If you are finding yourself stuck for dinner – as a result, reaching for the easiest available convenience food, or eating out, or choosing non-vegan options – you’re in the right place! I want to share 3 vegan dinner recipes with you that are quick, satisfying, and really easy!

This is part of my 5-part series on Quick, Satisfying and Easy Vegan Recipes:

I am sure you will enjoy all of these, and will have many more options to choose from after you go through all of the recipes in this series. I created them with those of you who are tired of standing in the kitchen for hours in mind.

These vegan dinner recipes are some of my favorite vegan dinner options. Because they are fun and creative, your whole family will definitely love them. Like you, although I do love to make food, I am often really tight for time. Consequently, these are the meals I myself choose in those moments.

Watch me make the recipes in the video below:

Quick, Easy and Delicious Vegan Dinners

If you want to learn even more recipes, and become a pro at making your own home-made, highly nutritious, quick and easy, yet still satisfying and filling vegan meals, check out my online course, “The Effortlessly Flavorful Vegan Kitchen”.

In this course, I teach you how to make these meals through my easy to learn step-by-step method. Learning this method will make your time in the kitchen, making food for yourself and your family, a breeze! The entire course is online, and you can do it at your pace. Learn more about it here.

Vegan Dinner Recipe 1: Creamy Cauliflower Soup

If you are looking for a hearty and creamy vegan dinner recipe that also takes under 15 minutes to prep, this creamy cauliflower soup will become your favorite! It’s so comforting, oil-free (yes, including those deliciously golden brown onions), yet it allows you to consume a large amount of cauliflower, a cruciferous vegetable that is so great for you.

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Creamy Vegan Cauliflower Soup

Servings 1

Ingredients

2 cups roughly chopped cauliflower florets and stems
1.5 tablespoons coconut butter
1 cup organic veggie broth I use Trader Joe's brand
1/2 teaspoon sea salt
¼ teaspoon turmeric
A pinch of black pepper
1 medium sweet onion
1 tablespoon onion powder

Instructions

Steam cauliflower until soft, about 10 minutes. Pierce it with a fork to know that it's tender enough.
Heat a non-stick skillet on high, then place chopped sweet onion and cook for about 10 minutes, or until they begin to brown. No need to add any liquid for this, just be careful not to burn the skillet like I always do 😉
Add the cauliflower, onions, coconut butter, salt, turmeric, black pepper and vegetable broth to a high speed blender, and blend until completely smooth. You can leave some onions to place on top for garnish.

Vegan Dinner Recipe 2: Raw Vegan Taco Salad with Mock Taco Meat, Salsa, and Spicy Cream

This light and fresh, yet still hearty, raw vegan taco salad is filled with flavor to the brim! I love the combination of mock taco meat (thank goodness for the food processor, because it takes a second to wiz up!), salsa (also, food processor…), and incredible spicy pine-nut sauce.

This recipe is out of my online course, The Effortlessly Flavorful Vegan Kitchen. In the course, I teach you a method by which I prepare many of my quick and easy vegan meals. The method is a step-by-step process that creates flavorful, filling, and easy vegan meals that your entire family will love. The course contains video tutorials and PDF recipes, as well as direct access to me in a private Facebook group, all entirely online. You can enroll in the course, and read more information about it here.

Just look at that creamy magic! Although it is a raw vegan recipe, the flavor combination and the textures are perfectly balanced for a mouth flavor explosion! I highly recommend trying this one for all you Mexican-flavor lovers. I fell in love with raw vegan Mexican food while not being a big lover of Mexican food beforehand, so I’d really recommend this to anyone as a vegan dinner meal.

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Raw Vegan Taco Salad

Total Time 30 minutes

Servings 2

Ingredients

For the base

4 large handfuls of spring mix

For the taco meat

1/2 cup raw sunflower seeds soaked in filtered water for 8 hours, rinsed and drained
1/2 cup sundried tomatoes
2 cups zucchini chopped
1.5 tablespoons raw unfiltered apple cider vinegar
3 teaspoon chili powder
½ white sweet onion

For the salsa

2 to matoes
½ jalapeno deseeded for less spiciness
1 cup tightly packed cilantro leaves and stems
¼ sweet onion
½ teaspoon sea salt
Juice of 1 lime

For the Mexican-inspired pine nut cheese

1/2 cup raw pine nuts
1/4 cup filtered water
2 tablespoons lemon juice freshly squeezed
1 garlic clove optional
2 tablespoons onion powder
1 tablespoon nutritional yeast
1/2 teaspoon Celtic Himalayan pink salt
2 cups peeled and chopped zucchini if you don’t mind your cheese being green, leave the peel on – it’s very nutritious
2 teaspoons chili powder

Instructions

For the taco meat

Place the onion and zucchini in the food processor, and pulse a few times to break them down.
Add the rest of the ingredients, and pulse until a ground-meat like consistency results. If you are using super dry sundried tomatoes, it helps to grind them in a coffee grinder or magic bullet blender with grinder blade first. If your tomatoes are not very salty, you will want to add some salt to this. Start with ¼ teaspoon, process, then add more if needed.

For the Mexican-inspired pine nut cheese

Place all ingredients in a blender starting with the zucchini, and blend until smooth.

For the salsa

Add all ingredients, roughly chopped, into the food processor and pulse a few times until your desired consistency is reached.

Assembly

Place spring mix into a bowl, and top with some taco meat, salsa, and pine nut cheese on top.

Vegan Dinner Recipe 3: Tempeh Bacon Pizza

I was on the “hunt” (so inappropriate in a vegan recipe, I know…) for a good, clean, healthy vegan pizza recipe, and I have found the perfect quinoa crust! You can see my original delicious vegan pizza recipe here.

However, I will say that this crust will not taste like the typical hearty, thick crust. It’s more of a thin crust type of deal, but it is still amazing! So healthy, quick, and easy, and I have even added onions to it for extra flavor.

This vegan pizza is extra extravagant, because we are using tempeh bacon (literally 2 ingredients). The tempeh bacon is immersed in Coconut Secret brand Teriyaki sauce. I love this sauce because it has such great ingredients, tastes amazing, and provides a great shortcut for having to make my own. (Although that’s pretty easy to do, but I always like to show you time-saving shortcuts in the kitchen!).

I am grateful to Coconut Secret brand for sending over their Teriyaki sauce and Garlic sauce – both are amazing, and can be used in so many yummy recipes in super creative ways! I love that these sauces have such great, clean ingredients, and the flavor is incredible!

In addition, we are also using the same Mexican-inspired pine nut cheese that we used in recipe 2. This pine nut cheese, directly out of The Effortlessly Flavorful Vegan Kitchen, is so good, I say you should probably make a giant batch and use it for the next 3 days!

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Delicious and Healthy Vegan Tempeh Bacon Pizza

Total Time 30 minutes

Servings 2

Ingredients

For the crust

1 cup quinoa soaked overnight in filtered water, rinsed and drained
3/4 cup water
1/4 sweet onion

For the tomato sauce

3 cups fresh tomatoes chopped
1 clove garlic
½ teaspoon Himalayan pink salt
2 Medjoul date or 4 Deglet Nour dates
1/2 tablespoon apple cider vinegar
1 tablespoon onion powder
1 tablespoon dried oregano

for the tempeh bacon

½ pack tempeh I used Lightlife brand
2 tablespoons teriyaki sauce by Coconut Secret

Toppings

1 red pepper chopped thinly (optional)

For the Mexican-inspired pine nut cheese

1/2 cup raw pine nuts
1/4 cup filtered water
2 tablespoons lemon juice freshly squeezed
1 garlic clove optional
2 tablespoons onion powder
1 tablespoon nutritional yeast
1/2 teaspoon Celtic Himalayan pink salt
2 cups peeled and chopped zucchini if you don’t mind your cheese being green, leave the peel on – it’s very nutritious
2 teaspoons chili powder

Instructions

For the crust

Pre-heat oven to 400F
Blend rinsed and drained quinoa with water until completely smooth, and pour onto a baking sheet.
Sprinkle in chopped onions.
Bake for 20 minutes.

For the tempeh baon

Chop 1/2 block of tempeh into cubes
Soak in Coconut Secret teriyaki sauce, mixing really well and making sure the tempeh is well coated, while preparing other ingredients.

For the Mexican-inspired pine nut cheese

Place all ingredients in a blender starting with the zucchini, and blend until smooth.

For the tomato sauce

While pizza is baking, let's make our tomato sauce.
Blend all ingredients until completely smooth
After 20 minutes of baking, take the crust out
(You can flip the crust over if you wish, before the next steps. To do this, place another piece of parchment paper on the crust, and a large sturdy wooden board. Flip over, then carefully peel back the old parchment paper. This is not a necessary step, but does make the crust more firm and golden brown on both sides).
Drizzle tomato sauce on top
Place cubes of tempeh baon on top of the tomato sauce
Bake for another 20 minutes
When ready, drizzle on some pine nut cheese, and top with slices of bell pepper

Want to Learn More Quick, Satisfying and Easy Vegan Recipes?

Lastly, check out my free mini course, where I teach you how to make 7 quick and easy vegan recipes that are very similar to these, here.

Raw Vegan Chocolate Mousse Recipe: Creamy, Rich, and Smooth

Fermented Taco Salad

I Went Raw Vegan Overnight

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Marina Yanay-Triner

Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.