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Article: Vegan Dinner Menu

Vegan Dinner Menu

Dinner Class Menu 2 - Full Recipes

Starter: Warm Lentil & Walnut Salad

Prep Time: 10 min | Cook Time: 15 min | Serves: 4

Ingredients:

  • 1 cup cooked green lentils
  • ¼ cup toasted walnuts, chopped
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Mix Dressing: Whisk olive oil, Dijon, lemon juice, salt, and pepper.
  2. Assemble Salad: Toss lentils with dressing and walnuts. Serve warm.

Main Dish: Chickpea & Spinach Curry

Prep Time: 10 min | Cook Time: 25 min | Serves: 4

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 2 cups spinach
  • ½ tsp salt

Instructions:

  1. Sauté Onion & Spices: Heat oil in a pan. Cook onion, garlic, curry powder, and cumin for 2 minutes.
  2. Simmer Curry: Add chickpeas and coconut milk. Simmer for 10 minutes.
  3. Finish with Spinach: Stir in spinach, cook 2 more minutes, and serve.

Side: Charred Brussels Sprouts with Maple-Balsamic Glaze

Prep Time: 5 min | Cook Time: 10 min | Serves: 4

Ingredients:

  • 10 oz Brussels sprouts, halved
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • Salt & black pepper to taste

Instructions:

  1. Sear Brussels Sprouts: Heat oil in a skillet, cook sprouts cut-side down until charred (~5 min).
  2. Glaze: Toss with balsamic vinegar, maple syrup, salt, and pepper. Serve warm.

Dessert: Dark Chocolate Avocado Mousse

Prep Time: 10 min | Chill Time: 20 min | Serves: 4

Ingredients:

  • 1 ripe avocado
  • ¼ cup cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract

Instructions:

  1. Blend: Mix all ingredients in a blender until smooth.
  2. Chill & Serve: Refrigerate for 20 minutes before serving.

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