31 Easy Vegan Dinner Recipes for Veganuary 2025

As the new year begins, many embrace Veganuary, a month to explore plant-based living! Whether you’re a seasoned vegan or just curious about adding more plant-based meals to your diet, this post features 31 delicious vegan dinner recipes to try!

1. Mushroom Stroganoff

Creamy and hearty, this vegan stroganoff is perfect for a cozy meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 500g mushrooms, sliced
• 1 tbsp flour
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 tbsp soy sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a pan over medium heat. Add onion and garlic; cook until soft.
2. Add mushrooms and cook until they release moisture.
3. Stir in flour and cook for 1 minute.
4. Add vegetable broth, coconut milk, and soy sauce. Simmer until thickened.
5. Season with salt and pepper. Garnish with parsley. Serve hot.

2. Vegan Stuffed Pasta Shells

Stuffed pasta shells filled with homemade tofu ricotta, spinach & basil in marinara.

Ingredients:

• 20 large pasta shells
• 1 block tofu, drained and crumbled
• 2 cups spinach, chopped
• 1/4 cup fresh basil, chopped
• 2 cups marinara sauce
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a bowl, mix tofu, spinach, basil, nutritional yeast, salt, and pepper.
4. Stuff each shell with the tofu mixture.
5. Spread a layer of marinara sauce in a baking dish. Place stuffed shells on top.
6. Cover with remaining marinara sauce.
7. Bake for 25-30 minutes. Serve hot.

3. Tomato Pasta

Simple and flavorful tomato pasta.

Ingredients:

• 200g pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (400g) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and cook until fragrant.
3. Add crushed tomatoes and oregano. Simmer for 10-15 minutes.
4. Season with salt and pepper.
5. Toss pasta with tomato sauce. Garnish with basil. Serve hot.

4. Potato Casserole with Broccoli

Comforting potato casserole with broccoli.

Ingredients:

• 4 large potatoes, peeled and sliced
• 2 cups broccoli florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup non-dairy milk
• 1 cup vegetable broth
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer sliced potatoes and broccoli in the dish.
3. In a pan, cook onion and garlic until soft.
4. Add non-dairy milk, vegetable broth, nutritional yeast, salt, and pepper. Bring to a boil.
5. Pour mixture over potatoes and broccoli.
6. Cover with foil and bake for 45-50 minutes. Remove foil and bake for another 10 minutes. Serve hot.

5. Vegan Chili

A hearty and flavorful vegan chili.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) crushed tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and bell pepper; cook until soft.
2. Add beans, crushed tomatoes, vegetable broth, chili powder, and cumin. Stir well.
3. Simmer for 20-30 minutes, stirring occasionally.
4. Season with salt and pepper. Serve hot.

6. Vegan Garlic Noodles

Delicious noodles with a rich garlic flavor.

Ingredients:

• 200g noodles
• 2 tbsp olive oil
• 5 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp maple syrup
• Green onions, chopped (for garnish)

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and cook until golden.
3. Add soy sauce, hoisin sauce, and maple syrup. Stir well.
4. Toss noodles in the sauce until coated.
5. Garnish with green onions. Serve hot.

7. Gluten-Free Potato Stew

A warm and comforting gluten-free potato stew.

Ingredients:

• 4 large potatoes, peeled and chopped
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup green peas
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, cook onion and garlic until soft.
2. Add potatoes, carrots, vegetable broth, and thyme. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, until potatoes are tender.
4. Add green peas and cook for another 5 minutes.
5. Season with salt and pepper. Serve hot.

8. Red Lentil and Sweet Potato Curry

A rich and nutritious curry with red lentils and sweet potatoes.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 cup red lentils
• 2 sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (400g) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger; cook until soft.
2. Stir in curry powder and cook for 1 minute.
3. Add lentils, sweet potatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, until lentils and sweet potatoes are tender.
5. Stir in coconut milk. Season with salt and pepper.
6. Garnish with cilantro. Serve hot.

9. Chickpea and Spinach Curry

A delicious and easy chickpea and spinach curry.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (400g) chickpeas, drained and rinsed
• 2 cups spinach, chopped
• 1 can (400g) coconut milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger; cook until soft.
2. Stir in curry powder and cook for 1 minute.
3. Add chickpeas and coconut milk. Bring to a boil.
4. Reduce heat and simmer for 10-15 minutes.
5. Stir in spinach and cook until wilted.
6. Season with salt and pepper. Serve hot.

10. Vegan Burrito Bowl

A filling and nutritious vegan burrito bowl.

Ingredients:

• 1 cup brown rice
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, sliced
• 1 tomato, chopped
• 1/2 cup salsa
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook brown rice according to package instructions.
2. In a bowl, combine black beans, corn, avocado, tomato, and salsa.
3. Serve over brown rice.
4. Garnish with cilantro. Serve immediately.

11. Vegan Thai Peanut Noodles

Rich and creamy Thai peanut noodles.

Ingredients:

• 200g rice noodles
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 1/4 cup water
• Green onions, chopped (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and water until smooth.
3. Toss noodles with peanut sauce until coated.
4. Garnish with green onions. Serve hot.

12. Vegan Stuffed Peppers

Colorful and delicious stuffed peppers.

Ingredients:

• 4 bell peppers
• 1 cup quinoa, cooked
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tomato, chopped
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut tops off bell peppers and remove seeds.
3. In a bowl, combine quinoa, black beans, corn, tomato, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa mixture.
5. Place peppers in a baking dish and cover with foil.
6. Bake for 30-35 minutes. Serve hot.

13. Vegan Shepherd’s Pie

A hearty vegan shepherd’s pie with lentils.

Ingredients:

• 4 large potatoes, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 cup green peas
• 1 can (400g) lentils, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender. Mash and set aside.
3. In a pan, heat olive oil over medium heat. Add onion, garlic, and carrot; cook until soft.
4. Add green peas, lentils, vegetable broth, and tomato paste. Simmer for 10 minutes.
5. Season with salt and pepper.
6. Transfer mixture to a baking dish. Top with mashed potatoes.
7. Bake for 20-25 minutes. Serve hot.

14. Vegan Tacos

Quick and tasty vegan tacos.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Taco shells
• Lettuce, chopped
• Tomato, chopped
• Avocado, sliced

Instructions:

1. Heat olive oil in a pan over medium heat. Add onion and garlic; cook until soft.
2. Add black beans, cumin, and chili powder. Cook until heated through.
3. Season with salt and pepper.
4. Serve bean mixture in taco shells. Top with lettuce, tomato, and avocado. Serve immediately.

15. Vegan Cauliflower Buffalo Wings

Spicy and crispy cauliflower buffalo wings.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup flour
• 1 cup water
• 1 cup breadcrumbs
• 1/2 cup hot sauce
• 2 tbsp vegan butter, melted

Instructions:

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour and water to make a batter.
3. Dip cauliflower florets in the batter, then coat with breadcrumbs.
4. Place on baking sheet and bake for 20 minutes.
5. In a bowl, mix hot sauce and melted vegan butter.
6. Toss baked cauliflower in the sauce.
7. Bake for another 10 minutes. Serve hot.

16. Vegan Sushi Rolls

Delicious homemade vegan sushi rolls.

Ingredients:

• 2 cups sushi rice, cooked
• 4 nori sheets
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 carrot, julienned
• Soy sauce (for dipping)

Instructions:

1. Place a nori sheet on a bamboo mat.
2. Spread a thin layer of sushi rice over the nori.
3. Place cucumber, avocado, and carrot in a line on top of the rice.
4. Roll tightly using the bamboo mat.
5. Slice into pieces and serve with soy sauce.

17. Vegan Pad Thai

A classic vegan Pad Thai.

Ingredients:

• 200g rice noodles
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 block tofu, cubed
• 1 cup bean sprouts
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp peanut butter
• Crushed peanuts (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and tofu; cook until tofu is golden.
3. Add bean sprouts and green onions. Cook for 2-3 minutes.
4. Stir in soy sauce, lime juice, and peanut butter.
5. Toss noodles with the sauce until coated.
6. Garnish with crushed peanuts. Serve hot.

18. Vegan Bolognese

A rich and hearty vegan bolognese.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup lentils, cooked
• 1 can (400g) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery; cook until soft.
2. Add lentils, crushed tomatoes, vegetable broth, and oregano. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes.
4. Season with salt and pepper. Serve hot over pasta.

19. Vegan Falafel

Crispy and flavorful vegan falafel.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp cumin
• 1 tsp coriander
• 2 tbsp flour
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, flour, salt, and pepper. Pulse until mixture is coarse.
2. Form mixture into small balls.
3. Heat olive oil in a pan over medium heat. Fry falafel balls until golden brown.
4. Serve hot with pita bread and tahini sauce.

20. Vegan Ramen

A comforting and flavorful vegan ramen.

Ingredients:

• 200g ramen noodles
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 cup mushrooms, sliced
• 1 cup spinach
• Green onions, chopped (for garnish)

Instructions:

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a pot over medium heat. Add garlic and ginger; cook until fragrant.
3. Add vegetable broth and soy sauce. Bring to a boil.
4. Add mushrooms and spinach. Cook until tender.
5. Serve broth over ramen noodles. Garnish with green onions. Serve hot.

21. Vegan Burritos

Hearty and delicious vegan burritos.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup rice, cooked
• 1 avocado, sliced
• Flour tortillas
• Salsa (for serving)

Instructions:

1. Heat olive oil in a pan over medium heat. Add onion and garlic; cook until soft.
2. Add black beans and corn. Cook until heated through.
3. Assemble burritos with rice, bean mixture, avocado, and salsa.
4. Roll up and serve hot.

22. Vegan Stuffed Zucchini

Tasty and healthy stuffed zucchini.

Ingredients:

• 4 zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup quinoa, cooked
• 1 can (400g) chickpeas, drained and rinsed
• 1 cup tomato sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scoop out the center of each zucchini half.
3. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until soft.
4. Stir in quinoa, chickpeas, tomato sauce, salt, and pepper.
5. Stuff zucchini halves with the mixture.
6. Place in a baking dish and bake for 25-30 minutes. Serve hot.

23. Vegan Mac and Cheese

Creamy and delicious vegan mac and cheese.

Ingredients:

• 200g macaroni
• 1 cup cashews, soaked
• 1 cup non-dairy milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package instructions. Drain and set aside.
2. In a blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. Toss macaroni with the cashew sauce until coated.
4. Serve hot.

24. Vegan Sweet Potato Tacos

Flavorful sweet potato tacos.

Ingredients:

• 2 sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Corn tortillas
• Avocado, sliced
• Salsa (for serving)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Spread on a baking sheet and bake for 25-30 minutes.
4. Assemble tacos with roasted sweet potatoes, avocado, and salsa.
5. Serve hot.

25. Vegan BBQ Jackfruit Sandwiches

Tasty and satisfying BBQ jackfruit sandwiches.

Ingredients:

• 1 can (400g) jackfruit, drained and rinsed
• 1 cup BBQ sauce
• 4 burger buns
• Coleslaw (for serving)

Instructions:

1. In a pan, heat jackfruit over medium heat. Add BBQ sauce and cook until heated through.
2. Shred the jackfruit using a fork.
3. Serve BBQ jackfruit on burger buns with coleslaw.
4. Serve hot.

26. Vegan Lentil Soup

A hearty and nutritious lentil soup.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 can (400g) diced tomatoes
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a pot, heat olive oil over medium heat. Add onion, garlic, and carrot; cook until soft.
2. Stir in lentils, vegetable broth, diced tomatoes, and cumin.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
4. Season with salt and pepper. Serve hot.

27. Vegan Samosas

Crispy and flavorful vegan samosas.

Ingredients:

• 2 potatoes, peeled and diced
• 1 cup peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• Salt and pepper to taste
• 1 package phyllo dough
• Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender. Mash and set aside.
3. In a pan, cook peas, onion, garlic, cumin, coriander, garam masala, salt, and pepper until soft.
4. Mix in mashed potatoes.
5. Cut phyllo dough into strips. Place a spoonful of filling on each strip and fold into triangles.
6. Brush with olive oil and bake for 20-25 minutes. Serve hot.

28. Creamy Tuscan Pasta

A rich and flavorful pasta dish with sun-dried tomatoes and spinach.

Ingredients:

• 200g pasta of choice
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (400g) coconut milk
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Pour in coconut milk and bring to a simmer.
4. Add sun-dried tomatoes, spinach, oregano, salt, and pepper. Cook until spinach is wilted.
5. Toss the cooked pasta in the sauce until well coated.
6. Serve hot, garnished with fresh basil.

29. Vegan Thai Green Curry

A flavorful and aromatic curry filled with vegetables and tofu.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp green curry paste
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 block (400g) firm tofu, cubed
• 1 tbsp soy sauce
• Fresh basil (for garnish)
• Cooked rice (for serving)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger; sauté until soft.
2. Stir in green curry paste and cook for 1-2 minutes until fragrant.
3. Add coconut milk and vegetable broth. Bring to a simmer.
4. Add broccoli, bell peppers, snap peas, and tofu. Cook for 10-15 minutes until vegetables are tender.
5. Stir in soy sauce. Adjust seasoning if needed.
6. Serve hot over cooked rice and garnish with fresh basil.

30. Vegan Stuffed Acorn Squash

Delicious and nutritious stuffed acorn squash.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup quinoa, cooked
• 1/2 cup cranberries
• 1/2 cup pecans, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place acorn squash halves cut side down on a baking sheet. Bake for 30 minutes.
3. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until soft.
4. Stir in quinoa, cranberries, pecans, salt, and pepper.
5. Stuff acorn squash halves with the mixture.
6. Bake for another 10-15 minutes. Serve hot.

31. Vegan Ratatouille

A classic French dish loaded with vegetables and rich flavors.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cups tomatoes, diced (or 1 can diced tomatoes)
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Serve hot, garnished with fresh basil.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
3. Add eggplant and cook for about 5 minutes until it starts to soften.
4. Stir in zucchini and bell pepper; cook for another 5 minutes.
5. Add tomatoes, thyme, oregano, salt, and pepper. Simmer for 20-25 minutes until vegetables are tender and flavors meld.