Vegan Make Ahead Dinner Ideas That You’ll Love

Easy Vegan Chili Recipe

Servings: 6
Calories: Approximately 300 calories per serving

Ingredients:

1. 2 tablespoons olive oil
2. 1 large onion, chopped
3. 3 cloves garlic, minced
4. 1 bell pepper (red or green), chopped
5. 1 carrot, diced
6. 2 celery stalks, chopped
7. 2 cans (15 oz each) red kidney beans, drained and rinsed
8. 1 can (15 oz) black beans, drained and rinsed
9. 1 can (28 oz) diced tomatoes
10. 3 tablespoons chili powder
11. 1 teaspoon ground cumin
12. 1 teaspoon dried oregano
13. Salt and pepper to taste
14. 2 cups vegetable broth
15. Optional toppings: chopped fresh cilantro, avocado slices, or vegan cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in kidney beans, black beans, and diced tomatoes (with their juice).
3. Add chili powder, cumin, oregano, and salt and pepper. Stir well to combine.
4. Pour in the vegetable broth, then bring the mixture to a simmer.
5. Reduce heat to low, cover the pot, and let it simmer, stirring occasionally, for about 30-40 minutes until the flavors meld together and the chili thickens.
6. Adjust the seasonings if needed, then serve the chili hot, with your choice of toppings.

Enjoy your hearty and delicious vegan chili, a perfect meal to warm you up on a chilly day!

Note: The calorie count may vary slightly based on the specific brands of ingredients used.

Creamy Chickpea Curry Recipe

Servings: 4
Calories: Approximately 400 calories per serving

Ingredients:

1. 2 tablespoons olive oil
2. 1 large onion, finely chopped
3. 2 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 2 teaspoons curry powder
6. 1 teaspoon ground cumin
7. 1 teaspoon ground turmeric
8. 1 can (15 oz) chickpeas, drained and rinsed
9. 1 can (14 oz) coconut milk
10. 1 can (14 oz) diced tomatoes
11. Salt and pepper to taste
12. Fresh cilantro for garnish
13. Optional: Serve with brown rice or naan bread

Directions:

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in curry powder, cumin, and turmeric, cooking for another 1-2 minutes until the spices are aromatic.
3. Add chickpeas, coconut milk, and diced tomatoes (with their juice). Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Allow the curry to cook for about 20 minutes until it thickens and the flavors meld together.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.
6. Serve your chickpea curry over brown rice or with naan bread, if desired.

Delight in the creamy, spicy, and robust flavors of your homemade chickpea curry!

Note: The calorie count may vary slightly based on the specific brands of ingredients used. Also, adding rice or naan will increase the overall calorie count.

Vegan Stuffed Bell Peppers Recipe

Servings: 4
Calories: Approximately 220 calories per serving

Ingredients:

1. 4 bell peppers, tops cut off and seeds removed
2. 1 tablespoon olive oil
3. 1 medium onion, diced
4. 2 cloves garlic, minced
5. 1 cup cooked quinoa
6. 1 can (15 oz) black beans, drained and rinsed
7. 1 cup corn kernels, fresh or frozen
8. 1 teaspoon cumin
9. 1/2 teaspoon chili powder
10. Salt and pepper to taste
11. 1/4 cup fresh cilantro, chopped
12. 1 cup salsa
13. Optional toppings: Avocado slices, vegan cheese, fresh cilantro

Directions:

1. Preheat your oven to 375°F (190°C). Arrange the prepared bell peppers in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add cooked quinoa, black beans, and corn to the skillet. Stir well to combine.
4. Stir in cumin, chili powder, and salt and pepper. Cook for another 2-3 minutes until everything is heated through.
5. Turn off the heat, then stir in the chopped cilantro.
6. Carefully spoon the quinoa and bean mixture into the prepared bell peppers until they are full.
7. Top each stuffed pepper with salsa, then cover the baking dish with foil.
8. Bake for about 30 minutes, or until the peppers are tender and the filling is heated through.
9. Serve your stuffed bell peppers hot, topped with avocado slices, vegan cheese, or additional cilantro if desired.

Enjoy your hearty, healthy, and colorful vegan stuffed bell peppers!

Note: The calorie count may vary slightly based on the specific brands of ingredients used. Adding additional toppings like avocado or vegan cheese will increase the overall calorie count.

Vegan Lentil Shepherd’s Pie Recipe

Servings: 6
Calories: Approximately 350 calories per serving

Ingredients:

For the Lentil Filling:

1. 1 cup green lentils, rinsed
2. 2 tablespoons olive oil
3. 1 large onion, chopped
4. 2 carrots, diced
5. 2 cloves garlic, minced
6. 2 cups vegetable broth
7. 1 teaspoon dried thyme
8. 1 teaspoon dried rosemary
9. Salt and pepper to taste

For the Potato Topping:

1. 4 large potatoes, peeled and chopped
2. 1/4 cup unsweetened almond milk
3. 2 tablespoons vegan butter
4. Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, cover the lentils with water and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender. Drain and set aside.
3. While the lentils are cooking, start the potato topping. In a large pot, cover potatoes with water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
4. Add almond milk, vegan butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
5. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and garlic, sautéing until the vegetables are softened, about 5 minutes.
6. Add cooked lentils, vegetable broth, thyme, rosemary, salt, and pepper to the skillet. Simmer until the broth has reduced, about 10-15 minutes.
7. Transfer the lentil mixture to a baking dish, spreading it out evenly. Top with the mashed potatoes, smoothing the top with a spoon.
8. Bake for about 25-30 minutes, or until the top is golden and the edges are bubbly.
9. Allow your lentil shepherd’s pie to cool for a few minutes before serving.

Enjoy your comforting and hearty vegan lentil shepherd’s pie!

Note: The calorie count may vary slightly based on the specific brands of ingredients used.

Classic Vegan Lasagna Recipe

Servings: 8
Calories: Approximately 450 calories per serving

Ingredients:

For the Tomato Sauce:

1. 2 tablespoons olive oil
2. 1 large onion, chopped
3. 3 cloves garlic, minced
4. 1 can (28 oz) crushed tomatoes
5. 1 teaspoon dried basil
6. 1 teaspoon dried oregano
7. Salt and pepper to taste

For the Tofu Ricotta:

1. 1 block (14 oz) firm tofu, drained and pressed
2. 2 tablespoons nutritional yeast
3. 2 tablespoons fresh lemon juice
4. 1 teaspoon garlic powder
5. Salt and pepper to taste

For the Lasagna:

1. 9 lasagna noodles, cooked according to package instructions
2. 2 cups fresh spinach
3. 2 cups vegan cheese shreds

Directions:

1. Preheat your oven to 350°F (175°C).
2. Start by making the tomato sauce. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 5 minutes. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for about 10-15 minutes, then set aside.
3. For the tofu ricotta, crumble the tofu into a bowl. Add nutritional yeast, lemon juice, garlic powder, salt, and pepper. Stir well until the mixture resembles ricotta cheese.
4. To assemble the lasagna, spread a thin layer of tomato sauce in the bottom of a baking dish. Add a layer of lasagna noodles, followed by half of the tofu ricotta, half of the spinach, and a third of the vegan cheese. Repeat the layers, then top with a final layer of noodles, the remaining tomato sauce, and the remaining vegan cheese.
5. Cover the baking dish with foil, then bake for 30 minutes. Remove the foil, then bake for another 10-15 minutes until the cheese is melted and bubbly.
6. Allow your vegan lasagna to cool for a few minutes before slicing and serving.

Indulge in the rich, hearty flavors of your homemade vegan lasagna!

Note: The calorie count may vary slightly based on the specific brands of ingredients used. Also, adding more vegan cheese will increase the overall calorie count.

Rainbow Vegan Buddha Bowl Recipe

Servings: 4
Calories: Approximately 450 calories per serving

Ingredients:

1. 1 cup cooked quinoa
2. 1 cup chickpeas, drained and rinsed
3. 1 cup red cabbage, thinly sliced
4. 1 large carrot, julienned or shredded
5. 1 bell pepper, thinly sliced
6. 1 large avocado, sliced
7. 1 cup cherry tomatoes, halved
8. 4 handfuls of fresh spinach or lettuce

For the Tahini Dressing:

1. 1/4 cup tahini
2. 2 tablespoons fresh lemon juice
3. 1 tablespoon maple syrup
4. Salt and pepper to taste
5. Water, as needed to thin the dressing

Directions:

1. Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, salt, and pepper in a small bowl. If the dressing is too thick, whisk in water one tablespoon at a time until it reaches your desired consistency.
2. To assemble your Buddha bowls, start by dividing the cooked quinoa between four bowls.
3. Arrange the chickpeas, red cabbage, carrot, bell pepper, avocado, cherry tomatoes, and spinach or lettuce on top of the quinoa.
4. Drizzle each bowl with the tahini dressing.
5. Serve your vegan Buddha bowls immediately, or store in the refrigerator until ready to eat.

Enjoy your colorful, nutrient-packed vegan Buddha bowl, a satisfying meal that’s as pleasing to the eye as it is to the palate!

Note: The calorie count may vary slightly based on the specific brands of ingredients used. Adding more tahini dressing will increase the overall calorie count.

Vegan Tacos with Avocado Cream Recipe

Servings: 4
Calories: Approximately 350 calories per serving

Ingredients:

For the Tacos:

1. 8 small corn tortillas
2. 1 tablespoon olive oil
3. 1 can (15 oz) black beans, drained and rinsed
4. 1 bell pepper, thinly sliced
5. 1 onion, thinly sliced
6. 1 teaspoon ground cumin
7. Salt and pepper to taste
8. 2 cups lettuce, shredded
9. 1 cup cherry tomatoes, halved
10. Fresh cilantro, for garnish

For the Avocado Cream:

1. 2 ripe avocados
2. 2 tablespoons fresh lime juice
3. 1/4 cup fresh cilantro, chopped
4. Salt and pepper to taste

Directions:

1. To make the avocado cream, blend avocados, lime juice, cilantro, salt, and pepper in a food processor until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add bell pepper and onion, sautéing until softened, about 5-7 minutes.
3. Stir in black beans, cumin, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.
4. To assemble your tacos, spread a spoonful of avocado cream on each tortilla. Top with the black bean mixture, lettuce, and cherry tomatoes.
5. Garnish each taco with fresh cilantro, then serve immediately.

Enjoy the delightful blend of flavors in your homemade vegan tacos with avocado cream!

Note: The calorie count may vary slightly based on the specific brands of ingredients used. Adding more avocado cream or other toppings will increase the overall calorie count.