4 Simple Vegan Dinner Recipes You'll Love

It's no secret that veganism has gone mainstream. All the talk about plant-based eating has more people asking, "What would my life look like if I went vegan, too?"

Going vegan isn't as hard as you might think. Once you embrace a wider variety of plant foods and pick up a few cooking tricks, you'll quickly realize there's nothing bland or boring about it.

We've already got your shakes covered with our plant protein powder. Now, let's talk dinner. Here are four simple, delicious vegan dinner recipes that will become part of your weekly routine in no time.

Vegan taco salad

Say goodbye, meat, and hello, quinoa! Quinoa is the star here, and it's a complete protein, with all the essential amino acids.¹ We'll show you how to turn it into a delicious taco meat substitute.

You'll need:

• 1 cup quinoa (any variety)
• 1 cup vegetable broth and 3/4 cup water (or 1 3/4 cups water with a small spoonful of vegan bouillon)
• Your favorite salsa
• Your favorite taco seasoning (or a mix of cumin, chili powder, garlic powder, salt and black pepper)
• 1 head romaine lettuce, 1 to 2 cups canned or frozen corn, and 1 cup halved cherry tomatoes or pico de gallo
• Extra toppings of your choice: we recommend black beans, avocado, diced green or red onion and sliced jalapeños
• 1 bag tortilla chips

First, make your quinoa taco meat:

• Cook the quinoa in the broth and water according to the package directions.
• Line a baking sheet with parchment paper and preheat the oven to 375°F.
• Mix taco seasoning and a few tablespoons of salsa into the cooked quinoa. Spread it in a thin layer on the baking sheet and bake for 15 to 20 minutes, until crispy.

While the quinoa bakes, add a layer of loosely crushed tortilla chips to your bowl. Add chopped lettuce, corn, tomatoes and your extra toppings. Top with a heaping scoop of quinoa taco meat and drizzle with more salsa.

Quick vegan curry

Vegan curry is perfect on a chilly day. Curry powder is a South Asian spice blend that usually includes turmeric, coriander and cumin, and it'll warm you right up. Traditional curries can take hours to make, but this quick version takes about 30 minutes.

You'll need:

• White or brown rice, to serve
• 1 yellow onion
• 2 bell peppers
• 2 garlic cloves
• Grated ginger, to taste
• Olive oil, to coat the pan
• 1 bag baby spinach
• 1 can fire-roasted or crushed tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can chickpeas (garbanzo beans), drained
• 3/4 cup coconut milk (full-fat is best)

Cook the rice according to the package directions. While it cooks:

• Dice and sauté the onion and peppers for 5 minutes. Add minced garlic, ginger and spinach and cook for about 2 minutes.
• Pour in the tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas and coconut milk. Simmer for about 5 minutes.

Once it's nice and hot, spoon the curry over or next to a bed of rice.

Vegan BBQ tofu sandwiches

This is a great option when you want a hearty meal without spending a ton of time in the kitchen. No tofu press? Wrap the block in a clean kitchen towel, set it on a plate and put something heavy on top, like a cast-iron pan, for 15 to 30 minutes.

You'll need:

• Burger buns or sourdough sandwich rolls
• 1 package extra-firm tofu
• Your favorite BBQ sauce
• Store-bought or quick vegan coleslaw (to make your own, combine shredded cabbage with vegan mayo, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and salt and pepper to taste)

To make the BBQ tofu:

• Cut the pressed tofu into thin slabs sized for your buns.
• Cook the slabs in a nonstick pan over medium-high heat for 5 to 6 minutes, then flip with tongs or chopsticks and cook the other side for 5 to 6 minutes.
• Remove the pan from the heat and drizzle the tofu with BBQ sauce. Return to the heat and cook for 4 to 5 more minutes, flipping to coat each slab evenly.

Layer the tofu on the bottom bun, top with coleslaw, close it up and enjoy.

Vegan hummus bowl

The hummus bowl is a staple in any vegan household, and an easy way to use up leftover veggies and grains from the week. (You can swap the hummus for another bean spread or a thick dressing.)

Grab a bowl and start with a big dollop of hummus. Add any vegetables you like raw, like cucumbers, tomatoes, carrots, avocado and greens. Add leftover rice or quinoa, then top with nuts, seeds and a drizzle of olive oil.

Give these vegan dinner recipes a shot

A well-planned vegan diet can be great for your health and the planet,² and with recipes like these, it's mighty tasty, too.

Short on time? A shake with our Optimal Plant Protein (26 grams of organic pea and brown rice protein, 0 grams of sugar) is an easy way to keep your protein up.