Vegan Dinner Ideas for this week

Vegan Dinner Ideas for this week

Vegan Dinner Ideas for this week

Another week, another chance to make a compassionate choice in the food that you eat. This week, we wanted to take a look at a few quick and delicious recipes from our Recipe page and help you get dinner sorted for the week ahead.

All of our recipes are 100 cruelty-free and contain no animal products or byproducts.

Below you will find a number of recipes added by our wonderful vegan community, and remember if you have a recipe you think the world needs to try, be sure to submit it HERE and help spread vegan cooking.

Now here are the weeks’ recipes’


The Vegan Dinner Ideas & Recipes

1. Creamy Sun-dried Tomato & Basil Pasta

Creamy sundried tomato & basil pasta

  • Servings: 4
  • Difficulty: Easy
  • Print



  • 1 cup soaked cashews (for at least 20min in hot water)
  • 2 tbsp nutritional yeast
  • 2 garlic cloves
  • 3/4 cup water or unsweetened almond milk (more if needed to thin)
  • salt & pepper to taste


  • 1 cup tightly packed basil
  • 1 cup sundried tomatoes
  • 1 garlic clove


  • 250gr pasta of your choice
  • 1 tbsp capers
  • 1 tbsp olive oil
  • Veggies of your choice (I used broccolini & zucchini)
  • Salt & pepper


  1. In a food processor or high-speed blender mix the sauce ingredients, scrapping down is needed to create a paste
  2. If you used a blender rinse and place the cream ingredients, blend till a smooth cream forms, taste and adjust flavours if you need to
  3. Cook pasta following package instructions, meanwhile heat a large pan in medium heat
  4. Once hot, add oil follow by your veggies and cook till nice and brown, then add the sauce/paste and stir to combine
  5. Add capers and cream, mix all together and add cooked pasta.
  6. Stir to make sure everything is covered, adding more almond milk or water if its too dry, you want it to be creamy and juicy!
  7. Serve and enjoy!

Recipe Creator
Name: Maria
Country:  Australia
More from Maria: @thealmondlane

2. Vegan Cornish Pasties


Vegan Cornish Pasties

  • Servings: approx. 12
  • Difficulty: Easy
  • Print

Easy Cornish Pasties


For the Dough:

  • 230g dairy-free butter
  • 500g plain flour
  • 1 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 3 tbsp plant-based milk
  • splash of water

For the Filling:

  • 1 onion
  • 1 clove of garlic
  • 5 carrots
  • 6 potatoes (medium size)
  • 200g mushrooms
  • 1 tbsp of olive oil
  • 2 tsp paprika
  • Sea salt and black pepper for seasoning


For the Dough

  1. In a mixing bowl put the dairy-free butter, flour, turmeric and salt.
  2. With your fingers, start mixing the dough. It’s a dry, crumbly mixture to start with.
  3. Slowly add the plant-based milk and a splash of water until the dough becomes slightly wet and easy to knead. Continue kneading for 5-10 minutes, then put aside.

For the Filling:

  1. Peel and finely chop the onion, garlic carrots, potatoes and mushrooms. In a medium-sized pot, add the olive oil, garlic and onion.
  2. Sauté until the onions become translucent. Then add the carrots and potatoes. Season with salt, pepper and 1 tsp paprika and keep stirring.
  3. Lastly, add mushrooms and leave to simmer for 20 minutes, stirring occasionally. Season with pepper & salt and add the remaining paprika.

To Assemble:

  1. Preheat the oven to 200*C (400*F). 2
  2. Dust a clean work surface with flour.
  3. Roll the dough until it is about 3mm thick. Then using a round bowl (Ø14 cm), cut out round pieces of dough.
  4. Spoon the filling into the centre of each piece.
  5. Brush the edges with plant-based milk or water. Fold over and with a fork seal the edges.
  6. Pierce the pasty with a fork and brush over with plant-based milk.
  7. Transfer to a floured baking tray and bake for 20 minutes or until golden brown. Enjoy!

Recipe Creator
Name: Rena
Country: Canada
More from Rena: @theedgeofveg


3. Creamy Chickpea and Potato Curry


Vegan Dinner Ideas for this week

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 tin chickpeas
  • 2 cups pre-steamed diced potatoes
  • 1 tin diced tomatoes
  • 1/2 tin creamed coconut
  • 1 Tbsp curry powder
  • 1 diced brown onion
  • 2 Tbs minced garlic
  • Coriander, nigella seeds, sesame seeds to garnish.

Spices for curry powder: (Makes enough for several uses)

  • 1 Tbs Coriander seeds (toasted lightly in a pan until aroma comes off)
  • 1 tsp turmeric powder
  • 1/2 Tsp fennel seeds (toasted lightly as above)
  • 1/2 Tsp while black peppercorns (toasted lightly as above)
  • 1/2 Tsp cumin seeds (toasted lightly as above- don’t burn they become bitter)
  • 1/4 Tsp fenugreek seeds (toasted lightly as above – again don’t burn they become bitter)
  • 1/4 Tsp toasted while dried chilis or chilli powder
  • 1/4 Tsp garlic granules or powder
  • 1/4 Tsp ground ginger Salt to taste
  • Blend together in a spice grinder or coffee grinder.


  1. Pre steam diced potatoes and set aside.
  2. Fry diced onion until translucent.
  3. Add garlic and gently fry for two minutes.
  4. Add 1 Tbs of curry powder and fry gently for another minute.
  5. Add tinned tomatoes, coconut cream and drained chickpeas. Let it simmer for 20 minutes until all the flavours have mingled.
  6. When your sauce has reduced, stir in the potatoes.
  7. Season to taste. This is delicious served straight away with rice and papadums….. but the longer you wait until you eat a curry the better!


  • You need time for all the spices to ‘party’ and get to know each other. The next day or a few hours later is always so much more delicious.
  • Plate it up with your own flair and garnish it with the above suggestions of your own ideas.
  • This curry will last up to five days at the most in the fridge.
  • I don’t recommend freezing personally because I don’t find potato re-heats well after freezing. Personal choice though if you don’t mind it.
  • If you want to use store-bought curry powder this will still be delicious…. just not next level.

Recipe Creator
Name: Penny
Country: Australia
More from Penny: @veganpixiekitchen


4. Vegan Lugaw with Salt and Pepper Bok Choy


Vegan Dinner Ideas for this week

  • Servings: approx. 6servings
  • Difficulty: Easy
  • Print


  • 3 Tbsp cooking oil
  • 3 Tbsp fresh ginger, minced
  • 8 cloves garlic
  • 10 cups water
  • 1 cup white rice
  • 5 cubes vegan chicken-flavoured bouillon (broth)
  • ½ of a 14oz block of tofu
  • 1 head bok choy
  • 1 tsp salt
  • ½ tsp black pepper
  • Red pepper flakes (optional)


  1. Finely mince your garlic and ginger and add to a large pot with 2 tablespoons of oil. Sauté on medium heat for 2-3 minutes, stirring frequently.
  2. Add the rice, water, and bouillon to the pot, stir, and bring to a boil.
  3. Let boil 15 minutes uncovered, stirring occasionally to ensure the bouillon fully dissolves.
  4. While boiling, chop your head of bok choy into bite-sized pieces and the half-block of tofu into small cubes.
  5. After 15 minutes of boiling, cover pot with lid, reduce heat to low, and simmer for 10 minutes, stirring every few minutes.
  6. After 10 minutes of simmering, add the tofu to the pot and let simmer another 10 minutes, stirring frequently to ensure the rice doesn’t stick to the bottom of the pot.
  7. While simmering, add your chopped bok choy to a pan with the remaining 1 tablespoon of oil, and salt and pepper. Sautee on medium heat for 5-6 minutes, or until tender, but not soft or soggy.
  8. After the final 10 minutes of simmering, remove lugaw from heat and let cool for 5-10 minutes.
  9. Serve in a bowl topped with bok choy and red pepper flakes if you want to add a little heat.
  10. Enjoy!


  • If you don’t have access to vegan chicken-flavoured bouillon then vegetable bouillon will do just fine. Tastes just as good, if not better, as leftovers the next day! Will keep well in a sealed container in the fridge for at least a few days.

Recipe Creator
Name: Haley
Country: USA
More from Haley: @hippiehappyhaley

5. Beetroot Risotto


Vegan Dinner Ideas for this week

  • Servings: 2 people
  • Difficulty: Easy
  • Print


  • 2 large beetroots⁣
  • 1 onion diced ⁣
  • 2 cloves of garlic diced⁣
  • 6 mushrooms diced⁣
  • 1 cups of arborio rice⁣
  • 3 cups of vegetable stock⁣
  • 3/4 cup of white wine⁣
  • 1 Tbsp dried thyme⁣


  1. Roast 1/2 a beetroot for the top, optional*⁣
  2. Using the sauté mode on the pressure cooker, sauté the onion, garlic and the other 1 1/2 diced beetroot for a few minutes until soft. ⁣
  3. Add the mushrooms and thyme for another 2 minutes until soft. ⁣
  4. Pour in the white wine for another minute.
  5. Add the rice and stock, close the lid, use the pressure cooker mode and cook for 15 minutes.
  6. Release the pressure, take the lid off and enjoy!⁣


  • If you don’t have a pressure cooker you can still make this recipe! Just use a saucepan and add the stock in parts and allow the rice to absorb each bit before adding more stock. Just remember to keep stirring!

Recipe Creator
Name: Jessica
Country: Australia
More from Jessica Wicks: @_happyherbivore


Final Thoughts

So there you have it, 5 amazing vegan dinner ideas for this weeks nightly meals. As previously mentioned, be sure to submit your own recipes HERE and be part of the vegan conversation.

We look forward to hearing how you go recreating these for yourselves.

Happy Vegan Cooking!


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