top of page
Search

3 Vegan Dinner Recipes That Will Win Over Meat Eaters

Are you looking to impress your meat-eating friends or family members with some plant-based meals? Look no further! Contrary to popular belief, vegan food can be incredibly flavorful, filling, and satisfying, even for those who are accustomed to meat-based diets. In this post, we'll share three vegan dinner recipes that are sure to win over even the most skeptical meat eaters. These recipes are not only delicious, but also packed with nutrients and easy to make. So, let's dive in and explore some tasty plant-based options!

Recipe 1: Creamy Vegan Mushroom Stroganoff

If you're a fan of classic comfort food, this vegan mushroom stroganoff is a must-try! It's rich, creamy, and bursting with umami flavor, thanks to the combination of earthy mushrooms and a luscious cashew-based sauce. This dish is a heart healthier option since it will be lower in saturated fats when compared to traditional beef stroganoff. To add more plant-based protein, try serving over chickpea or lentil pastas.

Ingredients:

  • 1 lb of mushrooms, sliced

  • 1 onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 cup of raw cashews, soaked in hot water for 15 minutes

  • 1 1/2 cups of vegetable broth

  • 1 tbsp of tomato paste

  • 1 tbsp of soy sauce

  • 1 tbsp of flour (use gluten-free flour if desired)

  • 1/2 cup of vegan sour cream

  • Salt and pepper to taste

  • Fresh parsley for garnish

  • Cooked pasta -- Try chickpea or lentil pasta!

Instructions:

  1. Heat a large skillet over medium heat and add a splash of water or oil. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

  2. In the same skillet, add a little more water or oil if needed, and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

  3. Drain and rinse the soaked cashews, then add them to a blender along with the vegetable broth, tomato paste, soy sauce, and flour. Blend until smooth and creamy.

  4. Pour the cashew sauce into the skillet with the onions and garlic, and cook for a few minutes until it thickens, stirring constantly.

  5. Stir in the sautéed mushrooms and let the sauce simmer for another 5 minutes, or until it reaches your desired consistency.

  6. Remove the skillet from the heat and stir in the vegan sour cream. Season with salt and pepper to taste.

  7. Serve the creamy vegan mushroom stroganoff over cooked pasta or rice, and garnish with fresh parsley for an extra burst of flavor.



Recipe 2: Spicy Chickpea and Veggie Stir-Fry

Stir-fries are quick, easy, and versatile, making them a perfect option for a satisfying vegan dinner. This spicy chickpea and veggie stir-fry is loaded with protein, fiber, and vibrant flavors that are sure to please meat eaters and veggie lovers alike. Ingredients:

  • 1 can of chickpeas, drained and rinsed

  • 2 cups of mixed veggies (such as bell peppers, broccoli, carrots, and snap peas), sliced or chopped

  • 3 cloves of garlic, minced

  • 1 inch of fresh ginger, grated

  • 2 tbsp of low sodium soy sauce

  • 1 tbsp of maple syrup or agave nectar

  • 1 tbsp of sriracha or hot sauce (adjust to your desired level of spiciness)

  • 1 tbsp of cornstarch or arrowroot powder

  • 2 tbsp of water

  • 2 tbsp of vegetable oil (or any other cooking oil of your choice)

  • Salt and pepper to taste

  • Cooked rice or noodles of your choice for serving

Instructions:

  1. Heat a large skillet or wok over high heat and add the vegetable oil.

  2. Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds, until fragrant.

  3. Add the mixed veggies to the skillet and stir-fry for 3-4 minutes, until they start to soften but are still crisp.

  4. Add the drained and rinsed chickpeas to the skillet and stir-fry for another 2-3 minutes, until they are lightly golden.

  5. In a small bowl, whisk together the soy sauce, maple syrup or agave nectar, sriracha or hot sauce, cornstarch or arrowroot powder, and water to create a sauce.

  6. Pour the sauce over the veggies and chickpeas in the skillet, and stir-fry for another 1-2 minutes, until the sauce thickens and coats the stir-fry evenly.

  7. Season with salt and pepper to taste.

  8. Remove from heat and serve the spicy chickpea and veggie stir-fry over cooked rice or noodles of your choice for a deliciously satisfying meal that even meat eaters will love!



Recipe 3: Hearty Lentil and Vegetable Shepherd's Pie

Shepherd's pie is a classic comfort food that can easily be made vegan and still packed with flavor and heartiness. This lentil and vegetable shepherd's pie is a perfect example of a vegan dish that will please meat lovers with its robust flavors and satisfying textures.

Ingredients:

  • 2 cups of cooked lentils (green or brown)

  • 1 onion, finely chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 2 cloves of garlic, minced

  • 1 cup of frozen peas

  • 1 cup of frozen corn

  • 1 cup of vegetable broth

  • 2 tbsp of tomato paste

  • 1 tbsp of low sodium soy sauce

  • 1 tbsp of Worcestershire sauce (use a vegan version if desired)

  • 1 tbsp of flour (use gluten-free flour if needed)

  • 1 tbsp of olive oil

  • 4 cups of mashed potatoes (made from about 6-7 medium potatoes)

  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).

  2. Heat a large skillet over medium heat and add the olive oil.

  3. Add the chopped onion, diced carrots, and diced celery to the skillet and sauté for 5-7 minutes, until the veggies start to soften.

  4. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

  5. Stir in the frozen peas, frozen corn, cooked lentils, vegetable broth, tomato paste, soy sauce, Worcestershire sauce, and flour. Bring to a simmer and let cook for 5-7 minutes, until the sauce thickens and the flavors meld together.

  6. Season with salt and pepper to taste.

  7. Transfer the lentil and vegetable mixture to a baking dish and spread it out evenly.

  8. Spread the mashed potatoes over the lentil and vegetable mixture in the baking dish, creating an even layer.

  9. Bake the shepherd's pie in the preheated oven for 20-25 minutes, or until the mashed potatoes are lightly golden on top.

  10. Remove from the oven and let cool for a few minutes before serving.

  11. Scoop out a generous portion of the lentil and vegetable shepherd's pie onto each plate, and enjoy the hearty, comforting flavors


3 views0 comments
bottom of page