FlavorVille™ Daily Food Trends & Edible Wellness

10 Elevated Vegan Dinner Recipes With Restaurant-Style Presentation

FlavorVille Radio episodes four hundred eighty-one through four hundred ninety turn lentils, potatoes, mushrooms, tofu, ravioli, cabbage, carrots, gnocchi, eggplant, cauliflower, white beans, and puff pastry into polished plant-based dinner plates with creamy sauces, crisp textures, and bold color.

Crispy Lentil Potato Cakes With Roasted Tomato Cream

Cook four medium potatoes until completely tender, drain, and mash until smooth.

Add two cups of cooked lentils and gently mash part of the lentils while leaving some whole.

Mix in one cup of plant-based breadcrumbs, one-half cup of plant-based parmesan, onion powder, smoked paprika, and black pepper.

Shape into thick round cakes and cook in a lightly oiled skillet until golden and crisp on both sides.

Roast three cups of cherry tomatoes until tender with browned edges, then blend with one cup of your favorite plant-based milk and one-half cup of plant-based cooking cream.

Serve the cakes over roasted tomato cream with charred broccoli and fresh herb oil.

Roasted Portobello With Cauliflower Cream

Brush four large portobello mushrooms with olive oil and season with soy sauce, smoked paprika, dried thyme, and black pepper.

Roast until deeply browned and tender.

Cook one large cauliflower until completely tender, then blend with one cup of your favorite plant-based milk and two tablespoons of plant-based butter.

Slowly cook two sliced onions until deeply golden, then add balsamic vinegar.

Serve the roasted portobello over cauliflower cream with balsamic onions and crispy roasted potatoes.

Crispy Tofu With Roasted Pepper Polenta

Cut one large block of extra-firm tofu into thick rectangles and pat dry.

Coat lightly with cornstarch and cook in a lightly oiled skillet until crisp and golden.

Blend three roasted red peppers with one cup of vegetable broth.

Prepare polenta with additional vegetable broth and stir in the roasted pepper mixture with plant-based parmesan.

Serve the crispy tofu over roasted pepper polenta with softened spinach and basil oil.

Mushroom Ravioli With Pumpkin Cream

Finely chop three cups of mushrooms and cook until deeply browned.

Combine with plant-based ricotta, plant-based parmesan, and black pepper.

Use vegan pasta sheets to form large ravioli and seal the filling inside.

Cook gently until tender.

Roast pumpkin or butternut squash until soft, then blend with your favorite plant-based milk until silky.

Serve the ravioli over pumpkin cream with toasted walnuts and plant-based parmesan.

Roasted Cabbage With White Bean Risotto

Cut one large cabbage into thick wedges.

Brush with olive oil and season with smoked paprika, dried thyme, and black pepper.

Roast until deeply browned outside and tender inside.

Prepare creamy Arborio rice with vegetable broth.

Blend cooked white beans with vegetable broth and stir the mixture into the risotto with plant-based parmesan.

Serve with roasted cabbage, crispy shallots, and fresh herb oil.

Charred Carrots With Mushroom Cream

Cut eight medium carrots lengthwise.

Brush with olive oil and season with cumin, smoked paprika, and black pepper.

Roast until tender with deeply browned edges.

Brown sliced mushrooms, then add vegetable broth and plant-based cooking cream.

Simmer briefly and blend until smooth.

Serve the carrots over mushroom cream with crispy potatoes and toasted pistachios.

Creamy Beet Gnocchi With Roasted Broccoli

Cook sixteen ounces of vegan gnocchi according to the package directions.

Roast three medium beets until completely tender.

Blend the beets with your favorite plant-based milk and plant-based cooking cream until smooth.

Roast broccoli until tender with browned edges and cook sliced mushrooms until deeply browned.

Fold the gnocchi into the beet cream.

Serve with roasted broccoli, crispy mushrooms, and plant-based parmesan.

Roasted Eggplant With Spinach Cream

Slice two large eggplants into thick rounds.

Brush lightly with olive oil and season with dried oregano and black pepper.

Roast until tender with deeply browned edges.

Cook spinach until softened, then blend with your favorite plant-based milk and plant-based cooking cream.

Roast chickpeas with olive oil and smoked paprika until crisp.

Serve the eggplant over spinach cream with crispy chickpeas and golden roasted potatoes.

Crispy Cauliflower White Bean Croquettes With Tomato Cream

Cook cauliflower florets until tender, drain well, and finely chop.

Combine with cooked white beans, plant-based breadcrumbs, plant-based parmesan, onion powder, and black pepper.

Shape into thick croquettes and cook in a lightly oiled skillet until golden and crisp.

Simmer crushed tomatoes with plant-based cooking cream and dried basil until smooth.

Serve the croquettes over tomato cream with roasted peppers and basil oil.

Mushroom Squash Pastry Crown With Carrot Cream

Cook finely chopped mushrooms until deeply browned.

Roast butternut squash until tender and soften spinach.

Combine the mushrooms, squash, spinach, cooked lentils, and plant-based ricotta.

Season with dried thyme and black pepper.

Wrap the cooled filling inside plant-based puff pastry, form it into a ring, and brush lightly with plant-based milk.

Bake at your preferred cooking temperature until puffed and deeply golden.

Blend roasted carrots with your favorite plant-based milk and plant-based cooking cream.

Serve thick slices of the pastry crown over carrot cream and finish with reduced herb jus and chopped parsley.

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Listen to FlavorVille Radio

Hear the complete recipes and new plant-based episodes on FlavorVille Radio.