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We’ve rounded up FOK’s 20 most popular vegan dinner recipes that debuted in 2021. These comforting soups, satisfying oil-free stir-fries, hearty sandwiches, and tasty snacks are all reader favorites. Try one of these nourishing and delicious vegan dinners tonight to welcome in a healthier 2022. Happy New Year!

Vegan Spaghetti Marinara with Lentil Balls

This luscious spaghetti recipe was the champion of 2021. Who can resist a warm, saucy bowl of hearty pasta? The classic dish gets a healthy plant-based upgrade with homemade lentil and mushroom balls that are perfectly seasoned with Italian spices. Purchase your favorite oil-free marinara sauce beforehand to save on time and make for an easier cleanup, or go all out and make your own batch of marinara from scratch

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Best-Ever Beefless Stew

Meaty portobello mushrooms add rich umami flavor and chunky texture to this soul-warming soup. Potatoes and carrots soak up the savory broth, which is infused with fresh rosemary, parsley, and paprika, while a sprinkling of peas bring bursts of earthy sweetness to each bite. This stew is ideal for a cold winter night when you want to nourish your belly and your spirit.

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Air-Fryer Portobello Burgers with Thousand Island Aïoli

Replace bland store-bought veggie burgers with these delectable portobello burgers. The meaty mushrooms are coated in a savory breadcrumb mixture and air-fried to crunchy perfection before being sandwiched between soft whole wheat buns. Layer on your favorite veggies and a spoonful of creamy vegan Thousand Island aioli, and you have the perfect plant-based burger. 

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Polenta Lasagna with Kale and Lentils

Lasagna without the noodles? You bet! Whip up this tasty plant-based twist on the classic Italian dish to discover just how delicious layers of fluffy polenta, tangy marinara, and tender veggies can be. Brown lentils provide heft, while kale and bell pepper add lots of satisfying texture that you’ll want to dig your fork into. This comforting casserole dish is definitely one to have in your regular dinner rotation.

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Creamy One-Pot Pasta with Broccolini

This vegan dinner recipe is perfect for clearing out your pantry of leftover produce. A delightful medley of whole grain pasta and fresh veggies are tossed in a creamy sauce infused with the tangy flavors of lemon and Dijon mustard. Feel free to mix-and-match which vegetables you use based on whatever you have on hand. The best part? Cleanup is super minimal for this one-pot meal!

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Crispy Tofu and Veggie Stir-Fry

Tender cubes of tofu are coated in a crispy sesame seed crust and tossed with fresh veggies for an easy and delicious oil-free stir-fry. Orange juice, soy sauce, and rice vinegar create a citrusy glaze that coats the mixture in finger-licking-good flavor. Spoon everything over a bed of warm brown rice, top with scallions, and you have a scrumptious veggie-packed feast on your hands.

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Vegan Minestrone Soup with Potatoes and Kale

Sip on the luscious broth of this simple minestrone to instantly warm up your insides. A mellow veggie stock is laden with fresh kale, hearty potatoes, and white beans that melt in your mouth with every spoonful. Crack some fresh black pepper over the top, and voilà! You have a delightful chunky soup that’s ready in just 30 minutes.

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Broccoli-Crust Veggie Pizza

You’ve heard of cauliflower pizza crusts, but its green cousin is an even tastier base for all your favorite toppings. The homemade dough, which gets a savory kick from Italian seasoning and minced garlic, is so yummy it doesn’t require a sauce. Assorted veggies are roasted directly on the crust as it bakes, and you can get creative with the toppings depending on your personal preferences. One reader raves, “It tastes like heaven on a plate!”

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Stir-Fry with Peanut Sauce

Crisp snow peas, sweet bell pepper, and tender cabbage are sautéed together for an irresistible stir-fry. A slightly spicy peanut sauce coats the veggies and seeps into the warm rice to create a meal that really hits the spot. Ready to eat in under 30 minutes, this is a great vegan dinner recipe to prepare a few days ahead of time so you can simply warm it up on busy nights.

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New Year’s Day Soup with Black-Eyed Peas

The tradition of eating black-eyed peas on New Year’s day is believed to have originated in the South around the time of the Civil War, and the custom is still hungrily observed by thousands of people today. This plant-based version of the dish trades in ham hock for fresh produce and simmers collard greens, carrots, and zucchini in a tasty veggie broth. Add a splash of red wine vinegar for an acidic kick, and enjoy!

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Air-Fryer Eggplant Parmezzan with Pasta

This oil-free vegan eggplant parmesan is crisped up in an air fryer to get that delicious crunch you crave from this classic dish. The breaded eggplant discs are laid over a bed of hearty linguine that has been tossed with a veggie-studded marinara sauce for extra flavor and plant-based goodness. A pinch of nutritional yeast adds a cheesy finishing touch. One reader says, “My family agreed that this dish is restaurant quality!”

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Summer Harvest Soup

Celebrate summer produce with this quick and easy vegan dinner recipe that comes together in a flash. Sweet corn, earthy asparagus, juicy tomatoes, and crisp green beans are simmered in a delicate broth that allows the veggies to shine. Quinoa or bulgar add extra heft to the soup while a squeeze of lemon juice offers a bright kick of citrus that tastes like sunshine. Bon appétit!

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Zucchini Fritters

Make sure to whip up a double batch of this recipe from chef Dreena Burton if you don’t want them to be immediately gobbled up! A 2021 reader favorite, these tasty fritters turn zucchini into savory patties that feature tangy Dijon mustard, bright dill, and zesty chives. Perfect for a light dinner, enjoy these latke-like snacks with a dollop of vegan sour cream, ketchup, or a balsamic reduction.

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Sun-Dried Tomato and Chickpea Sliders

Succulent veggie patties made from mushrooms, chickpeas, sun-dried tomatoes, and plenty of savory spices are the star of these produce-packed sliders. Grilled zucchini planks replace the buns, and a drizzle of sweet balsamic vinegar adds a rich, caramel-like flavor that ketchup could never bring to the plate. Serve with a side of baked french fries for the ultimate vegan dinner.

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Creamy Vegan Ramen

Imagine slurping up a bowl of this warm ramen on a cold night: It doesn’t get cozier than that! Trumpet and shiitake mushrooms add rich umami flavor and meaty texture to the soup, while ginger, garlic, and miso paste liven up the veggie broth. Cubes of tofu mingle with potatoes, carrots, and chewy noodles to create a ramen bursting with good-for-you ingredients. Garnish with spicy togarashi to add some extra heat!

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Vegan Vegetable Korma

Take your tastebuds on a trip with this divine plant-based korma. The savory curry sauce is packed full of warming spices and gets its creamy texture from soaked cashews. Green beans, carrots, and bell pepper are simmered in the aromatic sauce and then topped with cilantro and lime juice. Add steamed brown rice or whole wheat naan to help soak up the extra curry so you can savor every last drop.

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Butternut Squash and Red Bean Stew

Smoky and sweet with a touch of heat, this veggie-forward stew is sure to satisfy all your dinnertime cravings. Tender butternut squash, earthy carrots, and sweet bell peppers are cooked in a richly seasoned broth until they’re perfectly soft. Kidney beans add a hearty, chili-like component, and an acidic kick of red wine vinegar ties all the flavors together. Enjoy on its own or add a dollop of vegan sour cream for a creamier texture.

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Farro and Spinach Salad with Air-Fried Beets

When you’re in need of a light and refreshing vegan dinner, this colorful salad will do the trick. Sliced beets are air-fried into crispy chips and tossed with fresh spinach, chewy farro, sweet pears, and tangy red onion. The tangy dressing has subtle nutty undertones thanks to the blended walnuts, and you can adjust the sweetness to your liking by adding more or less maple syrup. Hearty enough to keep you full until morning, give this beautiful bowl of veggies a try!

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Szechwan Stir-Fry

Dig into this unbelievably delicious stir-fry when you’re craving the flavors of Chinese takeout but don’t want the added oil. Tender eggplant, crunchy water chestnuts, and tasty broccoli rabe soak up the rich Szechwan sauce, which comes together with just a few pantry staples. Jalapeño pepper adds heat, while sliced leeks bring a delicate sweetness to the veggies. Serve over a bed of wheat berries or another cooked grain, and prepare to enjoy your new favorite recipe.

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Jackfruit Jambalaya

A quick and flavorful vegan dinner for when you’re in a time crunch, one reader says, “This is the best jambalaya I’ve ever had!” Meaty jackfruit provides delicious texture while a hefty scoop of Creole seasoning brings this classic Louisiana dish to life. Veggies, kidney beans, and brown rice all add heft to this comforting soup, which will clear your sinuses and leave your stomach satisfied.

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Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

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Candyk5 days ago
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Thank you for sharing these top rated recipes!

Lysbeth Ranagan3 weeks ago
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These recipes look so good! I can’t wait to try them.

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Megan Edwards

Megan Edwards is the editorial assistant for Forks Over Knives and a certified RYT-500 yoga teacher. She is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.

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