FlavorVille™ Daily Food Trends & Edible Wellness

10 Restaurant-Style Vegan Dinner Ideas With Big Flavor

FlavorVille Radio episodes four hundred forty-one through four hundred fifty turn vegetables, beans, tofu, pasta, grains, mushrooms, and plant-based cheeses into composed dinner plates with creamy sauces, roasted vegetables, crispy textures, and bold color.

These recipes are built around contrast: crisp cakes over silky vegetable creams, roasted mushrooms over colorful polenta, golden tofu with sweet corn cream, creamy gnocchi with browned mushrooms, and puff pastry filled with roasted vegetables.

Crispy Broccoli White Bean Cakes With Pumpkin Cream

Cook broccoli until tender, drain well, and finely chop.

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

Mash part of the beans while leaving some whole, then shape the mixture into thick cakes.

Cook in a lightly oiled skillet until both sides become golden and crisp.

Roast pumpkin or butternut squash until tender, then blend with your favorite plant-based milk and plant-based butter until smooth.

Serve the cakes over pumpkin cream with crispy roasted potatoes and parsley oil.

Roasted Portobello With Creamy Beet Polenta

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

Roast until deeply browned and tender.

Roast beets until soft and blend part of them with vegetable broth.

Prepare creamy polenta and stir in the beet puree with plant-based parmesan.

Top with roasted portobello mushrooms, balsamic onions, and roasted green beans.

Crispy Tofu With Corn Cream

Cut extra-firm tofu into thick rectangles, pat dry, and coat lightly with cornstarch.

Cook in a lightly oiled skillet until golden and crisp.

Cook corn until tender, then blend most of it with your favorite plant-based milk until smooth.

Serve the tofu over corn cream with roasted cherry tomatoes and fresh basil oil.

Roasted Squash Ravioli With Mushroom Cream

Roast butternut squash until tender.

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

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

Cook until tender.

Brown mushrooms deeply, add vegetable broth and plant-based cooking cream, then blend until smooth.

Serve the ravioli over mushroom cream and finish with crispy sage and plant-based parmesan.

Charred Cauliflower With White Bean Cream

Cut cauliflower into thick center steaks.

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

Roast until tender with deeply browned edges.

Blend white beans with vegetable broth, olive oil, and fresh lemon juice until smooth.

Serve the cauliflower over white bean cream with crispy lentils and roasted bell peppers.

Creamy Tomato Gnocchi With Roasted Mushrooms

Cook vegan gnocchi until tender and drain.

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

Brown mushrooms deeply and soften spinach.

Fold the gnocchi, mushrooms, and spinach into the tomato cream.

Serve in shallow bowls and finish with plant-based parmesan.

Roasted Carrots With Lentil Cream

Cut carrots lengthwise and season with olive oil, cumin, smoked paprika, and black pepper.

Roast until deeply browned and tender.

Blend cooked lentils with vegetable broth and olive oil until silky.

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

Roasted Eggplant With Spinach Risotto

Slice eggplant into thick rounds and season with olive oil, oregano, and black pepper.

Roast until tender with deeply browned edges.

Prepare creamy risotto with Arborio rice and vegetable broth.

Blend softened spinach with your favorite plant-based milk and stir into the risotto with plant-based parmesan.

Serve with roasted eggplant, reduced tomato glaze, and fresh basil.

Crispy Mushroom Potato Croquettes With Carrot Cream

Cook potatoes until tender and mash until smooth.

Brown finely chopped mushrooms until most of their moisture disappears.

Combine the mushrooms with mashed potatoes, plant-based breadcrumbs, plant-based parmesan, thyme, and black pepper.

Shape into croquettes and cook until crisp and golden.

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

Serve the croquettes over carrot cream with roasted broccoli and herb oil.

Roasted Vegetable Pastry Crown With Tomato Basil Cream

Brown mushrooms deeply and roast zucchini and bell peppers until tender.

Soften spinach and combine everything with plant-based ricotta, dried basil, 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 until puffed and deeply golden.

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

Serve thick slices of the pastry crown over tomato basil cream and finish with fresh basil and plant-based parmesan.

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

 

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