89 Vegan Recipes That We Just Love for Dinner
Finding substantial vegan recipes for dinner shouldn’t be as much of a challenge as hiking the Appalachian Trail or watching just one episode of your favorite show. Alas, it’s not always an easy feat. When we do find a holy grail vegan dinner—one that’s easy and delicious and satisfying—it tends to get repeated (and repeated, and repeated). End your resignation to eating the same old thing again with these recipes for cauliflower sabzi with cashews, spicy ramen bowls, kale-forward spaghetti aglio e olio, and fresh herb falafel. These 89 stews, pastas, grain bowls, and sandwiches will keep your answer to “what’s for dinner?” fresh—even if you find yourself exclaiming, “this dish is so good, I’m making it again tomorrow!”
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich1/89Fridge Clean-Out Nabe With Mushroom Dashi
Dashi, a group of kombu-based broths that form the backbone of many Japanese dishes, is often made with bonito flakes, dried sardines, dried shrimp, or dried scallops. This vegan recipe for dashi gets its flavor from dried shiitake mushrooms instead.
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio2/89Sticky and Spicy Baked Cauliflower
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth3/89Coconut-Ginger Chickpea Soup
This delicious vegan meal is better than lentil soup; it's lentil and chickpea soup…with coconut milk! The crunchy toppers—mustard seeds in turmeric oil and a zingy cilantro and raisin chutney—take it to the next level.
Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio4/89Kisir (Spicy Bulgur Salad in Lettuce Cups)
Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks6/89Vegan Cacio e Pepe
This vegan version of cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): tasty, a little fancy, and deceptively simple to make.
Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio7/89Carrot and Habanero Tamales
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman8/89All-Purpose Coconut Curry
This is one of our most popular recipes to add to your meal prep rotation. Why? It makes enough sauce for three different dishes: vegan Butternut Squash and Green Bean Stew and, for your non-vegan nights or friends, Yellow Curry Chicken with Vegetables and Fish Curry.
Photo by Emma Fishman, Food Styling by Susan Ottaviano12/89Creamy Sesame Noodles With Yuba
Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles. This is our go-to when we need a feel-good meal plan.
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio13/89Cauliflower Tacos With Cashew Crema
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges—but it’s worth it. The flavor will be that much more concentrated.
Photo by Laura Murray, Food Styling by Micah Morton15/89Brussels Sprouts Nasi Goreng
Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.
Photo by Chelsie Craig, Food Styling by Michelle Gatton16/89Tofu and Summer Vegetable Curry
This quick vegetarian curry is a great way to use a bounty of eggplant, zucchini, green beans, or whatever else your summer market haul contains.
Photo by Emma Fishman, Food Styling by Pearl Jones18/89Broccoli Spoon Salad With Warm Vinaigrette
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy, toasted pistachios. The ras-el-hanout, a Moroccan spice blend, adds depth to the citrusy dressing, which soaks into the broccoli as it sits.
Photo by Emma Fishman, Food Styling by Yekaterina Boytsova19/89Fall-Apart Caramelized Cabbage
This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it's falling-apart tender. Top it with your favorite dairy-free yogurt to keep things vegan.
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman20/89Broccoli and Cashew Cream Soup
Alex Lau21/89Garlicky Bok Choy
This simple bok choy recipe, flavored with shallots, garlic, and soy sauce, is ideal for when you’re short on time and ingredients. (There are just five of them.)
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio23/89Soy-Glazed Tofu and Mushrooms
Choose your mushrooms carefully for this one: crimini and white button will never get as crispy as oyster, shiitake, or maitake. You want them golden-brown and crunchy around the edges.
Photo by Emma Fishman, Food Styling by Yekaterina Boytsova24/89Charred Kale With Citrus and Green Tahini
Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio26/89Grilled Mushrooms and Root Vegetables
Photo by Emma Fishman27/89Collard Greens Salad With Fried Plantain and Sumac
If you thought collard greens were only for braising, this bright and tangy salad will change your mind. Oh, and sumac? If you’re not already, get into it.
Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca28/89Mushroom YouFan (Taiwanese Sticky Rice)
This deeply savory take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast. Or, you know, an anytime feast. Just, you know, leave out the optional dried shrimp to keep it vegan.
Photo by Chris Morocco29/89Spring Hot-and-Sour Soup
This is highly nontraditional hot-and-sour soup—and we’re okay with that! Use silken tofu or thinly sliced yuba instead of egg to make it vegan.
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski32/89Coconut Creamed Greens
Photo by Alex Lau33/89Celery, Green Bean, and Tofu Salad with Chile Crisp
Have a batch of our homemade Chile Crisp at the ready? (Here’s a minimalist version.) Then you can make this no-fuss, meal-worthy salad in just five minutes.
Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca34/89Vegan Pho
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski35/89Chickpea Pancakes With Kale and Fennel
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas36/89Crunchy Greens With Fat Choy Ranch
Three cheers for this VEGAN RANCH recipe!!! Slather the bright and tangy dressing all over fresh herbs and peppery watercress and you’ve a standout summer salad.
Photo by Alex Lau, Styling by Sue Li37/89Bean and Grain Stew with Garlic and Chiles
It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan, but this insanely delicious bean stew made it happen.
Photograph by Isa Zapata. Food styling by Susan Ottaviano. Prop Styling by Maeve Sheridan38/89Chickpea Noodle Soup
Photo by Chelsie Craig, food styling by Chris Morocco39/89Miso-Glazed Eggplant Grain Bowls With Basil
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas40/89Mushroom Sloppy
This dish is a riff on a favorite New York City dumpling shop's sesame pancake with Sichuan beef sauce. Just swap a mixture of tofu and mushrooms for the meat and English muffins for the pancakes and there you have it: vegan comfort food at its finest.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen42/89Roasted Broccoli and Tofu With Creamy Miso Dressing
By now, you'll realize that there are some especially popular vegan ingredients, and a number of them are featured in this easy vegan dinner recipe: tofu, miso, nuts, and, of course, lots of vegetables.
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen43/89Crispy Tofu With Maple-Soy Glaze
Tofu strikes again! Whenever you’re cooking it, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Photo by Alex Lau, Styling by Sue Li44/89Simple Khichari
In this restorative stew, which features lentils, yellow split mung dal, basmati rice, and quinoa, you can work with whatever vegetables you have on hand. Carrots, zucchini, broccoli, green beans, asparagus—it's all good.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson46/89Curried Tofu Wraps
You've heard of lettuce wraps, but have you heard of collard greens wraps? You have now. Note: If the tofu filling isn’t as hot as you like, tuck in a slice or two of Fresno chile.
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen47/89Miso Polenta With Spring Vegetables and Tofu
Photo by Alex Lau, Styling by Sue Li49/89Spicy Cauliflower Sabzi With Cashews
Somewhere we read that people wonder if vegans eat rice. Yes, they do (if it’s not cooked with butter!). And we recommend adding some steaming rice to the table to turn this cauliflower sabzi into an excellent and filling main course.
Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics50/89Smoked Tofu Larb With Lemongrass
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen51/89Rice Noodles with Cashew Sauce and Crunchy Veg
Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka52/89Grain Salad With Pickled Onions and Herbs
Looking at this dish, you can't decipher each ingredient, but when you eat it, BOOM! There's so much going on: broccoli, kale, freekeh (a green wheat with a slightly smoky flavor), pistachios, red onion, capers, fennel seeds, fresh herbs, fresh lemon juice, and more.
Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen53/89Easiest-Ever Grilled Veggie Burgers
An impossible assignment: a from-scratch veggie burger that can go right from the mixing bowl onto the grill without falling apart. We found a way!
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Photo by Alex Lau, Styling by Chris Morocco55/89Spiced Coconut Carrot Soup
Puréed soups are easy because they don’t require lots of knife work—but they can also be boring. That’s why we top this one with crunchy shaved vegetables and bright herbs. Definitely not boring!
Photo by Alex Lau57/89Pasta Salad With Spring Vegetables and Tomatoes
Is it still pasta salad if it’s not swimming in mayo? Why, yes it is. This one gets its flavor from...so many things: fresh herbs, charred spring onions, cherry tomatoes roasted with garlic, thyme, orange zest, ginger, and brown sugar.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski59/89Roasted Winter Squash with Kale Pipian
Alex Lau60/89Stellar Quinoa Burger
With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger truly beats anything in the frozen foods aisle.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen61/89Crispy Tofu in Shiitake Broth
Peden + Munk62/89Roasted and Charred Broccoli With Peanuts
Nutritional yeast makes a return to the list in this vegan recipe. And, believe it or not, we came up with a new way to chop broccoli: Include the stems!
Alex Lau63/89Soba With Tofu and Miso-Mustard Dressing
Is it a Joan Miró painting? A Curtis Jere swivel swirl sculpture? Why no, it's a colorful, cold noodle salad, it's infinitely riffable—and it is a work of art.
Alex Lau66/89Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry
This vegan dinner recipe calls for a quick pickling of Fresno chiles, but if you just can't wait, skip it and top the curry with the sliced chiles. (Or leave them out altogether if you’re heat-averse.)
Alex Lau68/89Seared Radicchio and Roasted Beets
We love radicchio, we love charred greens, we love a warm salad... There's not much else to say except that we also love roasting these beets over high heat, which yields charred skin that nicely balances the sweet flesh. Love!
Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox73/89Dirty South Hot Tamales With Jackfruit and Cilantro Sauce
These jackfruit tamales are not only a fascinating look at the crossover between Mexican and African-American foodways, but they're also proof that truly great tamales don’t require meat.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro74/89Marinated Mixed Beans
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks75/89Adobo Mushroom Tacos
Edgar Castrejón wrote the book on vegan Mexican and Latin American cooking. (No, literally: It's called Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community.) These mushroom tacos are the most requested dish at his family gatherings—corn tortillas only!
Michael Graydon + Nikole Herriott77/89Grain Salad With Olives and Whole-Lemon Vinaigrette
We guess you know by now that we have a thing for grain salads. How can we not, when they're filling, flavorful, and make killer leftovers?
Michael Graydon + Nikole Herriott78/89Chilled Ramen with Soy Milk and Chili Oil
Don't let hot weather keep you from enjoying a bowl of ramen. The homemade Sichuan chili paste and chili oil yield more than you need for this recipe, but they will keep for weeks and make for great all-purpose condiments.
Photograph by Isa Zapata. Food Styling by Susan Ottaviano. Prop Styling by Maeve Sheridan and Molly Longwell79/89Vegan Pasta alla Vodka (Sorta)
Photograph by Emma Fishman, food styling by Pearl Jones80/89Herbal Mushroom Hot Pot Broth
Even if you aren’t making hot pot, you can use this broth as a flavorful (and vegan!) base for stews, soups, braises—or just something comforting to sip.
Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime81/89All-Dressed-Up Cauliflower Rice
Weeknight vegan dinner recipe? We've got you with this fluffy, textured cauliflower rice. Doctor it up with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood82/89Ratatouille
Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.84/89Charred Cabbage and Carrots
Photo by Laura Murray, Food Styling by Pearl Jones85/89Sos Pwa Nwa and Mayi Moulen (Black Bean Sauce and Cornmeal)
Peden + Munk86/89Spicy Tofu Crumbles
With just the right balance of crispiness and spongy-squishiness, plus a fiery, salty sauce, these tofu crumbles are a versatile, protein-heavy side/condiment/snack that you can toss into stir-fry dishes, use as a burrito filling, or fold into sautéed greens.
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh87/89Smoked Paprika and Sun-Dried Tomato Potlikker
In this untraditional, plant-based potlikker (or “pot liquor”), chef Carla Hall uses smoky-sweet paprika, red wine vinegar, and sun-dried tomato paste to bring the umami.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk89/89Melon Panzanella
This vegan recipe is an unexpected take on Italian panzanella, where chunks of ripe melon take the place of tomatoes. The dressing is unexpected, too: the melon's juices, the brine from Peppadew peppers, and the white balsamic vinegar combine to hit spicy, sweet, and tart notes.