15 Must-Try Veganuary Dinner Recipes

This roundup of the best Veganuary dinner recipes proves that you really don’t have to compromise on flavor or satisfaction just because you’re taking a break from meat and dairy! Taking the challenge to live a healthier and more sustainable lifestyle for 31 days can have so many benefits, and can also encourage you to get a lot more creative in the kitchen. If you’re feeling a little stumped on what to cook though, you’re definitely not alone. The first time I attempted Veganuary, I was sure that I’d be facing a month of boring salads and plain tofu. Not true! There are so many plant based dishes that are exciting, nourishing, and are likely to become a long-term feature in your regular recipe rotation – even if you don’t plan to stick to a strictly vegan diet for longer than a month. Here, you’ll find the best vegan recipes and easy vegan dinners that are simple to prepare, healthy, and sure to be a hit with the whole family. Let’s get straight down to it… 1. Hearty Vegan Stew This Hearty Vegan Stew is packed with vegetables, lentils, and bold seasonings. It’s perfect for those cozy evenings when you need a big bowl of comfort! Leftovers are great for lunch the next day, too. Servings: 4 Ingredients: 1 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 2 carrots, diced 2 celery stalks, diced 1 cup diced potatoes 1 cup cooked lentils 4 cups vegetable broth 2 tbsp tomato paste 1 tsp thyme Salt and pepper, to taste Instructions: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened. Add potatoes, lentils, broth, tomato paste, and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes. Season with salt and pepper, and serve with crusty bread. Click next to read more 2. Vegan Thai Red Curry This creamy Vegan Thai Red Curry is loaded with vegetables and simmered in a rich coconut sauce. Serve it with rice for the ultimate easy vegan supper. Servings: 4 Ingredients: 1 tbsp coconut oil 1 onion, sliced 1 cup diced sweet potatoes 1 red bell pepper, sliced 2 tbsp red curry paste 1 can (13.5 oz) coconut milk 1 cup vegetable broth 1 cup snap peas 1 tbsp soy sauce Instructions: Heat coconut oil in a skillet over medium heat. Sauté onion, sweet potatoes, and red bell pepper for 5 minutes. Add curry paste and stir until fragrant. Pour in coconut milk and broth, then simmer for 15 minutes. Add snap peas and soy sauce, cooking for another 5 minutes. Serve over rice, garnished with cilantro. Click next to read more 3. Creamy Vegan Garlic Spaghetti Who says creamy pasta can’t be vegan?! This Creamy Garlic Spaghetti is rich, garlicky, and totally satisfying. It’s a simple vegan meal that’s fuss-free and totally delicious. Servings: 4 Ingredients: 12 oz spaghetti 2 tbsp olive oil 4 garlic cloves, minced 2 cups unsweetened almond milk 2 tbsp nutritional yeast 1 tbsp cornstarch (mixed with 2 tbsp water) Salt and pepper, to taste Instructions: Cook spaghetti according to package instructions. Drain and set aside. Heat olive oil in a skillet and sauté garlic until fragrant. Stir in almond milk and nutritional yeast. Add cornstarch slurry and cook until the sauce thickens. Toss with spaghetti, season with salt and pepper, and serve. Click next to read more 4. Mexican Tofu Burrito Bowl This Mexican Tofu Burrito Bowl is loaded with spiced tofu, rice, beans, and all the toppings you could want. It’s a fiesta in a bowl! If you’ve never tried tofu before, I think you’ll be pleasantly surprised by just how flavorsome and delicious it can be when it’s seasoned and loaded with spices. Servings: 4 Ingredients: 1 block (14 oz) firm tofu, crumbled 1 tbsp olive oil 1 tsp chili powder 1 tsp cumin 2 cups cooked rice 1 cup black beans 1 cup corn kernels Salsa, guacamole, and cilantro (for garnish) Instructions: Heat olive oil in a skillet and cook tofu with chili powder and cumin until golden. Assemble bowls with rice, tofu, black beans, and corn. Top with your chosen toppings and garnishes before serving. Click next to read more 5. Lentil Potato Soup This Lentil Potato Soup is hearty, wholesome, and packed with plant-based protein. It’s perfect for a cold evening, and it’s a lovely celebration of wholesome veggies and vegan ingredients. Servings: 4 Ingredients: 1 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 1 cup lentils 2 cups diced potatoes 4 cups vegetable broth 1 tsp cumin 1 tsp smoked paprika Salt and pepper, to taste Instructions: Heat olive oil in a pot. Sauté onion and garlic until softened. Add lentils, potatoes, broth, cumin, and smoked paprika. Bring to a boil, then simmer for 25–30 minutes. Season with salt and pepper, and serve. Click next to read more 6. Crispy Gochujang Korean Tofu This Crispy Gochujang Korean Tofu is spicy, sweet, and totally addictive. Serve it with rice and veggies for a balanced meal. It’s also great with a little kimchi stirred through for an extra spicy kick! 7. Vegan Mushroom Stroganoff This Vegan Mushroom Stroganoff is creamy, hearty, and filled with savory umami flavors. It’s the ultimate comfort food without the dairy! Servings: 4 Ingredients: 12 oz fettuccine or wide noodles 2 tbsp olive oil 1 onion, diced 3 cups sliced mushrooms (cremini or button) 2 garlic cloves, minced 1 cup vegetable broth 1 cup coconut milk 2 tbsp nutritional yeast 1 tbsp cornstarch (mixed with 2 tbsp water) Salt and pepper, to taste Instructions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a skillet. Sauté onion and mushrooms until softened and golden. Add garlic and cook for 1 minute. Stir in broth, coconut milk, and nutritional yeast. Simmer for 5 minutes. Add cornstarch slurry and cook until thickened. Toss with pasta, season with salt and pepper, and serve warm. Click next to read more 8. Vegan Chili Packed with beans, veggies, and bold spices, this Vegan Chili is hearty enough to satisfy even the biggest appetites! It’s a great staple to have in your recipe repertoire, and it’s fantastic served with all the usual sides like rice and tortilla chips. Servings: 6 Ingredients: 1 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 1 bell pepper, diced 1 cup diced tomatoes 1 cup black beans 1 cup kidney beans 2 cups vegetable broth 1 tbsp chili powder 1 tsp cumin 1 tsp smoked paprika Instructions: Heat olive oil in a pot. Sauté onion, garlic, and bell pepper until softened. Add tomatoes, beans, broth, and spices. Simmer for 20–25 minutes. Serve with your favorite toppings, like avocado, tortilla chips, cilantro, or vegan sour cream. 9. Creamy Vegan Tuscan White Bean Soup This Creamy Vegan Tuscan White Bean Soup is rich, velvety, and packed with tender beans and hearty greens. It’s elegant and sophisticated, yet super hearty and satisfying. Servings: 4 Ingredients: 1 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 2 cups white beans (cannellini or great northern) 4 cups vegetable broth 1 cup unsweetened or cashew almond milk 2 cups kale or spinach 1 tsp thyme Salt and pepper, to taste Instructions: Heat olive oil in a pot. Sauté onion and garlic until softened. Add beans, broth, almond milk, and thyme. Simmer for 15 minutes. Stir in kale or spinach and cook for 5 more minutes. Season with salt and pepper, and serve. Click next to read more 10. Chickpea and Potato Curry This Chickpea and Potato Curry is creamy, spiced, and utterly satisfying. Serve it with rice or naan for the perfect meal. Servings: 4 Ingredients: 1 tbsp coconut oil 1 onion, diced 2 garlic cloves, minced 1 tbsp curry powder 1 tsp turmeric 2 cups diced potatoes 1 can (14 oz) coconut milk 1 cup vegetable broth 1 cup chickpeas, cooked Instructions: Heat coconut oil in a pot. Sauté onion and garlic until softened. Stir in curry powder and turmeric. Add potatoes, coconut milk, and broth. Simmer for 15 minutes until potatoes are tender. Stir in chickpeas and cook for another 5 minutes. Serve warm, garnished with cilantro. 11. Vegan Portobello Mushroom Fajitas These smoky, flavorful fajitas are loaded with spiced portobello mushrooms, peppers, and onions. The mushrooms give a satisfying texture that’s a great vegan alternative to chicken or steak, and it means that you don’t have to miss out on fajita night! Servings: 4 Ingredients: 3 cups portobello mushrooms, sliced 1 red bell pepper, sliced (or use a mixture of different colors – I like to use up whatever I have left in the fridge to cut down on waste!) 1 onion, sliced 2 tbsp olive oil 1 tsp smoked paprika 1 tsp chili powder Tortillas, for serving Instructions: Toss mushrooms, peppers, and onions with olive oil and spices. Cook in a skillet over medium heat until softened and slightly charred. Serve in warm tortillas with your favorite toppings. 12. Spicy Peanut Butter Noodles These Spicy Peanut Butter Noodles are rich, creamy, and have just the right amount of heat. Perfect for a quick dinner! Servings: 4 Ingredients: 12 oz rice noodles 1/4 cup peanut butter 2 tbsp soy sauce 1 tbsp sriracha 1 tbsp rice vinegar 1/4 cup warm water Instructions: Cook noodles according to package instructions. Drain and set aside. Whisk together peanut butter, soy sauce, sriracha, rice vinegar, and water to make the sauce. Toss noodles with the sauce and serve warm or cold, drizzled with a little extra sriracha and garnished with sesame seeds and chopped green onion. Click next to read more 13. Vegan Broccoli and Mushroom Stir Fry This quick and easy stir fry is loaded with fresh veggies and a savory sauce that pairs perfectly with rice or noodles. Servings: 4 Ingredients: 2 cups broccoli florets 1 cup sliced mushrooms 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp grated ginger Instructions: Heat sesame oil in a skillet. Stir fry broccoli and mushrooms until tender-crisp. Add soy sauce and ginger, cooking for another 2–3 minutes. Serve immediately. 14. Buffalo Cauliflower Wings These spicy Buffalo Cauliflower Wings are crispy, flavorful, and perfect for wing night without the meat. Servings: 4 Ingredients: 1 head cauliflower, cut into florets 1/2 cup flour 1/2 cup water 1/4 cup hot sauce 2 tbsp vegan butter, melted Instructions: Mix flour and water into a batter. Toss cauliflower florets to coat. Bake or air fry at 400°F (200°C) until crispy. Toss cooked cauliflower in hot sauce mixed with vegan butter and serve. I like to garnish with a little cilantro for an extra pop of color! 15. Creamy Vegan Mushroom Risotto This Creamy Vegan Mushroom Risotto is rich, velvety, and perfect for a fancy dinner at home. Servings: 4 Ingredients: 1 tbsp olive oil 1 cup arborio rice 1 onion, diced 2 cups sliced mushrooms 4 cups vegetable broth 1/2 cup coconut milk Instructions: Heat olive oil in a skillet. Sauté onion and mushrooms until softened. Add rice and cook for 1 minute. Slowly add broth, 1/2 cup at a time, stirring constantly until absorbed. Stir in coconut milk and cook until creamy. Serve warm. These 15 vegan dinner recipes are hearty, flavorful, and guaranteed to impress. Whether you’re cooking for yourself, family, or friends, there’s something here for everyone. Which recipe will you try first? Servings: 4 Ingredients: 1 block (14 oz) firm tofu, cubed 1 tbsp vegetable oil of your choice 2 tbsp cornstarch 1 tbsp gochujang (Korean chili paste) 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp sesame oil Instructions: Toss tofu cubes with oil and cornstarch and air fry or bake at 400°F (200°C) until crispy. Mix gochujang, soy sauce, maple syrup, and sesame oil in a bowl. Toss crispy tofu in the sauce and serve with rice and veggies.