5 Very Easy Vegan Dinner We Have to Try

good evening everyvegan. if you read this article you will find five special recipes for cooking delicious dinners. but before that we want to tell you that we have also prepared vegan recipe cauliflower which is of course as good as these recipes. let’s start making delicious dinner with this First Easy Vegan Dinner:

Balsamic Vegetables Braised

You Are Looking At Easy Vegan Dinner Balsamic Vegetables Braised

Easy Vegan Dinner Balsamic Vegetables Braised

Makes 4 to 6 servings

The rich braising liquid permeates the easy vegan dinner as they cook, giving them a deeply flavorful intensity. To transform this into a main dish, add diced steamed tempeh to braise with the vegetables and serve over your favorite cooked grain. You can vary the vegetables used by the season—try it with winter root vegetables such as carrots, parsnips, and turnips.

2 tablespoons olive oil

1⁄4 cup diced celery

3 garlic cloves, chopped

1⁄3 cup balsamic vinegar

2 tablespoons pure maple syrup or agave nectar

1 tablespoon light brown sugar

2 tablespoons chopped fresh parsley

1⁄2 teaspoon dried oregano

1⁄2 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

¾ cup water

1 medium red onion, cut into 1⁄2-inch dice

1 large carrot, cut into 1⁄2-inch dice

1 medium red bell pepper, cut into 1⁄2-inch dice

1 small eggplant, peeled and cut into 1⁄2-inch dice

1 medium zucchini, diced

12 small white mushrooms, lightly rinsed, patted dry, whole or halved depending on size

Salt and freshly ground black pepper

  1. In a large saucepan, heat 1 tablespoon of the oil over medium heat. Add the celery, cover, and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Add the balsamic vinegar, maple syrup, sugar, parsley, oregano, thyme, salt, black pepper, and water and simmer for about 10 minutes or until sauce reduces slightly. Set aside.
  2. In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, carrot, bell pepper, eggplant, zucchini, and mushrooms. Cover and cook to soften slightly, about 8 minutes.
  3. Add the balsamic braising liquid. Cover, reduce heat to medium-low, and simmer until the vegetables are just tender, stirring occasionally, about 25 minutes. Uncover and cook 12 to 15 minutes longer to reduce the liquid. Taste, adjusting seasonings if necessary. Serve immediately.

 

Seccond Easy Vegan Dinner:

Special Vegetable Fritters

You Are Looking At Easy Vegan Dinner Special Vegetable Fritters

Easy Vegan Dinner Special Vegetable Fritters

Makes 4 to 6 servings

Use your choice of grated raw vegetables or chopped cooked vegetables. If raw, be sure to squeeze out excess liquid. Herbs and spices can be added to give the fritters a different flavor profile. The amount of soy milk will depend on the moistness of our easy vegan dinner.

2 cups raw, grated, or cooked mashed vegetables

1⁄4 cup grated onion or minced green onions

1 cup all-purpose flour or dry bread crumbs

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

Unsweetened soy milk, as needed

Canola or grapeseed oil, for frying

  1. Preheat the oven to 250° F. In a large bowl, combine the vegetables with the onion. Add the flour, baking powder, salt, and pepper. Mix well. Add a little soy milk, if needed.
  2. In a large nonstick skillet or griddle, heat a thin layer of oil over medium heat. Drop the fritter batter by the heaping tablespoonful onto the hot skillet. Cook, turning once, until browned on both sides, about 12 minutes. Transfer the cooked fritters to a heatproof platter and keep warm in the oven while you fry the rest. Serve immediately.

All About Fritters

Fritter is a broad term that can be used to describe both sweet and savory fried cakes. Fritters can be either a combination of chopped or grated ingredients in a thick batter, such as corn or zucchini fritters, or large pieces of food dipped in batter, such as apple fritters. Sometimes fritters go by other names, as in the case of potato cakes or potato pancakes. Italian batter-dipped vegetables are called “fritto misto” and Japanese batter-fried vegetables are known as “tempura.” Korean-style vegetable pancakes are called “pa-jun.”

Both raw and cooked vegetables can be used to make fritters. While large pieces of batter-dipped vegetables are usually deep fried in a large amount of oil, the flatter pancake-like fritters can be fried in a skillet in a thin layer of oil. Fritters are fun to make and a great way to stretch a small amount of vegetables—potato pancakes and corn fritters, for example, are often made with leftovers.

Vegetables for fritters can be used alone or in combination. They can be raw/grated or cooked/minced or mashed. Among the vegetables that make good fritters are corn, potatoes, sweet potatoes, zucchini, yellow summer squash, winter squash, carrots, spinach, eggplant, mushrooms, cauliflower, and artichoke hearts.

A variety of easy vegan dinner vegetable fritters can be found in this chapter, using both cooked and raw vegetables: Corn Fritters; Indian Eggplant Fritters; Potato Pancakes with Green Onions; Sweet Potato Pancakes; and Zucchini Walnut Fritters.

You can experiment with your own combinations using the basic fritter recipe above. Prior to cooking, the texture should be like a thick pancake batter. Simply substitute your favorite ingredients, and you’ll be frying fritters in no time.

 

Third Easy Vegan Dinner:

Vegetable Curry Roasted Easy Vegan Dinner

You Are Looking At Easy Vegan Dinner Vegetable Curry Roasted

Easy Vegan Dinner Vegetable Curry Roasted

Makes 4 to 6 servings

To turn these fragrant easy vegan dinner into a main-dish meal, add a can of chickpeas when you add the green beans and serve over freshly cooked basmati rice.

2 large carrots, cut into 1⁄2-inch slices

2 medium parsnips, cut into 1⁄2-inch slices

1 medium russet potato, peeled and cut into 1-inch chunks

1 medium red onion, chopped

1⁄4 cup olive oil

11⁄2 tablespoons hot or mild curry powder

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

8 ounces green beans, trimmed and cut into 1-inch pieces

  1. Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking dish and set aside.
  2. In a large bowl, combine the carrots, parsnips, potato, and onion. Add the oil, curry powder, salt, and pepper. Toss to coat the vegetables.
  3. Spread the vegetables in the prepared baking pan and roast until the vegetables are tender and browned, about 45 minutes.
  4. While the vegetables are roasting, steam the green beans until tender, about 7 minutes. During the last 10 minutes of roasting time, add the green beans to the roasting vegetables and stir to combine. Serve immediately.

 

Fourth Easy Vegan Dinner:

Vegetable Skewers Grilled With Charmoula Sauce

You Are Looking At Easy Vegan Dinner Vegetable Skewers Grilled With Charmoula Sauce

Easy Vegan Dinner Vegetable Skewers Grilled With Charmoula Sauce

Makes 4 servings

Charmoula sauce is a fragrantly herbal Moroccan sauce traditionally used to flavor fish dishes. In this easy vegan dinner recipe it is paired with a wide variety of vegetables, but I also like to use it for grilled tofu or portobello mushrooms. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.

¾ cup coarsely chopped fresh parsley

¾ cup coarsely chopped fresh cilantro

3 garlic cloves, crushed

1⁄2 teaspoon ground coriander

1⁄2 teaspoon ground cumin

1⁄2 teaspoon sweet paprika

1⁄2 teaspoon salt

1⁄4 teaspoon ground cayenne

3 tablespoons fresh lemon juice

1⁄3 cup olive oil

1 medium red bell pepper, cut lengthwise into 11⁄2-inch squares

1 small eggplant, cut into 1-inch chunks

1 medium zucchini, cut into 1-inch chunks

12 white mushrooms, lightly rinsed and patted dry

12 ripe cherry tomatoes

  1. In a blender or food processor, combine the parsley, cilantro, and garlic and process until finely minced. Add the coriander, cumin, paprika, salt, cayenne, lemon juice, and oil. Process until smooth. Transfer to a small bowl.
  2. Preheat the grill. Thread the bell pepper, eggplant, zucchini, mushrooms, and tomatoes onto skewers and arrange them in a shallow baking dish. Pour about half of the charmoula sauce over the skewered vegetables and marinate at room temperature for 20 minutes.
  3. Place the skewered vegetables on the hot grill directly over the heat source. Grill until the vegetables are browned and tender, turning once halfway through the grilling, about 10 minutes total. Transfer to a platter and spoon the remaining sauce over all. Serve immediately.

Broiled Vegetable Skewers

Arrange the skewered vegetables on a broiler pan and place under the broiler, about 4 inches from the heat. Broil until cooked on the inside and browned on the outside, about 8 minutes total, turning once halfway through.

 

Fifth Easy Vegan Dinner:

Easy Vegan Green Tomatoes Panko With Peanut Sauce

You Are Looking At Easy Vegan Dinner Green Tomatoes Panko With Peanut Sauce

Easy Vegan Dinner Green Tomatoes Panko With Peanut Sauce

Makes 4 servings

This classic from the American South gets an Asian makeover with a panko crumb coating and a creamy peanut sauce. If you can’t find panko for this easy vegan dinner, substitute regular unseasoned bread crumbs.

¾ cup panko

3 or 4 firm green tomatoes, cut into 1⁄2-inch slices

3 tablespoons canola or grapeseed oil

Salt and freshly ground black pepper

3 tablespoons creamy peanut butter

2 tablespoons soy sauce

1 tablespoon fresh lemon or lime juice

1 teaspoon sugar

1⁄8 teaspoon ground cayenne

  1. Preheat the oven to 250° F. Place the panko in a shallow bowl. Dip the tomato slices in the panko, turning to coat on all sides.
  2. In a large skillet, heat the oil over medium heat. Add the tomato slices in one layer, working in batches if necessary. Season each tomato slice with salt and pepper to taste. Cook, turning once, until crisp on both sides, about 8 minutes total. Transfer to a heatproof platter and keep warm in the oven.
  3. In a small saucepan, combine the peanut butter, soy sauce, lemon juice, sugar, and cayenne, stirring to dissolve the sugar and warm the sauce. Taste, adjusting seasonings if necessary. Add a tablespoon or two of water, if needed, for desired consistency.
  4. Drizzle the sauce over the tomato slices and serve immediately.

Add Comment