Looking for vegan recipes for dinner? Cooking vegan might be a challenge in the beginning, especially if you’re not accustomed to preparing meatless meals. Fortunately, veganism has become increasingly popular, so vegan food options are now widely available. It’s not just hippies who are vegan anymore; nowadays, many members of society are adopting a vegan diet because of its purported health benefits and lasting benefits for the planet. Vegan recipes for dinner only consist of plant products and do not include any animal by-products. One of the major challenges that come with cooking vegan recipes for dinner is ensuring that your meals meet your nutritional needs. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/vegan-recipes/vegan-recipes-dinner

1. Vegan Recipes Dinner
Dinner is oftentimes the heaviest meal consumed in the day though health experts say
that breakfast should be the most important. However, in reality, people have more
time for dinner compared to breakfast when one’s rushing out of the house or lunch
when one’s on a break from work. It is also the meal that is often had during dates,
formal receptions and events.
With the increasing population of vegans hotels and restaurants, airlines and caterers
are pro-active to offer meal options that do not contain any animal products. When
travelling, airlines, cruise ships and travel operators usually require advance notice
and the variety of dishes available varies from an entire multi-course menu selection
or a limited number of salads or stew. Vegan food that is totally devoid of animal
products including meat, poultry, fish, seafood and even eggs and dairy are usually
more limited compared to vegetarian options which can allow for eggs and dairy.
While it may be easier to have someone else prepare your vegan meals, it is simply
impossible to sustain, unless you’re a millionaire with a personal chef and unlimited
resources. For most vegans, they prefer to prepare their own food at home as they
are completely aware and in control of the ingredients they use and address their
specific nutritional requirements.
Dishes can be as simple or as gourmet as your time, budget and ingredient availability
allows for. A simple dinner of roasted or baked vegetables served with couscous that
is prepared in minutes can be as enjoyable and fulfilling as a casserole that takes hours
to prepare. An advantage of going vegan is that a extra helping of a healthy meat-free
dish doesn’t give anyone guilty feelings.
The secret to sustainability is to use a variety of ingredients; employ different cooking
methods; and stock up on lots of herbs and spices. That way, meals are never
monotonous especially if you’re cooking not only for yourself but for others.
Take into consideration the seasonality of fresh produce. Purchase what’s in season
to get it at better prices and optimum nutrition. For raw salads, go for organic

2. vegetables as much as possible to ensure that your dish is free from potentially
harmful substances like pesticides and synthetic fertilizers.
The recipes provided is but an inspiration for the unlimited dishes you can prepare
exclusively with plant-based ingredients. The only limit is your imagination!
Creamy Vegan Carrot Soup
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Recommended Wine: Chardonnay
Difficulty Level: Easy
Ingredients:
2 tbsp cooking oil, ½ C onion, chopped, 1 C red lentils, 1 clove garlic, minced, 1 tsp
dried thyme, 1 tsp tamari, 1 tbsp dried thyme, 1 tsp dried tarragon, 6 C water OR
veggie broth (Option: Sub out some of the water/broth for dry white wine, if you like),
2 C carrots, chopped, 2 C celeriac, chopped, ½ C curly parsley leaves, washed and well-
chopped
Preparation Instructions:
Wash and chop all the vegetables. In the large pot, combine oil, onions, garlic red
lentils, tarragon and thyme, and sauté until onions are translucent. Add water/broth,
carrots and celeriac, and bring to a boil, then allow to simmer for 30 minutes, or until
the carrots fall apart when you poke them with a fork. Ladle the soup into the blender
in batches and blend until very smooth (put the blended soup in the large mixing bowl
if you can’t blend all of it at once). Return soup to large pot and heat through, adding
the chopped parsley leaves at the end. Serve and enjoy!

3. Black Bean and Corn Salsa
Hot and peppery, this salsa is perfect for serving with a plate of tortilla chips or as a
side dish for a Mexican-style fiesta.
Servings: 3 cups
Preparation Time: 5-10 minutes
Cooking Time: Approx. 30 minutes
Difficulty Level: Easy
Ingredients:
1 tbsp. olive oil, 2 large onions, chopped, 3 bell peppers, 1 green and 2 red, chopped, 1
tbsp. garlic, chopped, 1 tbsp. fresh cilantro, chopped, 1 tsp. ground red pepper, Salt to
taste, 1 can black beans, drained, 1 can whole kernel corn, drained
Preparation Instructions:
Pour the olive oil into a large skillet. Add onions, peppers and spices. Over medium
heat, sauté until the onions and peppers are tender, 5-10 minutes. Add beans and
simmer for about 20 minutes.

4. Lemony Glazed Carrots
A bit of lemon juice adds flavor and zest to these baby carrots.
Servings: 6-8
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes, total
Difficulty Level: Easy
Ingredients:
2 pounds baby carrots, 3 tbsp. butter, 3 tbsp. sugar, 1/3 cup lemon juice, preferably
fresh
Preparation Instructions:
In a large saucepan or Dutch oven, bring 3 quarts of water to a boil. Add carrots and
cook until they are crisp-tender, 8-10 minutes. Remove from heat and drain. In a large
skillet, melt butter over medium-high heat. Stir in sugar and lemon juice. Add carrots.
Cook, stirring gently, about 5 minutes, or until liquid is syrupy. Serve.
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