10 Delicious WFPB Dinner Recipes from Top Food Blogs

1. Creamy Vegan Pasta Primavera

From the vibrant colors of vegetables to the rich, creamy sauce, this pasta primavera is a perfect way to incorporate seasonal produce into your meals. Made with whole grain pasta and a delightful cashew cream, this dish is both satisfying and nutritious.

Ingredients:

• 8 oz whole grain pasta
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 1 cup carrots, julienned
• 1 cup cashews, soaked
• 1 garlic clove
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, sauté the broccoli, bell peppers, carrots, and cherry tomatoes until tender.
3. In a blender, combine the soaked cashews, garlic, lemon juice, salt, and pepper. Blend until smooth.
4. Add the cooked pasta and cashew cream to the skillet with the vegetables. Stir well to combine.
5. Serve warm, garnished with fresh basil.

2. Quinoa Stuffed Bell Peppers

These colorful stuffed bell peppers are not only visually appealing but also packed with protein and flavor. Quinoa serves as a hearty base, while black beans and corn add a delightful twist.

Ingredients:

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa in vegetable broth according to package instructions.
3. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds.
4. In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. Bake for 25-30 minutes until the peppers are tender. Garnish with fresh cilantro before serving.

3. Sweet Potato and Black Bean Tacos

These tacos are a fantastic way to enjoy a healthy, plant-based meal without sacrificing flavor. The combination of sweet potatoes and black beans creates a satisfying filling, while avocado and salsa add freshness.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can black beans, rinsed and drained
• 1 tsp paprika
• 1 tsp cumin
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup salsa
• Fresh lime for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss diced sweet potatoes with paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
3. Warm the tortillas in a skillet or microwave.
4. Assemble tacos by filling each tortilla with roasted sweet potatoes, black beans, avocado slices, and a spoonful of salsa.
5. Squeeze fresh lime over the tacos before serving.

4. Lentil and Vegetable Shepherd’s Pie

This comforting shepherd’s pie is a hearty and fulfilling dish that showcases lentils and a variety of vegetables. Topped with creamy mashed potatoes, it’s a delicious way to enjoy a classic dish in a plant-based way.

Ingredients:

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 cup carrots, diced
• 1 cup peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cubed
• 1/4 cup almond milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.
3. In a skillet, sauté onion and garlic until fragrant. Add carrots and peas, cooking until tender.
4. Combine cooked lentils with the sautéed vegetables, adding salt and pepper to taste.
5. Meanwhile, boil potatoes until soft. Mash with almond milk, salt, and pepper.
6. Spread the lentil and vegetable mixture in a baking dish and top with mashed potatoes. Bake for 20 minutes until golden.
7. Garnish with fresh thyme before serving.

5. Roasted Vegetable Buddha Bowl

This Buddha bowl is a colorful and nutritious meal, loaded with roasted vegetables, greens, and a delicious tahini dressing. It’s perfect for meal prep and can be customized with your favorite ingredients.

Ingredients:

• 2 cups mixed vegetables (e.g., zucchini, bell peppers, carrots)
• 1 can chickpeas, rinsed and drained
• 4 cups greens (e.g., spinach, kale)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• Salt and pepper to taste
• Cooked brown rice or quinoa for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss mixed vegetables and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a little water to thin.
4. To assemble, place greens in a bowl, top with roasted vegetables and chickpeas, and drizzle with tahini dressing.
5. Serve with cooked brown rice or quinoa for a complete meal.

6. Vegan Chili

This hearty vegan chili is a one-pot wonder that’s perfect for chilly evenings. Packed with beans, vegetables, and spices, it’s a filling dish that’s easy to make and even better the next day.

Ingredients:

• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until fragrant.
2. Add bell pepper and cook for a few more minutes.
3. Stir in kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Serve with whole grain bread or over brown rice.

7. Cauliflower Fried Rice

This lightened-up version of fried rice uses cauliflower rice as a base, making it a low-carb alternative that’s just as delicious. Packed with veggies and flavor, it’s a quick and easy meal for busy nights.

Ingredients:

• 1 head of cauliflower, riced
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. In a large skillet, heat sesame oil over medium heat. Add garlic and sauté until fragrant.
2. Add riced cauliflower and mixed vegetables, cooking for about 5-7 minutes until tender.
3. Stir in soy sauce, green onions, salt, and pepper. Cook for an additional 2 minutes.
4. Serve warm, garnished with sesame seeds.

8. Spaghetti Squash with Marinara

This spaghetti squash dish is a wonderful way to enjoy pasta without the carbs. Topped with a homemade marinara sauce, it’s a comforting and healthy dinner option that’s sure to please.

Ingredients:

• 1 medium spaghetti squash
• 1 can crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds.
2. Place squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. Meanwhile, in a pot, sauté onion and garlic until soft. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
4. Once the squash is cooked, use a fork to scrape out the strands. Serve topped with marinara sauce and garnish with fresh parsley.

9. Vegan Pad Thai

This vegan pad Thai is a flavorful dish that’s easy to make at home. With a combination of rice noodles, vegetables, and a tangy sauce, it’s a satisfying meal that’s sure to impress.

Ingredients:

• 8 oz rice noodles
• 1 cup bean sprouts
• 1 cup bell peppers, sliced
• 2 green onions, sliced
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• Crushed peanuts for garnish
• Fresh cilantro for garnish

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, combine peanut butter, soy sauce, and lime juice over low heat until melted and smooth.
3. Add cooked noodles, bean sprouts, bell peppers, and green onions to the skillet, tossing to coat.
4. Serve garnished with crushed peanuts and fresh cilantro.

10. Chickpea Salad Sandwich

This chickpea salad sandwich is a quick and easy meal that’s perfect for lunch or dinner. Packed with protein and flavor, it’s a satisfying option that can be made in minutes.

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1/4 cup celery, chopped
• 1/4 cup red onion, chopped
• Salt and pepper to taste
• Whole grain bread for serving
• Lettuce and tomato for garnish

Instructions:

1. In a bowl, mash chickpeas with a fork or potato masher.
2. Add vegan mayo, Dijon mustard, celery, red onion, salt, and pepper. Mix until well combined.
3. Spread mixture onto whole grain bread and top with lettuce and tomato.
4. Serve immediately or refrigerate for later use.

With these 10 of our favorite WFPB dinner recipes from other food blogs, you can enjoy a variety of flavors and ingredients while adhering to a whole food plant-based lifestyle. Each recipe is not only delicious but also easy to prepare, making them ideal for busy weeknight dinners or meal prepping for the week ahead. Enjoy exploring these vibrant dishes and finding new favorites to include in your dinner rotation!