25+ Must-Try Sunday Vegan Zucchini Recipes for Every Meal

Zucchini is one of those versatile vegetables that shines in a variety of dishes, from savory to light and everything in between.

Whether you’re preparing a hearty dinner, a refreshing salad, or a comforting soup, zucchini makes the perfect base for a plant-based meal.

For vegans looking for fresh and healthy meals to enjoy on Sundays, zucchini is a go-to ingredient that can elevate any dish.

In this blog post, we’ve gathered 25+ delicious Sunday vegan zucchini recipes that are not only nutritious but also easy to prepare.

Whether you’re looking to enjoy a cozy meal with family, host a brunch with friends, or simply need some meal prep inspiration for the week ahead, zucchini is a perfect addition to your Sunday menu.

These recipes are packed with flavor, color, and plenty of plant-based goodness, so get ready to enjoy a weekend full of wholesome zucchini dishes!

25+ Must-Try Sunday Vegan Zucchini Recipes for Every Meal

Zucchini is an incredibly versatile and healthy ingredient that can easily be incorporated into a wide variety of vegan recipes.

From savory stir-fries to creamy soups and fresh salads, these 25+ Sunday vegan zucchini recipes offer something for everyone.

Whether you’re craving comfort food or a light, refreshing dish, zucchini has the ability to shine in all its forms, making it the perfect choice for your Sunday meals.

So why not grab some fresh zucchini from your local market and get cooking?

These recipes are sure to satisfy your taste buds and bring a touch of creativity to your next Sunday feast.

Vegan Zucchini Noodles with Avocado Pesto

This vibrant and refreshing dish combines spiralized zucchini noodles with a creamy, dairy-free avocado pesto. It’s a light, healthy, and satisfying meal perfect for a Sunday lunch or dinner, offering a burst of flavors with minimal preparation. The avocado adds a rich, velvety texture to the pesto, while the zucchini noodles provide a crisp, fresh base.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional)
• Cherry tomatoes, for garnish (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In a food processor or blender, combine avocado, basil, olive oil, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Garnish with pine nuts and cherry tomatoes, if desired.
5. Serve immediately, and enjoy!

This vegan zucchini noodle dish with avocado pesto is not only a delicious and creamy option but also a wholesome and refreshing alternative to traditional pasta. The zucchini noodles are light and crunchy, making them the perfect companion for the rich, velvety avocado pesto. This meal is quick to prepare and can be customized with different herbs or veggies, making it a flexible option for any Sunday gathering.

Vegan Zucchini Fritters

These crispy and golden vegan zucchini fritters are packed with flavor and a great way to use up your summer zucchini. They’re perfectly crispy on the outside and soft on the inside, making them a delicious appetizer or main dish for your Sunday meal. Paired with a tangy vegan yogurt dip, these fritters are sure to impress.

Ingredients:

• 3 medium zucchinis, grated
• 1/2 cup chickpea flour
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• 1/2 cup breadcrumbs (optional, for extra crunch)
• Vegan yogurt, for dipping

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture.
2. In a bowl, mix the grated zucchini with chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Add breadcrumbs if you want extra crunch.
3. Heat olive oil in a large skillet over medium heat.
4. Form the zucchini mixture into small patties and fry them in the skillet for about 3-4 minutes on each side, or until golden brown.
5. Remove from the skillet and drain on paper towels.
6. Serve the fritters with a side of vegan yogurt dip.

These vegan zucchini fritters are an ideal Sunday treat, offering both crunch and flavor in every bite. They’re easy to make and incredibly versatile. Whether you serve them as an appetizer, side dish, or main course, they pair beautifully with the tangy yogurt dip and provide a great way to enjoy the abundance of zucchini during the summer months. They’re a hit at picnics, brunches, and family meals alike!

Vegan Zucchini and Chickpea Curry

This hearty vegan zucchini and chickpea curry is perfect for a Sunday dinner. It combines tender zucchini and protein-packed chickpeas in a fragrant, spiced coconut milk-based sauce. The flavors meld together beautifully, making it a satisfying, comforting dish that’s both hearty and healthy. It’s a one-pot meal that comes together quickly, making it ideal for a relaxing Sunday evening.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3-4 minutes, until the onion becomes translucent.
2. Add the curry powder, turmeric, cumin, and cinnamon, and cook for another minute until fragrant.
3. Add the diced zucchini and chickpeas to the pot, stirring to coat them in the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10-15 minutes, or until the zucchini is tender and the curry has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve over cooked rice and garnish with fresh cilantro.

This vegan zucchini and chickpea curry is a rich, flavorful dish that is both nourishing and satisfying. The combination of tender zucchini, chickpeas, and aromatic spices in a creamy coconut milk sauce makes it an excellent choice for a Sunday evening meal. Whether served with rice or bread, it’s a comforting dish that offers a perfect balance of protein and vegetables, and the leftovers taste even better the next day!

Vegan Zucchini and Tomato Stir-Fry

This vibrant and quick stir-fry brings together fresh zucchini and ripe tomatoes in a savory garlic-ginger sauce. The crispy texture of the zucchini, combined with the juicy tomatoes, creates a delightful contrast. It’s a perfect, light Sunday meal, full of bright flavors and easy to whip up in just a few minutes. Serve it over steamed rice or quinoa for a complete dish.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 large tomatoes, diced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp chili flakes (optional)
• 1 tbsp sesame seeds
• Fresh cilantro, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
2. Add the zucchini slices to the pan and stir-fry for about 5 minutes, or until the zucchini starts to soften and turn golden.
3. Stir in the tomatoes, soy sauce, rice vinegar, and chili flakes (if using). Cook for another 3-4 minutes until the tomatoes soften and release their juices.
4. Sprinkle with sesame seeds and cilantro.
5. Serve with steamed rice or quinoa for a light yet satisfying meal.

This vegan zucchini and tomato stir-fry is a perfect option for a quick Sunday meal that doesn’t skimp on flavor. The combination of zucchini and tomatoes, along with the savory sauce, makes for a delicious and healthy dish that’s easy to prepare. Whether enjoyed on its own or served with a grain, this stir-fry is a fantastic way to enjoy the fresh, seasonal produce while keeping things light and flavorful.

Vegan Zucchini Muffins

These moist and slightly sweet vegan zucchini muffins are the perfect Sunday morning treat. Packed with shredded zucchini and warm spices like cinnamon and nutmeg, they make for an ideal breakfast or snack. These muffins are naturally sweetened with maple syrup, making them a healthier option to indulge in while enjoying your day.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup shredded zucchini (squeeze out excess moisture)
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the shredded zucchini, maple syrup, melted coconut oil, applesauce, and vanilla extract. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the walnuts or raisins.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These vegan zucchini muffins are a wholesome and comforting treat to enjoy on a Sunday morning. With the perfect balance of moisture and flavor, they’re a fantastic way to incorporate more veggies into your day in a subtle and delicious way. Perfect for breakfast or as an afternoon snack, these muffins will keep you satisfied while giving you the energy you need to enjoy your day.

Vegan Zucchini Lasagna

This vegan zucchini lasagna offers a lighter, healthier spin on the traditional lasagna. With layers of thinly sliced zucchini in place of pasta, it’s a fantastic way to reduce carbs without sacrificing the comforting flavors of a classic lasagna. Filled with a rich tomato sauce, vegan ricotta, and savory herbs, it’s a great Sunday dinner option that’s both hearty and nutritious.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into thin strips
• 2 cups vegan ricotta cheese (store-bought or homemade)
• 1 jar (24 oz) marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips. You can use a mandoline slicer for even thickness. Sprinkle the zucchini strips with salt and set them aside to release excess moisture.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until soft.
4. Stir in the marinara sauce, basil, salt, and pepper. Simmer for 5 minutes, then remove from heat.
5. To assemble, spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer zucchini strips on top, followed by a layer of vegan ricotta. Repeat the layers until the dish is full.
6. Sprinkle the top with nutritional yeast if using and bake for 25-30 minutes, or until the lasagna is bubbly and golden.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This vegan zucchini lasagna is an excellent dish to prepare for a comforting Sunday dinner. With layers of fresh zucchini, creamy vegan ricotta, and a rich marinara sauce, it offers all the flavor and satisfaction of traditional lasagna but with a lighter, healthier twist. Perfect for family gatherings or meal prepping, this dish is sure to become a favorite in your vegan recipe repertoire.

Vegan Zucchini Stuffed Boats

Vegan zucchini stuffed boats are a fun and creative way to enjoy zucchini. These zucchini halves are scooped out and filled with a savory mixture of quinoa, veggies, and a flavorful tomato sauce. Baked to perfection, they are a satisfying and healthy dish that works well as a main course or as an appetizer. This recipe is easy to prepare and great for a Sunday meal with family or friends.

Ingredients:

• 4 medium zucchinis, halved lengthwise and seeds scooped out
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup marinara sauce (or tomato sauce)
• Vegan mozzarella (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the zucchini halves on a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
3. Stir in the cherry tomatoes, quinoa, oregano, garlic powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until everything is combined and heated through.
4. Scoop the quinoa mixture into the hollowed-out zucchini boats and drizzle with marinara sauce.
5. If desired, sprinkle with vegan mozzarella for a cheesy topping.
6. Bake for 20-25 minutes until the zucchini is tender and the tops are golden brown.
7. Garnish with fresh basil before serving.

These vegan zucchini stuffed boats are a creative and filling way to enjoy zucchini. The combination of quinoa, vegetables, and marinara sauce brings hearty flavors while keeping the dish light and nutritious. Whether served as a main dish or as a healthy appetizer, these stuffed boats are perfect for a Sunday meal that’s easy to prepare and packed with fresh, wholesome ingredients.

Vegan Zucchini and Sweet Potato Tacos

These vegan zucchini and sweet potato tacos are packed with flavor and texture, making them a fun and satisfying option for a Sunday dinner. The roasted zucchini and sweet potatoes are seasoned with a blend of spices, then served in soft tortillas and topped with tangy avocado and cilantro. It’s a light but filling meal that’s perfect for taco night.

Ingredients:

• 2 medium zucchinis, diced
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini and sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper.
2. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender and the zucchini is golden.
3. While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
4. Assemble the tacos by spooning the roasted zucchini and sweet potatoes into the tortillas. Top with sliced avocado, fresh cilantro, and a squeeze of lime.
5. Add hot sauce if desired, and serve immediately.

These vegan zucchini and sweet potato tacos are a flavorful, healthy alternative to traditional tacos. The sweet and savory roasted vegetables combine perfectly with the creamy avocado and tangy lime, creating a delicious taco experience. This recipe is perfect for a Sunday meal, offering vibrant flavors with minimal effort, and can easily be adapted with other toppings or veggies to suit your tastes.

Vegan Zucchini and Black Bean Chili

This hearty vegan zucchini and black bean chili is a one-pot wonder that’s both comforting and nutritious. Packed with zucchini, black beans, tomatoes, and warming spices, it’s a deliciously filling dish that’s perfect for a Sunday dinner. Serve it with cornbread or over rice for a complete meal that will leave you feeling satisfied and nourished.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 cups vegetable broth
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1 minute until fragrant.
3. Add the diced zucchini, black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, or until the zucchini is tender and the chili has thickened.
4. Taste and adjust seasonings as needed.
5. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime.

This vegan zucchini and black bean chili is a perfect dish for a cozy Sunday dinner. The combination of zucchini and black beans creates a hearty, plant-based chili that is both comforting and full of flavor. With warming spices and a tangy garnish of lime, this chili is the ideal dish to enjoy with cornbread or over rice for a filling and satisfying meal. It’s a great way to enjoy zucchini in a hearty, comforting way.

Vegan Zucchini and Chickpea Curry

This vegan zucchini and chickpea curry is a rich, flavorful dish that combines the freshness of zucchini with the earthiness of chickpeas. The creamy coconut milk, along with a blend of aromatic spices, creates a comforting, savory curry that’s perfect for a Sunday evening meal. Serve it over steamed rice or with naan for a complete, satisfying dish.

Ingredients:

• 2 medium zucchinis, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• 2 tbsp lemon juice
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
2. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for another minute, allowing the spices to bloom.
3. Add the zucchini, chickpeas, and coconut milk. Stir to combine, and bring the mixture to a simmer.
4. Let the curry simmer for 15-20 minutes, or until the zucchini is tender and the flavors have melded together.
5. Season with salt, pepper, and lemon juice. Taste and adjust the seasonings if needed.
6. Serve the curry hot over rice or with naan, and garnish with fresh cilantro.

This vegan zucchini and chickpea curry is a perfect comfort food for a Sunday meal. The creamy coconut milk and the vibrant spices create a rich, flavorful dish that pairs beautifully with rice or naan. The combination of zucchini and chickpeas makes it filling and satisfying, while the lemon juice adds a refreshing touch of brightness. It’s an easy and nourishing meal that is sure to warm you up on a cozy Sunday evening.

Vegan Zucchini Fritters

Crispy on the outside and soft on the inside, these vegan zucchini fritters are a fantastic way to enjoy zucchini in a different format. Lightly seasoned with garlic, onion, and herbs, these fritters are perfect for a light lunch or as a side dish to a main course. Serve them with a tangy vegan yogurt dip or a squeeze of lemon for added flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour (or all-purpose flour)
• 2 tbsp nutritional yeast (optional)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)
• Lemon wedges or vegan yogurt, for serving

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, chickpea flour, nutritional yeast, garlic powder, onion powder, dill, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat. Once hot, scoop spoonfuls of the zucchini mixture into the skillet and flatten them into fritters.
4. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to remove excess oil.
6. Serve the fritters warm with a squeeze of lemon or a side of vegan yogurt for dipping.

These vegan zucchini fritters are an easy and delicious way to enjoy zucchini in a crispy, bite-sized form. With a savory blend of seasonings and a crispy exterior, they make for a great snack, appetizer, or side dish. The tangy vegan yogurt dip or fresh lemon adds a refreshing contrast to the rich fritters. Whether enjoyed on their own or as part of a larger meal, these fritters are a fun, flavorful treat that’s perfect for a Sunday gathering.

Vegan Zucchini Noodles with Pesto

This light and fresh vegan zucchini noodles (or “zoodles”) with pesto are an excellent option for a healthy Sunday meal. The zucchini noodles serve as a low-carb alternative to pasta, while the homemade vegan pesto adds a vibrant and herby flavor. It’s a refreshing, easy dish that’s quick to prepare and full of fresh, seasonal ingredients.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Cherry tomatoes, for garnish (optional)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. To make the pesto, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, adding more olive oil if necessary to reach your desired consistency.
3. Toss the zucchini noodles with the pesto until well coated.
4. Serve the zoodles topped with cherry tomatoes and a drizzle of olive oil, if desired.

Vegan zucchini noodles with pesto are the perfect light and fresh dish for a Sunday meal. The zucchini noodles offer a nutritious, low-carb base, while the creamy, herbaceous pesto elevates the dish with rich flavor. This meal is simple to prepare yet full of vibrant ingredients, making it a great choice for a healthy, refreshing dish that’s both satisfying and light. It’s a fantastic way to enjoy zucchini in a whole new way while keeping things fresh and flavorful.

Vegan Zucchini Lasagna

This vegan zucchini lasagna is a healthier, low-carb alternative to the traditional pasta lasagna. Thinly sliced zucchini takes the place of noodles, and a rich, savory filling of vegan ricotta, spinach, and marinara sauce creates a hearty, comforting dish. Baked until golden and bubbly, this lasagna is perfect for a Sunday dinner that’s both satisfying and wholesome.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into thin strips
• 1 cup cooked spinach (or fresh spinach sautéed)
• 1 cup vegan ricotta (store-bought or homemade)
• 1 jar (16 oz) marinara sauce
• 1/4 cup nutritional yeast
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Arrange the zucchini slices in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 10-15 minutes to soften the zucchini and remove excess moisture.
3. In a bowl, combine the cooked spinach, vegan ricotta, nutritional yeast, dried basil, and oregano. Stir until well combined.
4. Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer the zucchini strips over the sauce, followed by a layer of the vegan ricotta mixture. Repeat this layering process, finishing with a layer of marinara sauce on top.
5. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden.
6. Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil and serve.

This vegan zucchini lasagna is a delightful twist on the classic lasagna, offering all the rich flavors without the carbs. The zucchini provides a light, refreshing base that pairs beautifully with the creamy vegan ricotta and savory marinara sauce. It’s a comforting and hearty dish that’s perfect for a Sunday meal with family or friends. You’ll love the layers of flavors and textures in every bite, making this a go-to recipe for a wholesome, plant-based dinner.

Vegan Zucchini and Lentil Soup

This vegan zucchini and lentil soup is a nourishing and filling dish that’s perfect for a cozy Sunday. Packed with fiber-rich lentils, fresh zucchini, and aromatic herbs, it’s a hearty and satisfying soup that’s easy to prepare and full of comforting flavors. Serve it with a slice of crusty bread for a complete and wholesome meal.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes, until softened.
2. Stir in the zucchini and cook for an additional 2 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
4. Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are tender and the zucchini is cooked through.
5. Taste and adjust seasonings if necessary.
6. Serve the soup hot, garnished with fresh parsley, and enjoy with a slice of crusty bread.

This vegan zucchini and lentil soup is a comforting and nutrient-packed dish that’s perfect for a Sunday meal. The lentils provide plant-based protein and fiber, while the zucchini adds freshness and lightness to the soup. With a blend of savory herbs and vegetables, this soup is both filling and satisfying. It’s an easy-to-make, one-pot meal that will warm you up and leave you feeling nourished and satisfied.

Vegan Zucchini Tofu Stir-Fry

This vegan zucchini tofu stir-fry is a quick and healthy dish full of vibrant flavors. Stir-fried zucchini, tofu, and vegetables are tossed in a savory soy-based sauce with a hint of ginger and garlic. It’s a delicious, protein-packed meal that can be served over rice or noodles for a satisfying Sunday dinner or lunch.

Ingredients:

• 2 medium zucchinis, sliced
• 1 block (14 oz) firm tofu, drained and cubed
• 1 bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup or agave nectar
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the zucchini, bell pepper, and snap peas. Stir-fry for 3-4 minutes until just tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, garlic, and ginger.
5. Return the tofu to the skillet and pour the sauce over the vegetables and tofu. Stir well to coat everything evenly.
6. Cook for another 2-3 minutes until heated through and the sauce slightly thickens.
7. Serve the stir-fry over rice or noodles, garnished with sesame seeds if desired.

This vegan zucchini tofu stir-fry is a simple yet flavorful dish that’s perfect for a quick Sunday meal. The tofu provides a great source of protein, while the zucchini and vegetables add a fresh, crunchy texture. The savory soy sauce, ginger, and garlic sauce ties everything together, creating a dish that’s both satisfying and healthy. Whether served over rice or noodles, this stir-fry is a versatile and delicious way to enjoy zucchini on a Sunday!

Note: More recipes are coming soon!