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Hosting meals has the wonderful ability to bring people together in warm and intimate circles, whether it's gathering around the dining table with family, hosting a potluck with friends or sharing a meal with neighbors.
The simple act of cooking and sharing a meal can foster a sense of community, elevating the everyday dining experience to a celebration of life and friendship. And, adding plant-based menu items is clearly a boost for our overall health.
As the creator of The Speedy Vegan, here are some of my favorite dishes that are also crowd-pleasers!
Lentil Mushroom Tacos
Setting up a taco bar is a fun and economical way to serve family and friends. It can be as simple or fancy as you like and everyone can customize their own tacos or bowls. This taco filling is the star of the show.
Serves 4
2 cups cooked brown or green lentils
2 cups mushrooms, diced
2 cups frozen fire-roasted corn
1 cup onions, diced
½ cup vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1½ teaspoons ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 teaspoon pepper
1 cup raw walnuts, diced (optional)
1 teaspoon salt-free seasoning
Corn taco shells or romaine lettuce leaves for serving
Sauté the onions in a large sauté pan for 4 to 5 minutes until soft. Add a little water to prevent sticking, if needed. Add the garlic and spices and cook for another minute or two, stirring frequently so you don’t burn the spices. Add the lentils and stir to combine. Add the vegetable broth and tomato paste. Add mushrooms, walnuts, corn, salt-free seasoning and pepper and cook for another 4-5 minutes.
Serve in warm taco shells or romaine lettuce leaves topped with your favorite hot sauce, salsa, guacamole, shredded cabbage and fresh cilantro.
Black Bean Burgers
Everybody loves a burger! These patties are hearty, healthy and full of flavor.
Makes 6
2 15-ounce cans of black beans, drained and rinsed
1 small onion, finely chopped
2 tablespoons tomato paste
½ cup walnuts, chopped (optional)
1 cup old fashioned rolled oats
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chipotle powder
½ teaspoon smoked paprika
2 tablespoons tamari or soy sauce
2 tablespoons red wine vinegar
6 burger buns or 12 large butter lettuce leaves
Drain, rinse and set aside one can of beans. Drain, rinse the second can of beans, and add to a large wide bowl. Mash the beans with a fork into the sides of the bowl. Add the rest of the ingredients to the bowl and mix thoroughly until very well combined and “chunky smooth.” Add the reserved can of drained beans to the bowl and incorporate it into the mixture and then set aside for 5 minutes so the oats can absorb any moisture in the mixture.
Divide into equal portions and form into patties using your hands firmly pressing the mixture together. Place the patties on a parchment lined baking sheet and bake them in a preheated oven at 375°F for 10 minutes and then carefully flip them over and bake for another 10 minutes. Serve in burger buns or lettuce leaves with your choice of toppings, lettuce, pickles, onions, avocado, tomato slices and your favorite condiments.
Chickpea Curry
This aromatic curry tastes even better the next day so be sure to make extra. You can also freeze any leftovers.
Serves 4-6
1 cup onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon black pepper
1 14-ounce can of diced tomatoes
1 tablespoon tomato puree
1 tablespoon date or maple syrup
1 cup unsweetened plant-based milk
2 15-ounce cans of chickpeas, drained
1 tablespoon lime juice
Salt-free seasoning to taste
½ cup cilantro, chopped
Add the onion to a pan and sauté for 4-5 minutes using a splash of water if the onions start to stick to the pan. Add the garlic, ginger and all the spices and sauté for 2-3 minutes. Add the tomatoes, tomato puree, date paste, plant-based milk and chickpeas and bring to a simmer over medium heat for 5 minutes. Add the lime juice, and salt-free seasoning and adjust the flavors to taste. Serve over rice topped with chopped cilantro and chutney.
Veggie Stir Fry
This colorful meal comes together quickly and is best eaten hot and served right out of the wok.
Serves 4
2 cloves garlic, minced
1 tablespoon ginger, minced
1 onion, sliced
2 cups mushrooms, sliced
1 red bell pepper, sliced
2 cups broccoli florets
1 cup edamame, shelled and frozen
2 cups green or purple cabbage, shredded
For the Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut or almond butter
1 tablespoon date syrup
1 teaspoon miso paste
2 teaspoons ginger, minced
2 cloves garlic, minced
1 tablespoon cornstarch or arrowroot powder
¼ cup water
Garnish
3 scallions, sliced
2 tablespoons sesame seeds
½ cup cashews, toasted
In a small bowl whisk together the sauce ingredients and set aside. Add the onion and mushrooms to a wok and cook until the onion begins to soften. Add a splash of water if needed to prevent sticking to the wok. Add the garlic and ginger and cook for 2-3 minutes. Add the remaining veggies and continue to cook until the broccoli is bright and tender. Stir in the sauce and cook for 3-4 minutes until the sauce thickens and coats the veggies. Serve over brown rice or noodles and garnish with cashews, scallions and sesame seeds.
Are any of you vegan or vegetarian? Let us know in the comments below.
