Dinner vegan recipes (52)

winter carrots cut in 1/4” sticks, 4” long, cashew cheese, harissa lemon pepper sauce, garlic confit olive oil, Fresh mint leaves for topping

For the meat filling, impossible plant base beef, medium carrot chopped or 1cup frozen carrots, chopped green or red bell pepper, chopped onion, chopped portobello mushrooms, chopped garlic, tomato paste, olive or avocado oil, chilli powder, dried rosemary, dried or fresh parsley

short pasta, button mushrooms, small onion, dijon mustard, tbsp olive oil, soy sauce, tbsp cooking cream(soy cream), tbsp flour/starch, seasoning: salt, pepper, garlic powder, dried basil,chili flake

boiled rice, onions sliced thin, cabbage sliced thin, bell pepper sliced thin, Ginger garlic and chilli paste, Oil for frying, spring onions, soy sauce, vinegar, chinese spice mix, tofu dusted in corn flour ready to fry, Salt as per taste

almond flour, coconut flour, + 3 tbp ground psyllium husk, salt, baking powder, apple cider vinegar, olive oil, hot water, sesame seeds for topping

olive oil, yellow onion chopped, garlic cloves chopped, almond milk, whole wheat flour, Nutritional yeast, Sea salt, Smoked paprika, Black pepper, White pepper

Pans, Baking Tray (I think mine was approx 20cm x 20cm), Food Pocessor (I used my trusty Nutribullet), Oven, Celery Sticks (finely chopped), Carrots (finely chopped), Leek (finely chopped), Mushrooms (some sliced, some finely chopped), Medium Onion (finely chopped), Garlic Clove (finely chopped), fresh Parsley (finely chopped), Thyme (leave whole)

an ear of corn, a red pepper(I used a mix of leftover yellow red and green), Quarter of a red onion, small red potato, medium scoop of black beans, cooked rice, Generous amount Trader Joe's brand Eggplant garlic spread, tblspn Olive oil

rinsed, 12h-soaked green&brown lentils*, water, salt & pepper, large white onion ca.175g, garlic cloves ca.20g, carrots ca.200g, Olive oil (or vegan butter), fresh thyme or 1½tsp dryied thyme, diced potatoes (came from a packet of 3kg), salted water (e.g. 2tbsp of smoked salt), cashews, water (e.g. reuse potato water)

russet potatoes, butter, milk, garlic, vegetable oil, onion, mixed vegetables, garlic, hot chunky salsa, yves ground round

bacon or vegan alternative, finely chopped, milk or dairy-free alternative such as almond, hemp or coconut milk, onion, finely chopped, sunflower spread / butter, coconut cream soured with a little lemon juice, nutritional yeast, heaped or safe grated cheese, cornstarch/cornflour, white wine, petite pois, olive oil, black salt, freshly ground pepper and extra nutritional yeast to sprinkle on top

fresh corn, makes 3 cups kernels, dry lima beans, makes 3 cups cooked, water, vegetable broth, sea salt, baking soda, olive oil, hot smoked paprika, diced red onion, elephant garlic, minced, cherry tomatoes, halved, green bell pepper, diced to lima bean size

goose, aged 6 days, washed with lemon juice to sanitize, goose breasts, skin on, about three quarter pound each, cup rum to flambee the two breasts, apples, pecans, small potatoes, salt, pepper:, for the goose jerky: the thighs, legs and wings, seasalt, brown sugar, soy sauce, garlic cloves, for the rilettes: simmer carcass in dutch oven

ground beef (80/20), bacon (ground/minced) (optional), medium onion (diced), garlic (minced), medium carrots (diced), celery stalks (diced), green beans (chopped 2 in long), package of mushrooms (diced), can of tomato paste, flour, red wine (optional), beef or vegetable broth

dry wild rice, makes 2 cups fully cooked, mushroom broth from 2 porcini mushroom cubes, japanese dashi, dried bonito fish powder, fresh oyster mushrooms, olive oil, dried shiitake mushrooms, sesame oil, white cooking wine, shallots, diced, mexican chive bulbs, diced, chopped fresh baby spinach, chopped cilantro

small delicata Squash, cleaned and cut in cubes, cups, water, cooked mashed potatoes, vegan chicken bouillon cube, cooked red lentils (or any lentil of your choice), each of chopped celery, onions and carrots, tomato sauce, 8oz, thinly sliced green chard, Badia Mediterranean Blend, crushed garlic cloves or 1tbsp of ajo, coconut oil, liquid smoke

noodles, or, vegan spaghetti squash noodles, dried or fresh oyster mushrooms, 1/2 pound when reconstituted, Cashew butter, porcini mushroom bouillion cube, water from boiling the noodles for the cube, shallot, hardneck garlic clove, White cooking wine, Worchester sauce, dried Thyme, coconut cream with Tbs miso paste, or

apple, very finely diced, butter (or vegan shortening), Thompson raisins, golden raisins, currants, brown sugar, orange marmalade (I use dark), mixed citrus peel, citron peel, slivered almonds, cinnamon, ground cloves

smoked mock duck, shredded, made from:, wheatberries or 2 cups spelt wheat flour, vegetable broth, red wine, celeriac sauce or Maggi flavoring, dark soy sauce, light soy sauce, rice vinegar, hoisin sauce, sweet red paprika powder, Wright liquid hickory smoke, olive oil

onions, peeled, coconut cream, fresh thyme, leaves only, chopped, grated cheese, I use Violife brand no-soy, vegan cheese, olive oil, gluten-free bread (thick) made into crumbs