Sunday is the perfect day to enjoy hearty, flavorful vegan meals with family and friends.
These 15 Sunday vegan entree recipes transform fresh vegetables, grains, and legumes into satisfying dishes that everyone will love.
From rich casseroles to savory stir-fries and creamy pasta dishes, each recipe is designed to be wholesome, delicious, and entirely plant-based.
Ideal for a relaxed weekend lunch or dinner, these recipes celebrate the creativity and versatility of vegan cooking.
Enjoy cooking, sharing, and savoring wholesome plant-based meals.
15 Hearty Sunday Vegan Entree Recipes to Try
These 15 Sunday vegan entree recipes prove that plant-based meals can be hearty, satisfying, and full of flavor.
From roasted vegetable casseroles to vegan pastas and stir-fries, each dish is crafted to delight the senses while nourishing the body.
Perfect for family gatherings, lazy Sunday lunches, or special dinners, these recipes show that vegan cooking can be easy, creative, and delicious.
Celebrate wholesome, plant-based cuisine any Sunday of the week.
Roasted Vegetable and Quinoa Casserole
This roasted vegetable and quinoa casserole is hearty, flavorful, and entirely plant-based.
Roasted bell peppers, zucchini, and carrots blend with fluffy quinoa, garlic, and aromatic herbs for a satisfying Sunday meal.
Perfect for family gatherings, meal prep, or a cozy weekend lunch.
Rich in fiber, protein, and nutrients, making it both healthy and filling.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 carrots, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Toss bell pepper, zucchini, and carrots with olive oil, garlic, thyme, salt, and pepper.
- Spread vegetables on a baking sheet; roast 25–30 minutes until tender.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- Combine roasted vegetables with quinoa; serve warm.
Vegetables are tender and full of roasted flavor.
Quinoa provides a protein-packed, satisfying base.
A wholesome, vegan-friendly entree perfect for Sundays.
Easy, nutrient-rich, and satisfying for the whole family.
Creamy Coconut Chickpea Curry
This creamy coconut chickpea curry is aromatic, comforting, and entirely vegan.
Chickpeas simmer in coconut milk, tomatoes, garlic, and warming spices, creating a rich and flavorful entree.
Perfect for Sunday dinners, meal prep, or cozy lunches.
High in fiber and plant-based protein, keeping you full and energized.
Ingredients:
- 2 cups cooked chickpeas
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic 3–4 minutes until soft.
- Add curry powder and cumin; stir 1 minute until fragrant.
- Add chickpeas, tomatoes, and coconut milk; simmer 15–20 minutes.
- Season with salt and pepper; serve with rice or naan.
Chickpeas absorb the aromatic spices beautifully.
Coconut milk creates a creamy, rich texture.
A hearty, vegan-friendly curry perfect for Sundays.
Warm, satisfying, and packed with plant-based nutrients.
Stuffed Portobello Mushrooms with Spinach and Walnut
These stuffed portobello mushrooms are savory, filling, and completely plant-based.
Large mushroom caps are filled with sautéed spinach, walnuts, garlic, and herbs, baked until tender and golden.
Perfect for Sunday dinners, brunch, or elegant lunches.
High in protein, fiber, and healthy fats, making it a satisfying vegan entree.
Ingredients:
- 4 large portobello mushrooms, stems removed
- 2 cups fresh spinach
- 1/2 cup walnuts, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet; sauté garlic 1 minute.
- Add spinach and walnuts; cook 2–3 minutes until spinach wilts.
- Season with oregano, salt, and pepper.
- Stuff mushroom caps with the mixture; bake 15–20 minutes.
Mushrooms are tender and earthy.
Spinach and walnuts add flavor, texture, and nutrition.
A visually appealing, wholesome vegan entree.
Perfect for Sunday meals or special occasions.
Vegan Lentil Shepherd’s Pie
This vegan lentil shepherd’s pie is hearty, comforting, and plant-based.
A savory lentil and vegetable filling is topped with creamy mashed potatoes and baked until golden.
Perfect for Sunday dinners, family meals, or cozy weekend lunches.
High in fiber, protein, and nutrients while keeping it fully vegan.
Ingredients:
- 2 cups cooked green lentils
- 1 cup diced carrots
- 1 cup peas
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups mashed potatoes (vegan)
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet; sauté onion, garlic, carrots, and peas 5–6 minutes.
- Stir in cooked lentils, thyme, salt, and pepper; cook 2–3 minutes.
- Transfer mixture to a baking dish; top with mashed potatoes.
- Bake 20–25 minutes until potatoes are lightly golden.
Lentils are tender and savory.
Mashed potatoes provide a creamy, comforting topping.
A hearty, vegan-friendly entree perfect for Sundays.
Warm, filling, and satisfying for family meals.
Thai Peanut Tofu Stir-Fry
This Thai peanut tofu stir-fry is flavorful, colorful, and entirely vegan.
Crispy tofu, bell peppers, broccoli, and carrots are tossed in a creamy peanut sauce for a delicious entree.
Perfect for Sunday dinners, meal prep, or casual lunches.
Rich in protein, fiber, and healthy fats while keeping it plant-based.
Ingredients:
- 1 block firm tofu, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic and ginger 1–2 minutes.
- Add tofu cubes; cook 5–6 minutes until lightly golden.
- Stir in broccoli, bell pepper, and carrot; cook 3–4 minutes.
- Mix peanut butter and soy sauce; pour over stir-fry; cook 2 minutes.
Tofu is crispy and flavorful.
Vegetables stay vibrant and slightly crunchy.
A colorful, vegan-friendly Thai-inspired entree.
Quick, satisfying, and perfect for Sunday meals
Mediterranean Stuffed Bell Peppers
These Mediterranean stuffed bell peppers are vibrant, savory, and completely plant-based.
Bell peppers are filled with a mixture of quinoa, chickpeas, olives, tomatoes, and aromatic herbs, then baked until tender.
Perfect for Sunday dinners, brunch, or meal prep.
High in fiber, protein, and healthy fats, making it both nutritious and satisfying.
Ingredients:
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup diced tomatoes
- 1/4 cup sliced olives
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix quinoa, chickpeas, tomatoes, olives, olive oil, oregano, salt, and pepper in a bowl.
- Stuff each bell pepper half with the mixture.
- Place on a baking sheet; bake 25–30 minutes until peppers are tender.
- Serve warm.
Quinoa and chickpeas provide protein and texture.
Bell peppers roast to tender perfection.
A wholesome, vegan-friendly entree full of Mediterranean flavors.
Nutritious, satisfying, and perfect for Sunday meals.
Vegan Mushroom Stroganoff
This vegan mushroom stroganoff is creamy, savory, and fully plant-based.
Sautéed mushrooms, onions, and garlic are simmered in a creamy cashew-based sauce, creating a rich, comforting entrée.
Perfect for Sunday dinners or cozy weekend meals.
High in protein, fiber, and nutrients while keeping it vegan.
Ingredients:
- 3 cups mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup raw cashews, soaked
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic 3–4 minutes until fragrant.
- Add mushrooms; cook 5–6 minutes until tender.
- Blend soaked cashews with vegetable broth until smooth; pour into skillet.
- Add smoked paprika, salt, and pepper; simmer 5 minutes.
Mushrooms are tender and rich in flavor.
Cashew sauce creates a creamy, luxurious texture.
A comforting, vegan-friendly dish perfect for Sundays.
Delicious, hearty, and satisfying for the whole family.
Sweet Potato and Black Bean Enchiladas
These sweet potato and black bean enchiladas are hearty, flavorful, and plant-based.
Roasted sweet potatoes, black beans, and spices are wrapped in tortillas, topped with enchilada sauce, and baked.
Perfect for Sunday dinners or meal prep.
High in fiber, plant-based protein, and nutrients while keeping it vegan.
A satisfying and colorful entree.
Ingredients:
- 2 medium sweet potatoes, roasted and diced
- 1 can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 cup enchilada sauce
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet; sauté onion 3–4 minutes.
- Add sweet potatoes, black beans, cumin, chili powder, salt, and pepper; cook 5 minutes.
- Fill tortillas with mixture; roll and place in a baking dish.
- Pour enchilada sauce on top; bake 20–25 minutes.
Sweet potatoes are tender and naturally sweet.
Black beans provide texture and protein.
A flavorful, vegan-friendly Mexican-inspired entrée.
Hearty, satisfying, and perfect for Sunday meals.
Vegan Butternut Squash Risotto
This vegan butternut squash risotto is creamy, comforting, and plant-based.
Arborio rice slowly cooks with roasted butternut squash, onions, garlic, and vegetable broth, creating a rich and satisfying entree.
Perfect for Sunday dinners or cozy weekend meals.
High in fiber, vitamins, and nutrients while keeping it vegan.
A flavorful and warming dish.
Ingredients:
- 1 1/2 cups Arborio rice
- 3 cups vegetable broth, warmed
- 2 cups roasted butternut squash, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic 3–4 minutes until fragrant.
- Add Arborio rice; toast 1–2 minutes.
- Gradually add vegetable broth, stirring constantly until rice is creamy and cooked.
- Stir in roasted butternut squash and sage; cook 2–3 minutes.
Rice is creamy and perfectly cooked.
Butternut squash adds natural sweetness and texture.
A comforting, vegan-friendly risotto perfect for Sunday meals.
Rich, hearty, and satisfying for family and friends.
Vegan Thai Green Curry with Vegetables
This vegan Thai green curry is aromatic, spicy, and full of vibrant flavors.
Mixed vegetables simmer in a coconut milk and green curry paste sauce, creating a rich, satisfying entree.
Perfect for Sunday dinners or meal prep.
High in fiber, nutrients, and plant-based protein while keeping it vegan.
A colorful and fragrant dish.
Ingredients:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons green curry paste
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic 1–2 minutes until fragrant.
- Add curry paste; stir 1 minute.
- Pour in coconut milk; bring to a simmer.
- Add vegetables; cook 8–10 minutes until tender.
Vegetables are tender yet retain a slight crunch.
Coconut milk and curry paste create a creamy, flavorful sauce.
A vegan-friendly, low-maintenance Thai-inspired entree.
Perfect for Sunday dinners or meal prep
Vegan Eggplant Parmesan
This vegan eggplant parmesan is hearty, cheesy, and entirely plant-based.
Breaded and baked eggplant slices are layered with marinara sauce, vegan cheese, and herbs, then baked until golden and bubbly.
Perfect for Sunday dinners, special occasions, or cozy family meals.
High in fiber, nutrients, and plant-based protein while keeping it vegan.
A rich and satisfying entree.
Ingredients:
- 2 large eggplants, sliced into rounds
- 1 1/2 cups marinara sauce (sugar-free)
- 1 cup vegan mozzarella, shredded
- 1/2 cup breadcrumbs (gluten-free optional)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil; season with salt and pepper.
- Coat with breadcrumbs and bake 20 minutes until lightly golden.
- Layer baked eggplant slices with marinara and vegan cheese in a baking dish.
- Bake 15–20 minutes until cheese is melted and bubbly.
Eggplant is tender and flavorful.
Vegan cheese and marinara create a rich, comforting topping.
A classic Italian-inspired, vegan-friendly entrée.
Perfect for Sunday dinners or family gatherings.
Vegan Sweet Potato Shepherd’s Pie
This vegan sweet potato shepherd’s pie is hearty, savory, and plant-based.
Mashed sweet potatoes cover a filling of lentils, carrots, peas, and onions, baked until golden and flavorful.
Perfect for Sunday dinners, family meals, or cozy weekends.
High in fiber, protein, and nutrients while keeping it vegan.
A comforting and wholesome dish.
Ingredients:
- 2 cups cooked lentils
- 2 cups mashed sweet potatoes
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet; sauté onions, carrots, and peas 5 minutes.
- Stir in cooked lentils, thyme, salt, and pepper; cook 2–3 minutes.
- Transfer mixture to a baking dish; top with mashed sweet potatoes.
- Bake 20–25 minutes until topping is lightly golden.
Lentils and vegetables create a hearty filling.
Sweet potatoes add a creamy, naturally sweet topping.
A vegan-friendly, comforting pie perfect for Sundays.
Rich, satisfying, and ideal for family meals.
Vegan Stuffed Acorn Squash
This vegan stuffed acorn squash is festive, flavorful, and plant-based.
Roasted acorn squash halves are filled with quinoa, cranberries, walnuts, and herbs for a hearty Sunday entree.
Perfect for holiday dinners or cozy weekend meals.
High in fiber, protein, and nutrients while keeping it vegan.
A visually appealing and flavorful dish.
Ingredients:
- 2 acorn squash, halved and seeded
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Brush acorn squash halves with olive oil; season with salt, pepper, and cinnamon.
- Roast 25–30 minutes until tender.
- Mix cooked quinoa, cranberries, and walnuts; stuff into roasted squash halves.
- Bake 10 minutes more; serve warm.
Squash is tender and naturally sweet.
Quinoa, cranberries, and walnuts add texture and flavor.
A festive, vegan-friendly entree perfect for Sunday dinners.
Nutritious, hearty, and visually appealing.
Vegan Thai Peanut Noodle Bowl
This vegan Thai peanut noodle bowl is colorful, flavorful, and plant-based.
Rice noodles, tofu, and vegetables are tossed in a creamy peanut sauce for a satisfying Sunday meal.
Perfect for lunch, dinner, or meal prep.
High in protein, fiber, and healthy fats while keeping it vegan.
A rich and flavorful dish.
Ingredients:
- 8 oz rice noodles, cooked
- 1 block firm tofu, cubed
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic and ginger 1–2 minutes.
- Add tofu; cook 5–6 minutes until golden.
- Stir in vegetables; cook 3–4 minutes until tender.
- Mix peanut butter and soy sauce; toss with noodles and stir-fry mixture.
Tofu is crisp and flavorful.
Vegetables are tender and colorful.
A vegan-friendly, low-maintenance Thai-inspired noodle bowl.
Quick, satisfying, and perfect for Sundays.
Vegan Moroccan Chickpea Stew
This vegan Moroccan chickpea stew is hearty, aromatic, and fully plant-based.
Chickpeas, tomatoes, carrots, and spices simmer together for a comforting Sunday entree.
Perfect for dinner, lunch, or meal prep.
High in fiber, protein, and nutrients while keeping it vegan.
A warm and flavorful dish.
Ingredients:
- 2 cups cooked chickpeas
- 1 cup carrots, diced
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic 3–4 minutes until soft.
- Add carrots, tomatoes, chickpeas, and spices; simmer 20 minutes.
- Adjust seasoning with salt and pepper; serve hot.
Chickpeas are tender and flavorful.
Vegetables absorb spices for rich taste.
A wholesome, vegan-friendly Moroccan-inspired stew.
Comforting, nutritious, and perfect for Sunday meals.
