Vegan Dinner Recipes
Grilled Tofu Steaks with Piquillo Salsa Verde
Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers and parsley.
Gluten-Free Winter Squash Gnocchi
These gnocchi are fun and easy to make. They bring more than just good autumnal looks to the plate--expect a subtly sweet squash flavor with hints of fresh sage, complete with a delightful pillowy texture. No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure. The gnocchi are gluten-free and can be vegan if ghee is substituted with coconut oil or vegan butter.
Pasta with Cauliflower, Peppers and Walnut Pesto
This vegetable-loaded pasta is equally delicious warm or cold. Jerry Traunfeld created it with the Eastern Mediterranean staples of cauliflower and bell peppers, which taste great together, especially when tossed in a garlicky walnut pesto.
Bean and Potato Vegan Enchiladas
Ditch the meat and roast up two kinds of potatoes for a colorful and filling vegan meal.
Vegan Tofu Biryani
Made with fragrant basmati rice and aromatic spices, this healthful vegan tofu biryani smells as good as it tastes.
Vegan Pad Thai
The tamarind in the stir-fry sauce gives this pad Thai—made without any meat or eggs—a real depth of flavor. For more protein, add some crispy tofu just before serving.
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provencal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
Roasted Beets with Pistachios, Herbs and Orange
Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.
Crispy Kale-and-Tofu Salad with Coconut
Cookbook author Heidi Swanson has already proved she's a master at creating amazingly healthy and tasty vegetarian recipes with very few ingredients. Here, she toasts kale, coconut and tofu until lightly browned and crisp, then tosses them with brown rice.