The Best Vegan Dinner Recipes for a Crowd

Hosting a dinner for a crowd can be a delightful experience, especially when you can serve delicious vegan dishes that everyone will enjoy. Here are some of the best vegan dinner recipes that are perfect for feeding a larger group, offering a mix of flavors, textures, and colors to make for a memorable meal.

  1. Vegan Stuffed Bell Peppers

Ingredients:

– 6 large bell peppers (any color)

– 1 cup quinoa, cooked

– 1 can (15 oz) black beans, drained and rinsed

– 1 cup corn (frozen or canned)

– 1 cup diced tomatoes (canned or fresh)

– 1 teaspoon cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

– Fresh cilantro for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a large bowl, combine the quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
  4. Stuff each bell pepper with the mixture and place them upright in a baking dish.
  5. Add a splash of water to the bottom of the dish, cover with foil, and bake for 30-35 minutes.
  6. Garnish with fresh cilantro and serve.
  7. Vegan Pasta Primavera

Ingredients:

– 12 oz whole wheat or gluten-free pasta

– 2 tablespoons olive oil

– 1 zucchini, sliced

– 1 bell pepper, sliced

– 1 cup broccoli florets

– 1 cup cherry tomatoes, halved

– 3 cloves garlic, minced

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Fresh basil leaves for garnish

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add zucchini, bell pepper, and broccoli, and sauté for about 5-7 minutes until tender.
  4. Stir in the cherry tomatoes, garlic, Italian seasoning, salt, and pepper, and cook for an additional 3 minutes.
  5. Combine the cooked pasta with the vegetable mixture. Toss well and serve, garnished with fresh basil.
  6. Chickpea Curry

Ingredients:

– 2 tablespoons coconut oil or olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 1 tablespoon ginger, minced

– 2 tablespoons curry powder

– 1 can (14 oz) coconut milk

– 2 cans (15 oz each) chickpeas, drained and rinsed

– 2 cups spinach (fresh or frozen)

– Salt to taste

– Fresh cilantro for garnish

Instructions:

  1. In a large pot, heat the oil over medium heat. Add the onion and cook until translucent.
  2. Stir in the garlic, ginger, and curry powder, cooking for another 1-2 minutes.
  3. Add the coconut milk and chickpeas, bringing to a simmer. Cook for 10 minutes.
  4. Stir in the spinach and season with salt. Cook until the spinach is wilted.
  5. Serve warm, garnished with fresh cilantro.
  6. Vegan Mushroom Stroganoff

Ingredients:

– 2 tablespoons olive oil

– 1 onion, chopped

– 3 cloves garlic, minced

– 16 oz mushrooms, sliced (cremini or button mushrooms)

– 1 tablespoon soy sauce

– 1 teaspoon thyme

– 1 cup vegetable broth

– 1 cup coconut cream or cashew cream

– 12 oz pasta (e.g., fettuccine or penne)

– Salt and pepper to taste

– Fresh parsley for garnish

Instructions:

  1. Cook the pasta according to package instructions.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until soft.
  3. Add garlic and mushrooms, cooking until mushrooms are browned.
  4. Stir in the soy sauce, thyme, and vegetable broth. Let simmer for 5 minutes.
  5. Mix in the coconut cream and adjust seasoning with salt and pepper.
  6. Combine the sauce with the cooked pasta and garnish with fresh parsley.
  7. Vegan Tacos Bar

Ingredients:

– For the taco filling:

– 2 cans (15 oz each) black beans, drained and rinsed

– 1 can (15 oz) corn, drained

– 1 bell pepper, diced

– 1 teaspoon chili powder

– 1 teaspoon cumin

– Salt and pepper to taste

– For toppings:

– Chopped lettuce

– Diced tomatoes

– Avocado or guacamole

– Salsa

– Vegan sour cream

– Fresh cilantro

– Tortillas (soft or hard shell)

Instructions:

  1. In a skillet over medium heat, combine black beans, corn, bell pepper, chili powder, cumin, salt, and pepper. Cook until heated through.
  2. Set up a taco bar with tortillas and various toppings, allowing guests to customize their tacos.
  3. Vegan Chocolate Cake

Ingredients:

– 1 ½ cups all-purpose flour

– 1 cup cocoa powder

– 1 cup sugar

– 1 teaspoon baking soda

– ½ teaspoon salt

– 1 cup almond milk (or any plant-based milk)

– ⅓ cup vegetable oil

– 1 tablespoon apple cider vinegar

– 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, mix the flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, combine almond milk, vegetable oil, vinegar, and vanilla. Mix well.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cool before serving. You can frost with vegan chocolate frosting or serve plain.

Conclusion

These vegan dinner recipes for a crowd are designed to impress and satisfy a variety of palates. They are not only flavorful but also easy to prepare in larger quantities. Enjoy hosting your gathering with these delicious dishes that highlight the versatility of vegan cooking!