Dinner Recipes

Vegan Chili

1 tbsp olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

2 tsp. Minced garlic

1 can black beans

1 can white beans

1 can white shoepeg corn

1 can diced fire roasted tomatoes

1 28 oz can of diced tomatoes

1 15 oz can full of water

3 tbsp. Chili powder

1 tbsp. Cumin

1 bag of frozen quinoa (Trader Joe’s)

Avocado, diced

Salt and pepper to taste

Saute onion and bell pepper in olive oil over medium heat for 4-5 minutes. Add in garlic and cook until soft. Add the spices until fragrant then drain and rinse the beans, corn, roasted tomatoes and add to the pot. Add the water and the diced tomatoes. Cook for 15-20 minutes and then add the block of frozen quinoa. Cook another 15-20 minutes and serve with diced avocado as a topping.

Spinach, mushroom, and Tempeh “Sausage”  Lasagna

1 tsp olive oil

1 medium yellow onion, diced

1 package of tempeh (Trader Joe’s) prepared as “sausage crumbles”

(Recipe here)

1 16 oz button mushrooms, sliced

1 16 oz. organic firm tofu

1 bag of frozen chopped spinach

2 tbsp minced garlic

1 box of whole wheat lasagna noodles (uncooked)

2 28 oz of marinara

1 tbsp of nutritional yeast

3 tbsp. Vegan parmesan

1 tbsp italian seasoning

Salt and pepper to taste

Preheat the oven to 375* Prepare the tempeh by following the link provided in a saute pan. Grease a 9×13 baking dish and add a few tbsp of marinara to the bottom of the dish. Add the rest of the marinara to the tempeh crumbles. Saute the onion, half the bag of frozen spinach, mushrooms and garlic  in olive oil until soft and add salt and pepper. Press the water out of the tofu, dice, and add to a food processor. Blend on high until smooth with the italian seasoning, 1 tsp of olive oil, salt and pepper, and nutritional yeast. Fold in with the vegetable mixture to make the filling. Lay down a layer of dry noodles on the sauce and add vegetable mixture to top. Add a layer of tempeh marinara, noodles, vegetable mixture, noodles, and marinara. Top with vegan parmesan and cover with foil. Bake for 45  minutes until bubbling at the edges and uncover to bake the last 15 minutes.

Chickpea and Asian Veggie Stir Fry over Brown Rice

Serves 5-6 people

2 15 oz can of chick peas

3 crowns of broccoli, chopped

1 12 oz of baby bella mushrooms, sliced

1 medium yellow onion, diced

2 tsp of minced garlic

1 tsp powdered ginger

½ c low sodium soy sauce or tamari

3 tbsp honey or maple syrup

1 tbsp rice wine vinegar

1 tbsp toasted sesame oil

1 tbsp cornstarch

1 tsp olive oil

Brown rice

Cut veggies and heat wok with olive oil over medium high heat. Add the onion and broccoli. Cook for a few minutes then add the mushrooms, chickpeas, and garlic. In a small bowl whisk together the soy sauce, honey, vinegar, cornstarch, sesame oil, and ginger.  Add the sauce to the veggie mixture and stir fry until everything is heated through and the sauce has thickened. Serve over brown rice.

Tempeh “Sausage”,  Mushroom,  Tomato and Spinach Pizza

3 grain tempeh prepared as “sausage” crumbles using the recipe attached.(recipe here)

½ cup marinara or pizza sauce

1 ball of whole wheat pizza dough

1 tbsp olive oil

2 tsp of italian seasoning

1 8oz button mushrooms, sliced,

Bag of baby spinach

8-10 cherry or grape tomatoes, halved

Daiya or So Delicious Mozzarella shreds

Vegan parmesan

Flour or cornmeal for dough

Preheat oven to 500*.  Saute mushrooms in spinach in olive oil in a pan over medium heat until soft and add the tomatoes. Add the italian seasoning to the veggies and mix. Sprinkle cornmeal or flour and roll out dough to fit a baking sheet or a pizza pan. Top with marinara and spread for an even layer. Sprinkle with vegan mozzarella and then add the vegetables and “sausage crumbles” on top. Sprinkle with vegan parmesan and bake until crust is golden brown and cheese is melted, well as melted as vegan cheese gets, about 10-15 minutes.

Porcini and Spinach Wonton Ravioli

I used this recipe and added sauteed spinach into the filling mixture and it was great! I would recommend boiling them for only a minute or two, not 5 minutes because they are so thin that they started falling apart after that long. I boiled them a minute or two then transferred them into a pot of marinara sauce. They kind of stick together so I’m still trying to find the best way to serve them, but they were delicious! The process of stuffing the ravioli is  time consuming so it’s for a time you aren’t rushing and the smaller amount of filling, the neater they were. The wonton wrappers definitely save you time on making pasta though! Great for a Sunday night dinner with family.

Recipe here

General Tso’s Chickpeas

We love this recipe! It’s so delicious and fills my Chinese take out addiction (well, mostly). I usually add broccoli or some kind of vegetable to the chickpeas to make it a more complete meal.

Recipe here

Baked Eggplant Dippers

2 eggplants, peeled, sliced about ⅓ inch thick

½ c almond milk

2 cups breadcrumbs, love the Trader Joe’s bag

1 tbsp italian seasoning

1 tsp garlic powder

Salt and pepper

1 cup of marinara, warmed

Preheat oven to 450*. Spray a large baking sheet. First peel and slice the eggplant, then lay them out on a paper towel. Sprinkle with salt liberally and leave them out for at least 30 minutes to excrete their water and bitterness. While you wait, mix the breadcrumbs with the spices to make the breading mixture. Wipe the eggplant down with a paper towel and then start dipping! First dip the slices into almond milk, and then bread both sides. Lay them close together on the baking sheet and then bake for 10 minutes on each side until golden brown. Serve with a side of marinara to dip.

Crispy Tofu Stir Fry

I had NEVER even tried tofu before becoming vegan, so getting used to the texture was …interesting. The crispier the better for me, but I didn’t want to fry it because I still want to be healthy. I just got an iron skillet which would be great for this recipe, but I have been roasting it in the oven to make it have a crispy texture. This recipe is delicious!

Recipe here

“Chicken” Salad with Roasted Butternut Squash

1 honeycrisp apple, diced

2 heads of butter lettuce, cut

2 tbsp craisins

1 bag of diced butternut squash

1 tsp rosemary

1 tsp thyme

1 tbsp olive oil

                   Clinton’s Dijon Dressing

¼  c. apple cider vinegar

½  c. olive oil

1 shallot, diced

1 tsp. dijion mustard

1 tsp. honey

salt and pepper to taste

Add all ingredients and shake in a closed container.

Preheat oven to 400* and spray baking sheet. Mix squash with olive oil and spices and roast, about 20-30 minutes. Heat patties according to boxed directions and slice. Add everything in a bowl and toss with dressing.


Tofu Lettuce Wraps

These crumbled tofu lettuce wraps taste just like the ground chicken version, but a little lighter texture. They taste like a restaurant specialty and this is a great recipe for a light dinner.

Recipe here

Tofu Ramen Soup-

Delicious! I replaced the noodles with the dried ramen noodles from the packets and didn’t include the miso or sriracha.

Recipe here

Black Bean Taco Salad

1 can black beans, drained and rinsed

½ red onion, diced

10-15 grape tomatoes, halved

1 avocado, diced

½ red pepper, diced

¾ c carrots, diced

2 Persian cucumbers, halved and sliced

2 heads of romaine lettuce

Fresh cilantro, chopped

2 tsp cumin

2 tsp chili powder

4 tbsp salsa

Salt and pepper to taste

Add black beans into a saucepan with ½ of the red onion and spices to cook through. While beans are warming, chop all of the ingredients and place them into a bowl. I like to separate them around the bowl for some eye candy! Add the warmed beans into the salad bowl and then top with fresh cilantro and salsa as your dressing. Add some crushed tortilla chips on top for a crunch!

Portobello Fajitas

Serves 4-5

2 portobello caps, cleaned and sliced

2 yellow onions, halved and sliced

3 bell peppers, sliced

1 tbsp olive oil

1 tbsp cumin

1 tsp chili powder

1 tsp garlic powder

½ tsp onion powder

Cayenne if you want it spicy

Salt and pepper to taste

Toppings (lettuce, tomato, avocado, salsa)

Tortillas (warmed)  or quinoa/brown rice for a bowl version

Preheat the oven to 400* Add your sliced vegetables to a bowl and mix with olive oil, cumin, chili powder, garlic powder, onion powder, then salt and pepper to taste. Mix until well coated and spread them out onto a foil-lined baking sheet. Bake for about 20 minutes until vegetables are tender, yet a little crispy on the edges. Add to a bowl or tortilla and top with your favorite fajita toppings.