Cooking vegan doesn't always have to be time-consuming and complicated - just a handful of healthy ingredients are enough to create delicious and nutritious dishes in no time. It doesn't matter if they just recently startedvegan diethave made the switch or simply want to try to consume less meat and dairy products - our recipes cover pretty much everything you could want for a delicious, vegan dinner. Classic falafel, creamy pasta dishes, vegan burgers or cheesecake for dessert - in this article we have put together many healthy, quick and very nutritious recipe ideas for you.
Although the vegan diet completely avoids the consumption of animal products, a delicious and balanced diet is still possible. Tofu, quinoa, chickpeas and vegetables form the basis for most vegan dinner dishes. They are easy to digest and provide our bodies with lots of fiber.
Vegan dinner – falafel recipe in the oven
Falafel are a popular snack among both vegans and meat eaters and you can get them in every snack bar. Unfortunately, the delicious balls are usually fried in a lot of fat and are not exactly healthy. That's why our first vegan dinner recipe is for crispy and healthy falafel in the oven!
Ingredients:
- 400 grams of canned chickpeas
- 1 red onion
- 4 cloves of garlic
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 30 grams whole wheat flour (optional)
- 1 tsp baking powder
- 1 tablespoon each of coriander and cumin
- fresh parsley and coriander to taste
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees.
- Place all ingredients except the flour and baking powder in a high-powered mixer and mix until smooth, about 1-2 minutes.
- Place the mixture in a large bowl and add baking powder and flour. Combine everything well together.
- Using your hands, take about 2 tablespoons of the mixture at a time and shape into small patties.
- Spread the falafel on a baking tray lined with baking paper.
- Bake for 15 minutes, turn carefully and bake for another 15-20 minutes or until golden brown.
The ultimate vegan mac and cheese recipe
Mac and cheese, still known as cheese macaroni in Germany, is a classic pasta dish in America. The vegan version of this “cheesy” recipe is prepared in less than 30 minutes, is super creamy and delicious and is gluten-free too!
Ingredients:
- 70 grams of raw cashew nuts
- 450 grams of whole grain macaroni
- 200 grams potatoes, diced
- 50 grams carrots, diced
- 250 ml soy milk
- 200 ml vegetable broth
- 1 tsp onion powder
- 1 tsp salt
- 1 teaspoon sweet paprika
- 2 EL Nährhefe
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 EL vegane Butter
- 2 cloves of garlic
Preparation:
- Cook cashews, potatoes and carrots in boiling water for 8-10 minutes. Drain well and set aside.
- Cook the macaroni “al dente” according to the package instructions.
- Place all ingredients except the butter and garlic cloves in a high-powered blender and blend until smooth.
- Heat butter in a pan over medium heat and fry garlic for 1 minute until golden brown.
- Add the sauce to the pan and cook, stirring constantly, for 6-7 minutes.
- If the sauce becomes too thick, add a little vegetable stock.
- Fold in the noodles and mix everything well.
- For an even cheesier taste, sprinkle with a little more nutritional yeast and serve warm.
Tikka Masala recipe with tofu
Tikka Massala is an Indian classic and true soul food! Thanks to the many great spices, this vegan dinner recipe is a real taste explosion. Depending on your taste, you can experiment with the ingredients and add other vegetables such as peas, potatoes or cauliflower.
Ingredients:
- 300 grams of natural tofu
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 220 ml canned soy milk or coconut milk
- 60 grams of soy yogurt
- 20 ml lemon juice
- 2 cloves of garlic
- 1 teaspoon ginger, fresh and grated
- 1 TL Chilli Pulver
- 1 TL Turmeric
- 2 tablespoons fresh coriander, finely chopped
Preparation:
- Cut the tofu into bite-sized pieces and mix in a bowl with the ginger, lemon juice, garlic cloves, chili powder and half the coriander. Let it sit in the fridge for 1 hour.
- Heat oil in a pan over medium heat and fry onions for 4-5 minutes.
- Pour yogurt, milk, coriander and turmeric into the pan and cook, stirring occasionally, until the sauce thickens, about 6-7 minutes.
- Add the tofu and marinade and cook for 5 minutes.
- Sprinkle with fresh coriander and serve with rice.
Vegan chili with lentils andQuinoa
This delicious Quinoa Chili with Lentils and Beans is packed with flavor and is perfect for a quick and nutritious vegan dinner.
- 400 grams of kidney beans
- 400 grams of black beans
- 90 Gramm Quinoa
- 150 grams of green lentils
- 450 ml vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, diced
- 1 red pepper, diced
- 600 grams tomatoes, diced – you can use both fresh and canned tomatoes
- 2 tbsp chili powder – depending on how spicy you like it
- 1 tsp cumin
- 1 TL Curry Pulver
- A pinch of cinnamon
- Salt and pepper to taste
- fresh coriander, chopped
Preparation:
- Heat olive oil in a large pot over medium heat and briefly fry the garlic. Add the onion and bell pepper and continue to fry for 3-5 minutes until golden brown.
- Add tomatoes, vegetable broth, cumin, chili, curry, cinnamon, salt and pepper and bring to a boil. Reduce heat and simmer for 7-8 minutes.
- Stir in the quinoa and lentils and bring to the boil again. Reduce heat again and simmer covered for 30-40 minutes.
- Add the beans and coriander to the pot and add a little more broth if necessary. Simmer for another 4-5 minutes and serve warm.
Vegan burger with black beans and tahini sauce
Just because you've given up animal products doesn't mean you can't treat yourself to a delicious burger. The best thing about this vegan dinner recipe is that you can make a few extra patties and then just freeze them.
Ingredients:
- Whole grain burger buns
- 1 “vegan” egg – Mix 1 tablespoon of flaxseed flour with 3 tablespoons of water and place in the refrigerator for 5 minutes
- 400 grams of canned black beans
- 1 small red onion
- 3 cloves of garlic
- 1 carrot, grated
- 30 grams of oatmeal flour
- 1 tsp olive oil
- 1 teaspoon each of cumin, garlic powder, chilli powder, paprika
- Salt and pepper to taste
Garlic Tahini Sauce:
- 1 EL Sesam Tahini
- 2 cloves of garlic
- 1 tsp lemon juice
- 2 tbsp warm water
- A pinch of salt
Preparation:
- Heat oil in a pan over medium heat and fry onion, garlic and carrots for 5 minutes.
- Place the carrot-onion mixture in a large bowl and combine with the spices.
- Puree the beans finely with a blender and add them to the bowl.
- Stir in the “egg” and oat flour and mix well.
- Form 4 patties from the mixture, place on a plate and cover with cling film. Place in the refrigerator for 15 minutes.
- In the meantime, put all the ingredients for the tahini sauce in a bowl and mix well. Chill.
- Heat some oil in a pan and fry the bean patties for 4-5 minutes per side.
- Arrange the burger. Top with fresh tomatoes, onions, iceberg lettuce and avocado and spread with the sauce.
- Serve with a fresh salad or delicious fries and enjoy!
Or how about a vegan lasagne?
Yes, even thoseclassic Italian lasagnahas a meatless version that tastes just as good! This vegan dinner takes a little longer to prepare, but it's definitely worth the wait. Tofu is used in this recipe, but you could also use soy mince.
Ingredients:
- 300 grams of silken tofu
- 1 large jar of tomato or marinara sauce
- 2 packs of whole wheat lasagna noodles
- 1 onion, finely chopped
- 200 grams mushrooms, cut into thin slices
- 200 grams of broccoli, chopped finely
- 2 carrots, chopped finely
- 2 red peppers, chopped finely
- 300 grams frozen spinach, thawed
- 2 sweet potatoes, boiled and mashed
- 5 Roma tomatoes, thinly sliced
- 150 grams of raw cashew nuts
- 1 teaspoon each of basil, oregano, rosemary and pepper
Preparation:
- Preheat the oven to 200 degrees.
- Fry the onion and garlic without oil in a non-stick pan for 3 minutes.
- Add mushrooms to the pan and cook for 2-3 minutes. Then put it in a bowl and leave the liquid from the mushrooms in the pan.
- Cook the broccoli, peppers and carrots for 5 minutes and add them to the bowl.
- Wrap silken tofu in a cloth and squeeze out the water. Stir in the vegetable mixture. Season with spices.
- Spread the tomato sauce on the bottom of a baking dish, spread the lasagne leaves on top and cover with the sauce.
- Place the tofu-vegetable mixture on top, then spread another layer of lasagne leaves and sauce.
- Top with spinach and sweet potatoes and coat again with sauce.
- Top the last layer of pasta with the remaining sauce and Roma tomatoes.
- Bake with aluminum foil for 45 minutes. Remove foil, sprinkle with cashews and bake for another 15 minutes.
Kale soup with chickpeas andsweet potatoes
Kale recipesare an absolute must on the table in winter. High in protein, delicious and very flavorful - this soup is the perfect dish for anyone who doesn't want to spend hours standing over the stove in the kitchen.
Ingredients:
- 150 grams of kale, finely chopped
- 400 grams of canned chickpeas
- 400 grams sweet potatoes, cut into small pieces
- 1 red pepper, diced
- 1 onion, diced
- 200 grams of spelled, whole grain rice or quinoa
- 2 tbsp olive oil
- 700 ml water
- 700 ml vegetable broth
- 1 EL Rote Curry Paste
- Salt and pepper to taste
Preparation:
- Heat olive oil in a large pot over medium heat. Saute onion, bell pepper, sweet potato and salt for 5 minutes, stirring occasionally.
- Fold in the curry paste and mix everything well.
- Add spelled or grain of your choice to the pot and fill with water and vegetable stock.
- Bring to a boil, reduce heat and simmer for 25 minutes.
- Add the chickpeas and kale to the pot and cook for another 5 minutes.
- Season with salt and pepper and serve warm.
Snickers cheesecake vegan recipe
To make your vegan dinner complete, a delicious dessert should of course not be missing. This cheesecake tastes just like a Snickers bar with the tiny difference that it is not only vegan, but also gluten-free and healthy!
Ingredients for the base:
- 200 grams of dates
- 120 grams of raw walnuts
- A pinch of salt
Filling:
- 200 grams of raw cashew nuts
- 120 ml canned full-fat coconut milk or almond milk
- 80 grams of maple syrup
- 30 ml lemon juice, freshly squeezed
- 1 TL Vanilleextrakt
- 30 ml grape seed or olive oil
- A pinch of salt
Topping:
- 150 grams of dates and a little water
- 100 grams of roasted, salted peanuts
- 90 grams of dark chocolate, at least 70% cocoa content
- 1 Tbsp Coconut milk
Preparation:
- Cover cashews in a container with boiling water and soak for 1 hour.
- For the base, place the dates in a powerful blender and chop.
- Add the walnuts and salt to the mixer and process everything into a sticky dough.
- Spread the mixture into a baking pan and pull it up slightly around the edges. Place in the freezer.
- For the caramel topping, put the dates in the blender and chop them up. Add water and mix until a caramel-like, spreadable mass is formed.
- Mix all the ingredients for the filling with the mixer until smooth.
- Spread the filling over the base and drizzle with half of the caramel topping.
- Place peanuts on top and press in lightly with a spoon. Spread with the remaining caramel.
- For the chocolate sauce, melt the chocolate and coconut oil in a water bath and drizzle it over the cheesecake.
- Place in the refrigerator with cling film for 2 hours.
