12 Delicious Vegan Dinner Recipes for the Whole Family

This post may contain affiliate links. Please read our policy page.

Dinnertime just got more exciting with these 12 delicious vegan recipes that the whole family will enjoy! From creamy Vegan Mushroom Stroganoff to zesty Quinoa and Black Bean Tacos, you’ll find tasty options to please every palate. Try the hearty Vegetable and Lentil Shepherd’s Pie or a quick Vegan Stir-Fry with Tofu and Veggies. Each dish is not only packed with flavor but also customizable to suit your tastes. Keep exploring for more mouthwatering ideas!

Creamy Vegan Mushroom Stroganoff

Creamy Vegan Mushroom Stroganoff is a delicious and hearty dish that brings together the earthy flavors of mushrooms and a rich, creamy sauce without any dairy. This comforting meal is perfect for busy weeknights or cozy gatherings with friends and family. With a few simple ingredients, you can whip up a delightful vegan version of the classic stroganoff that’s bound to satisfy everyone at the table, whether they follow a plant-based diet or not.

The key to a fantastic Creamy Vegan Mushroom Stroganoff lies in the variety of mushrooms used and the creamy base made from nuts or plant-based milk. The combination of garlic, onions, and herbs enhances the flavor profile, while the creamy sauce provides a luscious texture that pairs perfectly with pasta or rice. This dish isn’t only savory and satisfying but also packed with nutrients, making it a well-rounded dinner option.

Ingredients:

• 300g pasta (such as fettuccine or penne)
• 500g mixed mushrooms (such as cremini, shiitake, and portobello), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk or cashew cream
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Cook the pasta according to package instructions until al dente; drain and set aside. In a large skillet, heat olive oil over medium heat and add the diced onion and minced garlic. Sauté for about 3 minutes until the onions become translucent.

Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-10 minutes. Pour in the vegetable broth, coconut milk, and soy sauce, then sprinkle in dried thyme. Simmer for 5-7 minutes to allow the flavors to meld. Serve the sauce over the pasta and garnish with fresh parsley.

When preparing your Creamy Vegan Mushroom Stroganoff, feel free to customize the recipe by adding your favorite vegetables, such as spinach or bell peppers, for added nutrition and flavor.

Also, consider adjusting the creaminess by controlling the amount of coconut milk or cashew cream you add. For a gluten-free option, swap out the regular pasta for a gluten-free variety.

Finally, experimenting with different herbs and spices can give the dish a unique twist tailored to your taste preferences. Enjoy!

2. Zesty Quinoa and Black Bean Tacos

If you’re looking for a delicious and healthy dinner option that’s packed with flavor, Zesty Quinoa and Black Bean Tacos are just what you need. These tacos offer a satisfying combination of protein-rich quinoa and hearty black beans, all seasoned to perfection. They’re perfect for anyone, whether you’re a seasoned vegan or just exploring plant-based meals.

Plus, they’re incredibly quick to prepare, making them ideal for busy weeknights when you want a nourishing meal without spending hours in the kitchen.

The vibrant and zesty flavors in this dish come from the fresh ingredients used, such as lime juice, cilantro, and spices, which create a delightful harmony in every bite. Feel free to customize your tacos with your favorite toppings like avocado, salsa, or a sprinkle of vegan cheese.

These tacos not only taste great but also provide a burst of nutrients, making them a wholesome addition to your dinner table.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Corn or flour tortillas
• Optional toppings: diced avocado, salsa, shredded lettuce, jalapeños

In a medium saucepan, combine the quinoa and vegetable broth or water, and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a separate skillet, sauté the diced onion and minced garlic until soft, then add the black beans, cooked quinoa, cumin, chili powder, lime juice, and cilantro. Stir everything to combine, and season with salt and pepper to taste.

Warm the tortillas in a dry pan or microwave and fill them with the quinoa and black bean mixture. For an extra burst of flavor, consider adding a splash of hot sauce or a pinch of smoked paprika to the quinoa mixture.

If you prefer a bit more crunch, toast your tortillas briefly in a pan before adding your filling. Additionally, make sure to experiment with various toppings to find your favorite combination, and don’t hesitate to make it a meal prep option by making a larger batch to enjoy throughout the week.

3. Hearty Vegetable and Lentil Shepherd’s Pie

Hearty Vegetable and Lentil Shepherd’s Pie is a delightful and wholesome vegan twist on the traditional shepherd’s pie. This dish combines a savory mix of lentils and vegetables, cooked to perfection and then topped with fluffy mashed potatoes. It’s not only packed with nutrients but also bursting with flavor, making it an ideal meal for comforting family dinners or cozy nights in.

Creating this vegan shepherd’s pie is both simple and rewarding. By utilizing lentils as the base protein, combined with an array of colorful vegetables, you can craft a dish that appeals to vegans and non-vegans alike. The creamy mashed potato topping makes every spoonful a delight, while the rustic filling warms the soul.

Whether you serve it for a weeknight dinner or as part of a weekend feast, this Hearty Vegetable and Lentil Shepherd’s Pie will definitely satisfy those comfort food cravings.

Ingredients:

• 1 cup dried green or brown lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, diced
• 1 cup frozen peas
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 4 medium potatoes, peeled and cubed
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter

In a pot, begin by rinsing the lentils under cold water and then add them to a saucepan with vegetable broth. Bring them to a boil, then reduce the heat and simmer for about 20-25 minutes until tender.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Sauté the onions, carrots, celery, and garlic until softened. Add the mushrooms, peas, thyme, and rosemary, and cook for another 5 minutes. Stir in the cooked lentils and tomato paste, mixing well. Season with salt and pepper.

Meanwhile, boil the cubed potatoes in salted water until tender. Drain and mash them with plant-based milk and vegan butter until creamy. In a baking dish, layer the lentil and vegetable mixture, then top with the mashed potatoes. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until the top is golden brown.

For an added depth of flavor, consider incorporating other herbs such as oregano or basil into the vegetable filling. You can also experiment with different vegetables like zucchini or bell peppers based on what you have on hand.

To make this dish ahead of time, you can prepare the lentil filling and mashed potatoes separately and store them in the fridge for a day or two, then assemble and bake before serving. Enjoy your delicious, hearty meal!

4. Easy Vegan Stir-Fry With Tofu and Veggies

If you’re looking for a quick and delicious dinner option that’s fully plant-based, this easy vegan stir-fry with tofu and veggies is the perfect choice. Packed with colorful vegetables and protein-rich tofu, it’s not only nutritious but also very adaptable to whatever produce you have on hand.

The beauty of stir-fry is that you can mix and match ingredients based on your taste preferences or seasonal availability, making it a versatile addition to your cooking repertoire. Creating a stir-fry is a fantastic way to showcase fresh vegetables while allowing the tofu to soak up all the supreme flavors.

The secret to making a great stir-fry is to cook everything at high heat for a short amount of time, ensuring that the veggies retain their crispiness and bright colors. Top it off with a simple sauce that ties all the flavors together, and you have a meal that’s sure to please any palate.

• 14 oz firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch
• 1 cup vegetable broth
• Cooked rice or quinoa (to serve)

In a large skillet or wok, heat the olive oil over medium-high heat. Add the cubed tofu and sauté until it’s golden brown on all sides, about 5-7 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Toss in the mixed vegetables, soy sauce, and vegetable broth, and cook for another 3-5 minutes until the vegetables are tender-crisp. If desired, mix cornstarch with a bit of water to create a slurry, and add it to the pan to thicken the sauce. Serve over cooked rice or quinoa.

For the best flavor and presentation, try to cut your veggies into similar sizes so they cook evenly. You can also add a splash of lime or lemon juice to brighten the dish at the end.

If you want to boost the protein content further, consider including a handful of nuts or seeds like cashews or sesame seeds. Finally, feel free to tweak the sauce ingredients to your liking, perhaps adding chili flakes for some heat or a drizzle of maple syrup for a hint of sweetness.

5. Spicy Chickpea and Spinach Curry

Spicy Chickpea and Spinach Curry is a flavorful and nutritious vegan dish that’s perfect for a cozy dinner. This delightful curry combines the hearty texture of chickpeas with the vibrant flavors of spices and fresh spinach, making it a satisfying meal that warms the soul. Not only is it easy to prepare, but it’s also packed with protein and fiber, making it an excellent choice for those looking to incorporate more plant-based dishes into their diet.

The beauty of this recipe lies in its simplicity and versatility. You can serve it with steamed rice, quinoa, or even warm naan bread for a complete meal. The blend of spices creates a rich aroma, while the addition of coconut milk gives the curry a creamy texture without using any dairy. Whether you’re a seasoned vegan or just exploring meat-free options, this Spicy Chickpea and Spinach Curry will quickly become a favorite in your household.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, rinsed and chopped
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or quinoa for serving

In a large pan, heat the olive oil over medium heat and sauté the onions until they’re translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant. Stir in the curry powder, ground cumin, and cayenne pepper, allowing the spices to toast slightly.

Next, add the chickpeas and coconut milk, stirring to combine. Let the mixture simmer for about 10 minutes to allow the flavors to meld, then add the fresh spinach and cook until it wilts, which should take about 2-3 minutes. Season with salt and pepper to taste.

For an extra kick of flavor, feel free to add a splash of lime juice just before serving. You can also experiment with different spices or vegetables to tailor the dish to your preferences; for example, diced tomatoes or bell peppers can add a nice texture.

Make sure to adjust the level of heat according to your taste buds, and keep some extra coconut milk on hand to balance out the spiciness if needed. Enjoy your homemade Spicy Chickpea and Spinach Curry!

6. Flavorful Vegan Burrito Bowls

Flavorful Vegan Burrito Bowls are a delightful and nutritious meal option that can be easily customized to suit your taste preferences. Packed with vibrant colors and a variety of textures, these bowls are an explosion of flavors that leave you feeling satisfied and energized. They’re perfect for meal prep, as you can make a large batch and enjoy them throughout the week. The best part is that they’re entirely plant-based, using wholesome ingredients like brown rice, beans, and fresh vegetables.

Making your own burrito bowls allows you to control the ingredients while ensuring that your meal is both healthy and delicious. You can experiment with toppings like avocado, salsa, and lime juice to take your meal to the next level. These burrito bowls aren’t only perfect for a quick weeknight dinner but also great for entertaining friends and family, making them a versatile addition to your vegan recipe repertoire.

Ingredients:

• 1 cup brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salsa, for topping

Cook the brown rice according to package directions. While the rice is cooking, heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5-7 minutes until softened. Add in the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.

Once the rice is ready, assemble your burrito bowls by layering the rice on the bottom, followed by the savory bean and veggie mixture. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve with salsa on the side.

When preparing your burrito bowl, feel free to modify the ingredients based on what you have on hand. You can swap out the brown rice for quinoa or cauliflower rice for a low-carb option. Adding different types of beans, such as pinto or kidney beans, can also change the flavor profile. Additionally, don’t forget to add your favorite toppings, whether that be hot sauce, cashew cream, or even sautéed mushrooms for a unique twist!

7. Comforting Vegan Mac and Cheese

When you’re in need of a hearty, comforting meal, nothing quite hits the spot like a creamy vegan mac and cheese. This plant-based twist on the classic dish offers all the rich, cheesy flavors that we recognize and love, without any animal products. With a handful of simple ingredients, you can whip up a delicious bowl of mac and cheese that satisfies your cravings while still being healthy and cruelty-free.

The secret to achieving that velvety texture lies in the combination of cashews, nutritional yeast, and a few spices. This vegan mac and cheese not only provides a creamy consistency but also packs a nutritional punch with the addition of whole foods.

Whether you’re making dinner for the family or hosting a casual gathering with friends, this dish will impress everyone at the table—vegan or not!

Ingredients:

• 8 oz elbow macaroni (or your preferred pasta)
• 1 cup raw cashews (soaked for at least 2 hours)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: breadcrumbs for topping

Cook the elbow macaroni according to package instructions until al dente.

While the pasta is cooking, drain and rinse the soaked cashews, then add them to a blender along with nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until the mixture is smooth and creamy.

Once the pasta is drained, return it to the pot and stir in the creamy cashew sauce. If desired, sprinkle breadcrumbs on top and bake in a preheated oven at 350°F for 15-20 minutes for a crispy topping.

For added flavor, feel free to experiment with different spices or mix in your favorite vegetables, such as steamed broccoli or sautéed mushrooms. If you prefer a spicier kick, consider adding cayenne pepper or diced jalapeños.

Additionally, for visual appeal and an extra layer of flavor, try garnishing your vegan mac and cheese with fresh herbs like parsley or chives before serving. Enjoy your comforting meal and impress your diners with this delicious vegan alternative!

8. Sweet Potato and Kale Salad With Tahini Dressing

Sweet Potato and Kale Salad With Tahini Dressing is a vibrant and nutritious dish that combines the earthy flavors of sweet potatoes with the hearty texture of kale. This revitalizing salad is perfect for lunch or dinner, offering a satisfying meal that’s packed with vitamins and minerals. The tahini dressing adds a creamy texture while providing a nutty flavor that complements the sweetness of the potatoes and the slight bitterness of the kale.

This recipe isn’t only simple to prepare, but it also highlights the versatility of plant-based ingredients. You can enjoy this salad warm or cold, making it an excellent option for meal prep or a quick weeknight dinner. The combination of roasted sweet potatoes, fresh greens, and a zesty tahini dressing creates a delightful mixture that will keep you feeling full and energized.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• Water, as needed for consistency
• Optional toppings: pumpkin seeds, sliced avocado, or cherry tomatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 25-30 minutes until they’re tender and slightly caramelized.

Meanwhile, in a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and enough water to achieve your desired dressing consistency.

Once the sweet potatoes are ready, combine them with the chopped kale in a large bowl, drizzle with the tahini dressing, and toss to coat.

For best results, massage the kale leaves with a bit of lemon juice or olive oil before adding the sweet potatoes; this will help soften the kale and improve its flavor.

You can also experiment with different toppings—try adding roasted chickpeas for extra protein or fresh herbs like cilantro for a burst of revitalization.

Finally, store any leftover salad in the refrigerator for a quick and healthy snack the next day, as the flavors will continue to meld over time.

9. One-Pot Vegan Sausage and Peppers Pasta

If you’re looking for a comforting, easy-to-make meal, this one-pot vegan sausage and peppers pasta is an excellent choice. Packed with bold flavors and vibrant colors, this dish isn’t only satisfying but also quick to prepare. The combination of savory vegan sausage, sweet bell peppers, and hearty pasta makes it a perfect weeknight dinner that the whole family can enjoy.

This recipe is designed to be prepared in a single pot, which means minimal cleanup and maximum convenience. It’s a fantastic way to bring friends and family together for a delicious meal, while also being adaptable to suit your taste preferences. Feel free to experiment with different vegetables or add your favorite spices to make this dish your own!

Ingredients:

• 8 oz. pasta (penne or fusilli work well)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (red, yellow, or green), sliced
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1 package (8 oz.) vegan sausage, sliced (such as Beyond or Field Roast)
• 1 can (14 oz.) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Then, add the sliced bell pepper, yellow squash, zucchini, and vegan sausage, stirring occasionally for about 5-7 minutes until the vegetables are tender. Pour in the diced tomatoes (with their juice), vegetable broth, and Italian seasoning, and bring the mixture to a boil.

Once boiling, add the pasta and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally. Adjust seasoning with salt and pepper, and garnish with fresh herbs before serving.

For best results, make sure you stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the pot.

You can also customize the vegetables based on what’s in season or what you have on hand. If you’re looking for a bit of heat, consider adding red pepper flakes or a splash of hot sauce. Finally, a sprinkle of nutritional yeast can give the dish a cheesy flavor without using dairy, making it even more delicious!

10. Savory Vegan Enchiladas With Cashew Cream

Savory Vegan Enchiladas with Cashew Cream are a delightful twist on a classic Mexican dish, perfect for a hearty weeknight meal or a special occasion. The enchiladas are filled with a flavorful mixture of vegetables and spices, then topped with a rich cashew cream that adds a luscious texture and a nutty flavor that complements the dish beautifully. Everyone will be asking for seconds!

This recipe isn’t only vegan but also customizable to suit your taste preferences. Feel free to mix and match your favorite vegetables or add beans for extra protein. The cashew cream is simple to make and elevates the entire dish, making it an unforgettable meal that even non-vegans will enjoy.

Ingredients:

• 8 small corn tortillas
• 1 cup black beans, cooked
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup enchilada sauce
• 1 cup raw cashews, soaked for at least 4 hours
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 cup water

In a large skillet, heat a splash of water or vegetable broth over medium heat. Add the diced bell pepper and zucchini and sauté until softened, about 5 minutes. Stir in the black beans, corn, cumin, chili powder, salt, and pepper, mixing well to combine.

In a blender, combine the soaked cashews, nutritional yeast, lemon juice, and water, blending until smooth and creamy. Preheat your oven to 375°F (190°C). To assemble, fill each tortilla with the vegetable mixture, roll them up, and place them seam-side down in a baking dish.

Pour the enchilada sauce over the top and dollop with cashew cream. Bake for 20-25 minutes until heated through.

For an extra depth of flavor, consider roasting your vegetables before adding them to the enchiladas. This can enhance their sweetness and add a nice char.

Additionally, you can add toppings such as avocado, fresh cilantro, or sliced jalapeños for a pop of freshness and spice. Enjoy your meal with a side of quinoa or a crisp green salad for a well-rounded dinner!

11. Roasted Vegetable and Hummus Wraps

Roasted Vegetable and Hummus Wraps are a delicious and nourishing option for those seeking a hearty vegan dinner. These wraps combine the earthy flavors of roasted vegetables with creamy hummus, all wrapped up in a warm tortilla or flatbread. Ideal for a quick weeknight meal or a packed lunch, they’re versatile and can easily be adapted to suit your taste preferences or whatever vegetables you have on hand.

To prepare these wraps, you’ll start by roasting your favorite vegetables until they’re tender and caramelized, enhancing their natural sweetness. After the veggies have cooked, you’ll layer them with hummus and any additional toppings you desire, such as fresh greens or avocado, and then roll them up for a satisfying meal.

Whether you’re hosting a gathering or making a simple dinner for yourself, these wraps are sure to impress both vegans and non-vegans alike.

Ingredients

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 large tortillas or flatbreads
• 1 cup hummus
• Fresh spinach or kale (optional)
• Avocado slices (optional)

Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sliced vegetables (zucchini, bell pepper, red onion, and cherry tomatoes) with olive oil, salt, and pepper until they’re well coated.

Spread the vegetables in a single layer on a baking sheet and roast for about 20-25 minutes, or until they’re tender and slightly charred. Once the vegetables are done, remove them from the oven and allow them to cool slightly.

Spread a generous amount of hummus onto each tortilla or flatbread, layer the roasted vegetables on top, add any additional toppings like fresh greens or avocado slices, and roll them up tightly before serving.

For a little extra crunch and flavor, feel free to add some toasted seeds or nuts to your wraps. Also, consider experimenting with different hummus flavors, such as roasted red pepper or garlic for an added kick.

If you’re pressed for time, pre-cut vegetables can be used, and don’t shy away from using frozen roasted veggies if you prefer a quicker option.

12. Coconut Curry With Mixed Vegetables and Rice

Coconut Curry with Mixed Vegetables and Rice is a vibrant and satisfying dish that perfectly embodies the essence of plant-based cooking. This simple yet flavorful recipe combines a medley of colorful vegetables with creamy coconut milk and aromatic spices, resulting in a hearty meal that’s both nourishing and comforting.

It’s a fantastic option for a weeknight dinner or a special occasion, as it showcases the beautiful balance of flavors that comes with a homemade curry. Cooking this dish isn’t only straightforward, but it also allows for endless variations based on your personal preferences and seasonal ingredient availability.

You can use your favorite vegetables, legumes, or even tofu to add protein. Serve this delicious curry over fluffy rice, and you’ll have a well-rounded meal that’s sure to impress both vegans and non-vegans alike.

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons curry powder
• 1 tablespoon soy sauce or tamari
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 carrot, sliced
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt and pepper, to taste

In a large saucepan, start by cooking the jasmine rice according to package instructions.

Meanwhile, in another large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant. Stir in the curry powder, followed by the sliced red bell pepper, broccoli florets, sliced carrot, and snow peas.

Cook the vegetables for about 5-7 minutes, until they begin to soften. Pour in the coconut milk and soy sauce, stirring well to combine.

Let the curry simmer for about 10 minutes until the vegetables are tender yet crisp. For an even more flavorful dish, feel free to experiment with different vegetables and protein sources to suit your taste preferences.

Adding a splash of lime juice right before serving can brighten the dish and enhance the flavors. If you like it spicy, consider adding some chili flakes or fresh chilies for heat.

Additionally, garnishing with fresh cilantro not only provides a pop of color but also brings a fresh finish to the bowl. Enjoy your delicious coconut curry!