Read more: 6 Vegan Pasta Salad Recipes

This recipe comes from Sam Turnbull’s vegan cookbook Craving Vegan. You might know her from her blog, It Doesn’t Taste Like Chicken. This dish focuses on minimizing effort while maximizing deliciousness. 

Made by adding uncooked spaghetti into a baking dish with the sauce ingredients, this spaghetti bake removes all the hassle of having to stand by the stove. The spaghetti simply bakes in the oven, meaning prep time is a quick 10 minutes. And all you have to do is top it with the creamy alfredo sauce and enjoy, making the dish delightfully simple.

The benefit of using an oven to make pasta is that you can relax or do other things while the saucy spaghetti cooks. Give this recipe a try if you’re often busy or need a break from more intricate vegan meals.

Read more: 10 Vegan Noodle Recipes

Saucy spaghetti bake

The best part about this saucy spaghetti bake is that you can keep the leftovers for three days. Just be sure to cool your dish before storing it. It's recommended you use wheat pasta for the starch needed to make this dish come together, but feel free to use gluten-free pasta too.

No ratings yet

Duration1 hour hr 5 minutes mins

Cook Time55 minutes mins

Prep Time10 minutes mins

Servings6

Ingredients

For the spaghetti

• 1 lb (454 g) uncooked spaghetti
• 1 jar (22 fl oz/650 ml) prepared tomato sauce
• 3½ cups (875 ml) water
• ¼ cup (60 ml) tomato paste
• 1 yellow onion chopped
• 4 cloves garlic minced or pressed
• 1 tsp dried basil leaves
• 1 tsp dried oregano leaves
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes optional

For the creamy alfredo sauce

• ¼ cup (60 ml) vegan butter
• 2 cloves garlic minced or pressed
• ¼ cup (60 ml) all-purpose flour
• 1½ cups (375 ml) plant-based milk (such as oat or soy)
• 1 tbsp (15 ml) nutritional yeast
• ½ tsp salt
• ½ tsp dried basil leaves
• ½ tsp onion powder
• ¼ tsp black pepper

Instructions

• Preheat your oven to 375°F (190°C).

For the spaghetti

• In a large 4½-quart (4.5 liter) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using).
• Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.

For the creamy alfredo sauce

• While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste.
• Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
• After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 10 Vegan Date Night Dinner Recipes

This article was written by Sam Turnbull on the PBN Website.

Oyster mushrooms are one of the best ingredients for recreating the meaty texture of chicken without using vegan meats. The fungus also happens to have some impressive health benefits. For example, oyster mushrooms are rich in nutrients and loaded with fiber. They also contain iron, folate, zinc, and potassium. Additionally, oyster mushrooms are a source of antioxidants and are an excellent addition to a plant-based diet.

Read more: 14 Vegan Mushroom Recipes

This recipe comes from Sam Turnbull’s new cookbook, Craving Vegan. The well-known blogger of It Doesn’t Taste Like Chicken has created this quick and easy dinner recipe with two methods in mind. You can easily make these crunchy fried mushrooms in the oven or air-fryer, the latter of which takes less than 40 minutes. Add the mushrooms to your favorite sides, or eat them with a tasty dipping sauce.

Read more: 7 Innovative Ways To Cook With Avocado

Buttermilk fried oyster mushrooms

Simple, yet crunchy and flavorful, these buttermilk fried oyster mushrooms are perfect for dinner. If you have any leftovers, these fried mushrooms can be stored for up to three days in the fridge. Ensure it's in an airtight container and when ready to reheat stick your battered mushrooms in the air-fryer for five to eight minutes or in the oven for eight to 15 minutes.

No ratings yet

Duration35 minutes mins

Cook Time25 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 cup (250 ml) plant-based milk (such as oat or soy)
• 1 tbsp (15 ml) lemon juice
• 4 oz (114 g) oyster mushrooms cleaned and pulled apart into large chunks
• 1½ cups (375 ml) all-purpose flour
• 1½ tsp salt
• 1½ tsp paprika
• ¾ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Cooking spray

Instructions

Oven method:

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
• In a large bowl, mix the plant-based milk and lemon juice (this will result in vegan buttermilk). Add the oyster mushrooms and toss to evenly coat. Marinate in the buttermilk for 15 minutes, tossing halfway through. (The buttermilk may separate—this is totally OK. You can just whisk it back together if needed.)
• In another large bowl, whisk together the flour, salt, paprika, pepper, garlic powder, and onion powder.
• Take a mushroom from the buttermilk mixture and toss it in the flour mixture. Shake off the excess flour, then dunk it back into the buttermilk mixture, and then again in the flour mixture.
• Set aside on the prepared baking sheet in a single layer or on a plate if using the air fryer. repeat with the remaining mushrooms, giving each a double coating.
• Spray the mushrooms generously with cooking spray on all sides. Bake for 10 minutes, flip, spray the tops with more oil (making sure to coat any powdery spots), and continue to cook for another 8–15 minutes, until golden brown and crispy.

Air-fryer Method:

• Follow the same steps for preparing the oyster mushrooms as above but instead of using the oven, preheat your air-fryer to 370°F (188°C).
• Then, when your oyster mushrooms are ready, grease the bottom of the air-fryer basket. Lay the coated mushrooms in the basket in a single layer—do not overcrowd (you may need to work in batches).
• Spray the tops generously with cooking spray. Air-fry for 5 minutes, flip, spray with more oil (making sure to coat any powdery spots), and continue cooking for another 5–10 minutes, until golden brown and crispy.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 7 Vegan Dinner Ideas To Eat After The Gym

This article was written by Sam Turnbull on the PBN Website.

If you didn’t already know, dauphinoise is a classic French dish, typically made with thinly sliced and layered potatoes, cream, and garlic, often baked until tender and golden. The traditional version is known for its rich, creamy texture and comforting flavors. This pumpkin dauphinoise variation adds pumpkin to the potato dish, offering a seasonal twist and a unique texture. This adjustment makes the dish stand out and is great for vegans looking for plant-based versions of classic dishes.

Benefits of pumpkin

Pumpkin is an excellent addition to any savory dish, not only for its sweet and nutty flavor but because of its bountiful health benefits, too. Some of the health benefits of pumpkins include their high levels of vitamin A, which supports eye health, as well as vitamins C, E, and many B vitamins.

The antioxidants in pumpkin, like beta-carotene, play a role in reducing the risk of chronic diseases. Being high in fiber, pumpkin can improve digestion. Moreover, its potassium content may benefit heart health. These health benefits make pumpkin a great addition to a healthy diet.

Pumpkin dauphinoise recipe

This indulgent pumpkin dauphinoise recipe is a completely plant-based twist on the French classic. With the addition of sweet pumpkin and creamy plant-based sauce, you'll find this dish both comforting and moreish.

5 from 1 vote

Duration1 hour hr 35 minutes mins

Servings4 people

Ingredients

For the dauphinoise

• 3 mixed pumpkins
• 6 Maris Piper potatoes
• 3 large white onions
• 2 tbsp sugar
• 1 knob of plant-based butter
• 4 sprigs of fresh thyme
• 100 grams plant-based cheese
• Olive oil
• Salt and pepper to taste

For the dauphinoise cream

• 270 ml plant-based cream
• 350 ml plant based milk
• 4 cloves of garlic
• 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• White pepper to taste

Instructions

• Preheat the oven to 180°C.

Prepare the ingredients

• Peel the garlic cloves.
• Peel and slice onions.
• Peel and thinly slice the potatoes.
• Add potatoes to ice water and set aside.
• Slice the selection of pumpkins and set aside.

Make the Dauphinoise cream

• Pour plant-based cream and milk to a small saucepan.
• Add the fresh herbs, garlic and white pepper.
• Bring to a gentle simmer.

Make the dish

• Add onions to a casserole pan with sugar.
• Cook down with knob of butter and fresh thyme.
• Once caramelized remove onions from pan.
• Layer potatoes, pumpkin, onion plant-based cheese, salt, pepper and repeat.
• Pour over dauphinoise cream.
• Top with plant-based cheese.
• Put on the lid and cook for 45 mins in the oven.
• Then cook for 15 mins with lids removed for gratanation.

This recipe was republished with permission from BOSH!. You can view the original recipe here.

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• 20 Vibrant Vitamin C-Packed Recipes
• Plant Protein-Packed Creamy Cannellini Pie
• Easy Lazy Lentil Dahl

This article was written by BOSH on the PBN Website.

An ideal vegan weeknight dinner should be tasty, nutritious, and – above all – easy. Nobody wants to be spending two hours on complex recipes after a long day in the office, so keeping recipes to less than 60 minutes is usually advised.

The following list features a wide range of different foods and cuisines, including pasta, salad, dhal, curry, stews, and more. All of them are made with completely plant-based ingredients, using ingredients that should be easy to find at any late evening supermarket run.

Greek pasta salad

You’ve heard of Greek salad, but have you ever thought of adding pasta into the mix? This easy recipe for a Greek pasta salad – which comes from The Garden Party‘s Rachel Steenland – features classic ingredients like kalamata olives, olive oil, oregano, feta (dairy-free, of course), and garlic, mixed together with some curly pasta shapes for a substantial and nutritious meal.

Find the Greek pasta salad recipe here

Butternut squash and miso risotto

There’s nothing quite like a steaming bowl of risotto after a long day, and this butternut squash and miso recipe is sure to impress. Traditional risotto recipes are often heavy on dairy, but this Plant Baes version features a homemade vegan parmesan instead. If you want to save time, you can buy your own dairy-free cheese from the supermarket.

Find the butternut squash and miso risotto recipe here

Coconut and peanut butter curry

If you haven’t had peanut butter in curry before, you need to get to know this magic ingredient, pronto. While many people just spread it on toast, peanut butter can elevate curry dishes – giving them am irresistible smooth and creamy texture. This Clean Food Dirty Girl curry recipe also uses a wide range of vegetables, easily getting you to your five a day.

Find the coconut and peanut butter curry recipe here

Apple and tofu bowl

This super easy dish can be put together in just 15 minutes, meaning it’s a perfect evening meal for those particularly long and tiring days. It’s packed full of plant protein, featuring both tofu and edamame, and the addition of apple gives it a delicious sweet and savory flavor.

Find the apple and tofu bowl recipe here

Sweet potato katsu curry

If you’re familiar with katsu recipes and are feeling alarmed at the idea of cooking one on a weeknight, don’t fret. This So Vegan katsu recipe takes out the hassle of breadcrumbing the sweet potato cutlets, meaning it’s quick and relatively easy to cook after work. The famous katsu taste is still there, however, as the breadcrumbs are sprinkled on the top of the dish.

Find the sweet potato katsu recipe here

Bean, kale, and lemon stew

This protein-packed stew only takes 30 minutes, proving it couldn’t be easier to produce healthy and nutritious plant-based meals. It comes from Viva!, and features a lot of ingredients you’ll likely already have in your cupboard.

Find the bean, kale, and lemon stew here

Apple and coconut dhal

Another savory-meets-sweet apple recipe, this coconut dhal is comfort in a bowl. It doesn’t feature too many ingredients, and many of them are cupboard staples. Red lentils are the star of the show, complemented with coconut milk, Jazz apples, and crispy onion.

Find the apple and coconut dhal recipe here

Baked feta pasta

If you’re in the mood for something ultra comforting after a long day, this vegan take on the viral baked feta pasta recipe may be just what you’re after. Baked feta pasta exploded on TikTok a few years ago, and this Natlicious Food recipe shows you how to easily make a dairy-free version.

Find the vegan baked feta pasta recipe here

Butternut squash dhal

Another vegan dhal recipe, this butternut squash gives this one a sweet and creamy taste, and kale an added boost of vitamins and minerals. It comes from Ashley Madden, owner of Rise Shine Cook, and takes just 45 minutes to prep and cook.

Find the butternut squash dhal recipe here

Vegan “beef” and mushroom stroganoff

You won’t believe this dish is ready in just 30 minutes. An ideal vegan weeknight recipe, this Edible Ethics beef and mushroom stroganoff is hearty, delicious, and requires just a few ingredients.

Find the vegan “beef” and mushroom stroganoff recipe here

Vegan Pad Thai

One of the quickest on the list, Viva!’s vegan take on a traditional Pad Thai takes just 12 minutes. As well as tasting amazing, it’s also full of vegetables and protein. You can pick any stir fry-friendly veggies you like (such as mushrooms, broccoli, and carrot), as well as some marinated tofu of your choice.

Find the vegan Pad Thai recipe here

One pot spaghetti with lentil ragu

There are some evenings where only a massive plate of spaghetti will do, and this recipe is exactly what you need for those evenings. It comes from Romy London, and features lentils in place of meat for its ragu. Topped off with vegan parmesan, it’s sure to satisfy any cravings you have for non-vegan spaghetti dishes from your past.

Find the vegan ragu recipe here

Roasted cauliflower and apple

And here’s *another* savory apple recipe for your consideration, this roasted cauliflower and apple dish is quick and straightforward to make, using just nine ingredients. Cauliflower is having a bit of a moment right now, and this recipe is a great place to start for those wanting to experiment with the vegetable.

Find the vegan roasted cauliflower and apple recipe here

One-pot chili mac

If you’re yet to experience the delight of mixing pasta with beans, we recommend giving this recipe a try immediately. While at first the combo might seem odd, beans add a delicious texture and protein kick to your pasta dish. This Rainbow Plant Life chili mac recipe uses just one pot, and features kidney beans, vegan cheese, and dairy-free sour cream.

Find the one-pot chili mac recipe here

Butternut squash lasagne

Lasagne on a weeknight doesn’t need to be a rare treat, as this simplified recipe from Natlicious Food has taken away the hassle of having to layer the sheets. It features butternut squash, as well as soy milk, silken tofu, and nutritional yeast in its béchamel sauce.

Find the butternut squash lasagne recipe here

Mediterranean chickpea stew

Requiring just nine ingredients and 15 minutes of your time, this Mediterranean chickpea stew is perfect if you’re tired but still fancy something nutritious. It comes from World of Vegan, and is perfect served with white rice.

Find the Mediterranean chickpea stew recipe here

Spanish white wine lentils

This Viva! dish looks restaurant-quality, but it unbelievably takes just 30 minutes to make. It’s a vegan take on a traditional Spanish lentil dish, featuring vegan bacon lardons in place of meat (these are often easily found in supermarkets).

Find the Spanish white wine lentils recipe here

Vegan stir fry

A stir fry is the ultimate weeknight meal – easy, quick, and often packed with vegetables. Another one from Viva!, this recipe features your choice of veg (such as baby corn, carrot, and edamame), as well as some marinated firm tofu (tip: to make this recipe even quicker, you can buy ready-marinated tofu).

Find the vegan stir fry recipe here

Smoky BBQ lentil jacket potatoes

Jacket potatoes are always a trusty and hassle-free weeknight dinner, but this Vegan Richa recipe puts a new spin on them with this smoky BBQ lentil filling. Packed with veg and protein, you’ll be coming back to this recipe again and again.

Find the smoke BBQ lentil jacket potato recipe here

Vegan fettuccini alfredo

Taking just 30 minutes, this spaghetti is the ultimate comfort food dish. It comes from Crow Moon Kitchen, and it’s creaminess and garlicky taste will have you craving it for days after eating it. It’s completely free from eggs and dairy, using ingredients like nutritional yeast, vegan butter, and pasta water in their place.

find the vegan fettuccini recipe here

Peach pasta salad

Pasta salads are an ideal weeknight dinner. They offer all the taste of a delicious pasta dish, with the added bonus of being packed with vitamins and minerals in the form of all the veggies. This recipe, from Munchmeals by Janet, marries sweet with savory with the addition of peach. A perfect summery dish.

Find the peach pasta salad recipe here

Avocado mac and cheese

A few years ago, the idea of vegan mac and cheese would have seemed a distant dream – but there are now a huge array of dairy-free recipes to choose from. This version, from Fit Foodie Finds, takes less than 30 minutes to make – and the addition of avocados adds to its delicious creamy texture.

Find the avocado mac and cheese recipe here

Mac and cheese burger

Burgers? On a Wednesday? You bet. Show your family/housemates/partner/yourself that you don’t play by the rules, and get the Friday feeling with these easy-to-make vegan burgers.

Find the vegan mac and cheese burger recipe here

Vegan salmon with dill sauce

Prior to going vegan, many of us will have eaten salmon as a midweek dinner. But did you know it’s perfectly easy to make a completely plant-based version of the popular dish? This recipe, which comes from Viva!, will win over even the biggest “seafood” fans.

Find the vegan salmon with dill sauce recipe here

15 minute noodles

If you’ve had a stressful day and are craving a takeaway, you can make your very own noodles in less time that it would take to arrive. These So Vegan beauties take just 15 minutes, and you’ll be coming back to this recipe again and again.

Find the 15 minute noodle recipe here

Lentil and broccoli salad

This Natlicious Food summery salad is not only tasty, but it’s also a great way to help you get more iron in your diet. Lentils are a key example of an iron-rich vegan food, and the vitamin C in the broccoli helps your body to absorb it. Tip: to save the time from soaking lentils, you can opt for a canned variety.

Find the lentil and broccoli salad recipe here

Vegan tacos

Tacos can be a tasty, nutritious, and deceptively easy meal. This recipe, from Jay Halford, features an array of ingredients including tofu, pecan nuts, and sundried tomatoes.

Find the vegan taco recipe here

Vegan shakshuka

Traditional shakshukas refer to a dish of egg cooked in a sauce of tomatoes, olive oil, peppers, and onion. But did you know it’s possible to make this dish vegan with just a little creativity? This recipe, which comes from Aegean Delight, uses a magic combination of tofu and black salt to do this. Black salt is often used in vegan egg recipes, as it has an eggy taste and odor thanks to its sulfur content.

Find the vegan shakshuka recipe here

Black pepper tofu

Black pepper tofu is a hugely popular takeaway dish, but did you know it’s perfectly simple to make yourself at home? This Viva! recipe shows you how to do just that, with a combo of ingredients like garlic, ginger, brown sugar, black pepper, and chilis.

Find the black pepper tofu recipe here

Curried lentil one pot

This Chef Day Radley recipe uses not one, but two, different types of lentils. One’s used to thicken the sauce, and the other to add texture. It also uses required just one pot, so you’ve got the added bonus of minimal washing up after a long day.

Find the curried lentil pot recipe here

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• 17 Vegan Dinner Recipes Where Vegetables Are The Main Event
• 23 Comforting Vegan Pasta Recipes
• This Creamy Spanish Chickpea Stew Is Oil-Free

This article was written by Polly Foreman on the PBN Website.

Tuscan pasta refers to pasta dishes that are associated with the Tuscany region of Italy. This below recipe features spaghetti and borlotti, navy, or cannelini beans in a tomato and vegetable sauce. It comes from plant-based chef Ashley Madden, and features in her cookbook Plant-Based Delicious.

This vegan one pot recipe features a number of ingredients you may already have in your kitchen cupboard. These include Italian seasoning, vegetable stock, and canned diced tomatoes.

While mixing beans with spaghetti may at first seem unusual, it actually makes for a delicious and more exciting twist on the usual spaghetti with tomato sauce. Beans are also regarded as a good vegan source of protein, so adding them into plant-based dishes is a great way to up your intake.

Benefits of beans

Beans are increasingly being seen as a healthy and environmentally sound protein source, with a growing number of people opting for them over meat. A can of cannellini beans, which can be used in this recipe, features 7.5g of protein. They also contain B vitamins (including folate), as well as vitamins A and K.

If you want to cook a tasty bean-filled recipe, here’s everything you need to know about how to make this Tuscan one pot spaghetti.

Tuscan one pot spaghetti recipe

This one-pot pasta recipe requires minimum washing up, and it's also gluten-free if you use brown rice spaghetti. If you do eat gluten, you can opt for wholewheat spaghetti

No ratings yet

Servings4

Ingredients

• 1 leek, dark green tips and root removed and discarded, halved lengthwise and thinly sliced
• 4 cloves garlic, minced
• 10 oz (280g) portobello mushrooms, thinly sliced (4 portobellos)
• 1 tbsp (6g) Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 1 425g can diced tomatoes
• 1 425g can tomato sauce or passata
• 2¾ cups (650ml) low-sodium vegetable stock
• ½ tsp sea salt, or to taste
• 10 oz (280 g) dried brown rice spaghetti or linguine
• 1½ cups (273g) cooked or canned borlotti, navy or cannellini beans, drained and rinsed
• 1 tsp coconut sugar (optional)
• 1½ cups packed (60g) baby spinach (optional)
• 3 tbsp (12g) nutritional yeast
• 1 tsp red wine vinegar
• Freshly ground black pepper

Optional garnish

• Fresh thyme or oregano

Instructions

• In a Dutch oven or soup pot, sauté. the leeks and garlic with a few tablespoons (about 30 ml) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
• Add the mushrooms, Italian seasoning and red pepper flakes, and continue to sauté for another 5 minutes, or until the mushrooms have shrunken in size and begin releasing their juices. Now, add the diced tomatoes, tomato sauce, vegetable stock and salt, and bring to a boil.
• Crack the pasta in half and add to the pot along with the beans. Lower the heat and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
• Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme or oregano if desired.

If you don’t have leeks, use one large yellow onion, diced.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). It features in her book, Plant-Based Delicious. You can follow Ashley on Instagram here.

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This article was written by Ashley Madden on the PBN Website.

This delicious, hearty, healthy stew is quick to make and perfect for busy evenings.

No ratings yet

Duration20 minutes mins

Cook Time10 minutes mins

Prep Time10 minutes mins

Servings4 servings

Ingredients

• 1 onion finely diced
• 2-3 cloves garlic finely chopped
• 1 tsp fennel seeds
• ½ tsp chilli flakes
• 3 medium carrots sliced
• 1 tsp sugar or syrup
• 14 oz tin chopped tomatoes
• 2 1/2 cups vegan stock
• 1 tbsp red wine vinegar
• 2 bay leaves
• 14 1/2 oz tins butter beans chickpeas or cannellini beans, drained and rinsed
• 6 1/2 oz kale leaves stalks removed, sliced into 1cm strips
• Zest of half a lemon finely chopped
• 1 tbsp lemon juice
• 2-3 tbsp nutritional yeast optional
• Salt and pepper to taste
• Optional serving suggestions: vegan feta vegan Parmesan or nutritional yeast, vegan yoghurt, crusty bread, garlic bread, lemon wedges, fresh parsley, drizzle olive oil

Instructions

• In a large saucepan or wok, fry the onion in a little oil until lightly golden.
• Add the garlic, carrot, sugar, lemon zest, fennel seeds and chilli flakes and fry for a further couple of minutes.
• Add the tomatoes, bay leaves, vinegar and stock and simmer on a medium heat for five minutes.
• Pop in the kale, beans of your choice and lemon juice and simmer for a further five minutes.
• Taste the stew to make sure the carrots are soft then add salt, pepper and nutritional yeast, if required.
• Serve with any of the optional suggestions and enjoy.

This recipe was republished with permission from Viva. Find the original recipe here.

This article was written by Viva's Vegan Recipe Club on the PBN Website.

You may find that you’re blessed with plenty of leftovers too, which makes it ideal for meal prep, as well as a tasty vegan dinner.

Honest and fair warning: you must make sure that the rice and lentils do not stick to the pan. The only way to do this is to stir consistently and often. Have some faith though, the end result is 100 percent worth a little effort.

No ratings yet

Duration40 minutes mins

Cook Time35 minutes mins

Prep Time5 minutes mins

Servings4 servings

Ingredients

• 3 cups finely chopped mushrooms (I used a combination of shikate and baby portobello)
• 2 tbsp soy sauce or aminos
• 1 tbsp balsamic vinegar
• 2 cloves garlic – minced
• 1 shallot – finely chopped
• 1/2 cup arborio rice
• 1/2 cup brown lentils
• 1/4 cup nutritional yeast
• juice from 1 lemon
• 1 tbsp white miso paste (or sub aminos or soy sauce)
• 1/3 cup finely chopped fresh rosemary or 2 tbsp dried rosemary
• 4 cups mushroom or vegetable broth
• salt/pepper to taste
• 3 cups finely chopped kale

Instructions

• Heat oil or butter over medium heat in a large pot. Add mushrooms, soy sauce and balsamic. Cook for about 6 minutes or until the mushrooms are softened. Remove mushrooms from pot and set aside.
• Add more oil to the pot along with the garlic and shallot. Cook for 5 minutes.
• Add rice, lentils, yeast, lemon juice, miso, rosemary and 1/2 cup of broth. Cook until the liquid is absorbed, stirring occasionally so the lentils and rice do not stick to the bottom of the pot. Continue adding 1/2 cup of broth at a time(while stirring to prevent sticking), letting the risotto absorb most of the liquid before adding more. Total cooking time will be about 35 minutes, or until rice and lentils have softened.
• Once risotto is done cooking, add kale and stir until wilted. Add back in mushrooms and stir until combined. Let cool and serve.

Top tips for the ultimate vegan mushroom risotto

Don’t feel tied to any one kind of mushroom for this recipe and try to shop seasonally. Even better, if you have a local supplier nearby, shop small and in-season. That way, you’ll be guaranteed to unlock the best fungi flavors.

You don’t need to make vegetable stock for this recipe, as store-bought will work well. However, if you fancy flexing your cooking skills a little more, a rich homemade stock would be a coup.

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This vegan lentil mushroom risotto recipe was republished with permission from Kristi AKA Avocado Skillet. Find the original recipe here.

This article was written by Avocado Skillet on the PBN Website.