5 Delightful Vegan Easy Recipes Dinner

Good morning everyvegan. Before we start deeper, if you want to know about vegan dessert recipes we have prepared the recipe specifically for you. Now we want to share some vegan recipes for dinner. We will start with First Vegan Easy Recipes Dinner:

Black And Green Tapenade Olive

You Are Looking At Vegan Easy Recipes Dinner Black And Green Tapenade Olive

Vegan Easy Recipes Dinner Black And Green Tapenade Olive

Makes about 11⁄2 cups

Tapenade is a classic olive and caper spread vegan easy recipes dinner from Provence. It can be made entirely with black or green olives instead of both, if you prefer. Just don’t omit the capers since that’s what makes it tapenade (tapeno means “caper” in Provençal). Be sure to use good quality olives such as the black niçoise or kalamata and the green gorda or picholine. Tapenade is delicious spread on crackers or toasted bread.

1⁄4 cup capers

1 cup pitted black olives

1⁄2 cup pitted green olives

1 teaspoon fresh lemon juice

Pinch dried thyme

Freshly ground black pepper

1⁄4 cup olive oil

In a food processor, combine the capers with the black and green olives and process until finely chopped. Add the lemon juice, thyme, and pepper to taste. With the machine running, stream in the oil and blend to a smooth paste. Transfer the tapenade to a small bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

 

Seccond Vegan Easy Recipes Dinner:

Curd Skewer Lime–Glazed Bean Ginger

You Are Looking At Vegan Easy Recipes Dinner Curd Skewer Lime–Glazed Bean Ginger

Vegan Easy Recipes Dinner Curd Skewer Lime–Glazed Bean Ginger

Makes 4 servings

The heady ginger-lime marinade complements the tofu, which soaks it up readily. Remember to immerse bamboo skewers in water for 30 minutes prior to using, to prevent them from burning. Note: You can strain the reserved marinade to remove the bits of ginger and garlic before serving in small dipping bowls. For added interest, sprinkle some crushed peanuts on top of the vegan easy recipes dinner dipping sauce.

1⁄2 cup soy sauce

11⁄2 tablespoons grated fresh ginger

2 tablespoons fresh lime juice

2 tablespoons vinegar

1 garlic clove, minced

1 tablespoon light brown sugar

1 pound extra-firm tofu, drained and cut into 11⁄2-inch cubes

  1. In a small bowl, combine the soy sauce, ginger, lime juice, vinegar, garlic, and sugar and set aside. Thread the tofu onto presoaked bamboo skewers and arrange them in a single layer on a baking pan. Pour the marinade over the tofu, turning to coat. Marinate at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  2. Preheat the grill or broiler. Remove the tofu skewers from the pan and reserve the marinade. Place the skewers on an oiled grill or under the broiler until browned, about 5 minutes per side. While the tofu skewers are browning, heat the reserved marinade in a small saucepan and serve with the tofu.

 

Third Vegan Easy Recipes Dinner:

Vegetable Stromboli Roasted

You Are Looking At Vegan Easy Recipes Dinner Vegetable Stromboli Roasted

Vegan Easy Recipes Dinner Vegetable Stromboli Roasted

Makes 4 to 6 servings

Like the calzone, a stromboli vegan easy recipes dinner is a variant of the classic pizza—this time the pizza dough is topped and then rolled up before baking. Make the dough first and set it aside to rise while you make the filling. To serve, the baked stromboli is cut crosswise into slices. Variations: Instead of roasting the vegetables, you can also grill them whole and then cut them for the stromboli, or slice them first and grill them on a stovetop grill pan.

1 recipe Basic Pizza Dough

1 medium red onion, chopped

1 medium red or yellow bell pepper, chopped

1 medium zucchini, chopped

2 garlic cloves, minced

8 ounces white mushrooms, lightly rinsed, patted dry, and cut into 1⁄4-inch slices

3 ripe plum tomatoes, chopped

1 tablespoon minced fresh basil

1⁄2 teaspoon dried oregano

1⁄4 teaspoon crushed red pepper (optional)

Salt and freshly ground black pepper

2 tablespoons olive oil

1⁄2 cup pizza sauce or marinara sauce, homemade  or store-bought

2 tablespoons vegan Parmesan cheese or Parmasio

  1. Make the dough. Preheat the oven to 450°F.
  2. In a lightly oiled shallow baking pan, combine the onion, bell pepper, zucchini, garlic, mushrooms, tomatoes, basil, oregano, crushed red pepper, if using, and salt and black pepper to taste. Drizzle with the olive oil, stirring to coat the vegetables.
  3. Place the baking pan in the oven and roast the vegetables until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and set aside to cool. Drain the vegetables and blot them dry.
  4. Reduce the oven temperature to 375°F. Lightly oil a large baking sheet and set aside.
  5. Punch down the dough down and divide it in half. Turn one of the dough pieces out onto a lightly floured surface and flatten with your hands, turning and flouring frequently, working it into a 9 x 12-inch rectangle.
  6. Add the pizza sauce to the vegetable mixture, stirring to combine. Sprinkle with the Parmesan, if using.
  7. Spread half of the cooled vegetable mixture across the dough leaving a 1-inch border on all sides.
  8. Beginning at a long side, roll the stromboli into a cylinder, pinching the edges to seal in the filling.
  9. Transfer the stromboli to the prepared baking sheet, seam side down. Repeat with the remaining ingredients.
  10. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and let stand 10 minutes. Use a serrated knife to cut into thick slices and serve.

 

Fourth Vegan Easy Recipes Dinner:

Fresh Figs And Walnuts Fettuccine

You Are Looking At Vegan Easy Recipes Dinner Fresh Figs And Walnuts Fettuccine

Vegan Easy Recipes Dinner Fresh Figs And Walnuts Fettuccine

Makes 4 servings

My mother always served homemade vegan easy recipes dinner with a fig, walnut, and bread crumb topping as part of my family’s traditional Christmas Eve supper. I prefer to use a white sauce instead, so it doesn’t compete with the tasty topping.

1⁄4 cup olive oil

1⁄3 cup dry bread crumbs

1⁄4 cup minced fresh parsley

Salt and freshly ground black pepper

1 pound fettuccine

3 garlic cloves, finely minced

1 cup chopped fresh figs

¾ cup chopped toasted walnut pieces

2 cups Creamy Cashew Sauce

  1. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add the bread crumbs and stir until lightly browned, about 5 minutes. Transfer to a small bowl, mix in the parsley and salt and pepper to taste, and set aside.
  2. In a large pot of boiling salted water, cook the fettuccine over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
  3. While the pasta is cooking, heat the remaining 3 tablespoons oil in a skillet over medium heat. Add the garlic and cook until soft and fragrant, about 1 minute. Do not brown. Stir in the figs and walnuts and keep warm over very low heat.
  4. Drain the pasta well and transfer to a large serving bowl. Add the cashew sauce and the fig mixture and toss gently to combine. Top with the bread crumb mixture and salt and pepper to taste. Serve immediately.

 

Fifith Vegan Easy Recipes Dinner:

White Bean, Spinach And Pine Nut Strudel

You Are Looking At Vegan Easy Recipes Dinner White Bean, Spinach And Pine Nut Strudel

Vegan Easy Recipes Dinner White Bean, Spinach And Pine Nut Strudel

Makes 4 to 6 servings

Tender baby spinach is delicious vegan easy recipes dinner, good for you, and easy to use. It combines well with creamy white beans and crunchy pine nuts in flaky pastry for a strudel vaguely reminiscent of spanakopita. Since pine nuts can be a bit pricey, use walnuts instead for a more economical alternative.

2 tablespoons olive oil

3 medium shallots, minced

2 garlic cloves, minced

9 ounces fresh baby spinach, chopped

11⁄2 cups or 1 (15.5-ounce) can white beans, drained, rinsed, and mashed

1 tablespoon fresh lemon juice

1⁄2 teaspoon dried oregano

¾ teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 sheet frozen puff pastry, thawed

1⁄2 cup chopped pine nuts

  1. In a saucepan, heat the oil over medium heat. Add the shallots and garlic, cover, and cook until softened, 3 minutes. Add the spinach, and cook, uncovered, stirring until the spinach is wilted and any liquid is evaporated, 3 to 5 minutes and transfer to a large bowl.
  2. Add the beans to the spinach mixture. Add the lemon juice, oregano, salt, and pepper, stirring to mix well. Refrigerate to cool completely.
  3. Preheat the oven to 425°F. Cover a baking sheet with parchment paper and set aside. Roll out the puff pastry on a flat work surface and sprinkle with about 1⁄3 of the pine nuts. Spread the cooled spinach mixture evenly across the dough and sprinkle with about 1⁄3 more of the pine nuts. Fold the sides in and then roll up. Place the strudel on the prepared baking sheet, seam side down. Sprinkle the top with the remaining pine nuts, pressing gently with your hand so they stick to the pastry. Bake until golden brown, 20 to 25 minutes. Serve immediately.

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