DI NNERS

7 Delicious Plant-Based Dinners (or Entrées)

recipes & photos by Dana Shultz
 Vegan
Gluten-free
V EG A N RO A ST ED RED
P EP P ER PA STA
10-ingredient roasted red pepper pasta with a creamy, savory-
sweet red pepper sauce and fresh parsley. Light, healthy and
simple, yet incredibly satisfying.

prep time 15 minutes total time 1 hour makes 4 servings

PASTA
2 red bell peppers (~119 g each)
2-3 Tbsp (30-45 ml) olive oil
2 shallots, finely chopped (~1/4 cup or 40 g)
4 cloves garlic, finely chopped (2 Tbsp or 12 g)
Sea salt and ground black pepper
1 1/2 cups (360 ml) Unsweetened Almond Milk
2 Tbsp (6 g) nutritional yeast
1.5 Tbsp (10 g) cornstarch or arrowroot powder
(or other thickener of choice)
Pinch red pepper flake (optional, for heat)
12 ounces (340 g) gluten free linguini or
spaghetti noodles (or other noodle of choice)
FOR SERVING optional
Vegan parmesan cheese
Finely chopped fresh parsley or basil
Heat oven to 500 degrees F (260 C) and roast red peppers on a baking
sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes
to steam, then remove (peel away) charred skin, seeds and stems. Set
aside.
Cook pasta according to package instructions; drain, toss in a touch
of olive oil, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium
heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden
brown and soft - about 4-5 minutes. Season with a generous pinch of
salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers,
almond milk, red pepper flake, nutritional yeast and cornstarch.
Season with desired amount of salt, pepper and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as
needed, adding more salt and pepper or nutritional yeast for flavor.
You want the flavor to be pretty robust and strong since the noodles
don’t have much flavor - so be generous with your seasonings.

Continued...

2 • plant-based dinners
 Once blended, place sauce back in the skillet over
medium heat to thicken. Once it reaches a sim-
mer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency
(see photo), add noodles. However, before tossing
add a touch more olive oil, salt and pepper to the
un-tossed noodles for added flavor. Then, toss to
coat.

Serve with (generous amounts of) vegan parme-

san, red pepper flake and fresh chopped parsley
or basil.

nutrition information for 1/4 of the recipe

calories 487 fat 14g SAT. fat 2.3g CARBs 75g sugar 4g sodium 365mg FIBER 10mg
protein 14g

4 • plant-based dinners
 1-P OT KA L E SWEET Vegan
Gluten-free
P O TAT O CURRY
A hearty 1-pot curry with kale, sweet potato, and roasted
cashews. Red curry is infused with coconut milk for big flavor
and creamy texture. 30 minutes.

prep time 5 minutes total time 30 minutes makes 4 servings

CURRY
Heat a large pot over medium heat. Once hot, add coconut oil,
1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed
shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring
oil)
frequently.
1 shallot, minced
2 Tbsp (12 g) minced fresh ginger
Add red curry paste and sweet potato and stir, and cook for
2 Tbsp minced garlic (12 g)
2 minutes more.
1 Thai red chili (or serrano pepper), stem removed and
Add coconut milk, maple syrup, turmeric, and a pinch of salt and
thinly sliced with seeds
stir. Bring to a simmer over medium heat.
3 Tbsp (60 g) red curry paste*
Once simmering, add peas (optional) and slightly reduce heat.
1 large (or 2 small) sweet potato, skin removed + cubed
You want a simmer, not a boil, which should be around low to me-
2 14-ounce (414 ml) cans light coconut milk (sub full fat
dium-low heat.
for extra creamy texture)
Cook for 5-10 minutes, stirring occasionally, to soften the potato
1-2 Tbsp (15-30 g) maple syrup, plus more to taste
and peas, and infuse them with curry flavor.
1 1/2 tsp ground turmeric
At this time also taste and adjust the flavor of the broth as need-
optional: sea salt to taste
ed. I added more maple syrup for sweetness, sea salt for saltiness,
optional: 1/4 cup (36 g) frozen green peas
and turmeric for a more intense curry flavor. You can also add
2 cups (134 g) chopped kale
more curry paste for more spice and intense curry flavor. Don’t be
optional: 1/2 cup (60 g) roasted cashews (lightly salted
shy with seasonings - this curry should be very flavorful.
is best)
Once the broth is well seasoned and the potatoes are softened,
1 lemon, juiced
add kale, cashews (optional) and lemon juice, and cover. Simmer
for 3-4 minutes more over low to medium-low heat.
FOR SERVING optional
Serve over rice, quinoa, or steamed broccoli (broccoli and rice
Lemon wedges
being my favorites). This dish gets elevated with the addition of
Thai (or regular) basil, or fresh cilantro
more lemon juice and Thai or regular basil for serving.
Brown rice* or coconut quinoa
Steamed broccoli

nutrition information 1/4 of recipe without sides/toppings

calories 385 fat 26.6g carbs 35.1g sugar 6.9g sodium 660mg fiber 3.5g protein 8g

plant-based dinners • 7
 S A UC Y P ORT O B EL LO
Vegan
& BU T T E RNUT
S QUA S H TA COS
nsanely saucy and delicious portobello mushroom and butternut
squash tacos. Hearty, healthy, and ready in less than 30 minutes.
The perfect plant-based, gluten free lunch or dinner

prep time 10 minutes COOK time 20 minutes makes 6 to 8 tacos

SQUASH + BEANS
2 cups (280 g) cubed butternut squash
1 Tbsp (15 ml) grape seed or melted
coconut oil
Pinch each sea salt, ground cinnamon,
chili powder, and cumin
optional: 1 cup (185 g) cooked black
beans (warmed on the stovetop)
Preheat oven to 375 degrees F (190 C). Add cubed
butternut squash to a baking sheet and drizzle
with oil, and add the spices. Toss to combine, then
bake for 15-20 minutes, or until tender.
In the meantime, prepare sauce. Heat large skillet
over medium heat. Once hot, add oil, onion, and
garlic. Cook, stirring frequently, until soft and
slightly browned and translucent - about 4-5
minutes.

Turn heat to low and add tomato sauce, diced

ADOBO SAUCE
1 Tbsp (15 ml) grape seed oil, avocado oil,
or coconut oil
1/4 cup (40 g) diced white onion
3 cloves garlic (1 ½ Tbsp | 9 g), minced
1 15-ounce (425 g) can tomato sauce*
1 chipotle pepper in adobo sauce + 1 tsp
adobo sauce (more or less to taste)
chipotle pepper, 1 tsp adobo sauce (plus more to
taste), water, cumin, chili powder, and coconut
sugar. Stir to combine and simmer for 5 minutes.
Transfer sauce to a blender and blend well for
a completely smooth sauce. Taste and adjust
seasonings as needed, adding more adobo sauce
for heat, water to thin, or coconut sugar for
sweetness. Set aside.
Continued...

Continued...

8• plant-based-dinners
Continued...
1/2 cup (120 ml) water
1/4 tsp each cumin + chili powder
1-2 Tbsp (12-24 g) coconut sugar (or sub
maple syrup)
MUSHROOMS
4-5 large portobello mushrooms, stems
removed and cut into 1/2-inch slices
1 Tbsp (15 ml) grape seed or melted
coconut oil
FOR SERVING
6-8 white or yellow corn tacos, warmed
in the oven (or microwave wrapped in a
damp towel)
optional: fresh chopped cilantro
optional: fresh chopped red onion
nutrition information for 1 taco of 8
calories 162 fat 6.2g SAT. fat 0.9g CARBs 24.5g sugar 5.1g sodium 255mg FIBER 4.3mg
protein 4.7g
10 • plant-based dinners
Continued...
Once the butternut squash is nearly done roast-
ing, heat a large skillet over medium-high heat.
Once hot, add 1 Tbsp oil and portobello mush-
rooms. Sauté for 3-4 minutes, or until softened
and browned. Then add 1/4 cup (~60 g) of the
Adobo Sauce.
Sir to combine and cook for 2-3 minutes more.
Then remove from heat and set aside
.
If adding beans: Add cooked butternut squash to
a mixing bowl along with black beans (that have
been warmed on the stovetop or microwave) and
1/4 cup (~60 g) of the Adobo Sauce. Stir to com-
bine and set aside.
Warm tortillas in the still-warm oven to 2-3 min-
utes, or wrap in a damp towel and microwave for
45 seconds to soften.
Divide toppings between warmed tortillas
and garnish with additional sauce (you’ll have
leftovers*), diced red onion, and fresh cilantro
(optional). Tacos are best when fresh - especially
mushrooms.
Fillings will keep in the refrigerator for 2-3 days,
and sauce will keep in the refrigerator up to 1
week, or in the freezer for 1 month (see notes for
other uses).
 SWEET P O TAT O Vegan
C HICKP EA B UDDHA Gluten-free

B OWL
Flavorful, filling, 30-minute Buddha Bowl with roasted sweet
potatoes, onion, kale, crispy chickpeas and an AMAZING tahini-
maple sauce! A healthy, satisfying plant-based meal.

prep time 5 minutes COOK time 25 minutes makes 2-3 servings

VEGETABLES
2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle (227 g) broccolini, large stems
Preheat oven to 400 degrees F and arrange
sweet potatoes and onions on a bare baking
sheet. Drizzle both with a bit of oil, making
sure the flesh of the sweet potatoes are well
coated and placed skin side down on the
sheet.

removed, chopped Bake for 10 minutes, then remove from oven

2 big handfuls kale, larger stems removed flip sweet potatoes and add broccolini. Drizzle
broccolini with a bit of oil and season with a
1/4 tsp each salt + pepper pinch each salt and pepper.

Bake for another 8-10 minutes, then remove

CHICKPEAS from oven and add kale. Drizzle kale with a
1 15-ounce (425 g) chickpeas, touch more oil and season with a pinch each
salt and pepper. Bake for another 4-5 minutes
drained, rinsed + patted dry then set aside.
1 tsp cumin
While vegetables are roasting, heat a large
3/4 tsp chili powder skillet over medium heat and add chickpeas
3/4 tsp garlic powder to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil and chickpeas and
1/4 tsp each salt + pepper sauté, stirring frequently. If they’re browning
1/2 tsp oregano (optional) too quickly, turn down heat. If there isn’t much
browning going on, increase heat. I found 10
1/4 tsp turmeric (optional) minutes total at slightly over medium heat
TAHINI SAUCE (OPTIONAL) was perfect.

1/4 cup (56 g) tahini Continued...

1 Tbsp maple syrup

1/2 lemon, juiced
2-4 Tbsp hot water to thin
plant-based dinners • 13
 Once the chickpeas are browned and fra-
grant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup
and lemon juice to a mixing bowl and whisk-
ing to combine. Add hot water until a pour-
able sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size
pieces. Divide vegetables between 3 serving
bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep
for a few days in the fridge.

nutrition information 1/3 of recipe with sauce

calories 474 fat 21g SAT fat 2.8g carbs 62g Sugar 7.2g sodium 563mg fiber 11.4 protein 13.2g

14 • plant-based dinners
 BLI S S ED-OUT T HA I
VEGAN
Gluten-free S A LA D W IT H P EA NUT
T EM P EH
30-minute rainbow Thai salad with veggies, noodles, and
marinated peanut tempeh! Dress with peanut sauce for a flavorful,
healthy, plant-based meal!

prep time 25 minutes cook time 5 minutes makes 3-4 servings

SALAD Cook rice noodles according to package

6 ounces (170 g) vermicelli noodles (I
like brown rice noodles)
2 whole carrots, “ribboned” with a
vegetable peeler or spiralizer
instructions, rinse, drain, and set aside to cool.
To a large serving bowl, add cooked and cooled
noodles, carrots, green onions, cilantro, mint,
spinach, cabbage, and red bell pepper and
toss loosely to combine. Set aside.

2 green onions, finely chopped

1/4 cup (15 g) chopped cilantro
2-3 Tbsp (6 g) chopped mint
1 cup (30 g) loosely packed spinach,
chopped
1 cup (75 g) thinly sliced red cabbage
1 red bell pepper, thinly sliced
optional: 1 batch Marinated Peanut
Tempeh
Continued...
Make dressing by adding peanut butter,
tamari, maple syrup, chili sauce (or chili or
red pepper), and lime juice to a small mixing
bowl and whisking to combine. Then add
warm water a little at a time until a thick but
pourable sauce is achieved.
Taste and adjust seasonings as needed,
adding more maple syrup for sweetness, chili
sauce (chili or red pepper) for heat, lime juice
for acidity, or tamari for saltiness. Set aside.
Add 1/2 of the tempeh (optional) and 1/2 of
the sauce to the salad and toss. Then top with
remaining tempeh and sauce.

Continued...

16 • plant-based-dinners
DRESSING Serve immediately. Leftovers store well in the
refrigerator up to 4-5 days, though best when
1/3 cup + 1 Tbsp (100 g) salted creamy
fresh. I find that, if making ahead of time, it’s
peanut butter, almond butter, better to leave the salad undressed and store
or sunbutter the tempeh separately.
3 Tbsp (45 ml) gluten-free tamari (or soy
sauce if not GF)
3 Tbsp (45 ml) maple syrup
1 tsp chili garlic sauce, 1 red Thai chili
minced, or 1/4 tsp red pepper flake
1 lime, juiced ~(3 Tbsp or 45 ml)
Water to thin (~1/4 cup or 60 ml)

nutrition information for entire recipe

calories 162 fat 6.2g SAT. fat 0.9g CARBs 24.5g sugar 5.1g sodium 255mg FIBER 4.3mg
protein 4.7g

18 • plant-based dinners
 MEDIT ERRA NEA N Vegan
B A KED SWEET Gluten-free

P O TAT OES
Simple, 30 minute baked sweet potatoes topped with roasted
chickpeas, a simple garlic-herb sauce and a parsley-tomato salad
Delicious, fresh, healthy, and naturally vegan and gluten free.

prep time 5 minutes total time 25 minutes makes 4 servings

4 medium sweet potatoes*

Preheat oven to 400 degrees and line a large
(~140 g each)
baking sheet with foil.
1 15-ounce (425 g) can chickpeas, rinsed and
Rinse and scrub potatoes and cut in half length
drained
wise. This will speed cooking time. Otherwise
1/2 Tbsp olive oil
leave whole and bake longer (approximately
1/2 tsp each cumin, coriander, cinnamon,
double the time (45 min - 1 hour).
smoked (or regular) paprika
Toss rinsed and drained chickpeas with olive
optional: Pinch of sea salt or lemon juice
oil and spices and place on a foil-lined baking
sheet.
GARLIC HERB SAUCE
1/4 cup (60 g) hummus (or tahini)
Rub the sweet potatoes with a bit of olive oil
juice of 1/2 lemon (~1 Tbsp)
and place face down on the same baking sheet
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
(or another baking sheet depending on size).
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
While the sweet potatoes and chickpeas are
Water or unsweetened almond milk to thin
roasting, prepare your sauce by adding all
optional: Sea salt to taste (I didn’t need any)
ingredients to a mixing bowl and whisking
to combine, only adding enough water to
TOPPINGS optional
almond milk to thin so it’s pourable. Taste and
1/4 cup (45 g) cherry tomatoes, diced
adjust seasonings as needed. Add more garlic
1/4 cup (15 g) chopped parsley, minced
for more zing, salt for savoriness, lemon juice
2 Tbsp (30 ml) lemon juice
for freshness, and dill for a more intense herb
Chili garlic sauce
flavor. I found mine didn’t need anything else.

Continued...

nutrition information per serving 1 of 4

calories 313 fat 5g SAT Fat .7g carbohydrates 60g sugar 3.9g sODIUM 82mg
fiber 11.7g protein 8.6g

plant-based dinners • 21
 Vegan M ED I T ERRA NEA N
Gluten-free
BA K ED S W EET
P O T AT O ES

NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base
substitution for the sauce - just adjust the seasonings to accommodate the lack of
flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon
juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25
minutes - remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top
with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian
Eggplant Dip. Enjoy!

Notes
*Adjust number of sweet potatoes per person, and buy organic when possible for best quality
and flavor.

nutrition information per serving per 1 of 4

calories 313 fat 5g carbs 60g sugar 3.9g sodium 82mg fiber 11.7g protein 8.6g

22 • plant-based-dinners
 Vegan G A RLI C & WHIT E
Gluten-free
WI N E PA STA WIT H
BRU S S ELS SP RO UT S
Flavorful, insanely delicious pasta white wine and garlic white
sauce and roasted Brussels Sprouts. Just 30 minutes and 10
ingredients required!
prep time 10 minutes COOK time 20 minutes
BRUSSELS SPROUTS
16 ounces (453 g) Brussels Sprouts, halved
1-2 Tbsp (15-30 ml) olive oil
Pinch each sea salt + black pepper
SAUCE + PASTA
3 Tbsp (45 ml) olive oil or vegan butter
4 large cloves garlic, chopped (~3 Tbsp)
1/3 (80 ml) cup dry white wine (Pinot Grigio,
Chardonnay, + Sauvignon Blanc, are best)
4 Tbsp (32 g) arrowroot starch (or cornstarch)
1 3/4 cup (420 ml) unsweetened plain almond
milk
4 Tbsp (15 g) nutritional yeast
Sea salt + black pepper to taste
1/4 cup (20 g) vegan parmesan cheese, plus
more for serving
10 ounces (283 g) vegan, gluten free pasta*
(brown rice pastas are readily available - or
this penne from Bionaturae)
23 • plant-based dinners
makes 2-4 servings
Preheat oven to 400 degrees F (204 C) and add
Brussels sprouts to a baking sheet. Drizzle with oil,
and season generously with salt and pepper and
toss. Arrange in a single layer and set aside.
Bring a large pot of water to a boil (for cooking the
pasta) and salt generously (~1 Tbsp). Set aside while
preparing sauce.
Heat a large rimmed skillet over medium heat. Once
hot, add oil and garlic. Sauteé for 3 minutes or until
fragrant and very slightly golden brown, then add
wine (see photo). Be careful - it may flame, but only
briefly. Stir and sauté for 2-4 minutes, or until the
wine has reduced by about half.
Add arrowroot and whisk, then add almond milk
and whisk. At this point, it will be very clumpy - this
is normal. Transfer to a high speed blender and add
nutritional yeast, salt + pepper, and vegan parmesan
cheese. Blend on high until creamy and smooth.
Taste and adjust flavor as needed, adding more
vegan parmesan or nutritional yeast for cheesiness,
or salt and pepper for more overall flavor.
Continued...
Transfer sauce back to the skillet and warm
over medium-low heat until bubbly while
whisking. The sauce should thicken, at which
point you can lower the heat to low and simmer
until pasta is cooked. If it looks too thick, thin
with almond milk. If too thin, increase heat to
medium to encourage thickening.
Serve with remaining Brussels sprouts and
additional vegan parmesan cheese for flavor.
I also like a bit of red pepper flake, but this is
optional.
Best when fresh, though leftovers keep well
in the refrigerator for 2-3 days. Reheat in the
microwave for best results.

Add Brussels sprouts to the oven and cook for

12-15 minutes or until slightly golden brown
and tender, stirring once at the 10-minute
mark to encourage cooking.

Around this time, add pasta to boiling water

and cook according to package instructions
(mine took about 7-10 minutes, so I did that
last. You want the pasta and Brussels to be
done around the same time).

Once cooked, drained pasta and add directly

to the sauce, along with half of the Brussels
sprouts and toss to combine. Season with a
bit more vegan parmesan cheese (optional)
for extra flavor.

nutrition information per cookie

calories 75 fat 3.2g carbohydrates 11.4g sugar 6g fiber 1.6g protein 1.6g

24 • plant-based dinners
MINIMALIST BAKER is a space for simple, delicious
food. We’re John and Dana, a husband & wife
team currently based in Portland, Oregon. Dana
develops the recipes, takes the photos & writes
the content, and John designs & manages the
technical side of the site. He’s also our blogger
resources guru. We make a pretty good pair.
If you like this detox guide, be sure to check out
our free blogger resources list as well as our
other products—31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL —on our website. We love
seeing what you cook up from our site, so please
let us know by taking a picture and tagging it
#minimalistbaker on Instagram.

LOVED THIS RECIPE E-BOOK? SHARE IT! f lg : r

PHOTOGRAPHY & RECIPES COPYRIGHT © MINIMALIST BAKER

INTELLECTUAL PROPERTY DISCLOSURE
Copyright © 2017 Minimalist Baker LLC. All rights reserved. This book or any portion thereof may
not be reproduced or used in any manner whatsoever without the express written permission of
the publisher, except for the use of brief quotations in a book review. This book contains intellectual
property owned by Minimalist Baker llc, including trademarks, copyrights, proprietary information,
and other intellectual property. You may not modify, publish, transmit, participate in the transfer or
sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit
in any format whatsoever any of the book or service, content or intellectual property, in whole
or in part, without our prior written consent.

NUTRITIONAL INFORMATION DISCLOSURE

The recipes contained in this book have been created for the ingredients and techniques indicated.
The Publisher is not responsible for your specific health or allergy needs that may require supervision.

Nor is the Publisher responsible for any adverse reactions you may have to the recipes contained in
the book, whether you follow as written or modify to suit your personal dietary needs or tastes.
Nutritional information included as part of this cookbook is an estimate and provided as a
courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee.
Nutritional information was calculated with the help of online calculators such as Caloriecount.
com. Varying factors such as product types and the way ingredients are processed change the
effective nutritional information in any given recipe. To obtain the most accurate representation
of the nutritional information in a recipe, you should calculate the nutritional information with the
ingredients and quantities actually used or substituted in your recipe.