5 Mouth-Watering Vegan Dinners You’ll Want to Make Every Week

Going vegan doesn’t mean you have to sacrifice flavor or variety. In fact, plant-based meals can be incredibly diverse and full of rich, satisfying flavors that even non-vegans will love. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your routine, these five vegan dinner recipes are easy to make, full of nutrients, and, most importantly, absolutely delicious. From hearty pastas to comforting curries, these meals will make you want to cook them week after week.

1. Vegan Chickpea Tacos

Why It’s Great:
These vegan chickpea tacos are packed with protein, fiber, and flavor. The chickpeas get a crispy, golden coating and are tossed in a smoky, savory seasoning mix, making them the star of the dish. Pair them with a fresh avocado salsa, and you’ve got a taco that’s both healthy and indulgent.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until they’re evenly coated.
3. Spread the chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes, shaking the pan halfway through.
4. While the chickpeas are roasting, make the avocado salsa by mixing the diced avocado, red onion, cilantro, and a squeeze of lime juice in a bowl.
5. Warm the tortillas in a dry pan or microwave.
6. Assemble the tacos by filling each tortilla with a generous scoop of roasted chickpeas and topping with the avocado salsa. Serve with lime wedges.

Pro Tip: For added crunch, top with shredded lettuce or cabbage for some extra texture.

2. Vegan Lentil Bolognese

Why It’s Great:
This vegan lentil bolognese is a rich and hearty alternative to traditional meat-based pasta sauces. The lentils mimic the texture of ground meat while soaking up all the delicious flavors from tomatoes, garlic, and herbs. It’s perfect for a cozy dinner or meal prep throughout the week.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• 1 lb spaghetti or any pasta of choice
• Fresh basil, chopped (optional, for garnish)

Instructions:

1. In a large pot, bring 3 cups of water to a boil. Add the lentils and cook for about 25-30 minutes until tender, but still firm. Drain any excess water and set aside.
2. While the lentils cook, heat olive oil in a large saucepan over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 7-8 minutes until softened.
3. Stir in the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. If using, add the red wine and let it cook down for a couple of minutes.
4. Add the cooked lentils to the sauce and let everything simmer together for about 15 minutes to allow the flavors to meld.
5. Meanwhile, cook the pasta according to package instructions.
6. Serve the lentil bolognese sauce over the pasta, and garnish with fresh basil.

Pro Tip: If you want a creamier sauce, stir in a tablespoon of nutritional yeast or a splash of coconut milk before serving.

3. Vegan Thai Green Curry

Why It’s Great:
This vegan Thai green curry is full of vibrant flavors, with creamy coconut milk, spicy curry paste, and tender vegetables. It’s an easy weeknight meal that’s customizable with whatever veggies you have on hand. Serve it over steamed rice for a filling, flavorful dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons green curry paste (adjust for heat preference)
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
• 1 block (14 oz) firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• Fresh basil, chopped (optional, for garnish)
• Steamed jasmine rice, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes until softened and fragrant.
2. Stir in the green curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Add the mixed vegetables and tofu cubes. Bring the mixture to a simmer and cook for about 15 minutes, until the vegetables are tender and the curry is heated through.
5. Stir in the soy sauce and lime juice, and adjust the seasoning with salt and pepper if needed.
6. Serve the curry over steamed rice and garnish with fresh basil.

Pro Tip: You can use any veggies you prefer, such as mushrooms, eggplant, or spinach. For a more protein-packed meal, add extra tofu or chickpeas.

4. Vegan Sweet Potato and Black Bean Chili

Why It’s Great:
This hearty vegan chili is a one-pot wonder that’s perfect for busy nights or meal prep. It’s packed with nutrient-dense sweet potatoes, black beans, and tomatoes, and it’s loaded with savory spices for a satisfying meal. You can enjoy it on its own or serve with cornbread or rice.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, cumin, chili powder, smoked paprika, cinnamon, salt, and pepper.
4. Pour in the vegetable broth and bring the chili to a boil. Reduce the heat and simmer for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust the seasoning if needed. Serve the chili with fresh cilantro and a squeeze of lime juice.

Pro Tip: Top the chili with avocado, vegan sour cream, or tortilla chips for an extra touch of flavor and texture.

5. Vegan Cauliflower Tikka Masala

Why It’s Great:
This vegan cauliflower tikka masala is a rich, flavorful dish made with creamy coconut milk and a blend of spices. The cauliflower soaks up all the spices and becomes incredibly tender, making this dish a perfect alternative to the traditional chicken tikka masala. Serve it over basmati rice or with naan bread for a complete meal.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) crushed tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Steamed basmati rice or naan bread, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly charred.
2. While the cauliflower is roasting, heat a large pan over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
3. Stir in the garam masala, cumin, turmeric, and chili powder, and cook for another minute to toast the spices.
4. Add the coconut milk and crushed tomatoes, and bring the mixture to a simmer. Cook for 10-15 minutes until the sauce has thickened.
5. Once the cauliflower is roasted, add it to the sauce and stir to coat the florets.
6. Serve the tikka masala over basmati rice or with naan bread, and garnish with fresh cilantro.

Pro Tip: If you prefer a spicier dish, add some chili flakes or cayenne pepper to the sauce.

Conclusion:

These five vegan dinners are simple, nutritious, and full of flavor—perfect for weekly meal planning or a quick dinner after a busy day. With hearty ingredients like chickpeas, lentils, sweet potatoes, and cauliflower, each recipe offers a comforting and satisfying meal that’s sure to please everyone at the table. So whether you’re a seasoned vegan or just starting to explore plant-based cooking, these dishes will quickly become favorites in your kitchen.