Cine Vegane PDF

Delicious Vegan Dinners
Table of Contents
Cheesy Garlic Vegan Alfredo 3
Easy Thai Pumpkin Curry 5
Quinoa Salad with Sesame Soy Dressing 7
Ultra Cheesy Vegan Mac and Cheese 9
Roasted Butternut and Avocado Salad 11
Vegan Pad Thai with Tofu 13
Butternut Squash Curry Bowls 15
Easiest Vegan Chickpea Burgers 17
Creamy Vegan Mushroom Risotto 19
Butternut Squash and Black Bean Enchiladas 21
About Us 22
1
Cheesy Garlic Vegan Alfredo

Deliciously rich and creamy vegan alfredo, super cheesy, garlic infused and ready in 30 minutes or less!
Perfect for an easy and delicious vegan dinner. Serves 4.
* Gluten-Free Optional
Ingredients Method
For the Fettuccine Alfredo: Put the fettuccine on to cook according to package
directions, when cooked, drain well and cover. If
− 9 oz (~250g) Fettuccine Pasta*
the pasta starts sticking together, toss with a small
− 3 Tbsp (45g) Vegan Butter amount of olive oil.
− 3 Cloves Garlic (crushed)
Add the vegan butter to a saucepan along with the
− 2 Tbsp All Purpose Flour* crushed garlic and heat until the butter is melted.
− 1 14oz (400ml) Can Coconut Milk Sift in the flour and fry the flour in the butter briefly.
− 1/3 cup (80ml) Vegetable Stock/Broth Then add in the coconut milk and vegetable stock
− 1 tsp Black Pepper and whisk with a hand whisk to remove any lumps.
− 1 tsp Dijon Mustard Stir continuously until the sauce begins to boil and
− 1/4 cup (15g) Nutritional Yeast then continue stirring until it thickens. The sauce will
− Sea Salt (to taste) continue to thicken as it cools, so it doesn’t need to
be the perfect thickness when you remove it from
For Serving: the heat, but it must have thickened quite a bit from
when you started.
− Black Pepper
− Chopped Parsley Remove from heat and add in the black pepper, dijon
mustard and nutritional yeast and whisk in with your
− Vegan Parmesan Cheese
hand whisk. Add sea salt to taste.
Toss the sauce with the cooked fettuccine and serve
with chopped parsley and a sprinkle of black pepper
and some vegan parmesan cheese (optional).
NOTES
* You can use gluten-free pasta to make this meal gluten-free.
* You can switch out the all-purpose flour for gluten-free all purpose flour if you prefer.
Nutritional Information:
Serving Size: 1 Serving (of 4) Calories: 486 Sugar: 3.7g Sodium: 244mg Fat: 24.3g Saturated Fat: 16.2g
Carbohydrates: 55.3g Fiber: 3g Protein: 10.8g 3
Easy Thai Pumpkin Curry

Hearty and satisfying Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is
ready in less than 45 minutes and makes a fabulously delicious dinner. Serves 4.
*Gluten-Free
Ingredients Method
For the Pumpkin Curry: Put your rice on to cook.
− 1 Tbsp Olive Oil Add the oil to a pot along with the chopped
− 1 Onion (chopped) onion and curry powder. Fry until soft and
translucent. Add the pumpkin and stir.
− 2 tsp Curry Powder
Add the coconut milk and vegetable broth and
− 29oz (820g) Pumpkin (peeled and cubed)
bring to the boil. Cover and let it simmer over
− 1 14oz (400ml) Can Coconut Milk medium heat for around 10-12 minutes until the
− 1 cup (240ml) Vegetable Broth/Stock pumpkin is soft and cooked.
− 3oz (80g) Baby Spinach Stir in the spinach until just wilted.
− 1/2 cup (75g) Cashew Nuts Remove from the heat and add the cashews and
− 1/2 cup Cilantro (chopped) cilantro, keeping a little aside for serving.
For Serving: Serve over rice, topped with fresh chopped

cilantro and cashews.
− Basmati Rice
NOTES
* If you buy your pumpkin already peeled and cubed, this recipe can be ready in 30 minutes or less.
* Nutritional information is for 1 serve of 4 without rice.
Serving Size: 1/4 of the Recipe Calories: 389 Sugar: 10g Sodium: 172mg Fat: 29.7g Saturated Fat: 17.2g
Carbohydrates: 27.9g Fiber: 3.5g Protein: 8g 5
Quinoa Salad with Sesame Soy Dressing

This quinoa salad with sesame soy dressing is bursting with healthy flavor and goodness. Vegan, gluten-
free, satisfying and delicious! A perfect plant-based entrée, ready in 35 minutes. Serves 2.
*Gluten-Free Optional
Ingredients Method
For the Salad: Take 1 cup of uncooked quinoa and cook it
according to package instructions or as per
− 3 cups Quinoa (cooked)
your preferred method. I steamed mine which
− 1/2 Head Romaine Lettuce (shredded) is my preferred method. I place it in the steamer
− 2 Small Cucumbers (sliced) tray along with 1.25 cups water and steam it
− 16 Green Olives (pitted, and sliced in half) for 30 minutes. 1 cup of uncooked quinoa =
− 16 Cherry Tomatoes (sliced in half) approximately 3 cups cooked quinoa. Use it all
in the salad.
− 1 Yellow Bell Pepper (sliced)
− 2 Avocados (peeled and sliced) When your quinoa is cooked, add it to a salad bowl
along with shredded romaine lettuce, sliced
− 1 Fresh Lime
cucumbers, green olives, cherry tomatoes, sliced
− Handful Chives (chopped) yellow bell pepper and avocado. Toss together.
Sqeeze half the lime over the top and throw in
For the Sesame Soy Dressing: some chopped chives.
− 1 Tbsp Sesame Oil
Prepare the dressing by adding all ingredients
− 2 Tbsp Soy Sauce (check for gluten- to a bowl and mixing together. Pour over the
free friendliness or use Tamari if you’re top of the quinoa salad and mix in. Garnish
gluten-free) the salad with some sliced avocado, a
− 2 Tbsp Date Honey or Maple Syrup sprinkle of dried herbs, chives and a couple
− 1 Clove Garlic (crushed) of pieces of fresh lime.
Serving Size: 1 Serve (of 4) Calories: 402 Sugar: 14.9g Sodium: 670mg Fat: 19.3g Saturated Fat: 2.7g
Carbohydrates: 52.3g Fiber: 12.1g Protein: 10.7g 7
Ultra Cheesy Vegan Mac and Cheese

Fabulously cheesy Vegan Mac and Cheese. Perfect comfort food, this saucy and deliciously flavored dish is
better than the ‘real thing’! Ready in around an hour this meal serves 6.
Ingredients Method
For the Pasta: Preheat the oven to 390°F (200°C).
− 18oz (500g) Macaroni or Pasta Shells Peel and chop the butternut and then add to a bowl
with the olive oil and a sprinkle of salt and pepper
For the Butternut: and toss so that all the pieces are lightly coated with
− 1 Large Butternut the oil.
− 1 Tbsp Olive Oil Transfer to a parchment lined baking tray and bake in
− Sprinkle Salt and Pepper the oven for 30-35 minutes until soft and cooked.
While the butternut is baking, prepare the
For the Onion/Garlic: pasta according to package directions. Once
− 1 Onion cooked, cover (to stop it from drying out) and
− 3 Cloves Garlic (crushed) set aside.
− 1 Tbsp Olive Oil Prepare your cashew cheese sauce by adding the
cashews, nutritional yeast, garlic powder, salt, water
For the Cashew Cheese Sauce: and paprika to a blender jug and blending until
− 1 cup (150g) Cashew Nuts (Raw) smooth.
− 2 Tbsp Nutritional Yeast Chop up the onion and crush the garlic and add to a
pot with the olive oil. Sauté until softened.
− 1 tsp Garlic Powder
− 1/2 tsp Salt Add the cooked butternut to the onion and garlic and
mix in. Pour over the cashew cheese sauce. Use an
− 1 cup (240ml) Water
immersion blender to create a smooth sauce. If you
− 1 tsp Paprika don’t have an immersion blender then add to your
blender jug in stages until perfectly blended.
For Topping:
Add the cooked pasta and mix in.
− Grated Vegan Cheese
Serve with some grated vegan cheese, black
− Black Pepper
pepper, vegan parmesan and fresh cilantro.
− Vegan Parmesan
− Fresh Cilantro
NOTES
* Keeps very well in the fridge and can be served cold the next day or reheated as you prefer.
* You can easily adapt this recipe for gluten-free, just use a gluten-free pasta.
Roasted Butternut and Avocado Salad

Roasted Butternut and Avocado Salad with Cashew Cream Dressing. This salad makes a satisfying and
delicious main meal, ready in 45 minutes and serves 2.
Ingredients Method
For the Salad: Preheat the oven to 430°F (220°C).
− 1 Large Butternut Slice the butternut without peeling it or removing the
− 1 Tbsp Olive Oil seeds.
− Sprinkle of dried herbs Brush the slices with olive oil and sprinkle with dried
herbs and then place onto a baking sheet covered
− 1/2 Head Iceberg Lettuce
with parchment paper.
− 1 Large Cucumber
Bake the butternut in the oven for around 35 minutes
− 10 Cherry Tomatoes
or until soft and cooked.
− 10 Sundried Tomatoes
While the butternut is baking, shred the lettuce,
− 10 Green Pimento Olives chop the tomatoes and cucumber, cut the olives
− 1 Avocado in half and cut the sundried tomato into small
pieces and toss together before separating into
For the Cashew Cream Dressing: two bowls or plates.
− 1/2 cup (75g) Cashews Add the dressing ingredients to the blender and
− 1/2 Lemon (squeezed) blend until smooth.
− Sprinkle Black Pepper When the butternut is cooked, add the butternut
− 1 tsp soy sauce (check for gluten- free pieces to the top of the salad.
friendliness or use Tamari if you’re Slice up an avocado and divide evenly between the
gluten-free) two plates.
− 1/4 cup Water
Pour cashew cream over the top of each salad.
− 1 Tbsp Date Honey/Maple Syrup
Serving Size: 1 Serving (of 2) Calories: 721 Sugar: 32.7g Sodium: 450mg Fat: 36.7g Saturated Fat: 5.8g
Vegan Pad Thai with Tofu

Deliciously flavorful vegan pad thai. This easy, colorful and filling dish has a fabulously authentic flavor,
comes together in an hour or less and is gluten-free. Serves 4.
Ingredients Method
− 7 oz (200g) Rice Noodles Add the noodles to a big bowl of cold water to soak for around 45
(usually about half a pack) minutes.
− 1 8oz (~220g) Block Firm While the noodles are soaking, begin your preparations.
Tofu Preheat the oven to 390°F (200°C).
− 1 Tbsp Sesame Oil Chop the tofu into small squares and place it on a parchment lined
− 1/2 Onion (chopped) baking tray. Bake in the oven at 390°F for 20 minutes.
− 1 Red Bell Pepper Chop the onion and slice the red bell pepper and carrot into strips.
− 1 Carrot Add the sauce ingredients to a bowl and whisk to combine.
− 1.5oz (42g) Bean Sprouts* When the tofu is baked, the vegetables are chopped and ready,
the sauce is mixed and the noodles have soaked for 45 minutes,
For the Sauce: then you’re ready to start.
− 3 Tbsp Tamarind Paste
Add the chopped onion to a wok with 1 Tbsp Sesame oil. Sauté
− 3 Tbsp Brown Sugar until slightly softened.
− 1 tsp Red Curry Paste* Add in the red bell pepper and carrot. Alternatively stir fry (lid off)
− 2 Tbsp Soy Sauce* and steam (lid on) until the vegetables are slightly softened. If
− 1/4 cup (60ml) Vegetable your wok doesn’t have a lid, don’t worry, just stir fry until slightly
Stock/Broth softened, it will just take a tiny bit longer.
− 1 tsp Crushed Garlic Add in the noodles and the sauce and stir fry until the noodles are
cooked. Taste test regularly until the noodles have the right
For Serving: texture.
− 1/2 cup (75g) Peanuts Throw in the tofu and and most of the bean sprouts (keep some
− Bean Sprouts behind for serving) and just mix in with the noodles and the
sauce so everything is well coated.
− Cilantro
− Lime Serve topped with crushed peanuts, a sprig of cilantro, a few bean
sprouts on top and some fresh lime.
NOTES
* The amount of bean sprouts is not important, a couple of handfuls is great, no need to strictly measure.
* Check the red curry paste ingredients for vegan friendliness, some brands contain fish sauce.
* Use a gluten-free soy sauce or tamari if you wish to make this meal gluten-free.
Butternut Squash Curry Bowls

Hearty and filling butternut squash curry bowls. Creamy, mildly spicy and so easy to make, these curry
bowls make a perfect plant-based dinner meal. Ready in around an hour and serves 4.
Ingredients Method
For the Roasted Butternut Squash: Preheat the oven to 430°F (220°C).
− 1 Large Butternut Peel and slice the butternut, cut into cubes and place
into a bowl. Add the oil and a sprinkle of sea salt
and black pepper and toss together so that the
− Sea Salt and Black Pepper butternut pieces are all coated with the oil.
For the Tomato Sauce: Transfer onto a parchment lined baking tray and place
into the oven to bake for around 35 minutes or until
− 1 Onion
perfectly soft and cooked.
− 3 Cloves Garlic
While the butternut is baking, put on the basmati rice
to cook. Add the rice to a pot along with 1.5 cups
− 1 Tbsp Soy Sauce (or Tamari if of water. Bring to the boil and then cover and turn
gluten-free) down the heat. When the water dries up (usually
− 1 tsp Dried Rosemary 8-10 minutes), it’s cooked.
− 2 tsp Thai Red Curry Paste Prepare your tomato sauce.
− 1 14oz (400g) can Chopped Tomatoes Peel and chop the onion and crush the garlic. Add to a
− 1 Tbsp Coconut Sugar pot or saucepan with the sesame oil, soy sauce, red
curry paste and dried rosemary. Sauté.
For the Hummus Cream Sauce: When the onion is translucent add the canned
− 1 15oz (425g) Can Chickpeas chopped tomato and coconut sugar and turn the
− 1 Tbsp Soy Sauce (or Tamari if heat down. Leave to simmer.
gluten-free) Prepare your hummus cream.
− 2 Tbsp Tahini Drain the chickpeas and add to the food processor
− 1/2 cup (120ml) Water with the tahini, soy sauce and water and process
into a cream. This is a thinner consistency than
For the Rice: a regular hummus as you’re going for more of a
− 1 cup (7oz/200g) Basmati Rice (Dry cream than a regular hummus which is thicker.
Weight) Once the butternut is cooked add the hummus cream
− 1.5 cups (360ml) Water and the butternut to the tomato sauce and mix
together, allowing it all to heat through before
For Serving: removing from the heat.
− Smoked Paprika Serve over the basmati rice with a sprinkle of paprika
− Fresh Cilantro and some fresh cilantro.
Serving Size: 1 Bowl (of 4) Calories: 501 Sugar: 13.1g Sodium: 858mg Fat: 13.2g Saturated Fat: 1.8g
Easiest Vegan Chickpea Burgers

The easiest vegan chickpea burgers! Deliciously savory, crispy on the outside, soft on the inside, packed
with flavor and veggie burger goodness.
Ingredients Method
− 1 Onion Finely chop the onion and crush the garlic and add to a frying pan with 1
− 3 Cloves Garlic tsp avocado oil and fry until just before they start to brown.
− 1 15oz (425g) Can Drain the can of chickpeas and add the chickpeas to a food processor with
Chickpeas* the cooked onions/garlic, paprika, coriander powder, cumin, freshly
chopped cilantro and flour and process it into a thick burger batter.
− 1/2 tsp Paprika
− 1/2 tsp Coriander Sprinkle flour over a baking tray and cover your hands with it as well.
Powder Scoop the batter out onto the tray in 4 even sections, roll in the flour
and form into 4 balls.
− 1/2 tsp Cumin
If the batter is very sticky or too wet, add more flour so that it easily
− 1/2 cup Fresh
forms a ball.
Chopped Cilantro
(loosely packed) Take a square of parchment paper, place on top of each ball and press
down on it with the bottom of a glass to flatten it into a burger shape.
− 3 Tbsp All Purpose
Flour (use gluten- Place the baking tray with the 4 burgers into the freezer to firm up for 30
free for gluten-free minutes.
version)—plus more After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until
for rolling** hot.
− 2 Tbsp + 1 tsp Add all 4 burgers to the frying pan and fry on each side turning regularly
Avocado Oil (or until browned and crispy, roughly 5 minutes on each side.
other oil) If you want your burgers extra firm and crispy you can place on a
parchment lined baking tray and bake in the oven at 400°F (200°C)
for a further 20-30 minutes.
Serve on hamburger buns with sliced avocado, crispy lettuce, sliced
tomato, ketchup and mustard.
NOTES
* If your canned chickpeas don’t contain salt, you might need to add some salt.
* If you’re making this gluten-free then use a gluten-free all purpose flour blend.
* Nutritional information is for the chickpea burger patties only, without the burger buns and additions.
* Prep time is only for the actual hands on prep, it doesn’t include time spent chilling in the fridge.
Serving Size: 1 Burger (of 4) Calories: 196 Sugar: 3.8g Sodium: 158mg Fat: 9.9g Saturated Fat: 1g
Creamy Vegan Mushroom Risotto

Creamy and rich vegan mushroom risotto. A perfect savory entree, ready in 45 minutes! Serves 4.
*Gluten-Free
Ingredients Method
− 1 Onion (chopped) Prepare the 6 cups vegetable stock/broth and set aside.
− 6 cups Vegetable Stock/ Add the olive oil to a pot, add the onion and sauté on medium high
Broth for a couple of minutes.
− 1 Tbsp Olive Oil Then add in the sliced mushrooms, cover the pot and cook for a
− 2 Packs (18oz/500g) couple of minutes until the mushrooms have released some of
Brown Mushrooms their water.
(sliced) Then remove the lid and add the rice and sauté it with the onions
− 1.5 cups (300g) Risotto and mushrooms.
(Arborio) Rice Then add 3 cups of vegetable stock/broth, stir well and then cover
− 2 Tbsp Vegan Butter and simmer for 20 minutes.
− Sea Salt (to taste) Then add 1.5 cups vegetable stock/broth, stir well again and cover
− Black Pepper (to taste) and simmer for 10 minutes.
− Parsley Then add the last 1.5 cups of vegetable stock/broth, stir well again
and cover and simmer for a final 5-10 minutes.
It’s ready when all the stock/broth has been mostly absorbed by the
rice.
Turn off the heat and stir in the 2 Tbsp of vegan butter.
Add sea salt and black pepper to taste.
Serve with chopped parsley and possibly some vegan parmesan too.
NOTES
* If your stock has dehydrated vegetable pieces in it, it’s better to strain it so that it’s just the clear broth.
Butternut Squash and Black Bean Enchiladas

Savory and filling vegan enchiladas stuffed with roasted butternut squash and black beans in a rich
tomato sauce and topped with avocado, cilantro and cashew cream. Ready in roughly 75 minutes and
makes about 7 enchiladas.
Ingredients Method
For the Filling: Preheat the oven to 430°F (220°C).
− 1 Medium Butternut Peel and slice the butternut. Chop into cubes and throw into a bowl
along with 1 Tbsp olive oil and a sprinkle of sea salt and black
− 1 Tbsp Olive Oil pepper and toss so that all the butternut is lightly coated with oil.
− Sprinkle Sea Salt Transfer to a parchment lined baking tray and bake in the oven for
− Sprinkle Black Pepper around 35 minutes or until soft and cooked.
− 1 15oz (425g) Can Black While the butternut is roasting, get started on your tomato sauce.
Beans Peel and chop the shallot and crush the garlic. Add to a pot or
saucepan with the olive oil and sauté until translucent. Add the
For the Enchiladas: cans of chopped tomato and the coconut sugar and bring to a
− 7-8 Large Soft gentle simmer. Add sea salt and black pepper to taste. Using an
Wholewheat Tortillas immersion blender blend into a smooth sauce.
When the butternut is cooked remove from the oven and turn the
For the Tomato Sauce: oven heat down to 350°F (180°C). Then partially drain the can of
− 1 Shallot black beans and add them to a pot. Heat the beans (and a little of
the liquid they came with in the can) until simmering and then add
− 3 Cloves Garlic the butternut and 1/2 cup of the tomato sauce and stir together.
− 1 Tbsp Olive Oil Now you’re ready to assemble your enchiladas.
− 2 15oz (425g) Cans Take a large rectangular oven proof dish and measure your tortillas
Chopped Tomato against the size of the dish. We needed to trim our tortillas slightly
− 2 Tbsp Coconut Sugar to fit the dish.
− Sea Salt and Black Then pour out some of the sauce and smooth down evenly along the
Pepper to taste bottom of the dish.
On a separate plate lay a tortilla down flat. Spoon out some butternut
Toppings: and black bean filling and then roll up the tortilla and then place it
− Sliced Avocado into the oven-proof dish, seal side down.
− Chopped Cilantro Repeat with the next tortilla and keep repeating until your dish is full.
− Sweet Basil and Chive Pour the remaining tomato sauce over the top and smooth it down.
Cashew Cream Place into the oven and bake for 20 minutes at 350°F
Top with a drizzle of cashew cream, sliced avocado and fresh cilantro.
NOTES
* Nutritional Information is based on 1 Enchilada (of 7, as pictured) without extra toppings such as
avocado and cashew cream.
Serving Size: 1 Enchilada Calories: 276 Sugar: 9.1g Sodium: 575mg Fat: 7.7g Saturated Fat: 1.5g
About Us
Loving It Vegan is all about simple and delicious vegan food. We’re Alison and Jaye, major league foodies in
love with all kinds of vegan food, from the healthiest whole foods to baked goods and confectionary—we
love it all!
We’re not snobs about ingredients and tend to use whatever we think will make the dish taste best, so if
that’s maple syrup so be it, but if it’s regular ole white sugar, we’re good with that too!
If you like these vegan dinner recipes, then it’s a gosh darn shoo in that you’re gonna LOVE our vegan recipe
book called ‘Simple Vegan Dinner Recipes’.
22
This cookbook was created as THE answer to the question of ‘Hey, what’s for dinner?’
It consists of a month of vegan dinners, including menu plans and shopping lists, so you’ll always know
what’s cooking.
Check it out here!
We’d also love you to follow us on our social media channels, so click the links below to go right to our
social pages.
And if you make any of our recipes and happen to take a photo, please tag us @lovingitvegan and
#lovingitvegan on instagram so we don’t miss it! We love seeing what you’re making out there!
With lots of love!
Alison and Jaye
23

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Delicious Vegan Dinners

Cheesy Garlic Vegan Alfredo

Easy Thai Pumpkin Curry

For Serving: Serve over rice, topped with fresh chopped

Quinoa Salad with Sesame Soy Dressing

Ultra Cheesy Vegan Mac and Cheese

Roasted Butternut and Avocado Salad

Vegan Pad Thai with Tofu

Butternut Squash Curry Bowls

Easiest Vegan Chickpea Burgers

Creamy Vegan Mushroom Risotto

Butternut Squash and Black Bean Enchiladas

Check it out here!

With lots of love!

Alison and Jaye

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