15 Dinner Recipes Without Dairy That Everyone Will Love

Discover a delightful array of 15 dinner recipes that exclude dairy, ensuring satisfaction for everyone. Options like Creamy Coconut Curry Chickpeas and Lemon Garlic Roasted Chicken offer vibrant flavors, while dishes like Spaghetti Aglio E Olio and Quinoa and Black Bean Stuffed Peppers cater to diverse tastes. Hearty choices like Thai Vegetable Stir-Fry and Vegetable Paella provide exciting meals for meat-free nights. Each recipe brings unique flavors and textures, enticing eaters to explore the wonderful possibilities ahead.

Creamy Coconut Curry Chickpeas

Creamy Coconut Curry Chickpeas is a delightful, dairy-free dish that will transport your taste buds to exotic lands with its rich flavors and creamy texture. Ideal for those following a plant-based diet or simply looking to reduce dairy intake, this nutritious meal can be on your table in just 30 minutes.

Perfect for busy weeknights, it’s a wholesome choice for the whole family, offering a satisfying blend of protein and vegetables.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 1 cup diced tomatoes (canned or fresh)
• 1 cup spinach (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Cooking Instructions:

1. In a large skillet, heat coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the curry powder, turmeric, and cumin to the skillet, stirring well to coat the onions. Cook for another minute to release the spices’ aroma.
4. Pour in the diced tomatoes and coconut milk, combining thoroughly. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together.
5. Stir in the chickpeas and simmer for another 5 minutes, making sure they are heated through.
6. Finally, fold in the spinach until wilted. Season with salt and pepper to taste.
7. Serve the creamy coconut curry chickpeas over cooked rice or quinoa, garnished with fresh cilantro.

Variations and Tips:

• For added heat, include some red pepper flakes or a diced chili pepper while cooking the onion.
• You can swap chickpeas for lentils or add diced vegetables such as bell peppers, zucchini, or sweet potatoes for extra nutrition.
• If you prefer a thicker curry, let it simmer longer or purée a portion of the chickpeas to achieve a creamier consistency.
• This dish also pairs well with naan bread or pita for a heartier meal.
• Leftovers can be stored in an airtight container for 3-4 days in the refrigerator, or frozen for up to 2 months.

Lemon Garlic Roasted Chicken

Lemon Garlic Roasted Chicken is a delicious and zesty main dish that is perfect for family dinners or entertaining guests. The bright flavors of lemon and garlic pair beautifully with tender, juicy chicken, making it a crowd-pleaser for all palates, including those avoiding dairy.

With a preparation time of just 15 minutes and about an hour in the oven, this recipe provides a simple yet impressive way to elevate your weeknight meals.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 2 teaspoons dried thyme (or 2 tablespoons fresh thyme)
• 2 teaspoons dried rosemary (or 2 tablespoons fresh rosemary)
• Salt and pepper, to taste
• Fresh lemon slices (for garnish)
• Fresh herbs (for garnish, optional)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken under cold water and pat it dry with paper towels.
3. In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Mix well to form a marinade.
4. Place the chicken in a roasting pan and rub the marinade all over the chicken, including inside the cavity. Be sure to get some under the skin for extra flavor.
5. If desired, you can stuff the cavity with lemon slices or additional herbs for added aroma and flavor.
6. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C), and the skin is golden brown and crispy.
7. Let the chicken rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
8. Serve garnished with additional lemon slices and fresh herbs as desired.

Variations and Tips:

• For added richness, consider marinating the chicken in the lemon-garlic mixture for a couple of hours or, ideally, overnight in the fridge.
• Serve with a side of roasted vegetables, quinoa, or a fresh salad to complete the meal.
• You can use chicken parts instead of a whole chicken. Adjust the cooking time accordingly; chicken breasts may take about 25-30 minutes, while thighs take around 35-40 minutes.
• Experiment with other herbs and spices such as paprika or oregano for a different flavor profile.
• Save the carcass and bones to make homemade chicken stock for later use.

Spaghetti Aglio E Olio

Spaghetti Aglio E Olio is a classic Italian pasta dish originating from Naples, known for its simplicity and bold flavors. This dish is ideal for those seeking a quick yet delicious meal, perfect for busy weeknights or casual gatherings.

With a preparation time of around 20 minutes, it’s a great option for both novice and experienced cooks who want a comforting dinner without dairy. The combination of garlic, olive oil, and red pepper flakes creates a delightful and aromatic dish that is naturally vegan and flavorful.

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Lemon zest (optional)
• Grated dairy-free Parmesan cheese (optional)

Cooking Steps:

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the remaining water.
2. Prepare the Garlic Oil: In a large skillet over medium heat, add the olive oil and sliced garlic. Sauté the garlic gently, stirring frequently until it turns golden brown, about 2-3 minutes. Be careful not to burn it, as burnt garlic can turn bitter.
3. Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds to infuse the oil with heat.
4. Combine Pasta and Garlic Oil: Add the drained spaghetti to the skillet with the garlic oil. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if needed to keep the dish moist and well-combined.
5. Season and Serve: Season with salt to taste and toss again. Remove from heat, garnish with freshly chopped parsley and lemon zest if desired. Optionally, sprinkle some dairy-free Parmesan cheese for added flavor. Serve immediately.

Variations and Tips:

• Add Vegetables: Incorporate any sautéed vegetables like spinach, cherry tomatoes, or zucchini for added nutrients and flavor.
• Protein Boost: Give a protein boost by adding chickpeas or sautéed shrimp to the dish.
• Nutty Flavor: For a nuttier taste, consider adding toasted pine nuts or slivered almonds.
• Keep It Fresh: Confirm the garlic is fresh and high-quality olive oil is used, as these are key ingredients in achieving the best flavor.
• Spice It Up: Adjust the amount of red pepper flakes to suit your taste, or add a dash of paprika for a smoky flavor.

Enjoy your delightful and dairy-free Spaghetti Aglio E Olio!

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers are a vibrant and filling dish perfect for anyone looking to enjoy a hearty, nutritious meal without dairy. This recipe is ideal for vegetarians, vegans, or anyone simply seeking a healthier alternative.

With a preparation time of about 30 minutes and a cooking time of 30 minutes, you can have a delicious dinner on the table in just about an hour.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Avocado slices for serving (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
3. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and all liquid is absorbed.
4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are combined.
5. Spoon the quinoa and black bean mixture into each bell pepper until they are generously filled.
6. Add a little water to the bottom of the baking dish and cover it with aluminum foil. Bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
8. Garnish with fresh cilantro or parsley, and serve with slices of avocado if desired.

Variations and Tips:

• For added spice, incorporate diced jalapeños or a dash of hot sauce into the filling.
• You can customize the filling by adding other vegetables such as spinach, zucchini, or mushrooms.
• To make this dish even more filling, consider adding a cup of cooked brown rice or other grains alongside the quinoa.
• If you prefer a baked topping, sprinkle some dairy-free cheese or breadcrumbs on the stuffed peppers before the final baking stage.
• Leftover peppers can be stored in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Thai Vegetable Stir-Fry

Thai Vegetable Stir-Fry is a vibrant and flavorful dish that perfectly captures the essence of Thai cuisine. This easy and quick recipe is ideal for vegans, vegetarians, or anyone seeking a delicious, dairy-free meal. With a preparation time of just 20 minutes, you can whip up this dish for a satisfying lunch or dinner that’s bursting with colorful vegetables and aromatic spices.

Ingredients:

• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or agave nectar
• 1/2 teaspoon red pepper flakes (optional)
• Cooked jasmine rice or rice noodles, for serving
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, sautéing for about 30 seconds or until fragrant.
3. Toss in the bell pepper, zucchini, broccoli, and carrot. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
4. In a small bowl, mix the soy sauce, lime juice, maple syrup, and red pepper flakes. Pour this sauce over the sautéed vegetables and stir well to coat.
5. Continue to cook for an additional 2-3 minutes, letting the sauce thicken slightly.
6. Serve the stir-fry over cooked jasmine rice or rice noodles, and garnish with fresh cilantro and lime wedges.

Variations and Tips:

• Feel free to mix and match different vegetables based on what you have on hand, such as snap peas, asparagus, or baby corn.
• For added protein, include tofu, tempeh, or chickpeas, which can be added during the vegetable stir-frying process.
• To enhance the flavor, consider adding a splash of coconut milk for creaminess or a sprinkle of sesame seeds for crunch.
• Make it a spicy dish by increasing the amount of red pepper flakes or adding fresh sliced chilies.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days; simply reheat in a skillet or microwave before serving.

Herb-Crusted Salmon With Asparagus

Herb-Crusted Salmon with Asparagus is a delightful and healthy dish that brings together the rich flavors of salmon and the freshness of asparagus, all wrapped up in a deliciously aromatic herb crust.

This dish is perfect for anyone looking for a quick, nutritious dinner option, and it’s ideal for both weeknight meals and special occasions. With a preparation time of just 15 minutes and a cook time of around 20 minutes, you can have a satisfying meal ready in under an hour.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 1 cup fresh breadcrumbs (use gluten-free if needed)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the fresh breadcrumbs, chopped parsley, dill, chives, minced garlic, olive oil, and a pinch of salt and pepper. Mix until well combined.
3. Pat the salmon fillets dry with a paper towel, then season them lightly with salt and pepper.
4. Place the salmon fillets on a baking sheet lined with parchment paper, skin-side down.
5. Press the breadcrumb herb mixture onto the top of each salmon fillet, creating an even layer.
6. Arrange the trimmed asparagus around the salmon on the baking sheet. Drizzle the asparagus with a little olive oil and season with salt and pepper.
7. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
8. Serve the herb-crusted salmon with roasted asparagus and lemon wedges on the side.

Variations & Tips:

• For a zesty twist, add some lemon zest into the breadcrumb mix.
• If you prefer a spicy kick, consider adding a pinch of crushed red pepper flakes to the herb mixture.
• Substitute the asparagus with other seasonal vegetables such as green beans or broccoli.
• You can also grill the salmon instead of baking it for a smoky flavor.
• Serve with a side of quinoa or brown rice for a more filling meal.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a vibrant, rejuvenating dish that is perfect for those looking for a healthy, protein-packed meal without dairy. This salad combines the flavors of the Mediterranean, featuring fresh vegetables and aromatic herbs, making it an excellent choice for a light lunch, side dish, or even a satisfying dinner.

Preparation time is approximately 15 minutes, making it a quick and easy option for busy weeknights or delightful gatherings.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper (red or yellow), diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the drained and rinsed chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, parsley, and basil. Toss gently to mix.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad mixture and toss until well combined, ensuring all ingredients are coated evenly.
4. Taste and adjust seasoning if necessary.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Variations & Tips:

• For added protein, you can include diced grilled chicken, tofu, or feta cheese (if dairy is not a concern).
• Feel free to swap in other vegetables such as artichoke hearts, zucchini, or spinach for a different twist.
• This salad can be made ahead of time and stored in the refrigerator for up to two days. Just give it a good toss before serving.
• Serve over mixed greens for a nutrient-packed meal, or stuffed into pita bread for a delightful sandwich-style option. Enjoy your delicious, dairy-free Mediterranean Chickpea Salad!

Sweet Potato and Lentil Shepherd’s Pie

Sweet Potato and Lentil Shepherd’s Pie is a delicious and hearty vegetarian dish that serves as a perfect comfort food for those who are looking for a wholesome, dairy-free meal. The dish combines protein-rich lentils with savory vegetables and is topped with creamy, mashed sweet potatoes, creating a satisfying and nutritious option for families and individuals alike.

It’s ideal for a cozy dinner, and you can prepare it in about 1 hour.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pot, bring the vegetable broth to a boil. Add the rinsed lentils, reduce heat, and simmer for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
3. In a separate large pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened.
4. Add the minced garlic, thyme, rosemary, smoked paprika, salt, and pepper; cook for another 2 minutes until fragrant.
5. Stir the cooked lentils into the vegetable mixture and combine well. Transfer the mixture into a baking dish, spreading it evenly.
6. Meanwhile, boil the sweet potatoes in a pot of salted water for about 15-20 minutes, or until fork-tender. Drain and return them to the pot.
7. Mash the sweet potatoes until smooth using a potato masher or fork. Season with salt and pepper to taste.
8. Spread the mashed sweet potatoes over the lentil and vegetable mixture, smoothing it out with a spatula.
9. Bake the dish in the preheated oven for about 20-25 minutes, or until the sweet potato topping is slightly caramelized and golden.
10. Remove from the oven, let cool for a few minutes, and then garnish with fresh parsley if desired before serving.

Variations and Tips:

• For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the lentil mixture.
• You can substitute or add other vegetables like corn, peas, or mushrooms based on your preference.
• To make it extra creamy, consider folding in some coconut milk or dairy-free yogurt into the mashed sweet potatoes before spreading them on top.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.

Cauliflower Tacos With Avocado Crema

Cauliflower Tacos with Avocado Crema are a delicious and nutritious twist on traditional tacos, perfect for anyone looking for a dairy-free meal that’s both filling and flavorful. These tacos feature roasted cauliflower seasoned with spices, served in warm corn tortillas and topped with a creamy avocado sauce that brings everything together beautifully.

Great for vegans, vegetarians, or anyone simply wanting to enjoy a lighter meal, this dish takes about 30 minutes to prepare and serves four.

Ingredients:

• 1 medium head cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the avocado crema:

• 1 ripe avocado
• 1/2 cup coconut yogurt or dairy-free yogurt
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Salt, to taste

Cooking Steps:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cauliflower florets, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss until the cauliflower is evenly coated.
3. Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is golden and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the avocado crema. In a blender or food processor, combine the ripe avocado, coconut yogurt, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
6. Once the cauliflower is done roasting, assemble the tacos by placing a generous amount of roasted cauliflower in each tortilla. Drizzle with avocado crema and garnish with fresh cilantro. Serve with lime wedges on the side.

Variations & Tips:

• For added protein, consider adding black beans or lentils to the tacos.
• You can substitute the cauliflower with other vegetables like sweet potatoes, zucchini, or Brussels sprouts for a different taste.
• Feel free to adjust the spices to your preference—add some cayenne pepper for extra heat!
• The avocado crema can be stored in the refrigerator for a couple of days, but to prevent it from browning, store it in an airtight container with a layer of plastic wrap pressed against the surface.

Zucchini Noodles With Marinara Sauce

Zucchini noodles with marinara sauce is a delicious, light, and healthy dish that offers a great alternative to traditional pasta. Perfect for those looking to reduce their carbohydrate intake, eat more veggies, or follow vegan or dairy-free diets, this meal comes together quickly, taking only about 30 minutes from start to finish.

It’s a fun and colorful dish that can be enjoyed by everyone, from busy families to health-conscious individuals seeking a quick weeknight dinner.

Ingredients:

• 4 medium zucchini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Prepare the Zucchini: Using a spiralizer, vegetable peeler, or mandoline, create long strands of zucchini to form the “noodles.” Set aside.
2. Make the Marinara Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
3. Combine Ingredients: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Allow the sauce to simmer on low heat for about 10 minutes, stirring occasionally.
4. Cook the Zucchini Noodles: In another skillet, add the zucchini noodles and sauté gently for about 3-5 minutes until they are tender but still firm. Be careful not to overcook, or they will get mushy.
5. Combine and Serve: Add the cooked zucchini noodles to the marinara sauce, tossing gently to coat. Serve immediately, garnished with fresh basil leaves if desired.

Variations and Tips:

• Add Protein: For a heartier meal, consider adding cooked lentils, chickpeas, or veggie meatballs to the marinara sauce.
• Spicy Kick: Add red pepper flakes to the marinara for a spicy version.
• Use Other Vegetables: Feel free to mix in other vegetables like bell peppers, mushrooms, or spinach to increase the nutritional value and flavor.
• Storage: Leftover zucchini noodles can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to store the noodles and sauce separately to maintain texture.

Teriyaki Chicken Skewers

Teriyaki chicken skewers are a flavorful and easy-to-make dish that’s perfect for any barbecue or weeknight dinner.

These skewers are marinated in a delicious homemade teriyaki sauce, making them a great option for those looking for a protein-rich meal without dairy.

Ideal for families and entertaining, the preparation time is around 15 minutes with an additional 30 minutes for marinating, followed by about 10-15 minutes for grilling.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs (or breast)
• ¼ cup soy sauce (use tamari for gluten-free)
• ¼ cup honey or maple syrup
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for thickening)
• 1 bell pepper, cut into squares (optional)
• 1 zucchini, sliced (optional)
• Wooden or metal skewers

Cooking Steps:

1. Begin by cutting the chicken into bite-sized cubes. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. In a medium bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki marinade.
3. Place the chicken pieces in a resealable plastic bag or a bowl, and pour the teriyaki marinade over them. Seal the bag or cover the bowl, and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for stronger flavor).
4. Preheat the grill to medium-high heat. If you are using vegetables such as bell pepper or zucchini, thread them onto skewers along with the marinated chicken pieces, alternating as desired.
5. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F/75°C) and has grill marks.
6. If desired, to thicken the leftover marinade, combine cornstarch and water in a small bowl. Heat the marinade in a small saucepan, add the cornstarch mixture, and stir until thickened. Drizzle over the skewers before serving.
7. Remove the skewers from the grill, let them rest for a couple of minutes, then serve hot with your choice of sides.

Variations and Tips:

• For added flavor, consider adding sesame seeds and chopped green onions as a garnish before serving.
• You can experiment with different vegetables such as mushrooms, cherry tomatoes, or onions.
• If you prefer, grill the skewers in the oven using a broiler for 8-10 minutes, flipping halfway through.
• These skewers can also be served with steamed rice, quinoa, or wrapped in lettuce for a fresh take.

Vegetable Paella

Vegetable Paella is a vibrant and hearty dish originating from Spain, celebrated for its colorful presentation and rich flavors. It is a perfect meal for those seeking a dairy-free, plant-based option that can easily serve a group of friends or family. With a preparation time of around 20 minutes and a cooking time of about 30 minutes, this dish is ideal for both casual weeknight dinners and festive gatherings.

Ingredients:

• 2 cups short-grain rice (like Arborio or Bomba)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• Salt and pepper to taste
• Olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. In a large paella pan or skillet, heat a generous splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the diced bell pepper and zucchini, cooking until they soften slightly, about 3-4 minutes.
4. Stir in the green beans and cherry tomatoes, followed by the rice. Mix thoroughly to coat the rice with the oil and vegetables.
5. Pour in the vegetable broth, then sprinkle in the smoked paprika, saffron (if using), along with salt and pepper to taste. Bring to a boil.
6. Lower the heat and let it simmer gently without stirring for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
7. Remove from heat and let the paella sit for 5 minutes, covered with a clean kitchen towel.
8. Fluff the rice with a fork just before serving and garnish with chopped parsley and lemon wedges.

Variations and Tips:

• For added flavor, consider incorporating other vegetables such as artichokes, peas, or eggplant based on what’s in season.
• You can spice things up with a pinch of cayenne pepper or a diced chili for some heat.
• Feel free to add protein options like chickpeas, tofu, or tempeh for a heartier meal.
• Serve with a side salad or crusty bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day; paella often tastes better as the flavors meld together.

Mushroom Risotto With Nutritional Yeast

Mushroom risotto is a creamy, flavorful dish that highlights the rich umami taste of mushrooms while being entirely dairy-free thanks to the use of nutritional yeast.

This luxurious recipe is perfect for vegans, those with lactose intolerance, or anyone looking to enjoy a comforting meal without dairy. With a preparation time of approximately 35-40 minutes, it’s an ideal option for a cozy dinner at home or a special gathering with friends and family.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or shiitake)
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
3. Stir in the minced garlic and sliced mushrooms; cook until the mushrooms are nicely browned and tender, about 5-10 minutes.
4. Add the Arborio rice to the skillet and stir well to coat the grains with the oil and mushroom mixture. Cook for about 2 minutes until the rice is lightly toasted.
5. If using, pour in the white wine and cook until it has mostly evaporated, stirring frequently.
6. Gradually add the warmed vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Once the risotto is cooked, stir in the nutritional yeast, and season with salt and pepper to taste.
8. Serve immediately, garnished with fresh parsley.

Variations & Tips:

• For added protein, you can include cooked lentils or chickpeas in the risotto.
• Experiment with different types of mushrooms, such as portobello or oyster, for varied flavors.
• Add some sautéed spinach or peas for a pop of color and nutrition.
• If you prefer a creamier risotto, stir in a splash of coconut cream or almond milk at the end.
• Serve your mushroom risotto with a side salad or crusty bread for a complete meal.

Moroccan-Spiced Vegetable Tagine

Moroccan-Spiced Vegetable Tagine is a vibrant and aromatic dish that brings together a delightful medley of vegetables simmered with traditional Moroccan spices. This vegan and dairy-free recipe is perfect for those seeking a healthy, flavorful meal that can be enjoyed by a wide range of dietary preferences, including vegetarians and vegans. The preparation time is approximately 20 minutes, with a cooking time of about 40 minutes, making it a fantastic option for a cozy family dinner or a meal prep option for the week ahead.

Ingredients

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, sliced
• 1 medium zucchini, chopped
• 1 red bell pepper, diced
• 1 can (15-oz) chickpeas, drained and rinsed
• 1 can (14-oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup dried apricots, chopped
• 1/4 cup fresh parsley or cilantro, chopped (for garnish)
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Steps

1. In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.
2. Stir in the sliced carrot and cook for another 4-5 minutes until slightly softened.
3. Add the zucchini and red bell pepper to the pot, cooking for an additional 3-4 minutes, stirring occasionally.
4. Mix in the cumin, coriander, paprika, cinnamon, cayenne pepper, and season with salt and pepper. Stir well to coat the vegetables with the spices.
5. Pour in the diced tomatoes and vegetable broth, followed by the chickpeas and chopped apricots. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, allowing flavors to meld and vegetables to become tender.
7. Taste and adjust seasoning, if necessary. Gently stir in the chopped parsley or cilantro before serving.

Variations and Tips

• Vegetable Varieties: Feel free to add or substitute other vegetables like sweet potato, eggplant, or green beans based on preference or seasonal availability.
• Protein Boost: For added protein, consider incorporating quinoa or a handful of nuts such as almonds or cashews.
• Serving Suggestions: Serve the tagine over fluffy couscous, quinoa, or enjoy it alongside crusty bread for a hearty meal.
• Storage: The tagine can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. Reheat on the stovetop or microwave before serving.
• Spice Adjustment: Feel free to adjust the spice levels to your preference. Add more cayenne for heat or more cinnamon for sweetness. Experiment with Moroccan spice blends for a unique twist!

Enjoy this comforting and aromatic dish that transports you to the bustling streets of Morocco with every bite!

Grilled Flank Steak With Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce is a vibrant and flavorful dish that’s perfect for meat lovers looking for a dairy-free option. This succulent steak, marinated and grilled to perfection, is enhanced by a bright and zesty chimichurri sauce. Ideal for a family dinner or a gathering with friends, this dish can be ready in approximately 30 minutes, giving you quick access to deliciousness on any night of the week.

Ingredients:

• 1 lb flank steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Steps:

1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, pepper, and both parsley and oregano to make the chimichurri sauce. Set aside to let the flavors meld.
2. Place the flank steak in a shallow dish or resealable plastic bag and pour half of the chimichurri sauce over it. Confirm the steak is well coated. Allow it to marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to high heat. Remove the steak from the marinade and let any excess marinade drip off.
4. Grill the flank steak for approximately 5-7 minutes on each side, or until your desired level of doneness is reached (130°F for medium-rare, 140°F for medium). The cooking time may vary based on the thickness of the steak.
5. Once cooked, let the steak rest for about 5 minutes to allow the juices to redistribute.
6. Slice the steak against the grain into thin strips and serve it on a platter, topping it with the remaining chimichurri sauce. Add lemon wedges for a fresh squeeze of citrus.

Variations and Tips:

• For added flavor, consider adding 1 tablespoon of smoked paprika or cumin to the chimichurri marinade.
• You can substitute the flank steak with skirt steak or sirloin if preferred.
• Pair this dish with grilled vegetables or a fresh salad for a complete meal.
• Store any leftover chimichurri sauce in the refrigerator for up to a week; it’s great as a condiment for other meats or even as a salad dressing.
• If you don’t have a grill, you can cook the flank steak in a cast-iron skillet on the stovetop over high heat.