vegan entree

This recipe for Soy Macaroni and "Cheese" with Vegetable Shells is so deliciously "cheesy" that you may even forget that it is parve!

Soy Macaroni and "Cheese" with Vegetable Shells

EDEN soy milk

sweet onion, quartered

garlic cloves,

(12 oz.) box EDEN vegetable shells pasta

nutritional yeast

EDEN sea salt

Dijon mustard

chili powder

coconut oil, divided

all purpose flour

breadcrumbs

Fresh cilantro, chopped (optional)

Olive oil cooking spray

This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful!

Afghan Kidney Bean Curry (Lubya)

tbsp coconut oil, divided

coriander seed

tsp whole cumin seed

tsp dried mint (optional)

15 oz can (1 1/2 cups) whole tomatoes

red onion, small dice, some reserved for garnish

garlic,

vegetable broth

kidney beans (2 15 oz cans)

tsp black pepper,

salt,

cilantro

basmati rice, to serve

Melt 1 tablespoon of oil in a heavy...

Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.

Add the dried mint and the tomatoes and...

Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.

Heat the remaining 1 tablespoon of oil to...

Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.

Once the onions are nice and caramelized add...

Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.

Garnish with cilantro (if desired) and minced red...

Garnish with cilantro (if desired) and minced red onion and serve with basmati rice.

https://mediavine-res.cloudinary.com/video/upload/qaiqrgtdov0mg51bljms.mp4

Lubya is a delicious Afghan curry made with kidney beans and a spiced tomato sauce. It's super easy to make, comes together quickly, and is naturally vegan and gluten free!

This meat-free meaty chili is full of beans and TVP for a hearty stew. Enjoy it with cornbread for a perfect vegan meal!

Easy Vegan Chili

tbsp oil

red onion, finely diced

garlic

15 ounces cans diced fire roasted tomatoes

yeast

cocoa powder

tbsp chili powder

cayenne pepper,

Jalapeños

Red onion

Cherry tomatoes

Cilantro

Avocado

Vegan sour cream

Vegan cheddar cheese

Heat oil in a large pot over medium...

Heat oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft, about 5-7 minutes. Add the garlic and let cook for about 30 seconds.

Add the pinto, black, and kidney beans along...

Add the pinto, black, and kidney beans along with the dehydrated TVP, canned tomatoes, broth, nutritional yeast, cocoa powder, chili powder, cayenne pepper and a teaspoon of salt.

Turn the heat up and bring to a...

Turn the heat up and bring to a simmer, lower the heat and let simmer covered for about 15 minutes, stirring occasionally. Taste and add salt to taste.

Serve hot with cornbread (optional) and toppings of...

Serve hot with cornbread (optional) and toppings of your choice.

This mouth watering Indian curry is made with potatoes and peas and cooked in a spiced tomato sauce. It&#x27;s so quick and easy to make! Serve with basmati rice, naan, and if you like alongside other Indian recipes. It serves 4 as a main dish, or 6-8 as a side dish.

Restaurant Style Aloo Matar

tsp oil

yellow onion, diced

4-6 garlic cloves,

tbsp minced ginger

tsp garam masala

turmeric powder

- 1 tsp cayenne pepper,

lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces

Pacific Foods Low Sodium Vegetable Broth

tbsp coconut cream (optional)

Heat the oil in a large pot over...

Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.

Add the garam masala, turmeric, cayenne, and salt...

Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.

Add the potatoes, peas, and vegetable broth. Turn...

Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.

Add the coconut cream and stir to combine....

Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful, plant-based recipe takes about 10 minutes to get into the oven.

Veggie Eggplant Bake (Vegan)

marinara sauce

extra virgin olive oil

Italian seasoning

black pepper

eggplant,

zucchini,

onion,

kalamata olives, sliced

white beans,

plant-based cheese

Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.

In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.

Pour half of the tomato sauce over the vegetables.

Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.

Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.

Enjoy a quick and satisfying dinner with Grilled Asian Sesame Tofu on a bed of Asian Vegetable Slaw.

Grilled Asian Sesame Tofu with Vegetable Slaw

extra-firm organic tofu

almond butter

lime juice

soy sauce

ginger

Tablespoon miso

garlic (minced)

sriracha

salt

water

purple cabbage

white cabbage (shredded)

red pepper

green onions (sliced thin (or 1/4 cup))

oranges

thai basil leaves

red onion (sliced thin)

carrots (shredded)

Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

TOFU

Blend all ingredients in a high-speed blender.

QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender

Keep a small amount of dressing to add to the salad before serving.

ALMOND BUTTER MARINADE/DRESSING

Slice the block of tofu in half through the center

Cut into 4 individual slabs about an inch in thickness.

Place tofu pieces in an airtight container.

Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.

Reserve the other half of the dressing for the slaw

PREPARE

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill, or I use a grill basket.

Grill for 7 minutes on each side

Let cool slightly

GRILLING TOFU

Follow the same directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Cook for 15 minutes; then flip over and cook another 15 minutes

BAKED VERSION (If you don&#39;t have a grill) 

Dip the marinated tofu on each side with cornstarch

Place large pieces into the basket, not touching each other.

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

AIR-FRYER VERSION

On a plate or bowl, place the dressed slaw on the bottom of a plate or bowl.

Add sliced tofu

SERVE

Sprinkle with sesame seeds

Add peanuts

Add Wasabi or Sriracha Peas

Serve with extra Sriracha or Soy/Tamari.

OPTIONAL ADDITIONS:

Shred and sliced vegetables

Place in a bowl

Using the other half of marinade/dressing, for over slaw, reserving a small amount to add to the salad right before serving.

Toss until combined

SLAW

This savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots with a rich Guinness broth. It&#x27;s easy to make and delicious served with a side of soda bread

Vegan Irish Stew

(136 grams) vital wheat gluten

(27 grams) chickpea flour

(120 grams) vegetable broth

tbsp (15 grams) soy sauce

olive oil

tsp liquid smoke (optional)

yellow onion, chopped

bay leaves

tbsp flour

vegetable broth (ideally beef-less broth)

Guinness Stout

thyme (or 1 tsp dried)

carrots, 1-inch dice

tomato paste

worcestershire sauce

salt and pepper

Mix together the dry ingredients for the seitan,...

Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.

Heat a large cast iron or nonstick skillet...

Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.

Heat a large heavy bottomed stock pot or...

Heat a large heavy bottomed stock pot or Dutch oven over medium heat and add another teaspoon of oil to the pan. Add the onions and a pinch of salt and sauté until the onions until lightly caramelized, about 10-15 minutes.

Add the garlic and bay leaves, and let...

Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.

Remove the bay leaves and thyme sprigs, add...

Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!

These creamy noodles are rich and garlicky, a perfect side dish to any meal! For extra saucy noodles use a small noodle shape, or only cook 8 ounces of dried pasta if using a larger noodle.

Top 21 vegan entree recipes from across the web

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Top 21 vegan entree recipes from across the web

The most viewed vegan entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soy Macaroni and "Cheese" with Vege...

Afghan Kidney Bean Curry (Lubya)

Easy Vegan Chili

Restaurant Style Aloo Matar

Veggie Eggplant Bake (Vegan)

Grilled Asian Sesame Tofu with Vege...

Vegan Irish Stew

Vegan Creamy Garlic Noodles

Vegan Berbere Mac and Cheese

Easy Vegan Baked Ziti

Vegan Bacon Mac and Cheese

Vegan Rajas con Crema

Afghan Aushak

Black Bean Burrito Bowls

Vegan Sun Dried Tomato Cream Pasta

Vegan Chickpea Meatballs

Vegan Korean BBQ Burgers

Burmese Kaukswe

Walnut Parsley Linguine

Vegan Cabbage, Potato, and Chickpea...

Moroccan Chickpea Sorghum Bowl

The most viewed vegan entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine