9 Delicious Vegan-Friendly Dinners

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Here is what you’ll need!


Vegan Ramen

Servings: 4-6

1 tablespoon oil
1 teaspoon sesame oil
1 tablespoon ginger, minced
6 cloves garlic, minced
1 onion, diced
6 cups vegetable stock
1 cup water
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon soy sauce
1 teaspoon miso paste
Ramen noodles

Bok choy, sautéed
Peppers, sliced and sautéed
Rainbow carrots, diced and sautéed
Radishes, sliced
Onions, sliced and sautéed
Bean sprouts, sautéed
Jalapeños, sliced and sautéed
Green onions, sliced

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
3. Uncover the pot, add the miso paste, and stir.
4. Ladle the broth into a bowl and add noodles and toppings of your choice.
5. Enjoy!

Quinoa Eggplant Parm Boat

Servings: 4

2 eggplants
Olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup onion, chopped
3 cloves garlic, minced
½ cup quinoa
1 cup vegetable stock
1 cup vegan shredded mozzarella
1 cup marinara

1. Preheat oven to 375ºF/190ºC.
2. On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.
3. Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.
4. Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.
5. In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.
6. Add the garlic and quinoa. Stir and cook for 2 minutes.
7. Add the vegetable broth, stir, and bring to a boil.
8. Cover and reduce heat to a simmer for 15 minutes.
9. Uncover and scoop evenly into the eggplant boats.
10. Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.
11. Bake for 20-25 minutes, or until the cheese is melted.
12. Enjoy!


Chinese Takeout-Style Tofu And Broccoli
Servings: 2-4

14 ounces firm tofu
1½ teaspoons sesame oil, divided
1 teaspoon vegetable oil
3 cups broccoli florets
3 tablespoons vegetable broth
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1-2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
¼ cup soy sauce
2 tablespoons agave syrup
1½ teaspoons toasted sesame seeds

Green Onion
Sesame seeds

1. Wrap tofu in two layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down, and microwave for 2-3 minutes, or until drained.
2. After microwaving, carefully unwrap tofu and slice into ½-1 inch cubes. Pat each cube dry.
3. In a large nonstick skillet, heat vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add cubes of tofu and cook on all sides until golden brown, approximately 2-4 minutes per side, then remove from pan and set aside.
4. Add broccoli to the hot pan and add vegetable broth. Cover with a lid and reduce heat to medium-low. Steam for 5 minutes.
5. Remove lid and turn heat back up to medium-high.
6. Add garlic, grated ginger, and ½ teaspoon sesame oil. Stir to soften.
7. Add in soy sauce, agave, sesame seeds, and cornstarch slurry. Stir until thickened to desired consistency.
8. Add tofu back into broccoli and sauce mixture.
9. Serve over white rice and garnish with green onion and sesame seeds.
10. Enjoy!

30-Minute Pasta Primavera
Servings: 4

¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucch


Sianna Rebidoux says:

Who else knew that they were making pulled pork when they pulled out the jackfruit

a six year old says:

I’m not vegan but i love these they look so good
EDIT: im actually a serious meat eater

Phil Pecoraro says:

Is white pasta good?

eliborio camacho says:

Needs some bacon, and then more bacon…

Bluemon says:

By vegan friendly u mean vegan?

DeathPrevails 713 says:

I dont know why you vegans are calling these recipes for what they are not. mac and “cheese” no. it’s macaroni with potato, cashew, and yeast sauce. pulled “pork” bbq sandwich it is not, jackfruit bbq sandwich. call it for what it is , not what you inspire it to be or imagine it.

Daniela Saucedo says:

Wait is bread vegan?

Em Ramirez says:

That curry looks terrible.

mari Santiago says:

The macaroni looks great!what makes it vegan? The carrots N potatoes? And do u buy a box of macaroni that says vegan or is it a regular one?

Sonal Dhanturi says:

Omg all these look so delicious! Especially the minestrone soup and mac and cheese <3

UcanbeGOD says:

These niggas get to the point.

theshortkid says:

I tried the mac and cheese one and it was so good! *warning only use a little bit of onion though!!!*

oh aisha says:

I love jackfruit so much

Chat Alafia says:

Bonjour, est-ce que quelqu’un saurait quel est l”équivalant de ” nutritional yeast ” en France ? Si, oui, où peut-on s’en procurer ? Merci d’avance !

Wra8h says:


Melly Rodriguez says:

a lot of these recipes where very new to me!! awesome!! please more!!

Kaylee Morrell says:

tried the tofu broccoli one tonight for dinner and OH MY GOSH IS IT FCKING DELICIOUS YOU MUST TRY IT

Tierra Brown says:

Has no one ever heard of VEGAN MEAT? They sell them in stores you know. All these vegetables make me wanna go back to eating meat. The tofu dish looked good though. Don’t forget about vegan meat. Like Morning Star products and Boca products.

Em Ramirez says:

Also those potatoes lool gluey

GladToBeNatural says:

Just made their vegan Mac and cheese it’s good but you gotta add more seasonings like pepper lol those white hands

scarletovergods says:

Just made mac’n’cheese. It was surprisingly good for such a simple recipe!
Shepherd’s Pie is next on my list 🙂

Demetri Moretti says:

That jackfruit has me a little bit fucked up

Voyage of an Inner Landscape. says:

I like the look of the recipes but the video presentation is a little to fast for me to enjoy.

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