15 Best Vegan Dishes

Here are the best vegan dishes: some of the most exciting meals you’ll eat! They’ll become go-tos whether you eat vegan or just want to eat more veggies.

Vegan Lasagna

Do you eat a plant based diet? Or are you just looking to eat more vegetables? Either way, vegan dinner recipes can be some of the most delicious and creative meals you’ll eat. Alex and I have compiled our best vegan dinner recipes that have become fan favorites. Whether you eat strictly vegan or just want to add more veggies to your diet, we promise you’ll find some dinner recipes you love!

A study came out recently called the EAT-Lancet Study that talks about how eating more plants and a little less meat is better for the planet. It’s also a better for our personal health, too. Alex and I started eating this way about 10 years ago when we read a book called Food Matters by Mark Bittman. So, this is becoming more and more of a theme in research and media. The upside to all of this is: eating lots of veggies has never been more exciting and creative! Because of the internet, we have access to all sorts of ideas for eating vegetables stemming from cuisines from around the world. And access to literally millions of recipes. Eating your vegetables has never tasted so good.

Related: What is a vegetarian vs. vegan diet?

Want more vegan recipes in a meal plan? Try our 28 Day Plant Based Diet Meal Plan

And now…our best vegan dishes!

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Vegan Lasagna

Best Vegan Lasagna Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.60 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Description

This will become your new favorite lasagna: guaranteed. It’s full of hearty flavor and is 100% whole food plant based. It’s a winner with everyone!


Scale

Ingredients

  • 8 ounces baby bella mushrooms
  • 1 cup roasted salted cashews, divided
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons extra virgin olive oil
  • 5 ounces baby spinach
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest, divided (1/2 lemon)
  • 1/8 teaspoon garlic powder
  • 2 25-ounce jars tomato basil pasta sauce (or any marinara sauce)
  • 2 8-ounce cans tomato sauce
  • 10 to 13 ounces no boil lasagna noodles* (see note!)
  • 8-ounce container hummus
  • Dried oregano, for sprinkling
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Make the spinach mushroom filling: Pull out the stems of mushrooms with your fingers. In a food processor or with a large knife, roughly chop the mushrooms, 1/2 cup of the cashews and the rosemary. Add 2 tablespoons olive oil to a skillet and bring to medium heat. Sauté mushrooms and cashews for 3 minutes until soft but still hold their shape. Add the spinach (saving out a few leaves for the garnish) and sauté until wilted, 1 to 2 minutes. Remove from the heat and stir in 1/4 teaspoon of the kosher salt, a few grinds of pepper, and the lemon juice. Let stand until assembling.
  3. Make the dairy free Parmesan topping: in a food processor or blender, blend 1/2 cup cashews with the garlic powder and lemon zest until it’s ground into about the texture of a shaker can of grated Parmesan. (Alternatively, chop as finely as possible with a knife.)
  4. Mix the sauce: In a large bowl, mix together the pasta sauce and tomato sauce.
  5. Layer the lasagna: In a 9 x 13” baking dish, spread tomato sauce on the bottom of the pan. Then top with 1 layer of noodles (our pan held 3 noodles longwise and 3/4 noodle widthwise), breaking noodles as necessary**. Spread with half of the hummus, half of the mushrooms and a tomato sauce layer. Repeat again: 1 layer of noodles, half of the hummus, half of the greens and tomato sauce. Finally, top with noodles, then tomato sauce again. Sprinkle the entire top with the “Parmesan” and dried oregano.
  6. Bake: Cover the pan with aluminum foil and bake for 40 minutes, then 10 minutes uncovered. Let stand for 15 minutes before serving (this allows the lasagna to set). If you’d like, finely chop spinach leaves to use as a garnish (for looks only!). Cut into pieces and enjoy.

Notes

*Important: You must use no-boil lasagna noodles for this recipe! Do not substitute standard noodles. The amount of sauce is formulated for no boil noodles, which need more liquid than standard lasagna noodles.

**If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! Baking dish shapes and noodle shapes can vary, so make sure you have enough pasta based on your baking dish.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Best Vegan Dinner Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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