfruit is tender and the flavors have melded together. Season with salt and black pepper to taste.
3. Toast the hamburger buns and assemble the sandwiches by placing a generous amount of BBQ jackfruit on the bottom bun. Top with coleslaw and pickles if desired. Close with the top bun.
4. Serve immediately with a side of baked sweet potato fries or potato chips.

These BBQ jackfruit sandwiches are smoky, tangy, and satisfyingly hearty. The combination of the tender jackfruit and crunchy coleslaw makes them a perfect Sunday lunch or dinner option that everyone, vegan or not, will love.

Vegan Cauliflower Fried Rice

This vegan cauliflower fried rice is a light and flavorful twist on the classic dish. Packed with vegetables and seasoned with soy sauce, garlic, and sesame oil, it’s an easy, quick, and healthy option for a Sunday dinner or weeknight meal.

Ingredients:

• 1 large head of cauliflower, riced (or 4 cups pre-packaged cauliflower rice)
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
• 1/2 cup chopped green onions
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp ginger powder
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the riced cauliflower and stir-fry for 3-4 minutes, ensuring it’s cooked through but still slightly firm.
3. Stir in the frozen mixed vegetables and green onions, and continue to cook for another 3 minutes.
4. Add the soy sauce, ginger powder, and black pepper. Stir well to combine and cook for another minute.
5. Remove from heat and garnish with fresh cilantro if desired. Serve with lime wedges for added brightness.

This vegan cauliflower fried rice is a versatile dish that’s perfect as a light main course or a side dish. It’s quick to make, packed with nutrients, and bursting with flavors, making it an excellent choice for a Sunday meal that’s both satisfying and healthy.

Note: More recipes​ are coming soon!