The Vegan Dinner Recipes That Are So Good They'll Even Impress Meat-Eaters (2024)

Iain Bagwell

Hannah Che’s cookbook, The Vegan Chinese Kitchen, serves up some delicious plant-based recipes. In the mapo tofu dish, Che uses flavorful shiitake mushrooms in place of ground beef.

Recipe: Mapo Tofu

Salads can be filling. This one is full of hearty ingredients like potatoes and chickpeas.

Recipe: Hearty Winter Salad

Roasted winter squash and flavorful basmati rice make for a comforting dish.

Recipe: Sweet and Spicy Red Kuri Squash Bowl

Chef Tanya Holland calls her dish a “vegan play on chicken and dumplings.” It’s pure comfort.

Recipe: Vegan Winter Greens Stew with Herb Dumplings

It’s not just the depth of flavor that makes this curry a winner, but also the way it lends itself to improvisation. Once you get the proportions down, you can change up the main ingredients; try eggplant or tofu instead of winter squash, and toasted almonds instead of cashews.

Recipe: Cashew, Coconut, and Squash Curry

The secret ingredient in this recipe, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Dillon likes to serve the roasted vegetables as a side dish, but in more generous portions it serves four as a main.

Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah

Ground almonds take the place of pasta’s usual parmesan. The dish would also be excellent made with roasted hazelnuts or walnuts.

Recipe: Farfalle with Artichokes, Peppers, and Almonds

We re-imagined the usual pork-based posole and turned it into a celebration of hearty vegetables, toasted seeds, and Mexican seasonings. For a vegan version, just omit the final sprinkle of cotija cheese.

Recipe: Creamy Pumpkin Seed and Green Chile Posole

Earthy sweet potatoes add depth to this vegetarian chili. New Mexico chile powder is fruity and mild, so don’t be scared off by the generous amount called for here (but feel free to swap in any other kind of chile powder you have on hand—just use less of it). And to make the dish vegan, just omit the dollop of sour cream.

Recipe: Sweet Potato and Black Bean Chili

In this chef-inspired dish, parsnip purée and spears of roasted parsnips accent tofu simmered briefly in a complex-flavored glaze.

Recipe: Miso-Glazed Tofu with Parsnips Two Ways

It takes just a few minutes to prep the ingredients for this flavorful pot of beans, then they simmer to tenderness in a slow-cooker.

Recipe: Flageolet Beans with Rosemary and Thyme

You won’t believe how much flavor this dish packs in for something that takes only 20 minutes to make. It’s light, so it may serve only 2 if you’re hungry.

Recipe: Miso-Glazed Eggplant (Nasu Miso)

This hearty yet elegant soup contrasts the sweetness of coconut milk and hazelnuts with earthy vegetables.

Recipe: Sunchoke Soup with Brussels Sprouts and Hazelnuts

If you stock your pantry with tamarind paste (made from the sweet-sour fruit by the same name), a few spices, and canned chickpeas, this tasty dish makes an excellent last-minute meal, as it comes together in only 30 minutes.

Recipe: Tamarind Chickpea Curry

This gently spicy dish uses a North Indian technique called tadka or chaunk: seasonings are sizzled in hot oil or clarified butter, then swirled into the lentils right before serving for a massive flavor boost.

Recipe: Spiced Red Lentils with Caramelized Onions and Spinach

Flavorful ginger, garlic, and a medley of spices produce a robust heat, while also providing an array of health benefits. Try pairing with brown rice and a dollop of yogurt to cool things down.

Recipe: Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Oyster sauce adds wonderful umami to this Asian-inspired dish, and can be found in most supermarkets. Serve over fluffy rice for a satisfying meal.

Recipe: Stir-Fried Eggplant and Tofu

Cutting tofu into sticks about the same size as green beans gives this dish an elegant look; it also means lots of surface area for the tofu to get brown and flavorful as it cooks.

Recipe: Black Pepper Tofu and Green Beans

Browning tofu in a little oil gives it a more complex flavor; the tofu also develops a crisp surface that contrasts nicely with the tender noodles and tender-crisp bok choy.

Recipe: Bok Choy and Tofu Noodle Bowl