What's for Dinner?

Perfect for a quick dinner, or a brunch buffet! Using prepared pizza dough, roll into a rectangle. Top with pesto, plant-based ham then cheez slices. Roll and slice. Place slices into a muffin tin. Garnish with a piece of roasted broccoli in the middle. Bake at 400 for 15-20 min.

Being plant-based doesn't mean giving up your favourite messy, spicy, saucy meatball sub! Choose your favourite plant-based meatball (I like Impossible or Beyond), cook them in your favourite sauce, add some peppers, lettuce and even vegan cheese! Grab lots of napkins and dinner is ready!

Nothing that tastes this good should be this easy! Marinade cubes of firm tofu in a mixture of soy sauce, peanut butter, brown sugar and minced garlic for 20 min. Then, simply BBQ, airfry or pan fry the cubes and top with a drizzle of store bought, or homemade, peanut sauce. Serve on top of rice with cucumber slices and carrots.

While your favourite pasta is boiling, combine the juice and zest (optional) of one lemon, 2 minced cloves of garlic, some veg broth, water or coconut milk, a few tbsp of nutritional yeast and some chili flakes (optional). Heat sauce in pan. Add cooked pasta and your favourite green veggies - peas, asparagus, kale...YUM!

There are, literally, endless possibilities with avocado toast! Try different breads like hardy sourdough, healthy whole wheat, or a light and airy baguette, for example. Top with raw or roasted veggies, vegan cheese, spices, beans, leftovers. Slice or mash the avocado for different textures!

I always keep Pillsbury Crescent Rolls in my fridge. They're accidentally vegan and so versatile! For a quick pizza, top the crescent roll dough with tomato sauce, bbq sauce, pesto or olive oil. Top with your favourite pizza toppings and vegan shredded cheese. Bake 375 until bubbly.

You can use any pasta, but I love bean thread noodles. They are ready in 5 minutes and are a delicious change from  traditional wheat pasta. Top noodles with olive oil and garlic, oven-roasted cherry tomatos, fresh basil or argula, and lots of freshly ground pepper & nutritional yeast! 

While noodles are boiling, fry vegan ground beef (Gardein, Beyond, Impossible) or crumbled tofu with seasoning like oregano and basil. Add in any veggies you have and some vegan mozzarella. Spread mixture over each noodle. Roll up and bake topped with tomato sauce.

Inspired by a pancake house I visited in Amsterdam, this twist on breakfast-for-dinner layers pancakes with sauteed peppers and onions and is topped with hummus, olive oil, chili flakes and za'atar. (Za'atar is a Middle Eastern spice blend available at most supermarkets.) 

From cookbook author, Ally Lazare @allylazare, this could not be easier, or tastier! While you toast up some sturdy bread, like rye, scramble some vegan egg, like Just Egg, add heated vegan baked beans and top with hot sauce. Add sauteed onions for another level of deliciousness!

Grab that accidentally vegan Pillsbury Pizza Dough and some vegan ground beef. Saute with peppers and onions. Place some ground mixture into a 3" x 3" square of dough. Top with vegan cheese. Fold into a pocket and bake at 375 until golden.

Slice your favourite plant-based sausage and fry on both sides. Add olive oil, sliced  peppers, and a couple of sliced onions. Saute on med-low until soft. Serve it on top of pasta, rice, a baked potato or scoop it into a crusty roll for a hearty sandwich! Freezes well so make a big batch!

One of my favourites! It's a simple assembly that takes a couple of minute for a surprisingly filling dinner. I use frozen Just Egg, Violife Cheddar and Impossible Sausage but there are lots of options so find your favourites and keep them on hand for a really quick and delicious meal.

Another one for Pillsbury! Grab your favourite vegan hot dogs (I like Lightlife and Yves), slit down the middle to create pocket and stuff with vegan cheese (I like Daiya block Cheddar). Wrap in a crescent roll and bake at 375 until golden brown. Kids love these! Perfect for the lunchbox.

Slice pressed firm or extra firm tofu into 1/2" thick pieces. Coat with breadcrumbs and fry in veg oil until golden brown on both sides. Top with tomato sauce, your favourite plant-based mozzarella and fresh basil (optional). Bake at 350 until cheez is melted and the tofu is heated through.

All you need is a fresh round of sourdough bread and your favourite plant-based soup. There are many available ready-made, or find a recipe online. But don't stop there, you can fill this bread bowl with chili, vegan stew, salad and even pasta and meatballs! It's a quick and filling meal for a cold winter night.

This is one of my favourite dinners and it's different every time. I hate wasting food, so I'll grab whatever veggies are on their last leg, roast them and then add some beans or nuts, maybe an avocado, toss it all with olive oil, garlic and salt, and then serve it on top of pasta, rice, barley or whatever grain I feel like that day!

Stock your freezer with bags of naan or flatbread from your grocery store and you've got dinner in minutes! Vary the base - olive oil, tomato sauce, bbq sauce...and top with a variety of veggies and plant-based meat. Finish with vegan cheese shreds. Bake at 400 for 15 min or until bubbly! 

Snack boards make a great dinner! Use up all those little bits of leftovers in your fridge for a delicious and quick dinner. Include vegan cheese, hummus and other dips, pita, veggies, fruit, crackers, pickles...you can put pretty much anything on the snack board and it's different every single time!

This is a great way to use up leftover rice. Cut 1 block extra-firm tofu into small cubes, coat with cornstarch and fry until crispy. Combine 19oz coconut cream with 2 tbsp curry paste. Add to tofu in pan. bring to boil, then simmer until sauce is thickened. From instagram.com/allylazare/

Better than what you'd get at any drive-thru! I love Good Catch and Gardein fysh filets but there are lots of different brands to try! Serve your filet on a fresh bun and top with vegan mayo or tartar sauce and a slice of vegan cheddar. A side of fries is optional...but highly encouraged!

As easy as it is delicious! Prepare quinoa according to package directions, then stir in garlic powder, chili powder, cumin, canned diced tomatos, corn, a diced avocado and squeeze some fresh lime juice on top just before serving. Delicious with tortilla chips or in a tortilla bowl.

The classic Italian pizza made to honour Queen Margherita gets a vegan makeover and comes together in minutes! Use premade flatbread from the grocery store and top with sliced fresh tomatoes, vegan mozzarella and fresh basil leaves. Bake until cheese is melted.

I always have prepared falafels on hand - you can buy them at most supermarkets. Heat for 30-45 sec in the microwave. Spread hummus on to mini soft tacos, top with falafel, sliced avocado and arugula. Shake on some hot sauce for an extra kick, or drizzle with tahini...or both!

There's a potato under there! Bake or microwave a large potato then top with whatever you've got - shown here: oven roasted broccoli and cherry tomatoes, drizzled with vegan mayo mixed with sriracha. Top with nutritional yeast. 

I've used Israeli couscous which is more like little pasta balls, mixed with roasted cauliflower, edamame and red peppers, then tossed in olive oil and lemon juice. If you have sumac or zaatar at home, sprinkle some on top!

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Roast or microwave a sweet potato until soft inside. Scoop out the potato and mash it up. Place it back in the skin and top with veggies, avocado, left-overs...pretty much whatever you have on hand. Mix in some spices or top with salsa. Works great with acorn or butternut squash, too!

If you've got a bag of frozen ground soy (like Yves or Gardein), then you've got dinner! While your pasta boils, saute diced onion and garlic in olive oil. Add ground soy, pasta/tomato sauce and some spices like oregano, basil and chili peppers. Serve topped with nutritional yeast.

All you need for this meal-in-a-bowl is some plant-based ground (I like Impossible), cooked pasta and a broth made of sauteed onions and garlic, marinara sauce, tomato paste and your favourite herbs and spices. Toss it all together and top with a sprinkling of nutritional yeast!

This is a great "clean out the fridge" dinner. Roast, or microwave, a large sweet potato until very soft. Split open and add your choice of diced red pepper, avocado, black beans, salsa, red onion, diced mango...really whatever you have on hand. It's a quick, colourful and flavourful dinner that's ready in minutes.

Is it even a sandwich if it doesn't have at least five layers? While your bread is toasting, slice a tomato, grab some lettuce,  your favourite vegan cheese slices and at least two different vegan cold cuts - Yves is my favourite. Don't forget the mustard and vegan mayo! Add a side of pickles and chips and dinner is done!

Poke bowls are all the rage right now, and for good reason, too! They are delicious and provide endless variety. Top rice with lots of delicious and colourful ingredients. Be sure to vary the textures and tastes. I always include edemame, avocado and tofu. Top with a drizzle of hoisin, sweet soy sauce, or vegan mayo.

Here's another great dinner featuring accidentally vegan Pillsbury Crescent Rolls! Simply spread your favourite pizza sauce on the sheet of dough, top with vegan mozzarella shreds and vegan pepperoni (I love Yves brand). Don't overstuff! Roll up, slice and bake at 375 for 12-15 min.

Fry up vegan ground beef (like Gardein or Beyond) with your fav Mexican spices - garlic, chili powder, cumin, and add some store-bought enchilada sauce. Divide into 6 large tortillas. Roll up, top with more sauce, vegan cheese shreds and bake until heated through. From instagram.com/allylazare/

If you like spice, than you probably already have a jar of Gochujang in your fridge. It packs a punch! For this dinner, fry up squares of pressed tofu in a pan. When browned, stir in a mixture of soy sauce, mirin and Gochujang. Simmer until thick the tofu is coated. Serve with rice and veg. 

Prepare brown rice using 50/50 water and coconut milk. Add a pinch nutmeg and chili powder. When cooked, add in toasted cashews, peas, chopped greens and canned lentils. Add more coconut milk for a creamier texture. Season to taste and top with toasted coconut. Full recipe here.

Enjoy this easy-to-make variation on traditional pesto. While your pasta boils, use your food processor to blend an avocado, 2 cloves of garlic, a handful of basil leaves (or spinach), 1/4 cup almonds, 2 tbsp olive oil and a squeeze of lemon juice. Season with salt and pepper.

Another entry from @allylazare! Got a sweet potato? You've got dinner! Top your cooked sweet potato with vegan kidney and pinto bean canned chili, vegan sour cream (I like Earth Island or Trader Joe's), some avocado and pickled jalapenos - available from any supermarket.

This is a great way to use up leftover veggies - raw or cooked! Simply spread a thin layer of hummus on a flatbread or wrap, add sliced veggies and wrap tightly. Use a sandwich press, or lightly oiled frying pan, to lightly toast the wrap and heat the veggies inside. Try it with falafel!

Looks more complicated than it is! Simply boil some lasagna noodles, open a can of pumpkin (or used roasted squash), season to taste. Layer noodles with pumpkin, arugula (or spinach) and vegan cheese like ricotta or mozzaella. Bake to heat.

As the pasta boils, mix one 13oz/398 ml can of pumpkin puree, coconut milk (to desired consistency), 2 cloves of garlic, minced, a tbsp of tomato paste and spices (sage, chilis, etc) in a pot. Heat. Stir in cooked pasta, peas and serve topped with nutritional yeast. Change spices to taste.

Ready for this? It's a classic burger in salad form! Top a bowl of lettuce with sliced dill pickles, shredded vegan Cheddar, chopped onion and sauteed ground "meat" (like Gardein or Impossible). Top with vegan mayo mixed with Sriacha. Sprinkle with sesame seeds.