Vegan dinner options include traditional and ethnic dishes, such as pumpkin soup, khara bath, and Vietnamese crepes. Pasta, soups, and tofu dishes are also common, with ingredients like squash, sage, pine nuts, and tempeh. Salads like red rice and quinoa with orange and pistachios can also be a main course.
Vegan dinner options can range from more traditional fare, like pumpkin soup, to more exotic ethnic offerings like khara bath or Vietnamese crepes. Some vegan dinners include a salad for an appetizer, such as red rice and quinoa salad with orange and pistachios. The pasta is often used in many vegan dinners, including tricolor tomato ravioli.
Soups, like pumpkin tortilla soup, are often an appetizer option for vegan dinners. Pumpkin tortilla soup features fall vegetables, such as pumpkin and avocados from the fall harvest. Chopped corn tortillas add bulk to the soup, which also features diced tomatoes, garlic, and dried chiles. Other soup options for vegan dinners include: tomato, lentil and vegetable soup; vegetable and barley soup; and leek, potato and pea soup.
Pasta is a mainstay in many vegan dinners, including pasta with squash, sage and pine nuts. After the squash is cooked and diced, it is tossed with garlic and onion and drizzled with olive oil. The veggie bean bolognese features salads, sauteed onions and carrots. White wine, diced tomatoes and fresh parsley add flavor to the dish, which is served on wholemeal fettuccine.
Tofu, which is made from soy milk, is a common ingredient in many vegan dinners. Tofu Kimchi Summer Rolls feature noodles drizzled with sesame oil and chili flakes. They also contain tofu, carrots and chives. The vegan tofu and vegetable pie includes potatoes, peas and carrots. Vegetable broth, sage and thyme add flavor to the veggie pie gravy. Pot pies have a crust made of all-purpose flour, ice water, and vegan butter, which is pressed into a ramekin dish.
Ethnic dishes often serve as good sources for vegan dinners. A South Indian soul food, the khara bath features a variety of vegetables seasoned with cumin seeds, mustard seeds, and ginger. Vietnamese crepes get their yellow color from turmeric and are made with coconut milk and rice flour. The crepe filling is made from green beans, tofu, and shallots. The crepes are topped with a combination of fresh lime juice, soy sauce and sugar.
Some vegan dinners consist solely of salad, such as deli tempeh salad, which may be served in a pita. Tempeh is a protein-rich, fermented soy cake that is diced for salad and mixed with carrots and chickpeas. The dressing is made from mustard, apple cider vinegar, and non-dairy mayonnaise.
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