At WiseGEEK, we're committed to delivering accurate, trustworthy information. Our expert-authored content is rigorously fact-checked and sourced from credible authorities. Discover how we uphold the highest standards in providing you with reliable knowledge.
Options for vegan dinners can range from more traditional fare, such as butternut squash soup, to more exotic ethnic offerings like khara bath or Vietnamese crepes. Some vegan dinners feature salad for an entree, such as red rice and quinoa salad with orange and pistachios. Pasta is frequently used in many vegan dinners, including tricolor tomato ravioli.
Soups, such as pumpkin tortilla soup, are often an entree option for vegan dinners. Pumpkin tortilla soup features the vegetables of autumn, 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 hot peppers. 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 butternut squash, sage and pine nuts. After the squash is baked and cubed, it is tossed with garlic and onion and drizzled with olive oil. Vegetarian bean bolognese features salad beans along with sauteed onions and carrots. White wine, diced tomatoes and fresh parsley add flavor to the dish, which is served over whole-wheat fettuccine.
Tofu, which is made from soy milk, is a common ingredient in many vegan dinners. Kimchi tofu summer rolls feature noodles tossed with sesame oil and red pepper flakes. They also contain tofu, carrots and chives. Vegan tofu and vegetable pot pie features potatoes, peas and carrots. Vegetable broth, sage and thyme add flavor to the pot pie's vegetarian gravy. The pot pies have a crust made from 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, khara bath, features an array of vegetables seasoned with cumin seeds, mustard seeds and ginger. Vietnamese crepes gain their yellow color from turmeric and are made with coconut milk and rice flour. The crepe filling is made from mung beans, tofu and scallions. The crepes are topped with a combination of fresh lime juice, soy sauce and sugar.
Some vegan dinners consist exclusively of salad, such as tempeh deli salad, which can be served in a pita. Tempeh is a protein-packed, fermented soybean cake which is chopped into small cubes for the salad and mixed with carrot and garbanzo beans. The dressing is made from mustard, apple cider vinegar and a non-dairy mayonnaise.