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Easy midweek vegan meals

by Jessica Lockyer-Palmer

published on 3 January 2018

Quick, plant-based dinner ideas that make vegan midweek cooking easy, from a one-tin aubergine dish to a speedy pasta recipe.

Creamy Cauliflower Korma

Creamy Cauliflower Korma

by Roxy Pope & Ben Pook

Make your meat-free curry in a hurry with this one-pot korma, complete with a creamy sauce, cauliflower, sweet potato, flaked almonds and plump raisins. 

Mary Berry Aubergine Caponata | Vegetarian Main

Mary Berry’s Aubergine Caponata

Mary Berry’s take on caponata uses salty black olives, capers, and white wine vinegar. It’s an tangy and intensely flavoursome dish, requiring just some couscous, a jacket potato, or a loaf of crusty bread to transform it into a substantial midweek meal.

Ainsley Harriott Sweet Potato Spinach & Peanut Stew | Vegan Midweek Meal

Ainsley Harriott’s Sweet Potato, Spinach and Peanut Stew

Infused with the fiery heat of a Scotch bonnet chilli and thickened with crunchy peanut butter, this plant-based stew from Ainsley Harriott is just thing to warm you up on a chilly evening.

Khao Soi with Green Jackfruit

Khao Soi with Green Jackfruit

by Damian King Lee

This Thai-inspired recipe, fragrant with lemongrass and fresh coriander, can be on the table in just 30 minutes. The noodles are served in a warming, curried broth and sprinkled with a variety of tangy, pickled toppings.

One-tin Korean-style Aubergines with Spring Onions and Sesame Rice

One-tin Korean-style Aubergines with Spring Onions and Sesame Rice

This simple one-tin wonder takes its inspiration from punchy Korean flavours, using gochugaru, or red pepper flakes, to bring a smoky sweetness to the dish. With a bed of rice to add extra sustenance, the whole tin takes just 45 minutes to prep and cook.

Ainsley Harriott’s Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous

Ainsley Harriott’s Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous

Ainsley’s Moroccan-inspired root vegetable tagine is bursting with flavour thanks to a heady mix of spices. Serve alongside the recommended mint and pistachio cous cous for a hearty and fragrant midweek dinner.

Melissa Hemsley’s ‘Salsa Verde Style’ 12-Minute Courgette, Wild Garlic and Rocket Pasta

Melissa Hemsley’s ‘Salsa Verde Style’ 12-Minute Courgette, Wild Garlic and Rocket Pasta

Melissa’s verdant pasta is a shining example of what you can achieve with a few hardworking ingredients and just 12 minutes of your time. Like many of the recipes in Eat Green, this dish is flexitarian, so you can opt to make it fully plant-based with extra capers and vegan cheese. 

Dhal with Griddled Pumpkin Wedges

by Heather Thomas

Vegan midweek cooking doesn’t get much more comforting than this. Make up a big batch at the start of the week and it’ll keep in the fridge for four days so you can enjoy bowl after warming bowl.

Potsticker Noodles

Potsticker Noodles

by Jérôme Eckmeier, Daniela Lais

A brilliant vegan dish with plenty of flavour, this recipe from Vegan on the Go is designed to be quick, easy, and perfect for a lunch al-desko.

One Pan Mushroom and Spinach Pie

One Pan Mushroom and Spinach Pie

by Denise Smart

This easy one-pan pie recipe from Veganeasy is simple to make and is wonderfully comforting yet with a light, fresh feel. It’s full of nutritious veg to power you through the week, and leaves you with some delicious leftovers.

Rainbow Lentil Meatballs with Arrabbiata Sauce

Rainbow Lentil Meatballs with Arrabbiata Sauce

by DK Publishing

This comforting recipe from There’s a Vegan in the Housefor lentil meatballs with a fiery arrabbiata sauce makes a simple go-to dinner, and with suggestions for how to adjust the recipe for meat-eaters too, it can be easily adapted to keep everyone around the table happy. 

Vegan Cheese Sauces (Cacio e Pepe)

Vegan Cheese Sauces (Cacio e Pepe)

Perfect your vegan pasta game with three vegan variations on the Italian classic, cacio e pepe, made using just vegan cheese, pasta water and black pepper. Altnerative variations include cheesy basil and sun-dried tomato sauce and olive and grilled courgette sauce. 

Vegan Enchiladas

Vegan Enchiladas

by Saskia Gregson-Williams

Mexican night can be vegan-friendly too with Saskia Gregson-Williams’ enchiladas from her cookbook, Naturally Sassy. Filled with sweet potato and tomato and topped with an avocado cream, they are ready in under 45 minutes for an easy midweek meal.

Beetroot and Buckwheat Soup with Lemon Yoghurt Sauce

Beetroot and Buckwheat Soup with Lemon Yoghurt Sauce

by DK Publishing

Brighten up your lunch or dinner with this recipe from There’s a Vegan in the House, topped with a deliciously fresh lemon and yogurt sauce. This winter warmer can be adapted for non-vegans by using milk yogurt for the sauce, so everyone around the table can enjoy the same meal whether they’re vegan or otherwise. 

Tomato and Basil Silken Tofu

Tomato and Basil Silken Tofu

by Hannah Pemberton

Another brilliant recipe from Buddha Bowls, this dish is full of Italian flavours and makes protein-packed silken tofu the star of the show. Perfect for a substantial dinner or for taking to work in a lunchbox.

Chickpea, Tomato & Spinach Curry

Chickpea, Tomato & Spinach Curry

by Kerry Torrens

This incredibly easy vegan curry from Good Food Eat Well: Fasting Day Recipes can be quickly whipped up during the week and also works really well as leftovers.

Baby Aubergines Stuffed with Peanut and Coconut

Baby Aubergines Stuffed with Peanut and Coconut

Anyone claiming vegan food is boring should be served this beautiful and flavour-packed recipe from Meera Sodha’s Fresh India. Plump baby aubergines burst at the seams with a mix of peanut, coconut and spices making for a great vegan curry.

Beetroot, Chickpea and Coconut Curry

Beetroot, Chickpea and Coconut Curry

Ideal for a weeknight, this simple one-dish dinner from Rukmini Iyer’s The Green Roasting Tin combines earthy beets, chickpeas, warming Indian spices and coconut for a flavourful, filling supper. 

Chickpea Tikka Masala

Chickpea Tikka Masala

Made with chickpeas and aubergines, this twist on a much-loved classic is rich, creamy and filling. From The Happy Pear: Recipes For Happiness, this recipe will be on the table in just 15 minutes; a brilliant midweek meal that just happens to be vegan.

Courgette and Aubergine Curry

Courgette and Aubergine Curry

From the best-selling cookbook, The Art Of Eating Well by the Hemsley sisters, you can be sure that this is going to be a tasty dish. Red split lentils, coconut, fiery ginger and plenty of veg, this is a simple one-pot supper that’s perfect for midweek.

Cauliflower, Olive and Lentil Tagine

Cauliflower, Olive and Lentil Tagine

by Jo Scarratt-Jones

This slow-cooker supper is packed with veg, lentils and spice. Hearty comfort food that’s healthy, too.

Braised Sausage All-in-one with Cherry Tomatoes, Cannellini Beans and Cider

Braised Sausage All-in-one with Cherry Tomatoes, Cannellini Beans and Cider

by Nick Knowles

Veggie sausages with cherry tomatoes and cannellini beans cooked in cider, this recipe from Nick Knowles’ Proper Healthy Food is vegan comfort food at its best. Throw all the ingredients in a roasting tin and let the oven do the rest.

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