My 3 Favorite Vegan Dinners

This post was chosen by R. When we should have been packing for the trip, I was whipping up some posts so the blog won’t be dark, and R was searching vegan restaurants in Hanoi, Vietnam. I asked him, what are your favorite dinners I’ve made? And I’ve made quite a few, mind you. After pondering for a while, asking me to remind him what I’ve made (oh boy), he came up with these three. Which I have decided to remind all of you about. Don’t worry – I’ll be back to normal posts when we’re back in the States on May 27th. In the meantime, feel free to follow our travels with #FunFestSEAsia on FacebookTwitter, & Instagram.

Ultimate Vegan Lasagna

This dinner is perfect for cold days. And while we’re heading toward the summer, I couldn’t help but share this one. It is a perfect way to spend some time on Sunday, cooking this deliciousness. One of the best things about it is it lasts throughout the week, so it’s perfect when you’re having a busy week and don’t want to think about cooking at night. Simply prepare ahead of time, and you’re good to go. Recipe here.


Black Bean & Sweet Potato Thai Fusion Tacos

Perfect for summer, this dinner is surprisingly easy to whip up  for as delicious as it is. It looks pretty involved, but at the end of the day, tacos are some of the easiest dinners to whip up real quickly. This one has so many flavors that my brain was confused. But in a good way. The sweetness from the coconut milk, the tang from the sesame lime carrot and kale slaw, and the spicy from the peanut sauce, all mixed together are simply heaven. They’re perfect for a quick weeknight dinner – so simple and quick – there’s no reason not to whip them up tonight. I have been dreaming about these since the last time we had them. Recipe here.


Blue Hokkaido Pumpkin Stuffed with Mushrooms and “Cream”

This recipe was inspired by the CSA we were members of last summer. I had never seen or even heard of a blue hokkaido pumpkin, but when it showed up in our bag I was inspired to find something fun to do with it rather than simply roast it. I found inspiration in a recipe I found after googling “blue hokkaido pumpkin” and decided to veganize it. I used almond and cashew cream, rosemary, and lots of different kinds of mushrooms as stuffing for the pumpkin. This dinner was out of this world, and still remains the one that makes Rob say “oooh yeah, that pumpkin. That was the best.”




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