20 Vegan Dinner Ideas

Looking for some mouthwatering vegan dinner ideas that will make your taste buds dance with joy? You’ve come to the right place!

Whether you’re a long-time vegan, just starting out, or simply looking to incorporate more plant-based meals into your routine, we’ve got a collection of delicious recipes that are sure to impress.

From hearty mains to light and fresh options, there’s something here for every craving and occasion. So, grab your apron, and let’s dive into a world of vibrant flavors and wholesome goodness!

1. Creamy Tomato Lentil Soup

Imagine a bowl of rich, velvety tomato soup, but with a hearty twist! This Creamy Tomato Lentil Soup is the ultimate comfort food, perfect for chilly days or when you need a nourishing hug in a bowl. The lentils add a delightful texture and protein boost, while the creamy tomato base is both tangy and sweet. It’s easy to make, filling, and incredibly satisfying.

Recipe

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup coconut milk

Instructions:

1. In a large pot, sauté the onion, garlic, carrot, and celery until softened.
2. Add the crushed tomatoes, vegetable broth, lentils, basil, and oregano.
3. Bring to a boil, then reduce the heat and simmer for 25 minutes until the lentils are tender.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Stir in the coconut milk and heat through.
6. Serve hot, garnished with fresh basil if desired.

Serve with: A side of crusty bread.

Drink with: A glass of chilled white wine or a refreshing iced tea.

2. Spicy Thai Peanut Noodles

Get ready for a flavor explosion with these Spicy Thai Peanut Noodles! This dish combines the creaminess of peanut butter with the kick of chili, creating a perfect harmony of sweet, salty, and spicy. It’s quick to make and packed with vibrant veggies, making it a delicious and nutritious option for any day of the week.

Recipe

Ingredients:

• 8 oz rice noodles
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup snap peas
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 2 tbsp maple syrup
• 1 tbsp sriracha
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup chopped peanuts (for garnish)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, garlic, and ginger until smooth.
3. In a skillet, sauté the bell peppers, carrots, and snap peas until tender-crisp.
4. Add the cooked noodles and peanut sauce to the skillet, tossing to coat everything evenly.
5. Serve hot, garnished with chopped peanuts and fresh cilantro.

Serve with: A side of spring rolls.

Drink with: Thai iced tea or a cold beer.

3. Vegan Black Bean Burgers

Who says you need meat to enjoy a delicious burger? These Vegan Black Bean Burgers are packed with flavor and texture, thanks to the combination of black beans, oats, and spices. They’re perfect for grilling or pan-frying and make a great addition to any barbecue or weeknight dinner.

Recipe

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup bread crumbs
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a food processor, combine black beans, oats, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Pulse until well mixed but still slightly chunky.
2. Form the mixture into patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until browned and crispy.
4. Serve on buns with your favorite toppings.

Serve with: Sweet potato fries or a green salad.

Drink with: A cold craft beer or a refreshing lemonade.

4. One-Pan Lemon Garlic Tofu Scramble

Bright and zesty, this One-Pan Lemon Garlic Tofu Scramble is a game-changer for breakfast or brunch. The tofu is crumbled and cooked with a medley of fresh vegetables and a hint of lemon, creating a light yet satisfying dish. It’s quick to make and bursting with flavors that will wake up your taste buds.

Recipe

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 cup cherry tomatoes, halved
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 lemon, juiced
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
2. Add the bell pepper and cherry tomatoes, cooking until softened.
3. Add the crumbled tofu, turmeric, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally.
4. Stir in the lemon juice and cook for another minute.
5. Serve hot, garnished with fresh herbs if desired.

Serve with: Toast or avocado slices.

Drink with: A freshly squeezed orange juice or herbal tea.

5. Coconut Curry Chickpea Sweet Potato Stew

Warm, creamy, and deeply comforting, this Coconut Curry Chickpea Sweet Potato Stew is like a hug in a bowl. The sweet potatoes and chickpeas are simmered in a rich coconut curry sauce, creating a dish that’s both hearty and satisfying. It’s perfect for a cozy dinner and even better the next day.

Recipe

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the sweet potatoes, chickpeas, curry powder, and ground ginger. Stir to coat.
3. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

Serve with: Rice or naan bread.

Drink with: A cold coconut water or a light white wine.

6. Vegan Enchiladas

These Vegan Enchiladas are a fiesta of flavors wrapped up in a tortilla! Packed with a delicious filling of beans, veggies, and spices, then smothered in a rich enchilada sauce, they’re a perfect weeknight dinner. Top with avocado and cilantro for an extra touch of freshness.

Recipe

Ingredients:

• 8 tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups enchilada sauce
• 1 cup vegan cheese
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, and bell pepper until softened.
3. Add the black beans, corn, cumin, and chili powder. Cook for another 5 minutes.
4. Fill each tortilla with the bean mixture and roll up. Place seam-side down in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with vegan cheese.
6. Bake for 25 minutes, until bubbly and golden.
7. Serve hot, garnished with fresh cilantro.

Serve with: A side of guacamole and chips.

Drink with: A margarita or a cold Mexican beer.

7. Vegan Pasta Primavera

Vibrant, fresh, and absolutely delightful, this Vegan Pasta Primavera is a celebration of colorful vegetables tossed with perfectly cooked pasta. The light and zesty sauce ties everything together, making it a perfect dish for spring and summer. It’s quick to make and bursting with flavor, ensuring every bite is a taste of sunshine.

Recipe

Ingredients:

• 12 oz pasta (penne or farfalle)
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, chopped
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil for garnish
• Vegan Parmesan for serving (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the garlic and red onion until fragrant.
3. Add the asparagus, bell peppers, and zucchini. Cook until tender-crisp.
4. Add the cherry tomatoes and cooked pasta to the skillet. Toss to combine.
5. Stir in the lemon juice, salt, and pepper. Cook for another 2-3 minutes.
6. Serve hot, garnished with fresh basil and vegan Parmesan if desired.

Serve with: A side of garlic bread.

Drink with: A glass of crisp white wine or sparkling water with lemon.

8. Rainbow Veggie Stir-Fry with Crispy Tofu

This Rainbow Veggie Stir-Fry with Crispy Tofu is not just a feast for your taste buds but also for your eyes. Packed with a colorful array of fresh vegetables and perfectly crispy tofu, it’s a quick and easy dish that’s as nutritious as it is delicious. The savory sauce ties everything together beautifully, making it a perfect meal any day of the week.

Recipe

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 1 cup red cabbage, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• Sesame seeds for garnish

Instructions:

1. Heat a skillet over medium-high heat. Add sesame oil and cook the tofu cubes until crispy on all sides. Remove and set aside.
2. In the same skillet, sauté the garlic and ginger until fragrant.
3. Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry until tender-crisp.
4. Add the red cabbage and cooked tofu back into the skillet.
5. Stir in the soy sauce, hoisin sauce, and rice vinegar. Cook for another 2-3 minutes.
6. Serve hot, garnished with sesame seeds.

Serve with: Steamed rice or quinoa.

Drink with: A cup of green tea or sparkling water.

9. Vegan Pad Thai

Satisfy your cravings for takeout with this homemade Vegan Pad Thai. It’s a perfect balance of sweet, salty, and tangy, with chewy rice noodles, crunchy peanuts, and fresh veggies all coming together in one delicious dish. It’s quick to whip up and will make your kitchen smell amazing!

Recipe

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, cubed
• 1 cup bean sprouts
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp tamarind paste
• 2 tbsp maple syrup
• 2 tbsp lime juice
• 1/4 cup chopped peanuts (for garnish)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together soy sauce, tamarind paste, maple syrup, and lime juice.
3. Heat a skillet over medium-high heat. Add oil and cook the tofu cubes until crispy on all sides. Remove and set aside.
4. In the same skillet, sauté the garlic until fragrant. Add the carrots and bell peppers, cooking until tender-crisp.
5. Add the cooked noodles, tofu, and sauce mixture to the skillet. Toss to combine.
6. Stir in the bean sprouts and green onions. Cook for another 2-3 minutes.
7. Serve hot, garnished with chopped peanuts and lime wedges.

Serve with: A side of Thai cucumber salad.

Drink with: Thai iced tea or a cold beer.

10. Baked Vegan Mac and Cheese

Indulge in the creamy, cheesy goodness of this Baked Vegan Mac and Cheese. It’s comfort food at its finest, with a rich, velvety sauce that’s completely dairy-free. The crispy breadcrumb topping adds the perfect crunch, making this dish a family favorite that’s sure to please everyone.

Recipe

Ingredients:

• 12 oz elbow macaroni
• 1 cup raw cashews, soaked
• 1 cup vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard
• 1/2 cup bread crumbs
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, and mustard. Blend until smooth.
4. Mix the sauce with the cooked macaroni and transfer to a baking dish.
5. In a small bowl, mix bread crumbs with olive oil and sprinkle over the mac and cheese.
6. Bake for 25 minutes, until bubbly and golden.
7. Serve hot.

Serve with: A side salad or steamed broccoli.

Drink with: A glass of almond milk or a crisp white wine.

11. Vegan Chili with Quinoa and Black Beans

Warm, hearty, and full of flavor, this Vegan Chili with Quinoa and Black Beans is a perfect dish for a cozy night in. The quinoa adds a wonderful texture and protein boost, while the black beans and spices create a rich, satisfying chili that’s sure to become a staple in your kitchen.

Recipe

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 4 cups vegetable broth

Instructions:

1. In a large pot, sauté the onion, garlic, and bell pepper until softened.
2. Add the quinoa, black beans, kidney beans, crushed tomatoes, corn, chili powder, cumin, and paprika. Stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, until quinoa is cooked and chili is thickened.
5. Serve hot, garnished with avocado slices and cilantro.

Serve with: Cornbread or tortilla chips.

Drink with: A cold beer or a refreshing limeade.

12. Vegan Tacos with Chipotle Lentil Filling

Spice up your taco night with these Vegan Tacos with Chipotle Lentil Filling. The smoky and spicy lentil filling is packed with flavor and pairs perfectly with your favorite taco toppings. They’re easy to make and guaranteed to be a hit with everyone at the table.

Recipe

Ingredients:

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 taco shells or tortillas

Instructions:

1. In a pot, sauté the onion, garlic, and bell pepper until softened.
2. Add the lentils, vegetable broth, diced tomatoes, chipotle pepper, cumin, and smoked paprika. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender and liquid is absorbed.
4. Season with salt and pepper to taste.
5. Serve the lentil filling in taco shells or tortillas, with your favorite toppings.

Serve with: Guacamole, salsa, and lime wedges.

Drink with: A margarita or a cold beer.

13. Vegan Buddha Bowl with Roasted Vegetables and Tahini Dressing

Healthy, vibrant, and full of flavor, this Vegan Buddha Bowl with Roasted Vegetables and Tahini Dressing is a perfect meal for any time of the day. It’s packed with nutritious ingredients, colorful veggies, and a creamy tahini dressing that ties everything together beautifully.

Recipe

Ingredients:

• 1 sweet potato, cubed
• 1 cup broccoli florets
• 1 cup chickpeas, drained and rinsed
• 1 cup quinoa, cooked
• 1 avocado, sliced
• 1 cup red cabbage, shredded
• 2 tbsp olive oil
• Salt and pepper to taste

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• Water to thin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, broccoli, and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until tender and slightly crispy.
3. In a blender, combine tahini, lemon juice, maple syrup, garlic, and enough water to achieve a creamy consistency.
4. Assemble the bowls with quinoa, roasted vegetables, avocado, and red cabbage.
5. Drizzle with tahini dressing and serve.

Serve with: Pita bread or a green salad.

Drink with: A smoothie or herbal tea.

14. Vegan Stuffed Peppers

These Vegan Stuffed Peppers are a colorful and delicious way to enjoy a wholesome meal. Filled with a savory mixture of quinoa, black beans, and veggies, then baked to perfection, they’re hearty, nutritious, and bursting with flavor. Perfect for a cozy dinner at home.

Recipe

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened.
3. Add the quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Pour tomato sauce over the peppers and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
7. Serve hot.

Serve with: A side salad or rice.

Drink with: A glass of red wine or iced tea.

15. Vegan Fried “Rice” with Cauliflower

Enjoy the classic flavors of fried rice with a healthy twist in this Vegan Fried “Rice” with Cauliflower. Made with cauliflower rice and loaded with veggies, this dish is light, flavorful, and incredibly easy to make. It’s perfect for a quick lunch or dinner.

Recipe

Ingredients:

• 1 head cauliflower, riced
• 1 cup frozen peas and carrots
• 1 cup broccoli florets
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a skillet over medium heat. Sauté the onion, garlic, and ginger until fragrant.
2. Add the bell pepper, broccoli, peas, and carrots. Cook until tender-crisp.
3. Add the cauliflower rice and soy sauce. Cook for another 5-7 minutes, stirring occasionally.
4. Stir in the green onions and cook for another minute.
5. Serve hot.

Serve with: Spring rolls or tofu skewers.

Drink with: Green tea or sparkling water.

16. Vegan Pot Pie with Lentil and Vegetable Filling

Cozy up with this Vegan Pot Pie with Lentil and Vegetable Filling. It’s a hearty, comforting dish with a flaky, golden crust and a rich, savory filling. Packed with lentils and veggies, it’s the perfect meal for a chilly evening.

Recipe

Ingredients:

• 1 cup lentils, cooked
• 1 cup frozen mixed vegetables
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 tbsp flour
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp olive oil
• 1 pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pot, heat olive oil over medium heat. Sauté the onion, garlic, and mushrooms until softened.
3. Add the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually add the vegetable broth and almond milk, stirring until thickened.
5. Add the cooked lentils, mixed vegetables, thyme, and rosemary. Stir to combine.
6. Transfer the filling to a baking dish and cover with the pie crust.
7. Bake for 30-35 minutes, until the crust is golden and the filling is bubbly.
8. Serve hot.

Serve with: A green salad or steamed green beans.

Drink with: A glass of white wine or apple cider.

17. Vegan Pizza with Lentil Sausage and Roasted Vegetables

This Vegan Pizza with Lentil Sausage and Roasted Vegetables is a delicious twist on a classic favorite. The homemade lentil sausage adds a hearty, savory element, while the roasted vegetables bring a burst of flavor and color. Perfect for a pizza night that everyone will love.

Recipe

Ingredients:

• 1 pizza crust (store-bought or homemade)
• 1 cup cooked lentils
• 1 cup mushrooms, sliced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 small onion, sliced
• 1 cup tomato sauce
• 1 cup vegan cheese
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Toss the mushrooms, bell pepper, zucchini, and onion with olive oil, garlic, and Italian seasoning. Spread on a baking sheet and roast for 15 minutes.
3. Roll out the pizza crust and spread with tomato sauce.
4. Top with lentils, roasted vegetables, and vegan cheese.
5. Bake for 15-20 minutes, until the crust is golden and the cheese is melted.
6. Serve hot, garnished with fresh basil.

Serve with: A side salad or garlic knots.

Drink with: A cold beer or sparkling water.

18. Vegan Quesadillas with Black Beans and Corn

These Vegan Quesadillas with Black Beans and Corn are a quick and delicious meal that’s perfect for lunch or dinner. The crispy tortillas are filled with a savory mixture of black beans, corn, and spices, then cooked to golden perfection. Serve with your favorite toppings for a meal that’s sure to please.

Recipe

Ingredients:

• 4 tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup vegan cheese
• 2 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, and bell pepper until softened.
2. Add the black beans, corn, cumin, and chili powder. Cook for another 5 minutes.
3. Spread the bean mixture evenly over half of each tortilla, sprinkle with vegan cheese, and fold the tortillas in half.
4. Cook the quesadillas in a skillet over medium heat until crispy and golden on both sides, about 2-3 minutes per side.
5. Serve hot, cut into wedges.

Serve with: Guacamole, salsa, and lime wedges.

Drink with: A cold beer or iced tea.

19. Vegan Stir-Fry with Crispy Tempeh and Vegetables

This Vegan Stir-Fry with Crispy Tempeh and Vegetables is a quick and nutritious meal that’s perfect for busy nights. The tempeh is cooked until crispy and tossed with a medley of fresh vegetables in a savory sauce. It’s simple, delicious, and packed with flavor.

Recipe

Ingredients:

• 1 block tempeh, cubed
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp sesame oil
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Cook the tempeh cubes until crispy on all sides. Remove and set aside.
2. In the same skillet, sauté the garlic and ginger until fragrant.
3. Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry until tender-crisp.
4. Add the cooked tempeh back into the skillet.
5. Stir in the soy sauce and hoisin sauce. Cook for another 2-3 minutes.
6. Serve hot, garnished with sesame seeds.

Serve with: Steamed rice or quinoa.

Drink with: Green tea or sparkling water.

20. Vegan Tacos al Pastor with Jackfruit

Experience the bold flavors of Mexico with these Vegan Tacos al Pastor with Jackfruit. The jackfruit is marinated in a rich, smoky sauce and cooked to perfection, making it the perfect filling for soft corn tortillas. Top with pineapple salsa and fresh cilantro for a truly delicious meal.

Recipe

Ingredients:

• 1 can (20 oz) young jackfruit, drained and shredded
• 1/2 cup pineapple juice
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 2 cloves garlic, minced
• 1 small onion, chopped
• 8 corn tortillas
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix pineapple juice, soy sauce, apple cider vinegar, chili powder, smoked paprika, cumin, oregano, and garlic.
2. Add the shredded jackfruit to the marinade and let sit for 15 minutes.
3. In a skillet, heat oil over medium heat. Cook the onion until softened.
4. Add the marinated jackfruit and cook for 20 minutes, stirring occasionally, until the jackfruit is tender and slightly crispy.
5. Serve the jackfruit in corn tortillas, topped with fresh cilantro and any other desired toppings.

Serve with: Pineapple salsa and lime wedges.

Drink with: A cold cerveza or a refreshing agua fresca.

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