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I love having a few go-to vegan dinners in my weekly routine — the kind that are hearty, nourishing, and don’t leave you wondering where the protein went. This collection of vegan recipes brings together some of my favorites, packed with wholesome ingredients like lentils, beans, chickpeas, mushrooms, and tofu.
Many of the Lebanese dishes I grew up with — such as my mom’s best hummus, tabbouleh, green bean stew, and baba ghanoush — are naturally vegan and rich in flavor. While are traditionally served as sides or part of a mezze, they can easily become a satisfying main course when paired with fresh bread and a few simple additions.
And if you’re craving something creamy or tangy, check out my vegan cheese recipes — including mozzarella, feta, cheddar, ricotta, and cashew cheese.
Whether you’re fully vegan or just looking to add a few meatless meals to your rotation, these recipes are satisfying enough to stand alone. From cozy stews and vibrant bowls to creamy pastas and one-pan wonders, they’re easy to love and even easier to make.
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Hearty vegan dinner recipes
If you try any of these vegan recipes, let me know how you like them in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Vegan Dinner Recipes: Creamy Mushroom Pasta
Ingredients
- 14 oz pasta of choice, cook it according to package instructions
For the mushroom sauce
- 8 oz chestnut mushrooms
- 1.5 cup oat milk
- 1 onion
- 1 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- 2 Tbsp plant-based butter or olive oil
- 1/4 tsp garlic powder
- 1/4 tsp ground nutmeg powder
- salt and pepper to taste
Instructions
- Finely dice the onions and slice the mushrooms.
- Add the onion and butter (or oil) to a large pot or pan and stir-fry over low heat until golden.
- Add the mushrooms, stir to combine, and cook for 2-3 minutes until they begin to soften and brown.
- Stir in the garlic powder, nutmeg powder, salt, and pepper. Cook for a further 2-3 minutes, stirring occasionally.
- Add the oat milk, nutritional yeast, and cornstarch. Stir well and simmer for another 5 minutes. The sauce will begin to thicken. Adjust consistency with more oat milk or cornstarch.
- Place the cooked pasta in a serving dish, then pour the mushroom sauce over it. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes Amazing recipes
Thank you!
This is exactly what I was looking for! Thanks
Thank you so much, Rhonda! Glad you liked it 🙂
Amazing!