We’re all busy. And when 6pm rolls around and you have no desire to spend hours in the kitchen, this post is for you. Maybe you’re keen to eat some more veggie-centric meals and just don’t know where to start. Or maybe you’re in a cooking rut and want some inspiration. Either way, here are 3 Easy Vegan Dinners I’ve made recently that are all quick, easy, delicious, and satisfying! Let me know if you end up trying any of them!
3 Easy Vegan Dinners
1. Mango Curry
- Adding about 1 1/2 cups of peeled and diced potatoes to go with the chickpeas. I doubled the spice quantity and steamed the chickpeas & potatoes with a bit of water until the potatoes were fully cooked (easily pierced with a fork).
- Without any coconut milk or mango puree, I had to get creative! To a blender, I added 1 1/4 cups soy milk, 2-3 Tbsp of tahini, and about 1 cup of thawed frozen mango. The tahini adds richness to make up for the lack of coconut milk. I blended it until smooth and added it to the pan that had been cooking the onion, garlic, ginger & spice mixture.
I could not get over how delicious this meal was. Mac wholeheartedly agreed too. Aside from the minimal amount of prep work, this dish comes together in a flash. Bonus points if you have some leftover quinoa or flatbread to serve it with!
2. Lentil, Rice, & Veg Bowl
For the times when you don’t want to cook, this bowl has you covered. It’s so simple you don’t even need a recipe! First I dumped a whole whack of frozen veggies in a sauté pan. The bag I had was a mix of carrots, broccoli, and cauliflower. Once cooked through/thawed, I added some leftover cooked lentils and a barley/rice combo in my fridge to the pan. After that’s been heated, I added some tamari, rice vinegar, and sesame oil to make the dish super flavourful. If you don’t have tamari or rice vinegar, no worries! Soy sauce and lime juice would make great substitutes. And just like that, in less than 30 minutes, and using only one pot, you have a delicious & filling dinner!
3. Pumpkin Chili
This recipe is from Thug Kitchen’s first cookbook, but it’s been reprinted here. I upped the quantity of veggies and omitted the jalapeno. I used steamed & pureed butternut squash in place of the pumpkin and also added about 1/2 cup of red lentils. This one pot dish was fairly easy to throw together (once all the veggies were chopped and the squash/pumpkin puree was made), and it tasted amazing!
So there you have it, 3 easy vegan dinners that are simple to prepare, but huge in flavour! Enjoy!
Let me know in the comments below if you end up making any of these meals! I’d love to hear about it!