12 Deliciously Simple Vegan Dinner Recipes You Can Whip Up in No Time!

When life becomes hectic, it is the last thing you want to worry about spending hours in the kitchen for hours.

That is why quick and simple vegan dinner recipes are a lifesaver. Regardless of whether you are an experienced eater on a herbal basis or just deal with vegan cuisine, these 12 recipes are here to save the day – and your time!

Each of these recipes offers a unique combination of aromas, textures and nutrients and is therefore perfect for every evening of the week.

1. Vegan one-pot chili

Recipe:

• Ingredients: 2 cans beans (kidney beans, black beans or pint beans), 1 can dose diced tomatoes, 1 onion (rolled), 2 cloves of garlic (chopped), 1 tablespoon of chili powder, 1 teaspoon of cumin, salt and pepper to taste.
• Instructions: Fry onions and garlic in a large saucepan until it smells. Add beans, tomato cubes and spices and stir. Let the chilli simmer for 20 minutes so that the flavors mix. For a creamy note before serving, stir in a blob of delicious-vegan-appetizers-loved-by-all/” title=”20 Irresistibly Delicious Vegan Appetizers to Wow Your Guests!”>vegan sour cream. Serve for additional taste with avocado slices, tortillos or even a pinch of nutrition.

2. Simple vegan pan dishes

Recipe:

• Ingredients: 2 cups of mixed vegetables (broccoli, peppers, carrots), 1 block tofu (diced), 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon of maple syrup.
• Instructions: Heat the sesame oil in a large pan or a wok over medium heat. Add diced tofu and fry golden brown and crispy from all sides. Mix the mixed vegetables, soy sauce and maple syrup with frequent stirring. Let it cook for 5–7 minutes, or until the vegetables are tender but still alive. Serve via steamed rice or pasta, garnished with sesame grains and spring onions.

3. Vegan chickpea tikka masala

Recipe:

• Ingredients: 1 can of chickpeas, 1 cup of coconut milk, 1/2 cup of tomato paste, 1 tl Garam Masala, 1 teaspoon of turmeric, 1 onion (rolled), 2 cloves of garlic (chopped).
• Instructions: Fry onions and garlic until golden brown in a pan. Stir in the Garam Masala and turmeric and let the spices bloom. Add chickpeas, tomato paste and coconut milk and mix well. Simmer the mixture for 10–15 minutes until it is thickened and smells. Combine it with BASMATISRAU or warm NAAN bread for an authentic note.

4. Avocado pesto pasta

Recipe:

• Ingredients: 2 ripe avocados, 1 cup of fresh basil, 2 cloves of garlic, 2 tablespoons of lemon juice, 1/4 cup of olive oil, salt to taste, 12 ounces of pasta.
• Instructions: Mix avocados, basil, garlic, lemon juice and olive oil in a mixer or a food processor. Mix until a smooth and creamy mass is created. Cook the pasta according to the package instructions, then drain and mix with the pesto sauce. Sprinkle for even more consistency with roasted pine nuts or vegan parmesan cheese.

5. Vegan Burrito-Bowls

Recipe:

• Ingredients: 1 cup of cooked rice, 1 can black beans, 1/2 cup of corn, 1/2 cup of salsa, 1/2 avocado (cut into slices), coriander for garnish.
• Instructions: Layer rice, black beans, corn and salsa in a bowl. Top with a cut avocado and fresh coriander. Drizzle with lime juice for additional taste or add a blob of vegan sour cream. These bowls are easy to customize: exchange quinoa or add roasted vegetables to create variety.

6. Lentil and vegetable curry

Recipe:

• Ingredients: 1 cup of red lentils, 2 cups of mixed vegetables (zucchini, carrots, spinach), 1 can of coconut milk, 1 tablespoon of curry powder.
• Instructions: Heat a large saucepan over medium heat and fry the vegetables until it is slightly soft. Add red lentils, coconut milk and curry powder and stir. Simmer lightly and cook for 20-25 minutes until the lentils are soft and the curry are viscous. Serve with rice or Naan and garnish with chopped coriander.

7. Vegan Pad Thai

Recipe:

• Ingredients: 8 ounces rice noodles, 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of maple syrup, 1 cup of tofu (rolled), 1 cup of soy sprouts.
• Instructions: Cook the rice noodles according to the package instructions and set aside. Mix the peanut butter, soy sauce, lime juice and maple syrup in a small bowl to produce the sauce. Fry the tofu crispy while stirring, then add the pasta and sauce and mix. Add soy sprouts and let it cook for another minute. Serve with crushed peanuts and lime columns.

8. Filled sweet potatoes

Recipe:

• Ingredients: 2 sweet potatoes, 1 can black beans, 1/2 cup of salsa, 1/4 cup of vegan sour cream.
• Instructions: Heat the oven to 400 ° F and roast the sweet potatoes for 45 minutes until they are soft. As soon as it is cooled slightly, cut open and fill with black beans and salsa. Garnish for the spicy kick with vegan sour cream and a pinch of spring onions or Jalapeños.

9. Vegan Buddha-Bowl

Recipe:

• Ingredients: 1 cup of cooked quinoa, 1 cup of roasted vegetables (sweet potatoes, Brussels sprouts), 1 cup of leafy vegetables, 2 tablespoons of Tafini dressing.
• Instructions: Position a bowl with a cooked quinoa as a base. Add roasted vegetables and leafy vegetables. Drizzle generously with Tafini dressing and sprinkle with sesame or pumpkin seeds for more crispiness.

10. Tofu scrambled egg tacos

Recipe:

• Ingredients: 1 block tofu (crumbled), 1/2 tl turmeric, 1/2 tl cumin, 1/4 tl paprika, tortillas, avocado slices, salsa.
• Instructions: Cook the tofu crumbled in a pan with turmeric, cumin and peppers until it is heated through and slightly golden brown. Warm the tortillas and fill with tofu scrambled eggs, avocado slices and salsa. For additional taste with a sharp sauce or a splash lime.

11. Vegan ramen

Recipe:

• Ingredients: 4 cups of vegetable broth, 2 tablespoons of soy sauce, 1 teaspoon grated ginger, 2 cloves of garlic (chopped), 1 block tofu (rolled), 2 cups Pak Choi, 8 ounces of ramen noodles.
• Instructions: Bring vegetable broth, soy sauce, ginger and garlic to a boil in a saucepan. Add the tofu and Pak Choi and cook until they are soft. Stir in the ramen pasta and cook for another 3–5 minutes. Garnish chilli oil with spring onions, sesame seeds or a splash.

12. Chickpea salad sandwiches

Recipe:

• Ingredients: 1 can of chickpeas (pureed), 2 tablespoons of vegan mayonnaise, 1 tl mustard, 1 bar of celery (chopped), 2 slices of bread.
• Instructions: Crush the chickpeas with a fork or a potato stamping. Mix in vegan mayonnaise, mustard and chopped celery. Spread the mixture on bread slices or use it as a filling for wraps. Add for additional fresh salad or tomato slices.