Our favorite vegan dinner recipes are just what you'd expect dinner to be: filling and delicious, with a balanced nutritional profile and a variety of flavors and textures.
55 Vegan Dinner Recipes We’re Making on Repeat
Updated on Sep. 20, 2024
Stuck in a rut with vegan recipes? You’ve come to the right place. Our best vegan dinner recipes draw from cuisines around the world to provide protein-rich, wholesome and satisfying meals. Although a vegan diet eliminates meat and dairy, vegans can eat an abundance of foods. You’ll find comforting stews and soups, bright salads and stir-frys—even burgers!
Whether you’re a vegan or simply trying to eat more plant-based foods, we have a recipe for you.
Best Vegan Lasagna
Layers of tofu ricotta, spinach, mushrooms and vegan Italian sausage make up this hearty vegan lasagna recipe. Serve with a fresh loaf of bread and a lettuce salad.
Whether you’re a vegan or simply trying to eat more plant-based foods, we have these vegan main dishes for you!
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Crispy Tofu with Black Pepper Sauce
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado
The secret to making good tofu? Cook dry tofu over high heat, ensuring a crispy exterior. Since tofu has a mild flavor, it goes well with virtually any seasoning, like this yummy, piquant black pepper sauce.
Sometimes, you just crave a familiar old friend. This vegan mac and cheese is every bit as savory and creamy as the classic version. The secret ingredient? Cashews, which make a creamy sauce—no dairy required.
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Pesto Gnocchi
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste Recipes Test Kitchen
Plump, tender gnocchi is always a treat! This recipe is simple, combining store-bought pesto and gnocchi with a few vegetables; feel free to add beans, nuts or whatever vegetables you have at home to make a heartier meal.
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Vegan Cashew Cream of Broccoli Soup
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
To me, Sundays are a time for rest and spending time with your family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, CA
To make creamy broccoli soup without the cream, vegans turn to a surprising substitute: cashews. Cooked and blended, the buttery, soft nuts transform into a creamy, mild sauce sans dairy.
Having trouble finding a vegan burrito at the taco truck? Make one at home! Quick, healthy and flavorful, vegan burritos are also easy to adapt to your favorite fillings and spice tolerance. Serve with tortilla chips and salsa.
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Cool Beans Salad
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
This protein-filled dish could be served as a colorful side dish or a meatless entree. When you make it, double the recipe—because it will be gone in a flash! The basmati rice adds flavor and texture, and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
This colorful bean salad wins rave reviews for its tasty Southwestern-inspired seasoning. Eating beans and rice together makes a complete protein, full of the essential amino acids. This salad keeps well in the fridge, and tastes even better the second day.
Traditional stuffed shells almost always include ricotta cheese for creaminess. This vegan recipe uses silken tofu instead. It’s so rich, you might not even notice the difference!
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Salsa Bean Burgers
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
I created these based on a turkey burger recipe and wanted to make them even better for you. Use a favorite salsa with just the heat you like to make it your own. —Jenny Leighty, West Salem, Ohio
Craving the savory comfort of a juicy burger? Put these bean burgers on your list! Adding salsa to the bean mix contributes both flavor and moisture. Important to note: You’ll need to replace the egg in the recipe with a vegan alternative, such as a flax egg or aquafaba (that’s the liquid from a can of chickpeas, and it’s surprisingly useful).
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Soba Noodles with Ginger-Sesame Dressing
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
This tasty vegan bowl offers up a delicious array of contrasts—soft soba noodles and crispy slaw; sweet ginger dressing and spicy chili sauce. Edamame are crunchy green soy beans, usually found pre-shelled in the frozen section. They add plenty of protein, but you can also add cubed tofu, raw or crispy.
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Asparagus Tofu Stir-Fry
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Stir-fry might be the perfect vegan dinner: a quick one-pan meal that’s endlessly adaptable and welcomes as many vegetables as you like. Tofu crisps up nicely in the high heat, and a simple sauce flavors every bite with spice, sweetness and tang. Here’s how to avoid soggy tofu.
A cheesy sauce tops these spicy homemade enchiladas—but they’re vegan. The secret? Creamy faux cheese made from cashews and nutritional yeast.
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Mushroom-Bean Bourguignon
Total Time
1 hour 30 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
Another French classic, bourguignon is usually made with beef, but savory, umami-rich mushrooms make a fabulous vegan substitute. Adding beans contributes both an earthy flavor and a hearty protein source.
Hooked on ramen bowls? No need to eat ramen from the packet—it’s a thousand times tastier homemade, and amazingly simple to prepare. This vegan recipe is full of fresh ingredients, with a savory sauce that’s nothing like the sodium bomb you used to microwave in college.
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Vegan Tortilla Soup
Total Time
30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Cozy, spicy tortilla soup draws much of its character from the flavorful, tomato-based broth it cooks in. That makes it adapt well to a vegan twist; with the addition of quinoa for protein and texture, you won’t even miss the chicken.
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Black Bean & Corn Quinoa
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
This colorful vegan dinner is fun to make in summer, when fresh vegetables are in season, but it works just as well with frozen veggies. Cooking the quinoa in vegetable broth adds flavor (and masks any bitter taste you might find with quinoa; rinsing before cooking also helps). To make fluffy quinoa, be careful not to add too much broth to the pot.
Learn to make this easy vegan stir-fry, and you’ll be able to riff on it endlessly, every season of the year. The base recipe includes a cornucopia of vegetables (all of which you can adjust to your preferences). Feel free to add tofu, tempeh or cashews for protein.
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Black Bean & Sweet Potato Rice Bowls
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey
This one-pan dinner features a triple dose of superfoods: sweet potato, kale and black beans. Make it a kid-friendly vegan recipe by leaving the chili sauce on the side.
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Black-Eyed Peas ‘n’ Pasta
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through—but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. —Marie Malsch, Bridgman, Michigan
Pasta is a delicious vegan comfort food, no cheese required! This dish of pasta, peas and tomatoes is a vegan recipe that will appeal even to meat eaters. If you don’t have black-eyed peas, you can swap in chickpeas or white beans.
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Chickpea & Potato Curry
Total Time
6 hours 25 min
Servings
6 servings
From the Recipe Creator:
I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Inspired by chana masala, a traditional Indian dish, this easy, not-too-spicy curry is a great entry point to cooking Indian food at home. Want to level up? Serve with homemade naan.
In this crispy dish, firm tofu masquerades as chicken. Mild in flavor and rich in protein, it’s a great swap. As when baking crispy tofu, the key trick is to drain it really well. If you don’t have time to make it, then here are the best vegan chicken nuggets from the grocery store.
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Hearty Asian Lettuce Salad
Total Time
20 min
Servings
2 servings
From the Recipe Creator:
This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste Recipes Test Kitchen
Inspired by the flavors of your favorite Asian takeout, this salad is light and refreshing, yet packed with protein. It’s a great winter salad, since it stars a navel orange, but in the summer you can make it with sliced nectarines.
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Black Bean-Sweet Potato Skillet
Total Time
55 min
Servings
5 servings
From the Recipe Creator:
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey
Aromatic spices flavor this hearty skillet supper, featuring sweet potatoes, black beans and chipotle pepper. The black and orange bowls look festive in the fall, but this is an all-season dish. Add sliced avocado if you want extra protein (and because avocado is always a good idea).
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Garden Quinoa Salad
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
This grain salad tastes great served hot or cold. Use whichever vegetables are in season, from spring asparagus to summer green beans to fall peppers. Add a vegan meat alternative if you want a heartier meal.
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Homemade Meatless Spaghetti Sauce
Total Time
3 hours 35 min
Servings
2 quarts
From the Recipe Creator:
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
With a jar of homemade tomato sauce in the fridge, you’re always minutes from a great meal. Serve with your favorite pasta shape, pour over roasted vegetables and polenta or use as a dip for crusty bread.
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Market Basket Soup
Total Time
1 hour 5 min
Servings
11 servings (2-3/4 quarts)
From the Recipe Creator:
I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin
This cozy vegetable soup is just the thing to make on those early fall days, when the days are warm but the nights are getting chilly. Kohlrabi looks like a root vegetable but is in the same family as cabbage and broccoli. If you can’t find it, use a turnip or even plain old potatoes as a substitute. Serve with bread and a quality vegan cheese.
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No-Fry Black Bean Chimichangas
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
My chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Thanks to the broiler, spicy, savory chimichangas get a super-crisp exterior—no deep-frying needed. This quick dinner is the perfect place to use up leftover rice hanging out in the fridge. Serve with sliced avocado or guacamole.
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Roasted Curried Chickpeas and Cauliflower
Total Time
45 min
Servings
4 servings
From the Recipe Creator:
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like. —Pam Correll, Brockport, Pennsylvania
Roasting chopped cauliflower, potatoes and chickpeas on a single sheet pan lets their flavors meld—and makes for easy clean-up. Add chopped, pressed tofu to the pan, if you’d like extra protein.
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Vegan Spaghetti Squash with Balsamic Vegetables
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
The veggies can be prepared while the squash is in the microwave, so I can have this satisfying low-carb and low-fat vegan spaghetti squash recipe on the table in about half an hour. —Deanna McDonald, Grand Rapids, Michigan
Not every vegan recipe is low-carb, but this one is. Spaghetti squash is a perfect substitute for noodles; its mild flavor matches most vegetables and spices, and its slightly sticky flesh clings to every drop of sauce. Add chopped nuts for a protein boost.
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Jackfruit Tacos
Total Time
1 hour 5 min
Servings
4 servings
From the Recipe Creator:
This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! —Lila Cornelio, Morton Grove, Illinois
A surprising meat alternative, jackfruit is a versatile ingredient to keep in your vegan pantry. Its sweetness works well in this vegan taco inspired by pulled pork.
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Mediterranean Chickpeas
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
Classic Mediterranean flavors brim in this vegan bowl: think olives, artichokes and oregano. Couscous is a natural pairing, but if you’re gluten-free, you can use brown rice, quinoa, millet or whole grain sorghum.
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Peanut Butter Noodles
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. —Allil Binder, Spokane, Washington
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Slow-Cooker Vegan Chili
Total Time
6 hours 35 min
Servings
7 servings
From the Recipe Creator:
I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii
A good pot of chili overflows with smoky, savory and spicy flavors. This top-rated recipe is so packed with beans, corn and peppers, you won’t even notice the lack of meat. Serve at a party after a starter of vegan charcuterie.
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Tuscan Portobello Stew
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Portobello mushrooms are so hearty, they’re a great vegan alternative to beef. If you crave a steak, try grilling portobellos and serving them whole. Or, try this savory Italian-inspired stew, which wins top ratings for flavor and ease.
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Tropical Fusion Salad with Spicy Tortilla Ribbons
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
The best salads offer up an abundance of colors, textures and flavors. This sweet and spicy tropical salad is a prime example. Every bite is a bit different thanks to a mix of creamy avocado, tender papaya, crunchy corn and crispy tortilla strips.
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Zippy Zucchini Pasta
Total Time
15 min
Servings
3 servings
From the Recipe Creator:
A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan
Pasta has a reputation as a comfort food, but it can also lean light and bright. In this vegan pasta, angel hair noodles are simply dressed with spicy tomatoes, diced zucchini and parsley flecks. Serve with a simple salad dressed in a vinaigrette (so long as you make one without honey!).
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Viva Panzanella
Total Time
40 min
Servings
6 servings
From the Recipe Creator:
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Never throw away stale bread—it’s so useful! Turn it into breadcrumbs, croutons or this delicious bread salad. Tossed with ripe tomatoes, the bread softens and soaks in flavor. Add your favorite summer vegetables and white beans for a speedy dinner.
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Vegetarian Black Bean Pasta
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
This black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
Make sure to put mushrooms on your plant-based grocery list. In addition to being nutritious, they add a subtle savory note to dishes. Along with the black beans and whole wheat fettuccine, this is a wonderfully filling meal.
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Barley Vegetable Soup
Total Time
8 hours 30 min
Servings
12 servings (3-3/4 quarts)
From the Recipe Creator:
You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin
Barley is higher in fiber than white rice, making it a hearty backbone for this soup. Its mild, earthy flavor tastes great with vegetables, and it adds a wonderful texture when mixed into the broth. Serve with bread and a good store-bought vegan butter.
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Penne with Veggies and Black Beans
Total Time
25 min
Servings
2 servings
From the Recipe Creator:
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
When your garden has a bumper crop of vegetables, make this pasta! Fresh herbs and tomato flavor the abundant vegetables and noodles. While you must omit the Parmesan cheese to make it vegan, you can substitute nutritional yeast, which has a cheesy flavor.
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Grilled Lebanese Salad
Total Time
40 min
Servings
13 servings
From the Recipe Creator:
Amazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
It’s a cliche that vegans eat salad for dinner, but sometimes you really do just want a fresh, filling salad. This Lebanese-inspired salad has a clever trick for lending a rich, meaty flavor: grilling mushrooms along with chunks of oiled bread. The smoky, grilled flavor is just the right balance to the bright herbs and balsamic dressing.
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Chard & White Bean Pasta
Total Time
40 min
Servings
8 servings
From the Recipe Creator:
I love to prepare dishes without gluten or dairy products, and this recipe meets the criteria when you use gluten-free pasta. It's proof you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York
This pasta dish is not only vegan but also gluten-, soy- and nut-free, making it ideal for serving to groups with multiple allergies. That said, it’s a delicious meal in its own right, so nobody will feel like they’re missing a thing. Store-bought marinara sauce gets an upgrade with dried herbs, leeks, sweet potatoes and a dash of balsamic vinegar.
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Zippy Bean Stew
Total Time
4 hours 10 min
Servings
6 servings
From the Recipe Creator:
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia
Cooking good ingredients low and slow draws out so much rich flavor, you don’t need much added fat. This wholesome bean stew gets its “zip” from canned green chiles, which you can incorporate based on your preferences. Use mild for less heat and fire-roasted for a more medium-heat.
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Sweet Potato Lentil Stew
Total Time
5 hours 15 min
Servings
6 servings
From the Recipe Creator:
I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
The slow cooker is our secret weapon for making cozy meatless soups all winter long. Earthy lentils and sweet potatoes are a classic combination. Go ahead and add extra vegetables to the pot, like chopped kale, spinach or corn.
Tacos are an easy vegan dinner to put together on a busy weeknight! Many traditional taco fillings are already vegan, including black beans, guacamole and pico de gallo. Bonus points if you serve them on homemade tortillas.
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Mushroom and Sweet Potato Potpie
Total Time
1 hour 15 min
Servings
8 servings
From the Recipe Creator:
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Potpie might be the ultimate comfort food. This one, inspired by a classic British stout pie, is entirely vegan, relying on two kinds of mushrooms (plus mushroom broth), dark beer, onions and soy sauce for a rich umami flavor in every bite.
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Vegan French Onion Soup
Total Time
2 hours 20 min
Servings
12 servings
From the Recipe Creator:
This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Traditional French onion soup calls for beef broth and an oozing layer of cheese. In this vegan recipe, a mound of onions is slow-cooked until caramelized, sticky and melting, and then mushrooms, garlic, balsamic vinegar and soy sauce go into the pot to provide plenty of flavor. Use a good dairy-free mozzarella on top.
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African Peanut Sweet Potato Stew
Total Time
6 hours 20 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Peanuts and sweet potatoes are a classic flavor combination in many African cuisines. In this hearty soup, the sweet and savory flavors are perfectly balanced. Garbanzo beans and kale fill out the pot to make it a complete meal.
It’s easy to translate eggplant Parmesan to a vegan diet, considering that the main ingredient is already vegan! Look for a plant-based cheese that will melt (the package will usually specify). Work this dish into your vegan meal plan on a day you have extra time for prep, as the layering does take a while.
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Vegan Butter Cauliflower
Total Time
45 min
Servings
4 servings
From the Recipe Creator:
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York
Inspired by Indian butter chicken, this delicious dish swaps in cauliflower. Like chicken, the mild vegetable takes on the flavorings of any dish, so it’s a great one to keep in the crisper.
Few soups are as healthy or comforting as minestrone. This vegetable-packed recipe is made especially rich with a surprising ingredient: aquafaba, which is the liquid from the can of beans.
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Best Ever Veggie Burger
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
It was so hard finding a veggie burger that tasted good, didn't fall apart on the grill and was easy to make so I decided to create my own. —Sarah Tramonte, Taste Recipes Associate Culinary Producer
To make a good veggie burger, you need a faux meat mix with plenty of flavor and enough moisture to stand up to cooking without falling apart. In this recipe, black beans and oats add heft, while walnuts and sun-dried tomatoes provide both flavor and oil.
What’s cozier than potato soup? This easy recipe doesn’t need any dairy—it doesn’t even require a blender! To maintain creaminess, this recipe uses soy milk and vegan butter-style sticks.
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Lemon Mushroom Orzo
Total Time
25 min
Servings
12 servings
From the Recipe Creator:
Sometimes I serve this side dish chilled, and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from the pecans.
—Shelly Nelson, Akeley, Minnesota
A filling, zesty bowl of orzo is the perfect cozy dish after a tiring day. A little lemon zest goes a long way for flavoring this dish, and the mushrooms and pecans give the dish more buttery, foresty notes.
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