Top 5 Easy Vegan Healthy Dinner Recipes

 Vegan Healthy Dinner

1.Vegan Tomato Soup

In this recipe I display you how to make smooth tomato soup that tastes incredible!
it is a extremely good selfmade blend, heat and devour recipe that is right for using up very ripe tomatoes that you might have mendacity round to your refrigerator :-)
once you have got used your blender to mix all the components together, you could even freeze this for heating and ingesting at a later date.
This recipe is one hundred% plant primarily based vegan!
  • 4 whole Tomatoes the more ripe the better
  • 2 tbsp Tomato Paste I used organic 100% tomato
  • 2 cloves Garlic large
  • 2 tsp Oregano Dried or fresh
  • 1 tsp Coconut Sugar
  • 1/4 tsp Cinnamon Ground
  • 1 tsp Onion Powder
  • 1/2 tsp White Pepper
  • 1/2 tsp Celtic Sea Salt
  • 2 cups Vegetable Stock


  • For this recipe you may want a blender, huge saucepan and stirring ladle or comparable.
  • get rid of any hard centres from the tomatoes and region all components in the blender
  • mixture everything for about 2 minutes or until smooth.
  • add combination to saucepan and follow high warmthyou may locate the combination starts offevolved out a bit foamydue to the blending systemhowever, the mixture will relax all through the cooking manner.
  • once the aggregate is boiling, drop the warmth to a low simmer and vicinity a lid on the saucepan.
  • After about 10 minutes you must have a pleasant wealthy crimson tomato soup. Garnish the soup with some sparklingCoriander/cilantro and serve with a few fresh bread and/or a clean garden salad- Yum!!


In place of foregoing pizza for the relaxation of my life, I eat vegan pizza with vegan toppings like dairy-unfastened cheese, fresh greens, and delicious herbs. get your hands on a few active dry yeast and bread flour and you are in your manner. The topping alternatives are countless, and you may’t go wrong with conventional cheese -Daiya is my preferred for flavor.


these pancakes are sweet sufficient on their very own when topped with fruit or soy yogurt, but a light drizzle of actual maple syrup makes them even extra decadent. And at one hundred calories in keeping with fluffy flapjack, you can experience a tall stack with out busting your pleather skirt.


  1. 1 1/4 cups whole wheat flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 1/4 cups unsweetened plain soy milk
  5. 1 tablespoon maple syrup, plus more for serving (optional)
  6. 1/2 teaspoon vanilla
  7. Cooking spray
  8. Fresh fruit for serving (optional)
  9. Jam for serving (optional)
  10. Soy yogurt for serving (optional)


  1. Place the flour, baking soda, and salt in a medium bowl, and mix well.
  2. Pour in the soy milk, maple syrup, and vanilla, and mix until smooth.
  3. Heat a skillet over medium heat.
  4. Spray the pan lightly with cooking spray. Pour a heaping spoonful of pancake batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.
  5. Make eight pancakes, and serve with fresh fruit, jam, soy yogurt, or maybe syrup.


The meatiness of portobello mushrooms turned into certainly my first preference, and to feature even extra taste I sautéed the strips in a sprint of liquid smoke and olive oil. The creaminess—and kick!—of the horseradish sauce changed into the appropriate complement to all of the veggies.

Smoked Portobello and Horseradish Panini

three Tbsp. olive oil
1/2 medium onion, sliced
2 medium portobello mushroom caps, sliced
sprint liquid smoke
Salt and pepper, to flavor
four slices of bread
Horseradish sauce (recipe underneath)
1 roasted purple pepper, sliced (jarred or prepared at domestic)

heat 1 tablespoon of the olive oil in a skillet over medium warmth. add the onions and cook dinner for approximately 15minutes, till lightly caramelized. dispose of the onions from the pan and set aside.
add every other tablespoon of oil to the pan. upload the mushrooms and cook dinner over medium warmness forapproximately 3 minutes. add a sprint of liquid smoke and prepare dinner for 1 extra minute. Season with salt and pepper and take away from the heat.
heat a panini press in keeping with the manufacturer’s commands till hot, or warmness a panini pan over mild warmth.
Brush the slices of bread on 1 side with the remaining 1 tablespoon of oil and then lay, oiled side down, on a piece floor. Divide the horseradish sauce among the 4 slices and top with the onions, mushrooms, and roasted purple peppers. put2 of the slices together and then the alternative 2 collectively, making 2 sandwiches.
positioned the sandwiches on the clicking and near. cook till browned, approximately four to 6 mins. If using a panini pan, vicinity the weight on pinnacle of the sandwiches and prepare dinner for 2 to 3 minutes on every side.
Makes 2 sandwiches

Horseradish Sauce

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
half of tsp. lemon juice
Salt and pepper, to flavor

In a small bowl, whisk all the elements collectively until combined.

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My Favorite


Prep time
Total time
This simple recipe requires less than 10 ingredients and comes together in about 5 minutes. It's the perfect portable breakfast that provides a full serving of fruit and plenty of protein, which is why I drink a variation of this recipe almost every day.
Recipe type: Breakfast, Beverage
Serves: 1
  • 1/2 cup cottage cheese or low-fat yogurt (I use a mix of the two)
  • 1 scoop vanilla protein powder (I use MRM rich vanilla)
  • 1/2 cup frozen blueberries
  • 1/4 - 1/2 teaspoon maple extract
  • 1/4 teaspoon vanilla extract (optional)
  • 2 teaspoons flaxseed meal
  • Sweetener of choice (I use 2 packets of stevia)
  • 1 pinch of xantham gum (optional)
  • 10-15 ice cubes + 1/4 cup water
  1. Place all of your ingredients in a blender and mix until well combined. If it appears too runny, add more ice. If it's too thick, add more water. Add more sweetener or extract at the end if the flavor isn't strong enough for your taste.
* Use a non-dairy yogurt or milk for the base and a non-dairy protein powder to easily make this recipe vegan-friendly.
* I add a handful of raw spinach to mine for extra veggies without any change in flavor.

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