All of these recipes pay off once you sit down to dinner. Many cook quickly, while others come together quickly and cook for a longer “hands-off” time in the oven. That’s time in which you can do anything you’d rather do than work in the kitchen.
There is Mexican Fried Rice, Sweet Potato Ropa, Holiday Stuffing Casserole and even Apple Zucchini Buckwheat Pancakes, because breakfast for dinner is sometimes just what you need.
• gluten-free • soy-free • oil-free option*
Quinoa is my favorite quick-cooking grain. This dish is prepared like a casserole, with chickpeas and a mix of veggies and herbs. While it’s baking, you can relax with a glass of wine, help your kids with homework or tidy up a bit.
1 cup (170 g) quinoa, rinsed
1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
1½ cups (355 ml) vegetable broth (or water with 1 bouillon cube)
1 (12 oz [340 g]) bag frozen veggie Italian mix (or 3 cups [450 g] mixed veggies like zucchini, red bell pepper, carrots, green beans and lima beans)
2 teaspoons (2 g) basil
1 teaspoon oregano
¼ teaspoon salt
⅛ teaspoon black pepper
Preheat oven to 400°F (204°C) and spray an 8.5” × 11” (21 × 28 cm) casserole dish (*leave out the oil, but be prepared to soak the pan before cleaning).
Mix all the ingredients in a large mixing bowl, then pour into the prepared casserole dish. Cover with foil and bake for 45 to 55 minutes or until all the liquid is absorbed. Mix well and serve.
As a bonus, leftovers are great as a cold summer lunch.
Per serving: Calories 307.1, protein 11.8 g, total fat 3.7 g, carbohydrates 56.7 g, sodium 697.7 mg, fiber 8.7 g
TIP: Use this recipe as a template for a ton of easy quinoa dinners. Here are some examples:
Mexican: Substitute black or kidney beans for the chickpeas, add corn to the veggies or use a Mexican mix, season with cumin instead of basil and add ¼ to 1 teaspoon chili powder.
Indian: Replace the basil with garam masala and the oregano with ground coriander. Serve topped with chopped fresh cilantro.
• gluten-free option* • soy-free option** •oil-free option***
This is fusion cuisine at its quickest. I always have leftover cooked brown rice in the refrigerator, and sometimes I’m not in the mood for the Asian flavors of my go-to fried rice. Once I thought it over, I realized there’s no reason not to add a Mexican flair to fried rice! This is good by itself or in tacos or burritos.
2 tablespoons (30 ml) olive oil (***sauté in water instead)
¼ cup (40 g) minced onion (or 1 cup [151 g] julienned, if you love onions)
2 cups (184 g) julienned bell peppers
½ cup (35 g) shredded purple cabbage
1½ cups (367.5 g) mixed veggies or shredded meatless vegan chicken (*gluten-free and/or **soy-free)
1 (14.5 ounces [411 g]) can or 1½ cups (241 g) diced tomatoes
1 cup (240 g) crushed tomatoes (or 2 tablespoons [42 g] tomato paste plus ¾ cup [177 ml] water)
1 (15.5 ounce [440 g]) can kidney beans
1 cup (164 g) corn kernels
2 tablespoons (17 g) green chilies
1 tablespoon (1.6 g) oregano
1½ teaspoons (7 g) cumin
1 to 2 teaspoons chili powder, to taste
¼ to ½ teaspoon liquid smoke, to taste
3 cups (570 g) cooked brown rice
Salt, to taste
Heat the oil over medium-high heat. Once it’s hot, add the onions and sauté until translucent, about 5 minutes.
Add the bell peppers and cabbage and sauté 3 more minutes. Turn down the heat to medium.
Add the mixed veggies or meatless chicken, tomatoes (diced and crushed), kidney beans, corn, green chilies, oregano, cumin, chili powder and liquid smoke. Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so.
Turn the heat back up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook until the rice is thoroughly heated, about 10 minutes.
Before serving, add salt to taste. Serve as is or in a burrito.
Per serving: Calories 375.8, protein 11.5 g, total fat 7.1 g, carbohydrates 73.5 g, sodium 454.7 mg, fiber 13.0 g
TIP: Make a Cajun-inspired variation by substituting DIY Cajun Seasoning Blend for the chili powder and cumin. Leave out the green chilies, too.
• gluten-free option* • soy-free option** • oil-free option***
I always buy an extra bag of vegan stuffing around the holidays to stash in my pantry for this dish. It reminds me of a casserole my mom used to make that was topped with a layer of dressing. Underneath was a creamy filling. I use veggies and a vegan protein for that layer in my casserole.
1 (10 oz [283 g]) bag vegan stuffing (*use gluten-free)
2 cups (340 g) mixed cauliflower, broccoli and carrots (or 1 [12 oz/340g] bag frozen California mix)
½ cup (124 g) green peas
½ cup (82 g) corn kernels
2 cups (480 g) **chickpeas, *crumbled tempeh or vegan meat-free chicken
1 teaspoon rubbed sage
1 teaspoon thyme
½ teaspoon salt
½ teaspoon rosemary
¼ teaspoon pepper
3 cups (708 g) vegan gravy ***DIY Golden Creamy Gravy
Preheat the oven to 350°F (177°C) and either oil an 8.5” × 11” (21 × 28 cm) pan or ***line with parchment paper.
Cook the stuffing according to the directions on the package (***leave out the oil for oil-free). Set aside to cool.
Spread the mixed vegetables, peas, corn and protein of your choice evenly across the pan. One by one, measure out the herbs, salt and pepper and sprinkle over the pan.
Top the veggies with gravy as evenly as you can, then put the stuffing on top. Cover with foil, place pan on a baking sheet to catch drips and bake for 45 minutes. Uncover, then bake for 15 more minutes.
Per serving with chickpeas: Calories 361.0, protein 16.3 g, total fat 5.4 g, carbohydrates 63.5 g, sodium 1160.6 mg, fiber 10.6 g
• gluten-free • soy-free • oil-free option*
My friend Richa Hingle, of VeganRicha.com, makes wonderful Indian fusion food. I asked her to share one of her recipes, and she chose this delicious stuffed poblano pepper with an Indian twist.
FOR THE SMOKY TOMATO SAUCE
1 (14.5 oz [411 g]) can diced tomatoes
½ roasted red bell pepper
¼ cup (60 ml) water
2 cloves garlic, minced
2 teaspoons (4 g) grated ginger
½ teaspoon smoked paprika
½ teaspoon garam masala
½ teaspoon turmeric powder
¼ teaspoon salt, or to taste
¼ teaspoon cayenne powder, or to taste
¼ cup (50 g) chickpeas
2 tablespoons (18 g) cashews
1 teaspoon olive oil (*or sauté in water)
FOR THE STUFFING
1¼ cups (250 g) chickpeas
¼ teaspoon salt
¼ to ½ teaspoon cayenne, or to taste
¼ teaspoon garam masala
¼ cup (4 g) finely chopped cilantro
¼ teaspoon cumin powder
Olive oil as needed (optional)
2 large poblano peppers
GARNISHES
Chopped fresh cilantro
A sprinkle of paprika
A squeeze of lemon juice
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Add all the tomato sauce ingredients to a blender and blend to a smooth purée. Take out 2 tablespoons (30 ml) of the sauce and set the rest aside.
Take the 2 tablespoons (30 ml) of the tomato sauce and mix in the 1¼ cups (250 g) of chickpeas. Add salt, cayenne, garam masala and cilantro, then mash and mix. Taste and adjust salt and spice.
Slice the poblanos in half and remove seeds. Fill the peppers with the mashed chickpea mixture. Sprinkle cumin powder on top of each half. Spray or brush the peppers with oil if using.
Bake for 20 minutes or until the peppers start browning on the edges.
While the peppers are baking, heat a sauté pan to medium heat. Add the remaining tomato mixture from the blender and bring to a boil.
Lower the heat to medium-low and cook for another 6 to 7 minutes, or until the sauce thickens slightly. Taste and adjust salt and spice if needed.
Serve with a generous drizzle of the cooked tomato sauce and a sprinkle of sweet paprika, cilantro and lemon juice.
Per serving without sauce: Calories 193.5, protein 7.4 g, total fat 1.7 g, carbohydrates 33.9 g, sodium 448.5 mg, fiber 6.6 g
Per serving with oil: Calories 156.4, protein 3.6 g, total fat 2.7 g, carbohydrates 16.4 g, sodium 421.2 mg, fiber 3.7 g
• gluten-free • soy-free • oil-free option*
Falafel has always had a special place in my heart. I love those little patties; I practically lived off them during my time in New York. They are slightly crispy on the outside and moist on the inside. Mine have the usual base of chickpeas, but they kick the veggies up a notch with carrots and kale. With a food processor, you can have them ready to bake in minutes. Serve as a main course with a side of hummus and a salad, on pita bread as a sandwich, or chop up and use on the Falafel “Pitza” here.
1 cup (128 g) chopped or shredded carrots
¼ cup (40 g) chopped onion
2 cloves garlic
½ cup (34 g) chopped kale (about 1 medium leaf)
½ cup (30 g) chopped parsley
2 tablespoons (30 ml) olive oil (*substitute tahini or pumpkin purée)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 g) tahini
1½ teaspoons (7 g) cumin
1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
3 to 4 tablespoons (30 to 40 g) brown rice flour (or whole-wheat or gluten-free baking mix)
½ teaspoon salt or salt, to taste
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Add the carrots, onion and garlic to your food processor and process until very small pieces remain. Add the kale and parsley and process until minced.
Now add the olive oil, lemon juice, tahini, cumin and chickpeas and process some more. You want the chickpeas to have a little texture and not be smooth like hummus.
Add 3 tablespoons (30 g) of the flour and salt and process until just mixed in. If the batter is too thin, add the remaining flour.
I make the patties using a 1-tablespoon scoop and then flatten them slightly with the back of a spoon or my hand. You can make larger patties, but you will need to increase the cooking time.
Bake for 10 minutes, then flip and bake 10 minutes more. These will keep for about 5 days in the refrigerator, or you can freeze the leftovers for a busy night.
Per patty with oil: Calories 37.5, protein 1.1 g, total fat 1.7 g, carbohydrates 4.7 g, sodium 52.9 mg, fiber 1.0 g
TIP: Want larger patties? Recipe tester and photographer Ann says, “If you use a ¼-cup measure for the batter, you’ll get about 10 patties and you’ll need to cook them for about 30 minutes instead of 20.” Thanks, Ann!
• gluten-free • soy-free option* • no oil added
While this dish does need an hour of cooking time, it comes together quickly, making it a great choice for a night when you aren’t in the mood to cook anything fussy. Cut up a few things, add your favorite vegetable broth and toss it in the oven. That leaves you an hour to use as you please. Just be sure to set a timer and don’t go too far, since you’ll remove the foil 20 minutes in.
1 (8-ounce [226g]) package tempeh, cut into large cubes (*15 oz [425 g] can of chickpeas, drained and rinsed)
1 large apple, cut into large cubes
1 pound (454 g) bag frozen butternut squash cut into cubes
¼ cup (40 g) chopped onion
3 cloves garlic, sliced
2 cups (470 ml) vegetable broth (or water with 1 bouillon cube)
2 bay leaves
2 teaspoons (10 ml) vegan Worcestershire sauce
2 teaspoons (10 g) thyme
1 teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
Rice (or your favorite grain), to serve
Preheat oven to 400°F (204°C).
Evenly spread the tempeh, apple, butternut squash, onion and garlic cloves in an 8½” × 11” (21 × 28 cm) casserole dish.
Mix the remaining ingredients, then pour over the contents of the baking dish.
Cover with foil and bake 20 minutes; then uncover and cook about 40 more minutes, until the apples are tender.
Serve over your favorite grain, with a side of Dreamy Greens.
Per serving: Calories 210.1, protein 11.4 g, total fat 5.7 g, carbohydrates 30.8 g, sodium 545.7 mg, fiber 9.3 g
• gluten-free • soy-free • oil-free option*
This casserole is like a creamy stuffed broccoli baked potato. You can add any of the extras you like on a potato, such as sautéed mushrooms or shredded vegan cheese. The only limit is your imagination.
4 cups (624 g) chopped potato
1 head broccoli, chopped, about 4 cups (364 g)
1½ cups (375 g) Almond Ricotta or Cauliflower Ricotta
1 cup (240 ml) nondairy milk
3 tablespoons (45 ml) unsweetened vegan yogurt + 2 tablespoons (12 g) nutritional yeast, or 3 tablespoons (45 ml) Carrot Cashew Chez
½ teaspoon salt
½ teaspoon black pepper
Chives or scallions, for serving
Preheat the oven to 350°F (177°C) and either oil an 8½” × 11” (21 × 28 cm) casserole dish or *line it with parchment paper.
Mix all of the ingredients except the chives or scallions in a large mixing bowl. Then transfer to the prepared casserole dish and cover with foil.
Bake for 45 to 60 minutes or until the potatoes are easily pierced with a fork.
Serve with chives or scallions sprinkled on top.
Per serving: Calories 160.2, protein 7.5 g, total fat 1.7 g, carbohydrates 31.7 g, sodium 102.3 mg, fiber 8.0 g
TIP: Make it heartier by adding a 15 ounce (425 g) can of chickpeas or equivalent amount of tempeh crumbles.
• gluten-free • soy-free • oil-free option*
In this stew that’s named “old clothes,” we use shredded sweet potatoes in place of the traditional beef. This recipe was inspired by one of Robin Robertson’s that stars shredded sweet potatoes. I love how they hold their shape in this bold stew. It’s hard to believe, but they do not get mushy at all and their flavor is not in the foreground either.
1 to 2 tablespoons (15-30 ml) olive oil (*sauté in water instead)
¾ cup (120 g) chopped onion
4 cloves garlic, minced
¾ cup (112 g) chopped bell pepper
4 cups (600 g) peeled and shredded sweet potato (use your food processor if you have a shredding blade)
1 (28 oz [794 g]) can of crushed tomatoes
1 cup (237 ml) vegetable broth
1 tablespoon (15 ml) white or apple cider vinegar
2 bay leaves
2 teaspoons (10 g) oregano
1½ teaspoons (7 g) cumin
1½ teaspoons (7 g) salt
1 teaspoon thyme
½ teaspoon black pepper
Heat the olive oil in a large pot over medium-high heat. Once hot, add the onions and sauté until translucent, about 5 minutes. Then add the garlic and bell pepper and sauté 3 to 5 more minutes, until the peppers soften.
Add the rest of the ingredients, turn down heat to medium-low, cover and cook 15 to 20 minutes or until the sweet potato is soft enough to eat. Please note that the sweet potato will still have texture unlike a chopped sweet potato that cooks down, so it will retain the shredded look, but still be tender.
Serve over rice, in a burrito shell or just as it is, in a bowl.
Per serving with oil: Calories 173.5, protein 4.1 g, total fat 3.0 g, carbohydrates 35.2 g, sodium 344.3 mg, fiber 5.8 g
• gluten-free •soy-free option • oil-free option*
This dish is sweet, salty and smoky–all of my favorite flavors at the same time. I like to pair it with Rosemary Roasted Potatoes and Beets. You can cook them both in the oven at the same temperature and relax while they both bake.
½ cup (118 ml) vegetable broth
2 tablespoons (30 ml) maple syrup
½ teaspoon thyme
½ teaspoon sage
½ teaspoon salt (less if you use a salty broth)
¼ teaspoon garlic powder
¼ teaspoon liquid smoke
¼ teaspoon black pepper
Pinch cayenne pepper, optional
1 (8 oz [255 g]) package tempeh, cut into cubes
Preheat oven to 400°F (204°C). Oil an oven-safe baking dish (*or skip the oil and soak the pan overnight to make it easier to clean).
Combine all the ingredients in the baking dish and mix well.
Bake until the liquid is mostly absorbed and the tempeh is heated through and flavorful. This will take about 20 to 25 minutes.
Serve with your favorite veggies or maybe even over a bed of grits.
Per serving: Calories 148.0, protein 10.0 g, total fat 5.5 g, carbohydrates 15.1 g, sodium 124.0 mg, fiber 4.5 g
TIP: Slice the tempeh thin and put in the marinade. Then panfry for a great thin bean substitute.
• gluten-free • soy-free • oil-free option*
This easy side dish cooks while you make the rest of your dinner. Everyone likes crispy potatoes, and you can mix in any other root veggies that came in your CSA, such as turnips, radishes or—my favorite!—beets. Pair this with Baked Maple Smoked Tempeh for a complete meal.
6 cups (900 g) diced potatoes
3 cups (408 g) diced beets (or other root veggie of your choice)
2 tablespoons (30 ml) olive oil (*leave out)
1½ teaspoons (7 g) rosemary
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
Add all the ingredients to a mixing bowl and toss to coat the veggies with the herbs and olive oil (if using).
Spread in a single layer over the baking sheet and roast for 20 to 30 minutes until the outsides are crispy. Be sure to stir the veggies around every 10 minutes so they will cook evenly.
Per serving with oil: Calories 258.8, protein 5.4 g, total fat 7.0 g, carbohydrates 45.1 g, sodium 115.4 mg, fiber 8.2 g
TIP: Roast the beets on a separate sheet pan if you don’t want the red to bleed onto the potatoes. Personally, I like it when they mingle, but I adore beets!
• gluten-free • soy-free option* • oil-free option**
Did you know that buckwheat is gluten-free? There’s something about the earthy flavor and the dark pancakes that make me think of fall, but they are good any time of the year. These are a delicious way to use up the last of your zucchini while adding in a fresh-picked apple. Plus, you get to have breakfast for dinner!
DRY INGREDIENTS
1 cup (120 g) buckwheat flour
1 tablespoon (1.6 g) cinnamon
1 teaspoon baking powder
½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
WET INGREDIENTS
1½ cups (355 ml) soy milk (*use other nondairy milk)
1 teaspoon apple cider vinegar
2 tablespoons (14 g) ground flaxseed mixed with 4 tablespoons (59 ml) warm water
1 cup (124 g) shredded zucchini
½ cup (62 g) shredded apple
2 tablespoons (30 ml) olive oil (**use applesauce or mashed banana)
Maple syrup, to serve
Nondairy butter, to serve (optional)
Mix the dry ingredients together in a medium-sized mixing bowl and set aside. Add the vinegar to the milk. It will curdle if you use soy milk, making a faux buttermilk. Mix the ground flaxseed with the warm water in a small bowl; it will thicken.
Add in the rest of the wet ingredients to the flax mixture.
Start heating your pancake pan over medium-low heat. Lightly coat the pan with olive or coconut oil. (*Use a nonstick pan.)
While the pan is heating, add the wet ingredients to the dry and mix until well combined. Drop about ½ cup (118 ml) of batter per pancake.
Cook for about 4 minutes or until you see the edges get dry. Flip and cook about 2 or 3 minutes more.
Serve with maple syrup and, if desired, some nondairy butter.
Per pancake with oil: Calories 139.3, protein 3.9 g, total fat 7.6 g, carbohydrates 15.1 g, sodium 128.2 mg, fiber 5.5 g
TIPS: When making larger pancakes like these, I use two skillets simultaneously to cut my time in front of the stove in half.
Don’t limit yourself to zucchini and apple. Try adding berries in the spring, pears in the fall and carrots any time.
