Okay, so I’ve been trying to eat more plant-based meals lately, and summer is the PERFECT time to experiment with vegan dinners. I mean, all that fresh produce? It’s a cook’s dream! I wanted to share some of my favorite go-to recipes that I’ve whipped up recently. They’re super easy, delicious, and don’t require you to be a master chef.
The First Attempt: Grilled Veggie Skewers
First, I hit up the local farmers market. It’s my favorite weekend activity! I grabbed some zucchini, bell peppers (red, yellow, orange – the more color, the better!), red onion, and cherry tomatoes. Oh, and some mushrooms, cause why not?
Back home, I chopped everything up into bite-sized pieces. It doesn’t have to be perfect, just roughly the same size so they cook evenly. Then, I whisked together a quick marinade: olive oil, lemon juice, some garlic (because everything is better with garlic!), salt, pepper, and a pinch of dried oregano. I just eyeballed the amounts, really. I tossed the veggies in the marinade and let them sit for like, 15 minutes, while I preheated the grill.
Next, I threaded the veggies onto skewers. You can use metal or wooden ones; if you use wooden, remember to soak them in water first so they don’t burn. I grilled them for about 10-15 minutes, turning occasionally, until they were tender and had those nice grill marks. Super simple, right?
Experimenting with Tofu: Tofu Scramble Wraps
I’ve always been a little intimidated by tofu, but I decided to give it a go. I found this recipe for a tofu scramble that looked pretty good, and I had most of the ingredients already.
I pressed the tofu first. This is important to get rid of the excess water. I just wrapped it in some paper towels and put a heavy pan on top for about 30 minutes. Then, I crumbled it into a pan with some heated olive oil. I added turmeric, nutritional yeast (this gives it a cheesy flavor, surprisingly!), garlic powder, onion powder, salt, and pepper. I cooked it all up, stirring occasionally, until it was heated through and slightly browned.
I warmed some tortillas, added the tofu scramble, some chopped avocado, salsa, and a sprinkle of fresh cilantro. Rolled them up, and boom! Delicious tofu scramble wraps. I was pretty proud of myself, to be honest.
Pasta Power: One-Pot Vegan Pasta Primavera
Finally, I wanted to try something that was a little more… filling. I found a recipe for a one-pot pasta dish, and I was sold. Less dishes to wash? Yes, please!
I threw some pasta (I used rotini), chopped broccoli, carrots, peas (I used frozen, because I’m lazy), vegetable broth, a can of diced tomatoes, some dried basil, oregano, garlic powder, salt, and pepper into a big pot. I brought it all to a boil, then reduced the heat and simmered it until the pasta was cooked and the sauce had thickened. It took about 20 minutes, and the whole house smelled amazing.
I stirred in some fresh spinach at the end, just until it wilted. Served it up with a sprinkle of vegan Parmesan cheese (which I found at the grocery store!). It was so good, and so easy. Definitely going into my regular rotation.
So, those are a few of my vegan summer dinner experiments. They were all pretty successful, and I’m excited to try more! Eating vegan is way easier than I thought, and it feels good to be eating healthier and more sustainably. If you have any favorite vegan recipes, let me know! I’m always looking for new ideas.
