Top 5 Vegan Dinners My Non-Vegan Family Loves

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When I went vegan, my family didn’t join me, but as the primary meal planner, grocery shopper, and cook in the family, we all eat vegan at home. At first, it was tricky to find family-friendly vegan recipes that my kids and husband would love. My kids are not big fans of faux meats and plant-based cheeses, so the majority of my meals are made from whole food ingredients that are big on flavor. There are some vegan meats I do experiment with though like Beyond Meat, which has been a savior for veganizing some of my family’s Italian recipes.

I cook from scratch 5-7 dinners a week, so I have learned a lot about what my family will and won’t eat. Having a list of favorites to refer to simplifies my meal planning and takes the thinking out of what to cook at least once a week. I highly recommend creating one of your own and rotating the meals into your monthly meal plans. Below are 5 dinners that my non-vegan family loves.

Vegan Beef & Black Bean Tacos With Easy Pico de Gallo

Vegan Tacos With Easy Pico de Gallo

Author: Stephanie Dreyer
These vegan tacos with easy pico de gallo are made with vegan beef and black beans. They are a staple on our dining room table every Tuesday night for Taco Tuesday!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


For the taco seasoning

  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ½ teaspoon paprika
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon onion powder

For the filling

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans, undrained
  • 1 onion, chopped
  • 1 tablespoon oil

For the pico de gallo

  • 2 roma tomatoes, finely chopped
  • ½  yellow onion, finely chopped
  • ¼ cup cilantro, finely chopped
  •  the juice of ½ lime, or more if desired
  • salt to taste


  • Combine all the ingredients for the taco seasoning in a bowl and stir well. Set aside.
  • Heat 1 tablespoon of olive oil in a medium saucepan. Add in the onion and cook for 3 minutes until translucent.
  • Add in the Beyond Beef Beefy Crumbles. Stir in the beans with the liquid. Sprinkle the taco seasoning into the pan and stir well to combine.
  • Reduce to simmer and allow to cook 10-15 minutes until the filling becomes thick.
  • Prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  • To assemble, scoop filling into corn tortillas, shells, or romaine leaves. Add your favorite taco toppings, (such as olives, avocado, guacamole), and spoonfuls of pico de gallo.


Calories: 99kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 416mg | Potassium: 288mg | Fiber: 5g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg
Course dinner
Cuisine Mexican
Keyword pico de gallo, recipes using beyond beef crumbles, vegan taco recipe, vegan taco tuesday

Vegetable, Tofu & Avocado Sushi Rolls (or Bowls)

Vegan sushi rolls with vegetables, tofu, and avocado

This super easy meal is DIY and the kids love it. I cook a batch of sushi rice and either set out a sushi mat with nori or fill bowls with individual servings of rice. On a separate cutting board, I place piles of shredded carrots, cubed cucumber, sliced avocado, chopped baked teriyaki tofu, sliced scallions, toasted sesame seeds, and shelled edamame. I let the kids assemble their own bowl or roll, and then top with tamari. Easy and fun!

Dairy-Free Three Cheese Rigatoni

Vegan 3-Cheese Rigatoni

Author: Stephanie Dreyer
This vegan 3-cheese rigatoni is one of those classic veganized family recipes. It takes some help from the store with pre-packaged cheeses. I have noted my favorite brands below.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12


  • 1 16-ounce-package rigatoni
  • 1 8-ounce tub Kite Hill Ricotta
  • ¾ cup Go Veggie! Grated Parmesan cheese , plus more for serving
  • 1 4-ounce package Follow Your Heart Shredded Parmesan cheese
  • 2 28-ounce cans marinara sauce, any brand


  • Preheat oven to 350 degrees.
  • Pour ¼ cup of marinara sauce in a casserole dish and spread it out to coat the bottom of the dish.
  • Cook rigatoni according to package directions. Drain and toss with 1½ cups of the sauce (until coated nicely).
  • Begin layering the rigatoni into the dish as follows: ⅓ of the pasta followed by ⅓ of each of the ricotta and shredded cheese, and ¼ cup of the grated cheese.
  • Pour about ⅓ of a cup of sauce on top of the cheeses and spread it to cover the cheeses. Continue to layer the ingredients in the same order 2 more times, reserving a bit of shredded cheese for the top.
  • Top with additional sauce and sprinkle any remaining shredded parmesan cheese on top.
  • Bake for 30 minutes. Allow to sit for about 10 minutes before serving.
  • Serve with additional marinara sauce and grated parmesan cheese.


Calories: 23kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.001g | Sodium: 72mg | Potassium: 1mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg
Course dinner
Cuisine Italian
Keyword vegan pasta dish, vegan pasta recipe, vegan recipe using rigatoni, vegan rigatoni dish

Pasta with Sun-Dried Tomato Alfredo Sauce

Sun-Dried Tomato Vegan Alfredo Sauce

Author: Stephanie Dreyer
My family loves this sun-dried tomato vegan alfredo sauce! Pour it over penne, farfalle, or jumbo shells for a creamy, tangy pasta dish.
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups


  • 2 cups cashews, soaked for 2 hours or overnight and drained
  • 2 cups vegetable broth
  • 3 cloves garlic
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup sun-dried tomatoes in oil, drained
  • ¼ cup lemon juice, about 1 lemon


  • Combine all ingredients in a high-speed blender and mix until smooth.


Calories: 527kcal | Carbohydrates: 34g | Protein: 18g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Sodium: 1437mg | Potassium: 821mg | Fiber: 4g | Sugar: 7g | Vitamin A: 453IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 6mg
Course Sauce
Cuisine American
Keyword cashews, dairy-free, pasta, sauce, vegan alfredo, vegan cheese

Vegan Italian Meatballs

Vegan Meatballs

Author: Stephanie Dreyer
Serve these vegan meatballs over spaghetti and/or zucchini noodles with your family’s favorite marinara sauce.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 meatballs


  • 2 packages ground Beyond Beef
  • ½ cup breadcrumbs
  • ¼ cup Italian parsley, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil


  • Combine all ingredients in a bowl and mix well.
  • Form the mixture into 12 small meatballs.
  • Heat the olive oil in a pan. Add the meatballs and rotate on all sides so they are evenly cooked and browned on all sides.


Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 422mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.3mg
Course dinner
Cuisine Italian
Keyword beyond beef meatballs, vegan meatballs, vegetarian meatballs

Hungry for more vegan recipes from Stephanie Dreyer? You can read her other World of Vegan articles here. Cover photo and sushi photo by Lana Lee Photography. Article edited by Amanda Meth.

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