Culture & Lifestyle / Vegan Recipes For The Perfect Dinner

Vegan Recipes For The Perfect Dinner

Culture & Lifestyle Dec 07, 2013


From a hearty soup to  an inspiring main meal, find delicious vegan recipes to love.

Taste for yourself, these vegan recipes are far from bland or boring. Be good to your body and the environment with one of these fabulous vegan meals outlined below.

Creamy Cauliflower Soup

Did you know cauliflower is one of the healthiest vegetables? Low calorie and high in vitamins and minerals, this tasty soup, topped with nuts, seeds or herb oil makes for a perfect appetizer or snack.

Ingredients

1 tablespoon olive oil
1 diced onion
3 cloves minced garlic
1 cup diced or shredded carrots
2 stalks diced celery
1 head cauliflower, cut into florets
 Salt and fresh pepper (to taste)
1 bay leaf
1 quart vegetable stock
4 tablespoons nutritional yeast

Preparation

– In a medium-sized pot, add sautéed onions, garlic, carrots, celery in olive oil. Cook for 8-10 minutes until softened and fragrant.    
– Add the cauliflower florets and sauté for 5 minutes before adding bay leaf, salt, pepper, and vegetable stock.
– Cook for 15 minutes or until cauliflower is completely soft.
– Use an immersion blender to blend the soup and add nutritional yeast until it becomes creamy.
– Taste again and season with salt and pepper if needed.
– Serve and enjoy!

Meat-Lovers Shepherd's Pie (Makes 6 servings)

Being able to please a meat lover vegan style may seem difficult but this delicious meal aims to satisfy.

Ingredients

MASHED POTATOES
4-5 Russet Potatoes, peeled
Non-dairy milk (to taste)
Vegan butter
Salt
Pepper
Garlic Powder (pinch)
 
MEAT
Olive Oil, 2 teaspoons
Garlic, 4 cloves
One medium onion, minced
Chopped mushrooms, 8 ounces
Head of broccoli, chopped or grated
Carrots, 2 chopped or grated
Celery, 2 stalks chopped
Mushroom or vegetable broth, 1 cup
Non-dairy milk, ¾ cup
Cornstarch, 1 teaspoon
Flour, 1 teaspoon
Nonstick cooking spray
Nutritional Yeast, 1 Tablespoon,
French Onions, 2 handfuls 

Preparation

– Bake potatoes in oven or microwave, then mash with milk and vegan butter. Flavor with salt, pepper and garlic powder. 
– Heat oil on the stovetop in a large oven-safe pan and sauté garlic and onions until soft and translucent. Add broccoli, carrots, mushrooms and celery and sauté until vegetables soften.
– Preheat oven to 375 Fahrenheit. 
– Add broth, ¾ cup milk, cornstarch and flour, and bring mixture to a boil, stirring regularly. Allow sauce to thicken, season with salt and pepper. When vegetables are fully cooked, remove from heat. 
– Spray a baking dish (8×8 suggested) with non-stick spray, and spoon vegetable mixture in. Cover with a layer of mashed potatoes. 
– Sprinkle with nutritional yeast and layer with French fried onions. 
– Heat in oven for about 10 minutes until onions are firm and lightly browned. 
– Serve and enjoy! 

Carrot Cake

Perfect for those sweet tooth inclined.

Ingredients

CAKE
2 ¼ cups All-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
¾ cup light brown cane sugar
3 egg equivalents (e.g. Ener-G Egg Replacer
1 teaspoon vanilla
1 cup vegetable oil
2 cups carrots, finely grated
1 fourteen ounce can crushed pineapple, drained
1 cup shredded coconut
1 cup walnuts or pecans, crushed (optional)
3/4 cup raisins (optional)
 
Frosting
1 eight ounce package vegan cream cheese
1/3 cup vegan margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

Preparation

CAKE

– Preheat oven to 350 Fahrenheit.
– In a medium bowl, mix dry ingredients: flour, baking soda, cinnamon, pumpkin or allspice, baking powder, and salt.
– In a larger bowl, mix sugar, egg replacement, vanilla, and vegetable oil with an electric mixer until creamy.
– Gradually add dry ingredients to wet mix, blending on medium.
– Add carrots, pineapple and coconut, and then nuts and raisins.
– For a thicker cake, use a smaller pan (9×9” recommended), but for a thinner cake use a 13×9” pan.
– Grease pan and pour in batter.
– Bake for forty to forty-five minutes or until toothpick comes out clean.
– Do not frost until cake has cooled. 

FROSTING

– With an electric mixer, blend together cream-cheese and margarine.
– Add vanilla and then sugar, blending until thick and creamy.
– Smooth onto the cooled cake surface with a spatula. 
– Serve and enjoy! 

Try one or all of these recipes and tell us which ones you enjoyed the most?
 

Featured Image: 
Source: Creamy Cauliflower Soup: http://nutritionstripped.com/
Source: Shepherd's Pie: http://www.foodnetwork.ca/
Source: Carrot Cake: http://kinsfarmmarket.com

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