If you want to spend an evening enjoying a movie or doing whatever you want, or you want to invite your friends for dinner, here are some interesting vegan dinner ideas that can complete your evening and make it even nicer:
1. Sandwiches with Lemon Basil Pesto
This sandwiches are an excellent dinner idea for every occasion. You can prepare pesto during the day and put it in refrigerator and use it whenever you want to prepare these delicious sandwiches.
Ingredients: for pesto:
- 2 cups loosely packed fresh basil leaves
- 2 whole garlic cloves
- ¼ cup pine nuts
- salt, to taste
- 2 tablespoons olive oil
- 1 to 2 teaspoons fresh lemon juice
Ingredients for sandwiches:
- 2 roasted red bell peppers, cut lengthwise
- 3 zucchini squash, sliced and roasted or grilled
- 1 red onion, sliced
- 1 or 2 tomatoes, sliced
- 1 ripe avocado, peeled and sliced
- 8 large slices Italian bread, such as ciabatta
- 2 tablespoons balsamic vinegar
- salt and pepper
- olive oil, for brushing
To make the pesto: combine basil, garlic, pine nuts, and salt in food processor or blender. Mix until smooth. Add oil and lemon juice and blend until smooth.
To make sandwiches: divide bell peppers, squash, onion, tomatoes, and avocado evenly among 4 slices of bread. Drizzle each with vinegar, spread on some pesto, and sprinkle with salt and pepper, if desired. Top each with remaining bread slices, lightly brush outside with a little olive oil, and press in a panini maker or place on tabletop grill. Press until lightly browned and hot. You also could cook the lightly oiled sandwiches in a skillet instead of grilling them. Serve immediately.
2. Pasta with squash pine nuts
- 1 medium butternut squash
- 1 small sweet onion, peeled and diced
- 3 cloves garlic, minced
- olive oil
- salt and pepper
- ½ cup fresh sage leaves
- 1 pound farfalle pasta
- ¾ cup pine nuts, toasted
Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the halves upside down and peel them. Cut the squash into 1-inch cubes. Mix with the onion, garlic, a little of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Spread the squash mixture over baking sheet and roast for about 40 minutes or until the squash is soft. Bring water to boiling, add salt and cook the farfalle until al dente. Drain and set aside. After the squash finishes roasting, heat about two tablespoons of olive oil in a large pan. The oil is ready when it pops and sputters. Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for 5 minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute.
3. Coconut Noodles
- 1 package noodles
- 1 can unsweetened coconut milk
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon chili paste or sauce (optional)
- 3 scallions, thinly sliced
- 8 ounces bean sprouts
- 15oz cannellini beans, drained and rinsed
- 16 basil leaves, whole or torn
- ¼ cup shredded coconut, toasted
Cook the noodles (we suggest that you cook according to the package directions). When cooked, drain and set aside. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (not necessary). Add the cannellini beans and cook for a few more minutes until warmed. Bring to boil, then reduce heat and simmer for 2 to 3 minutes. Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut (if desired).
4. Vegan Tacos with Beans and Tofu
- 1 package silken firm tofu
- 1 package vegan taco seasoning mix
- 1 can vegetarian refried beans
- 1 package soft taco shells (tortillas)
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strip
- 1 zucchini, halved and cut into half moons
- 1 cup, vegan cheese, shredded
- Limes, optional
- Salt and pepper
In a large pan, heat olive oil. Saute peppers and zucchini for 5-6 minutes, until soft. Add salt and pepper to taste. Put the tofu and seasoning mix in a blender and blend until smooth. Place into a bowl. Fold in the beans. Heat over medium heat for 3-5 minutes, until warmed. Fill the soft taco shells with the tofu mixture and top with vegan cheese. Serve with lime wedges.
5. Quinoa With Coconut Milk
Easy to prepare and easy meal for dinner.
- ½ cup of dry quinoa, rinsed
- ¾ cup of canned coconut milk (and you’ll need some more for drizzling)
- 2 teaspoons of vanilla extract
- ½ teaspoon of cinnamon
- pinch of salt
- 1 banana
- ⅓ cup toasted pecans
Mix quinoa, vanilla, coconut milk and cinnamon in a saucepan and cook. Cover the saucepan, reduce temperature and let cook for about 15 minutes until quinoa is fluffy. Since this quantity of ingredients is for two servings, divide quinoa into two bowls and then cover with bananas, pecans, and a few extra drizzles of coconut milk.
6. Vegan Chocolate Banana Pie
- 1 box silken tofu
- 2 bananas
- 1 cup of dark vegan chocolate-melted
- 1 tablespoon cornstarch-mixed with 1 ½ tsp soy milk
- 3 tablespoons maple syrup
- 1 pie crust
In a blender, add tofu and mix until creamy, then add bananas. Melt chocolate in a bowl on top of a pot of boiling water. Add chocolate to blender, add cornstarch and maple syrup. Pour into a precooked pie crust, and place in the fridge for as long as possible.
7. Avocado Potato Salad
- 1 potatoes
- 1 large avocado
- juice of ½ lemon
- salt to taste
- ground black pepper
- 2 tablespoons mixed chopped herbs (choose whatever you like)
Steam the potatoes until they are just fork tender, don’t overcook them. Cool until the potatoes can be handled, then quarter. Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl. Stir in the herbs, then add salt and pepper to taste. Toss well to coat everything and to break down some of the softened avocado.
8. Spirulina Smoothie
This green bomb of vitamins will definitely make your evening better.
- 1 ripe banana
- 1 cup frozen blueberries
- 1 cup spinach
- 1 cup kale
- ¾ cup of water or almond milk or coconut water
- 1 tablespoon of chia seeds
- 1 teaspoon of hemp protein powder
- 1 teaspoon of spirulina
Like any other smoothie, the preparation is simple, just mix ingredients in blender until the mixture is smooth. You can add some proteins in this if you use them it won’t spoil the taste of smoothie.
9. Mashed Yukon Gold And Sweet Potatoes
- 1 kg large sweet potatoes
- 2 kg Yukon gold potatoes, peeled and quartered
- 60 to 120 ml nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
- 2 tablespoons nondairy, nonhydrogenated butter , plus more for serving
- Salt and freshly ground pepper, to taste
Peel potato and cut into 1-inch cubes. Place in a large-size pot and cover with water. Cook over medium-high heat for about 25 min until soft. Drain and place to a large bowl. Using electric hand mixer on low speed, mix potatoes, milk, butter, salt, and pepper until well combined. Provide guests with extra non dairy butter to add to their individual servings.
10. Buffalo Cauliflower Wings
These buffalo wings substitute cauliflower for a meatless version that is light and healthy, but still indulgent enough for your next tailgate party. You can read full recipe here.