This collection of satisfying vegan main dishes includes stir-fries, curries, stews, chili, salads, burgers, and even pizza. These recipes eliminate meat, eggs, dairy, and all other animal products while embracing the goodness of fresh vegetables, whole grains, tofu, beans, nuts, and spices.
Lime juice and chili-garlic sauce add zing to the peanut sauce that accompanies this tasty vegetarian main dish. The tofu and red bell peppers are roasted on the same baking sheets for easy preparation.
This version of the classic vegetarian stir-fry combines cubes of firm tofu with broccoli, bok choy, carrots, shiitake mushrooms, water chestnuts, and baby corn. Imbue the tofu with savory flavor by marinating it in a mixture of vegetable broth, soy sauce, mirin, and chile paste.
Chewy, nutty-tasting bulgur wheat forms the foundation of this satisfying main-dish salad. Crisp pan-fried chickpeas, roasted red bell peppers, and baby spinach leaves complete the meal.
There are no noodles to be found in this vegan, gluten-free "lasagna" that makes the most of ripe summer produce. Grill squash and tofu, then marinate it in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.
Japanese eggplant and shiitake mushrooms are steamed until tender and dressed in a peanut sauce flavored with ginger, rice vinegar, soy sauce, and brown sugar. Serve this Asian-inspired vegetarian main dish over jasmine rice, brown rice, or noodles.
Stir-fry minced garlic and fresh ginger together to release their fragrance before adding baked tofu to the pan. Red and yellow bell peppers, cooked brown rice, and scallions make this dish colorful and satisfying.
It takes only 20 minutes to whip up this easy vegan main dish of whole-wheat spaghetti, snow peas, carrots, and tofu coated with a sweet and tangy Asian-style peanut sauce.
Butternut squash, red adzuki beans, tofu, brown rice, and your choice of leafy greens such as kale, chard, or beet greens are perfectly seasoned with a drizzle of miso-ginger dressing. Serve this extraordinarily nutritious Japanese-inspired dish with an assortment of condiments: grated daikon radish, dried seaweed, umeboshi plums, and gomaisho (a blend of toasted sesame seeds and sea salt).
With a rainbow of fresh corn, red bell pepper, cucumber, tomatoes, avocado, cilantro, and scallions, this quinoa salad is a treat for the eyes as well as the palate. Seasone the salad with cumin, chili powder, and lime juice, and top with toasted pumpkin seeds.
Combine chewy Israeli couscous with sauteed mushrooms, scallions, and corn to make this one-bowl vegan dinner. The addition of black beans and avocado make it a hearty meal.
This easy, satisfying meal is created entirely in a rice cooker! Steam brown rice with dried shiitake mushrooms, ginger, garlic, and a dried chile, then stir in baby spinach, cilantro, scallions, soy sauce, rice wine vinegar, and sesame oil just before serving.
To make pan-fried tofu that's delicously browned and crisp, first press it between weighted baking sheets for 20 minutes to squeeze out the excess liquid. Combine the tofu with stir-fried broccoli, season with soy sauce, rice vinegar, and red-pepper flakes, and top each serving with toasted cashews.
No ordinary salad, the broccoli and tomatoes in this one-dish meal are roasted with garlic until tender and caramelized. Toss with white beans and baby spinach, and a tangy dressing of Dijon mustard, red wine vinegar, and lemon juice.
This meatless main dish salad gets Middle Eastern allure from toasty cumin and lemon zest. The combination of chickpeas and whole-wheat couscous provide complete protein.