Whether you're full-fledged vegan or just vegan-curious, check out these delicious and nutritious vegan dinner recipes from the editors of Vegetarian Times.
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Stuffed Eggplant with Lentils and Millet | Vegetarian Times
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Lentil stuffed Eggplant
Stuffed Eggplant with Lentils and Millet | vegan, dinner
Stuffed Eggplant with Lentils and Millet | 31 Healthy Ways People With Diabetes Can Enjoy Carbs
Vegetarian Stuffed Eggplant | Vegetarian Times
Stuffed Eggplant with Lentils and Millet
Sesame Rice and Adzuki Bean Cakes with Miso Sauce | Vegetarian Times
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Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape.
Sesame Rice and Adzuki Bean Cakes with Cashew Butter Miso Sauce
Sesame Rice and Adzuki Bean Cakes with Miso Sauce
Beet Linguine with Cashew Ricotta | Vegetarian Times
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Beet linguini with cashew ricotta
Beet pasta with cashew linguine
Beet Linguine with Cashew Ricotta // Vegetarian Times
beetroot linguine with cashew ricotta.
Beet Linguine with Cashew Ricotta
Green Pasta Primavera | Vegetarian Times
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Green-Pasta-Primavera Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles. ½ cup plus 3 Tbs. pine nuts ¼ cup olive oil, divided 1 Tbs. lemon juice 8 cloves garlic, minced (3 Tbs.) 2 medium leeks, sliced (2 cups) 1 lb. broccoli raab, chopped 2 cups frozen peas, thawed 6 cups baby spinach 8 oz. farfalle pasta 1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat. Blend 1/2 cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts. 2 | Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden. Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli raab, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat. 3 | Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta cooking water. Fold in broccoli raab mixture. Serve topped with whole toasted pine nuts.
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles. Green Pasta Primavera, 3.5 out of 4 based on 2 ratings
Green Pasta Primavera
Tofu and Spinach Stuffed Shells | Vegetarian Times
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Tofu and Spinach Stuffed Shells Recipe | Vegetarian Times
Happy Meatless Monday! Who wants tofu and spinach stuffed shells? http://bit.ly/1DDuN79
Tofu and Spinach Stuffed Shells
Asparagus Fettuccine with Lemon and Pepper | Vegetarian Times
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Asparagus Fettuccine with Lemon and Pepper Recipe | Vegetarian Times
Asparagus Fettucine with Lemon and Pepper ~ Lovely Spring Dish #CookingLight #Vegetarian #HeatlhyLifestyle #health
Asparagus-Fettuccine-with-Lemon-and-Pepper This recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. 5 Tbs. olive oil, divided 5 cloves garlic, minced (2 Tbs.) 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths 3 Tbs. fresh lemon juice ¼ tsp. freshly ground black pepper 8 oz. fettuccine 1 Tbs. grated lemon zest 1 | Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside. 2 | Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth. 3 | Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
#Vegan Asparagus Fettuccine with Lemon and Pepper
Asparagus Fettuccine with Lemon and Pepper
Potato Knishes | Vegetarian Times
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Potato Knishes: Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings. Feel free to substitute your favorite fillings.
Vegetarian Times Potato Knishes
Potato Knishes (with Spinach) recipe.
General Tso's Tofu | Vegetarian Times
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General Tso Veg Recipe (low cal)
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection. General Tso’s Tofu, 4.0 out of 4 based on 1 rating
General Tsos Tofu with roasted marinated tofu
General Tso’s Tofu Recipe | Vegetarian Times
General Tso’s Tofu
Indian Samosa Casserole | Vegetarian Times
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I cheated and used a frozen pie crust. This is one giant delicious samosa./ Indian Samosa Casserole Recipe | Vegetarian Times
Indian Samosa casserole like a pot pie recipe Vegetarian dairy-free Not nearly enough spices for authentic heavily-spiced Indian food. I'm not sure why there was so much broth called for either. I reserved 1/4 cup of the cooking liquid from the potatoes (and half yams (orange flesh)) which was more than enough. Also would be infinitely easier to add carrots to potatoes while boiling. Added, cumin, coriander, chili, lemon juice, cilantro
Indian Samosa Casserole
Curried Stuffed Spaghetti Squash | Vegetarian Times
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curry spaghetti squash.
Curried Stuffed Spaghetti Squash Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.
20 Satisfying Ways to Eat Spaghetti Squash via Brit + Co.
Curried Stuffed Spaghetti Squash
Butternut Squash and Wild Rice Salad | Vegetarian Times
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Loved this Wild Rice Butternut Salad!
butternut squash and wild rice salad - vegetable broth, wild rice, butternut squash, balsamic, maple syrup, mustard, raisins, chives, shallow, red grapes, pearl onions
Butternut Squash and Wild Rice Salad I would add some chopped pecans.
Butternut Squash and Wild Rice Salad. Delicious! Made a few modifications: quickly browned the squash on high heat. Added black beans and frozen white corn for the last couple of minutes. Served it warm as a main course!
Butternut Squash and Wild Rice Salad
Sesame Miso-Glazed Eggplant | Vegetarian Times
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Sesame Miso-Glazed Eggplant Recipe | Vegetarian Times
Sesame Miso Glazed Japanese Eggplant
Sesame Miso-Glazed Eggplant #vegetarian #recipe
Sesame Miso-Glazed Eggplant
Tofush and Tartar Sauce | Vegetarian Times
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Tofush and Tartar Sauce (vegan version of fish and chips)
Tofush and Tartar Sauce recipe
To-"fish" 'n' chips with vegan tartar sauce
"tofush" is a stupid word, but dang this recipe sounds delicious.
Tofush and Tartar Sauce
Peanut Noodles with Crunchy Celery and Celery Leaves | Vegetarian Times
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Peanut Noodles with Crunchy Celery and Celery Leaves--Sub tamari soy sauce for regular soy sauce and rice noodles for whole-grain linguine.
Peanut Noodles with Celery Leaves Recipe | Vegetarian Times
Peanut Noodles with Crunchy Celery and Celery Leaves #healthy #noodles #peanutbutter #vegetarian
Peanut Noodles with Crunchy Celery and Celery Leaves This was fantastic. We threw in handfuls of spinach into the peanut sauce before blending.
Peanut Noodles with Crunchy Celery and Celery Leaves- Delicious! Made for lunch today.
Peanut Noodles with Crunchy Celery and Celery Leaves
Sweet Potato and Pomegranate Tagine | Vegetarian Times
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Sweet Potato and Pomegranate Tagine Veggie, Gluten Free
Sweet Potato and Pomegranate Tagine Recipe | Vegetarian Times
Sweet Potato and Pomegranate Tagine
Black Bean and Chile Posole | Vegetarian Times
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Black bean & chile posole recipe | Vegetarian Times, YUM:o)
The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes. Black Bean and Chile Posole, 3.3 out of 4 based on 3 ratings
Vegetarian Posole Recipe | Vegetarian Times #dinner #makeahead
vegetarian mexican recipes
Black Bean and Chile Posole -- Dairy-Free & Vegan Recipe of the Week
Black Bean and Chile Posole
Samosa Stuffed Peppers | Vegetarian Times
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Samosa Stuffed Peppers saving this for the stuffing recipe
Vegan Samosa Stuffed Peppers
Samosa Stuffed Peppers Recipe
RICH in CARBOHYDRATES; POOR in FAT -- Vegetarian Stuffed Peppers Recipe
Samosa Stuffed Peppers
Vegetables with Farro | Vegetarian Times
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Crockpot Vegetables with Farro
Slow Cooker Vegetables with Farro
Vegetables with Farro Recipe | Vegetarian Times
Vegetables with Farro | Vegetarian Times SLOW COOKER
Vegetables with Farro
Yellow Split Pea Dal | Vegetarian Times
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Yellow lentils Indian rice cooker recipe
Indian Yellow Split Peas
Vegan Yellow Split Pea Dal Recipe | Vegetarian Times
Yellow Split Pea Dal
Tomato Risotto with Pine Nuts | Vegetarian Times
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Tomato Risotto with Pine Nuts (Rice Cooker)
Rice-Cooker Risotto Recipe
Tomato Risotto with Pine Nuts
New Years Black-Eyed Peas and Greens | Vegetarian Times
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Easy vegetarian dish to start the year
new years black eyed peas
Black-Eyed Peas and Greens Salad
Vegan New Year’s Black-Eyed Peas and Greens Recipe | Vegetarian Times
New Years Black-Eyed Peas and Greens ½ lb. dried black-eyed peas (1¼ cups) 1 bay leaf 2 Tbs. red wine vinegar 1¾ tsp. salt, divided 1 12-oz. bunch kale, stems removed, leaves torn into pieces 2 Tbs. lemon juice, divided 2 large tomatoes, seeded and diced (1½ cups) 2 Tbs. olive oil 4 green onions, sliced (½ cup) ¼ cup finely chopped fresh parsley 1 Tbs. finely chopped fresh oregano
New Year’s Black-Eyed Peas and Greens
Spinach Peppers and Cherry Tomatoes with Penne Rigate | Vegetarian Times
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Spinach, Peppers, and Cherry Tomatoes with Penne Rigate Recipe | Vegetarian Times
spinach peppers and cherry tomatoes with penne rigate. #spinach #peppers #tomaotes #penne #rigate #italian #recipe #food #dinner #rustic #tasty #fresh
Spinach, Peppers, and Cherry Tomatoes with Penne Rigate
Vegan Leek and Potato Latkes | Vegetarian Times