Two Easy Vegan Dinner Recipes We Recommend (2024)

• 2 Tbsp grapeseed oil or olive oil if you prefer
• 3 shallots diced
• 4 garlic cloves minced
• 1/2 tsp red pepper flakes
• 8 oz fresh spinach
• 8 oz spaghetti
• salt and pepper to taste
• 1/2 lemon
• 1/4 c vegan Parmesan ingredients below
• 1/4 c pine nuts

Vegan Parmesan

• 3/4 c raw cashews
• 3 Tbsp nutritional yeast
• 1/4 tsp garlic powder
• 3/4 tsp sea salt

• Boil salted water for pasta in a large pot.

• Heat oil in a skillet over medium heat. Add shallots and cook for about 5 minutes until soft. Add garlic, red pepper flakes, salt and pepper, and stir for one minute.

• Add fresh spinach to the skillet to wilt, using tongs to rotate it as it wilts. This portion of the process requires the most hands-on time.

• Once water is boiling, add pasta to cook for slightly more than half the called-for cooking time.

• Once the spinach is wilted and the pasta has been boiling for slightly more than half of the called-for cooking time, use a pasta spoon to lift the pasta out of the pot and add it to the skillet. With all the pasta now in the skillet, add two ladle-fulls of the water used to boil the pasta to the skillet and bring the heat up to medium-high. Use tongs to continue to mix the pasta and spinach mixture.

• When the first batch of pasta water has cooked off, add one more ladle. Add the juice of half a lemon.

• Once the last of the water has cooked off, transfer the mixture from the skillet to a pasta bowl. Add pine nuts and vegan Parmesan and mix completely before serving.

To make the vegan Parmesan

• Add all vegan Parmesan ingredients listed above to a food processor and mix to a fine texture. Store in an air-tight container or mason jar with lid and refrigerate for up to three weeks.

• 2 Tbsp coconut oil
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1 head of garlic chopped (or 3 Tbsp chunky garlic paste)
• 1 large onion chopped
• 1 28- oz can of crushed tomatoes
• 2 Tbsp ginger paste
• 1 Tbsp turmeric
• 2 tsp sea salt
• 1 cup dried brown lentils
• 1-2 tsp cayenne pepper or crushed red pepper optional
• 1 can garbanzo beans
• 1 15- oz can coconut milk
• 2 cups spinach chopped
• 1 cup cilantro chopped
• A few handfuls of cherry tomatoes sliced

• Before you start cooking, prep all of the spices, garlic, and ginger, and set aside. It makes everything much easier!

• Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast them until they start to brown, about 45 seconds. Add garlic to the pot and let it brown, about 2 minutes.

• Add the chopped onion and let it cook down for 2-3 minutes. Then add the crushed tomatoes, ginger, turmeric, and sea salt to the pot, letting it cook for 5 minutes.

• Add the lentils and cayenne pepper (if using) along with 3 cups of water. Bring to a boil. Then reduce the heat to a simmer. Cover and let cook for 35-40 minutes, or until the lentils are soft.

• With 5 minutes left in the cooking time, add the garbanzo beans.

• Once the lentils are soft, add the coconut milk, followed by the spinach and cilantro. Serve with basmati rice and top with cherry tomatoes.