Newly into a vegan lifestyle? We’ve pulled together these vegan weeknight dinners — that go beyond your favorite veggie burgers — to give you more easy standbys to incorporate into your repertoire.
Vegan cooking doesn’t have to be difficult or complicated, it just means changing how you do things. A great place to start is with our Vegan Kitchen Basics. Having a few staples on hand is a smart idea: Soups can be divided into smaller portions and frozen for other meals, grains – like quinoa and brown rice – can be cooked in bulk and either frozen or kept in the fridge, and canned beans can make a meal in a minute (be sure to drain and rinse to omit the sodium), and lentils are nutritious, quick-cooking and don’t need soaking.
It also bears remembering that we have many plant-based vegetarian pastas, curries, and soups on the site that can easily be adapted to be made vegan. For example, for soups that use chicken broth, sub in water or veggie stock instead, try firm tofu or tempeh for chicken or fish in our spice rub and marinade recipes, sprinkle crunchy olive oil toasted breadcrumbs over pasta instead of Parmesan cheese, and use agave, brown rice or date syrups in place of honey. Enjoy!