Vegan Entree Recipes

Does the thought of putting together a vegan entree seem a bit frightening? No worries! This section of main dish recipes is just for you.

You don’t have to be a master chef to enjoy a delicious homemade vegan entree. Combining food properly is a science and an art – A science and an art that you can learn once you put your mind to it.

Why not take some time each week to experiment with new recipes? Try out the recipes on this site and from your favorite plant-based recipe books.

If you’re feeling adventurous, try creating your own. Have fun with it and don’t worry about making mistakes. It’s all part of the learning process.

These vegan entree recipes will help you put together fabulous meals using only simple, natural ingredients that are good for you. I hope you enjoy them!

Do you have any healthy recipe ideas you’d like to see on this site? Want to comment on a recipe? Please let me know by using this form.

And Now For the Vegan Entree Recipes!
For best results, use only the freshest ingredients that you can find!

Island Pasta
Tofu Vegetable Shish Kebabs


Island Pasta

This delicious pasta recipe will give you a taste of the tropics you won’t soon forget. This recipe comes from my good friend Petrina - Thanks Petrina!

1 package fettuccine
2 bags fresh spinach, washed
2 cups pistachios, shelled and stripped
4 cups coconut milk
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp vegetable bouillon
1/4 tsp garlic granules
1/4 tsp onion granules
2 1/2 tsp seasoned salt
1 package coconut cream (optional)
Chopped parsley to garnish

  1. Blend pistachios in fresh coconut milk (use 2 cups of coconut milk to process each cup of pistachios in separate batches). Add half of the chopped onion and one clove of chopped garlic to one batch. Blend well so that the coconut pistachio mixture is completely smooth.
  2. Cook pasta in boiling salted water for 8 – 10 minutes or until tender, but not too soft. Drain.
  3. While pasta is cooking, place spinach in skillet. Cover with a lid and steam over medium heat until it’s almost tender. There is no need to add water. Drain and set a side.
  4. In a medium-sized saucepan, bring the pistachio mixture to a boil. Add the remaining onion and garlic. Monitor the heat carefully to avoid burning the sauce.
  5. When the sauce comes to a boil, add the spinach. Add the seasoning and adjust to taste if needed. Add the coconut cream if using.
  6. Place rinsed pasta in a skillet and heat with a little olive oil. Sprinkle with parsley.Spread sauce over the pasta and serve.

Note: To make this recipe easier to prepare, you can use canned coconut milk instead of fresh coconut milk.

Tofu Vegetable Shish Kebabs

Serve these savory shish kabobs with your favorite gravy and brown rice. This recipe was submitted by my good friend Latoya - Thanks Latoya!

1 package extra-firm tofu
1 cup red pepper, cut into large cubes
1 cup yellow pepper, cut into large cubes
1 cup vegetables of your choice, cut into bite-sized pieces
1 large red onion, cut into large cubes
2 tbsp Bragg’s Liquid Aminos or 1 tbsp seasoned salt
1 tsp thyme
1 tbsp vegetarian chicken-style seasoning (MSG-free)
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
1 package Shish Kabob skewers

  1. Slice tofu into cubes. Sprinkle with Bragg’s and bake until medium-crispy.
  2. Combine vegetables and remaining seasonings. Mix and set aside to marinate for a few minutes.
  3. Arrange tofu and vegetables on shish kabob skewers in the order that you like. Place shish kabobs on a baking tray. Bake at 350°F for 15 - 20 minutes or until vegetables are crispy yet tender.




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