Vegan Dinner Ideas

Our favourite vegan meal ideas - from our own kitchen and amazing cooks around the web.
7 Pins
·
8y
By
Mokhado
a bowl of pumpkin soup next to two oranges and a sign that says live out pie yum
Warming Carrot and Ginger Soup
Autumn is the season of coughs, colds and sneezes. Unless you’ve got the immune system of a superhero, you’re bound to come down with something nasty at some point over the next couple of months. When you do, this soup will be here for you.
some granola bars sitting on top of a cutting board next to a wooden spoon
Vegan apricot flapjacks
With thousands of people taking part in Veganuary (a vegan diet throughout the month of January) this year, we thought we’d jump on the bandwagon with this month’s recipe. Our apricot kernel oil is absolutely perfect for vegan baking, you can use it in many cake, cookie and flapjack recipes in place of butter for a very special flavour. Makes 12 flapjacks 125ml apricot oil 60ml (½ cup) coconut oil 185ml (¾ cup) golden syrup 125g dried apricots, chopped finely 50g mixed...
some granola bars stacked on top of each other
Vegan apricot flapjacks
With thousands of people taking part in Veganuary (a vegan diet throughout the month of January) this year, we thought we’d jump on the bandwagon with this month’s recipe. Our apricot kernel oil is absolutely perfect for vegan baking, you can use it in many cake, cookie and flapjack recipes in place of butter for a very special flavour. Makes 12 flapjacks 125ml apricot oil 60ml (½ cup) coconut oil 185ml (¾ cup) golden syrup 125g dried apricots, chopped finely 50g mixed...
a blue plate topped with pasta and veggies next to a bowl of oranges
Tangy Gooseberry & Mustard Pasta
Sometimes brilliant flavour harmonies appear in totally unexpected combinations of ingredients. And so it was with a tub of fresh gooseberries in the fridge, that we came up with this surprisingly exotic and moreish pasta dish. There’s a nice kick from the mustard, a slightly tart sweetness from the berries, and a deeply satisfying basil undertone. We dare you to try it!
a white bowl filled with food on top of a marble counter next to a green leafy plant
Creamy Vegan Béchamel (White) Sauce
As one of the French cuisine’s ‘Mother Sauces’, the humble béchamel or ‘white sauce’ faces uphill battles when it comes to vegan or allergen-free cooking. Typically make from cow’s milk, butter and wheat flour, it sets off a few alarm bells for friends and family with food intolerances. For our plant-based version, we’re using some alternative ingredients that make for a super easy and wonderfully creamy sauce, here prepared with a heady bit of spice and served with shiitake mushrooms...
a white bowl filled with spaghetti and sauce on top of a marble countertop next to a green leafy garnish
Umami napoletana
Knowing how to cook up a few simple sauces in a flash is a real super power in the kitchen! After all, the perfect sauce can turn any ingredient into a gourmet meal. We’ve selected our three favourite staples: tomato sauce, green pesto and creamy béchamel, with super quick fixes for whipping up each on in no time. Let’s start with a Napoletana-style tomato sauce that’s absolutely packed with satisfying umami flavours.
a bowl filled with food sitting on top of a metal tray next to a glass of wine
HEADY SPICED RICE & LENTILS BOWL
One of our favourite meals on cool Spring evening is this wonderfully spiced bowl of goodness. It’s a great balance between the meaty, savoury flavours of the lentils and chewy fried rice, fragrant spice and the comfy sweetness of butternut squash. Most importantly it’s filling and satisfying, even for our most carnivorous friends.