20 Delicious Vegan Dinner Party Recipes for Everyone

There’s nothing quite like gathering around the table with good friends and great food, especially when the menu is packed with plant-based delights that everyone can enjoy. Whether you’re a seasoned vegan chef or just dipping your toes into meat-free meals, our roundup of 20 Delicious Vegan Dinner Party Recipes is sure to inspire your next gathering. From cozy comfort foods to vibrant seasonal dishes, there’s something here to tantalize every taste bud. Let’s dive in!

Vegan Mushroom Wellington

Kickstart your plant-based feast with this Vegan Mushroom Wellington, a hearty centerpiece that’s as satisfying to make as it is to devour. Perfect for special occasions or a luxurious weekend dinner.

Ingredients

• 2 cups cremini mushrooms, finely chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked lentils
• 1/2 cup walnuts, finely chopped
• 1 tbsp soy sauce
• 1 tsp thyme
• 1 sheet puff pastry, thawed
• 1 tbsp plant-based milk

Instructions

1. Preheat oven to 400°F.
2. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add mushrooms, cook until they release their moisture and it evaporates, about 10 minutes.
4. Stir in lentils, walnuts, soy sauce, and thyme. Cook for another 5 minutes, then let cool slightly.
5. Roll out puff pastry on a floured surface to a 12×16 inch rectangle.
6. Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border.
7. Brush the edges with plant-based milk, then roll the pastry tightly from the long side, sealing the edges.
8. Transfer to a baking sheet, seam side down. Brush the top with more milk.
9. Bake for 25-30 minutes, until golden brown.
10. Let rest for 10 minutes before slicing.

Serve this Wellington warm, with its flaky crust giving way to a rich, umami-packed filling. Pair with a sharp vegan gravy or a side of roasted vegetables for a complete meal.

Spicy Thai Green Curry with Tofu

Ready to spice up your dinner routine? This Spicy Thai Green Curry with Tofu packs a punch with vibrant flavors and creamy coconut milk.

Ingredients

• 1 tbsp vegetable oil
• 1 block (14 oz) firm tofu, cubed
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves
• 2 cups cooked jasmine rice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add 1 block (14 oz) firm tofu, cubed, and cook until golden brown on all sides, about 5 minutes. Tip: Press tofu before cooking to remove excess water for better browning.
3. Remove tofu and set aside. In the same skillet, add 2 tbsp green curry paste and sauté for 1 minute until fragrant.
4. Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, stirring to combine. Bring to a simmer.
5. Add 1 red bell pepper, sliced, and 1 cup bamboo shoots, drained. Simmer for 5 minutes until vegetables are tender.
6. Stir in 1 tbsp fish sauce and 1 tsp sugar. Tip: Adjust fish sauce for saltiness and sugar for balance.
7. Return tofu to the skillet and add 1/2 cup Thai basil leaves. Simmer for 2 minutes. Tip: Add basil at the end to preserve its flavor and color.
8. Serve hot over 2 cups cooked jasmine rice.

Creamy coconut milk balances the heat from the green curry paste, while tofu adds a satisfying chew. Try garnishing with extra basil and a squeeze of lime for a fresh twist.

Creamy Avocado Pasta

Just when you thought pasta couldn’t get any better, this creamy avocado sauce changes the game. It’s quick, nutritious, and utterly delicious.

Ingredients

• 8 oz pasta
• 2 ripe avocados
• 2 cloves garlic
• 1/4 cup fresh basil
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, halve and pit the avocados. Scoop the flesh into a blender.
3. Add garlic, basil, lemon juice, olive oil, salt, and black pepper to the blender.
4. Blend until smooth, scraping down the sides as needed, about 1 minute.
5. Drain pasta, reserving 1/2 cup of pasta water.
6. Return pasta to the pot. Pour the avocado sauce over the pasta.
7. Toss to combine, adding reserved pasta water 1 tbsp at a time until desired consistency is reached.
8. Stir in parmesan cheese until evenly distributed.

Enjoy this dish immediately for the best texture and flavor. The sauce is luxuriously creamy with a bright, herby kick. Try topping with cherry tomatoes or red pepper flakes for an extra pop of color and heat.

Stuffed Bell Peppers with Quinoa and Black Beans

Unstuffed bell peppers get a hearty makeover with quinoa and black beans for a nutritious, filling meal.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Rinse quinoa under cold water; drain.
4. In a medium saucepan, bring 2 cups water to a boil; add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let quinoa sit covered for 5 minutes after cooking to fluff.
5. Heat olive oil in a skillet over medium heat; add onion and garlic, sautéing until soft, about 5 minutes.
6. Stir in black beans, cumin, and salt; cook for 2 minutes.
7. Combine cooked quinoa with bean mixture; mix well.
8. Stuff bell peppers with quinoa mixture; place in a baking dish.
9. Cover with foil; bake for 25 minutes. Tip: For a crispier top, remove foil last 5 minutes.
10. Sprinkle cheese over peppers; bake uncovered until melted, about 3 minutes. Tip: Use a mix of cheeses for deeper flavor.

Absolutely satisfying, these peppers offer a creamy quinoa center with a slight crunch from the pepper. Serve atop a bed of greens for an extra veggie boost.

Vegan Lentil Shepherd’s Pie

Outstanding for a hearty, plant-based meal, this Vegan Lentil Shepherd’s Pie packs flavor and comfort in every bite. Perfect for weeknights or meal prep.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup frozen peas
• 4 cups mashed potatoes (prepared)
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Rinse lentils under cold water. Combine lentils and vegetable broth in a pot. Bring to a boil, then simmer for 25 minutes until tender. Tip: Do not salt the water to avoid toughening the lentils.
3. Heat olive oil in a skillet over medium heat. Add onion and carrots. Cook for 5 minutes until softened.
4. Add garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant.
5. Stir in cooked lentils, peas, and soy sauce. Season with salt and pepper. Cook for 2 minutes. Tip: The filling should be moist but not watery.
6. Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top. Tip: Use a fork to create ridges for a crispy top.
7. Bake for 20 minutes until the top is golden.

Golden and bubbling, this pie offers a creamy potato top over a savory lentil base. Serve with a side of steamed greens for a balanced meal.

Chickpea and Spinach Coconut Curry

Filling and flavorful, this curry combines creamy coconut milk with hearty chickpeas and fresh spinach for a quick, satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 diced onion, cook until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Add 1 tbsp curry powder, stir to coat the onions, garlic, and ginger.
5. Pour in 1 can coconut milk, bring to a simmer.
6. Add 1 can chickpeas and 1/2 tsp salt, simmer for 10 minutes.
7. Fold in 2 cups fresh spinach, cook until wilted, about 2 minutes.

Just right for a weeknight, the curry is creamy with a slight crunch from the chickpeas. Serve over rice or with naan for dipping.

Roasted Vegetable and Hummus Wrap

Nothing beats the convenience and flavor of a Roasted Vegetable and Hummus Wrap for a quick, nutritious meal. Packed with vibrant veggies and creamy hummus, it’s a satisfying option any time of day.

Ingredients

• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup red onion, sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup hummus
• 4 large whole wheat tortillas

Instructions

1. Preheat oven to 400°F.
2. On a baking sheet, toss bell peppers, zucchini, and red onion with olive oil, salt, and black pepper.
3. Roast vegetables for 20 minutes, stirring halfway, until tender and slightly charred.
4. Tip: For even roasting, spread vegetables in a single layer.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Tip: Warming tortillas makes them more pliable and prevents cracking.
7. Spread 2 tbsp hummus on each tortilla.
8. Divide roasted vegetables evenly among tortillas.
9. Tip: For extra flavor, drizzle with a little more olive oil before rolling.
10. Roll tortillas tightly, tucking in the sides as you go.
11. Cut wraps in half diagonally and serve immediately.

Layers of creamy hummus and smoky roasted vegetables create a delightful contrast in every bite. Try serving these wraps with a side of crisp, fresh greens for added crunch.

Vegan Butternut Squash Risotto

Delightfully creamy and rich, this vegan butternut squash risotto is a comforting dish that’s surprisingly easy to make.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 2 cups butternut squash, cubed
• 1/2 cup white wine
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in arborio rice. Toast for 2 minutes until slightly golden.
4. Pour in white wine. Cook until absorbed, stirring constantly.
5. Add butternut squash cubes. Stir to combine.
6. Begin adding vegetable broth, 1 cup at a time. Stir frequently until each cup is absorbed before adding the next.
7. After the last cup of broth is added, stir in nutritional yeast, salt, black pepper, and nutmeg.
8. Cook for an additional 5 minutes until the risotto is creamy and the squash is tender.
9. Remove from heat. Let sit for 2 minutes before serving.

This risotto boasts a velvety texture with a sweet, nutty flavor from the butternut squash. Try topping it with roasted pumpkin seeds for an added crunch.

Black Bean and Sweet Potato Enchiladas

Deliciously hearty and packed with flavor, these enchiladas are a perfect blend of sweet and savory. Dive into a meal that’s both satisfying and simple to make.

Ingredients

• 2 cups black beans, cooked
• 2 cups sweet potatoes, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese
• 1/4 cup cilantro, chopped

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add sweet potatoes, cumin, chili powder, and salt. Cook for 10 minutes until soft.
3. Add black beans to the pan. Cook for 2 minutes, stirring occasionally.
4. Warm tortillas for 30 seconds in the microwave to make them pliable.
5. Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
6. Fill each tortilla with the sweet potato and black bean mixture. Roll tightly and place seam side down in the dish.
7. Pour remaining enchilada sauce over the top. Sprinkle with cheese.
8. Bake for 20 minutes until cheese is bubbly and slightly browned.
9. Garnish with cilantro before serving.

With a creamy interior and crispy edges, these enchiladas offer a delightful contrast. Serve with a side of avocado slices for an extra layer of richness.

Vegan Caesar Salad with Crispy Chickpeas

Vegan Caesar salad gets a crunchy upgrade with crispy chickpeas, offering a protein-packed twist on the classic.

Ingredients

• 1 cup chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1 head romaine lettuce, chopped
• 1/4 cup vegan Caesar dressing
• 2 tbsp nutritional yeast
• 1/4 cup croutons

Instructions

1. Preheat oven to 400°F.
2. Pat chickpeas dry with a paper towel to ensure crispiness.
3. Toss chickpeas with olive oil, salt, black pepper, garlic powder, and paprika.
4. Spread chickpeas on a baking sheet in a single layer.
5. Bake for 20-25 minutes, shaking the pan halfway, until golden and crispy.
6. In a large bowl, combine chopped romaine lettuce and vegan Caesar dressing.
7. Toss until lettuce is evenly coated.
8. Add crispy chickpeas, nutritional yeast, and croutons to the salad.
9. Gently toss to combine all ingredients.

Great texture contrasts between the creamy dressing and crispy chickpeas make every bite satisfying. Serve immediately for the best crunch, or add avocado slices for extra creaminess.

Zucchini Noodles with Pesto and Cherry Tomatoes

Eager for a light, flavorful dish that’s quick to prepare? Zucchini noodles with pesto and cherry tomatoes offer a fresh, vibrant meal ready in minutes. Perfect for summer evenings or a healthy lunch.

Ingredients

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Using a spiralizer, turn zucchinis into noodles. Tip: For firmer noodles, pat them dry with a paper towel.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add zucchini noodles to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender.
4. Remove skillet from heat. Stir in pesto until noodles are evenly coated. Tip: Adding pesto off the heat preserves its fresh flavor.
5. Gently fold in cherry tomatoes. Season with salt and pepper. Tip: For extra flavor, let the dish sit for 5 minutes before serving.

Perfectly al dente zucchini noodles carry the rich pesto beautifully, while cherry tomatoes add a juicy burst. Serve chilled for a refreshing twist.

Vegan Jackfruit Tacos

Forget meaty tacos; these vegan jackfruit tacos pack a flavorful punch with minimal effort.

Ingredients

• 2 cans (20 oz) young green jackfruit in water
• 1 tbsp olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• 8 corn tortillas
• 1 cup avocado, sliced
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Drain and rinse jackfruit. Pat dry with paper towels.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic. Cook for 3 minutes until soft.
4. Add jackfruit, chili powder, cumin, and smoked paprika. Stir to coat.
5. Pour in vegetable broth. Simmer for 10 minutes, stirring occasionally.
6. Use a fork to shred jackfruit into taco meat texture.
7. Warm tortillas in a dry skillet for 30 seconds per side.
8. Fill tortillas with jackfruit mixture. Top with avocado and cilantro.
9. Serve with lime wedges on the side.

Great texture mimics pulled pork, while the lime adds a zesty finish. Try serving with a side of pickled red onions for extra crunch.

Sweet and Sour Tofu Stir Fry

Let’s dive into a quick, flavorful Sweet and Sour Tofu Stir Fry that’s perfect for busy weeknights. This dish balances tangy and sweet with a satisfying crunch.

Ingredients

• 1 block extra firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1/2 tsp ginger powder

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Toss tofu cubes with cornstarch until evenly coated.
3. Heat oil in a large pan over medium-high heat. Add tofu and cook until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure crispiness.
4. Remove tofu and set aside. In the same pan, add bell peppers and pineapple. Stir-fry for 2 minutes.
5. In a bowl, whisk together rice vinegar, brown sugar, soy sauce, ketchup, garlic powder, and ginger powder.
6. Pour sauce over vegetables. Cook until sauce thickens, about 2 minutes. Tip: Adjust heat to prevent burning.
7. Return tofu to the pan. Toss to coat with sauce and heat through, about 1 minute. Tip: Add a splash of water if sauce is too thick.

This stir fry offers a delightful contrast of crispy tofu and tender vegetables. Serve over steamed rice or noodles for a complete meal.

Vegan Mac and Cheese with Cashew Sauce

Bold flavors and creamy textures define this vegan mac and cheese. Cashew sauce replaces dairy for a rich, satisfying dish.

Ingredients

• 2 cups elbow macaroni
• 1 cup raw cashews, soaked
• 1 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp paprika

Instructions

1. Soak cashews in hot water for 15 minutes, then drain.
2. Cook macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. Blend soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, turmeric, and paprika until smooth.
4. Pour sauce over cooked macaroni in a pot. Stir to combine.
5. Heat on low for 5 minutes, stirring occasionally, until heated through.
6. Tip: For a smoother sauce, blend for at least 2 minutes.
7. Tip: Add a splash of water if the sauce is too thick.
8. Tip: Garnish with extra paprika for color before serving.

Warm, creamy, and packed with umami, this dish rivals traditional mac and cheese. Serve with a side of steamed broccoli for a complete meal.

Eggplant Parmesan with Vegan Mozzarella

A classic Italian dish gets a vegan twist with this Eggplant Parmesan recipe. Perfect for weeknight dinners or impressing guests, it’s layered with flavor and texture.

Ingredients

– 2 large eggplants, sliced into 1/2-inch rounds – 1 cup all-purpose flour – 2 cups breadcrumbs – 1 tbsp garlic powder – 1 tbsp dried oregano – 1 tsp salt – 1/2 tsp black pepper – 2 cups vegan mozzarella, shredded – 2 cups marinara sauce – 1/2 cup olive oil – 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. 2. Salt eggplant slices and let sit for 10 minutes to draw out moisture. Pat dry. Tip: This prevents sogginess. 3. Mix flour, garlic powder, oregano, salt, and pepper in a bowl. 4. Dredge eggplant slices in the flour mixture, shaking off excess. 5. Heat olive oil in a pan over medium heat. Fry eggplant until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan. 6. Layer marinara sauce, fried eggplant, and vegan mozzarella in a baking dish. Repeat layers. 7. Bake for 25 minutes until cheese is bubbly. Tip: Let it rest for 5 minutes before serving. 8. Garnish with fresh basil. Great served hot, the crispy eggplant contrasts beautifully with the creamy vegan mozzarella. Try it over spaghetti for a hearty meal.

Vegan Sushi Rolls with Avocado and Cucumber

Trying vegan sushi rolls at home is simpler than you think. This version with avocado and cucumber is fresh, crunchy, and satisfying.

Ingredients

– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
– 4 sheets nori
– 1 avocado, sliced
– 1 cucumber, julienned
– 1 tbsp sesame seeds

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine rice and 1 1/4 cups water in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
3. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Microwave for 30 seconds to dissolve sugar.
4. Spread cooked rice on a tray. Drizzle vinegar mixture over rice. Fan the rice to cool it quickly, which helps achieve the right stickiness.
5. Place a nori sheet on a bamboo mat. Wet your hands and spread 1/4 of the rice over the nori, leaving a 1-inch border at the top.
6. Arrange avocado slices and cucumber strips horizontally on the rice. Sprinkle with sesame seeds.
7. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Moisten the border to seal.
8. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
Just made vegan sushi rolls? The creamy avocado pairs perfectly with the crisp cucumber. Serve with pickled ginger or a drizzle of sriracha mayo for extra flavor.

Lentil and Mushroom Stuffed Acorn Squash

Unusual yet comforting, this dish combines earthy lentils and mushrooms with sweet acorn squash for a hearty meal. Perfect for fall, it’s a satisfying vegetarian option that doesn’t skimp on flavor.

Ingredients

– 2 medium acorn squash, halved and seeded
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 cup sliced mushrooms
– 1 cup cooked lentils
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Place squash halves cut-side down on a baking sheet. Bake for 30 minutes until tender.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 3 minutes until soft.
3. Add mushrooms to the skillet. Cook for 5 minutes until they release their moisture and brown slightly.
4. Stir in cooked lentils, salt, and pepper. Cook for 2 minutes to combine flavors.
5. Remove squash from oven. Flip halves cut-side up. Fill each with lentil mixture.
6. Sprinkle Parmesan cheese over each stuffed squash. Return to oven for 10 minutes until cheese melts.
7. Let cool for 5 minutes before serving. Lentil and mushroom stuffed acorn squash offers a delightful contrast of textures, from the creamy squash to the hearty filling. Serve with a side of crusty bread to soak up any remaining juices.

Vegan Pho with All the Trimmings

Every vegan pho lover knows the joy of a steaming bowl filled with aromatic broth and all the trimmings. This recipe delivers deep flavors and satisfying textures without compromise.

Ingredients

• 8 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 2 tbsp soy sauce
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced
• 1 jalapeño, sliced

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
3. Pour in vegetable broth, star anise, and cinnamon stick. Bring to a boil.
4. Reduce heat to low. Simmer for 20 minutes to infuse flavors.
5. Strain broth into a clean pot. Discard solids.
6. Stir in soy sauce. Keep broth warm over low heat.
7. Cook rice noodles according to package instructions. Drain.
8. Divide noodles among bowls. Ladle hot broth over noodles.
9. Top with bean sprouts, cilantro, green onions, and jalapeño.
10. Serve with lime wedges on the side.

Silky noodles soak up the spiced broth, while crisp sprouts add crunch. For extra richness, stir in a spoonful of hoisin sauce before serving.

Chocolate Avocado Mousse for Dessert

Surprisingly creamy and rich, this Chocolate Avocado Mousse is a guilt-free dessert that’s both easy to make and delicious. Perfect for those seeking a healthier sweet treat.

Ingredients

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 1 pinch salt

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, honey, vanilla extract, almond milk, and salt to the blender.
3. Blend on high speed for 1-2 minutes until the mixture is smooth and creamy. Tip: Scrape down the sides of the blender as needed to ensure everything is well incorporated.
4. Taste the mousse and adjust sweetness by adding more honey if desired. Tip: For a richer chocolate flavor, add an extra tablespoon of cocoa powder.
5. Transfer the mousse to serving bowls or glasses. Tip: For best results, chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Decadently smooth with a deep chocolate flavor, this mousse pairs wonderfully with fresh berries or a sprinkle of nuts. Serve it chilled for a refreshing dessert that’s sure to impress.

Vegan Pumpkin Soup with Coconut Milk

Hearty and comforting, this vegan pumpkin soup blends creamy coconut milk with rich pumpkin for a satisfying dish. Perfect for chilly evenings, it’s easy to make with just a few ingredients.

Ingredients

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 small diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cups pumpkin puree, 1 can coconut milk, and 2 cups vegetable broth to the pot.
5. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
6. Bring the mixture to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally.
7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
8. Taste and adjust seasoning if necessary before serving.

Absolutely velvety with a hint of spice, this soup pairs wonderfully with crusty bread. For a festive touch, garnish with toasted pumpkin seeds or a drizzle of coconut cream.

Conclusion

Ready to impress your guests with mouthwatering vegan dishes? This roundup of 20 Delicious Vegan Dinner Party Recipes offers something for everyone, from cozy comfort foods to elegant entrees. We hope you’ll try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos