In this article, we offer delicious, simple vegan dinner recipes for beginners. These will be some of the easiest recipes you’ve ever made but some of the most delicious dishes you’ve ever tried.
Here Are Simple Vegan Dinner Recipes for Beginners
Does cooking seem a little scary to you? Or are you one of those people who think that everything will go wrong the moment you go to the kitchen and a lot of time and effort will be wasted?
Now’s the time to take a deep breath. No effort will go unrewarded here.
Because we will outline these simple recipes down to the smallest detail, you won’t believe the delicious dishes we’ve come up with.
Frankly, we are very excited and looking forward to it. For this reason, without further ado, let’s get to the recipes.
Simple Vegan Dinner Recipes for Beginners
1. Vegetable Casserole
1 red pepper
1 fresh tomato
1 tablespoon of olive oil
1 clove of garlic
1 pinch of black pepper
1 pinch of salt
- First, take out a deep bowl. Fill the bowl to the brim with water. Add 2 tablespoons of salt to it. Set it aside. Slice the eggplants into rings and put them in this bowl of salted water.
Tip 1: Soaking the eggplant slices in salt water is the first tip. Eggplants have a distinctive bitter taste. You need to get rid of that bitter aftertaste to bring out their true flavor. This is where salt water comes into play. Soak the eggplant slices in this water for at least half an hour. Salt will do the rest.
- While the eggplants are waiting in salted water, cut the zucchini into rings. Then wash the eggplants thoroughly.
Tip 2: You have to make sure you wash it thoroughly to get rid of the salt completely.
- Now get a medium saucepan and pour 1 tablespoon of olive oil into it. Apply the oil to the entire bottom of the saucepan with a brush and turn on the stove. Wait for the saucepan to heat up. Put the zucchini and eggplants in the heated saucepan and start frying by stirring. While they are frying, peel the garlic and chop it into rings. Put it aside.
- Then chop the red peppers into rings and put them in the saucepan. Fry it with the others. Finally, add the garlic. Keep frying.
- Cut the tomatoes in half and grate the insides by holding the skinless part. Pour the grated tomatoes over the fried zucchini and eggplants and add the spices. Mix lightly and reduce the heat. Cover the saucepan and cook in this way for about 20 minutes. That’s it.
2. Mushroom Vegan Fajita
5 cups oyster mushrooms
6 friggitello peppers
3 cloves of garlic
3 tablespoons of lemon juice
1 teaspoon of salt
1 teaspoon of paprika
1 tablespoon of thyme
- Wipe the mushroom clean with a damp cloth. Chop the mushrooms and peppers julienne (cut into short, thin strips) and sauté in a non-stick pan until they release their juices.
Tip: Be careful not to overcook the mushrooms.
- Add the chopped peppers and continue sautéing. You will see that the mushroom slowly absorbs the water it releases. Keep sautéing until that stage. Then add all the other ingredients to the pan. Cook for 2 more minutes. Turn off the stove. Rest for 5 minutes. Then pour it on pita bread and serve without waiting.
3. Purslane with Olive Oil
1 bunch of purslane
1 tablespoon of bulgur
4 tablespoons of olive oil
1 cup of hot water
- Wash the bulgur in a strainer. Set it aside for the water to drain. Then separate the purslane into leaves and wash with plenty of water. Chop the purslane you have washed into large pieces.
Tip 1: If the leaves are as small as mint leaves, you don’t need to chop them.
- Dry the washed and chopped purslane leaves with a napkin. Chop the onion into cubes. Put it aside. Meanwhile, preheat your pot.
Tip 2: Try to preheat the pot before you start cooking most dishes. This is a nice trick for evenly dispersing the oil you will use in the pot or pan and for your food to cook quickly.
- Then add the onions and start frying. Grate the tomatoes and add them to the onions. Dry some more. Add the purslane, and fry. Add water, and add the bulgur that you washed as soon as you see it boiling. Turn down the fire. Add the remaining oil to the pot and continue cooking with the lid closed until the bulgur is fully swollen.
Tip 3: This dish is actually a dish best served cold. In fact, although this seems optional, there is a very big flavor difference between the cold and hot versions.