Top 3 Simple Vegan Dinner Recipes for Beginners

This article offers delicious, simple vegan dinner recipes for beginners. These will be some of the easiest recipes you’ve ever made but some of the most delicious dishes you’ve ever tried.

Here Are Simple Vegan Dinner Recipes for Beginners

Does cooking seem a little scary to you? Or are you one of those people who think that everything will go wrong when you go to the kitchen and a lot of time and effort will be wasted?

Now’s the time to take a deep breath. No effort will go unrewarded here.

Because we will outline these simple recipes in the smallest detail, you won’t believe the delicious dishes we’ve created.

Simple Vegan Dinner Recipes for Beginners

1. Vegetable Casserole

Simple vegan dinner recipes for beginners – Vegetable casserole

Ingredients

2 zucchini
3 eggplants
1 red pepper
1 fresh tomato
1 tablespoon of olive oil
1 clove of garlic
1 pinch of black pepper
1 pinch of salt

Recipe

First, take out a deep bowl and fill it to the brim with water. Add 2 tablespoons of salt to the bowl, then set it aside. Slice the eggplants into rings and put them in the bowl of salted water.

Tip 1: The first tip is to soak the eggplant slices in salt water. Eggplants have a distinctive bitter taste, and eliminating that bitter aftertaste is essential for bringing out their authentic flavor. Soak the eggplant slices in salt water for at least half an hour. The salt will do the rest.

Cut the zucchini into rings while the eggplants are waiting in salted water. Then, wash the eggplants thoroughly.

Tip 2: You must wash it thoroughly to obliterate the salt.

Take a medium saucepan and pour 1 tablespoon of olive oil into it. Using a brush, apply the oil to the entire bottom of the saucepan and turn on the stove. Wait for the saucepan to heat up. Add the zucchini and eggplant to the heated saucepan and start frying, stirring. While they are frying, peel the garlic and chop it into rings. Set it aside.
Then, chop the red peppers into rings and put them in the saucepan. Fry them with the others. Finally, add the garlic and keep frying.
Cut the tomatoes in half and grate the insides, keeping the skinless part. Pour the grated tomatoes over the fried zucchini and eggplants and add the spices. Mix lightly and reduce the heat. Cover the saucepan and cook in this way for about 20 minutes. That’s it.

2. Mushroom Vegan Fajita

Simple vegan dinner recipes for beginners – Mushroom vegan fajita recipe

Ingredients

5 cups oyster mushrooms
6 friggitello peppers
3 cloves of garlic
3 tablespoons of lemon juice
1 teaspoon of salt
1 teaspoon of paprika
1 tablespoon of thyme

Recipe

Wipe the mushroom clean with a damp cloth. Chop the mushrooms and peppers julienne (cut into short, thin strips) and sauté in a non-stick pan until they release their juices.

Tip: Be careful not to overcook the mushrooms.

Add the chopped peppers and continue sautéing. The mushroom will slowly absorb the water it releases. Keep sautéing until that stage. Then, add all the other ingredients to the pan. Cook for 2 more minutes. Turn off the stove. Let it rest for 5 minutes. Then, pour it on pita bread and serve without waiting.

3. Purslane with Olive Oil

Simple vegan dinner recipes for beginners – Purslane recipe

Ingredients

1 bunch of purslane
1 tablespoon of bulgur
4 tomatoes
1 onion
4 tablespoons of olive oil
1 cup of hot water

Recipe

Wash the bulgur in a strainer. Set it aside for the water to drain. Then, separate the purslane into leaves and wash with plenty of water. Chop the purslane you have washed into large pieces.

Tip 1: If the leaves are as small as mint leaves, you don’t need to chop them.

Dry the washed and chopped purslane leaves with a napkin. Chop the onion into cubes and set them aside. Meanwhile, preheat your pot.

Tip 2: Try to preheat the pot before you start cooking most dishes. This trick evenly disperses the oil in the pot or pan and cooks your food quickly.

Then add the onions and start frying. Grate the tomatoes and add them to the onions. Dry some more. Add the purslane and fry. Add water and the bulgur you washed when you saw it boiling. Turn down the fire. Add the remaining oil to the pot and continue cooking with the lid closed until the bulgur is fully swollen.

Tip 3: This dish is best served cold. Although this seems optional, the cold and hot versions have a massive difference in flavor.