8 Vegan Dinner Recipes with Turmeric And Black Pepper That Aren’t Just Curries

Share this blog:

Combining turmeric and black pepper has some incredible health benefits. You can read more about that here: This Is Why You Should Always Mix Black Pepper With Turmeric To Boost Your Health. Not surprisingly, that article was also the inspiration for this list of recipes.

Typically when I think about black pepper and turmeric, I think about curries. However, I’m not always in the mood for curry. So, if that sounds like a problem you have as well, check out the recipes below.

Turmeric and Black Pepper Roasted Cauliflower Steaks

This recipe is perfect for a hearty and flavorful dinner. Cauliflower steaks are thick slices of cauliflower that are seasoned and roasted until crispy on the outside and tender on the inside.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Fresh cilantro for garnish (optional)

Instructions:

• Preheat the oven to 425°F (220°C).
• Trim the leaves from the cauliflower and cut it into 1-inch thick slices, getting about 4-5 steaks.
• Place the cauliflower steaks on a baking sheet lined with parchment paper.
• In a small bowl, mix olive oil, turmeric, black pepper, salt, and garlic powder.
• Brush both sides of the cauliflower steaks with the spice mixture.
• Roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
• Garnish with fresh cilantro if desired.

Serve these cauliflower steaks with a side of quinoa or a fresh salad. They can also be a great addition to a vegan bowl. Enjoy!

Turmeric and Black Pepper Lentil Stew

Ingredients:

• 1 cup lentils (red or green)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 3 stalks celery, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tbsp olive oil
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions:

• Rinse lentils under cold water.
• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened.
• Add turmeric, black pepper, cumin, and coriander. Stir well.
• Pour in the diced tomatoes and vegetable broth. Bring to a boil.
• Add lentils. Reduce heat and simmer for 25-30 minutes or until lentils are tender.
• Season with salt.
• Garnish with fresh parsley if desired.

Turmeric and Black Pepper Pasta Primavera

Turmeric and black pepper make a great spice combo for pasta primavera. Their flavors mix well with fresh veggies, giving a tasty twist to a classic dish.

Ingredients:

• 8 oz pasta (any type)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley, chopped (optional)

Instructions:

• Cook the pasta according to the package directions. Drain and set aside.
• In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until they are soft.
• Add the bell peppers, zucchini, and cherry tomatoes to the pan. Cook for about 5-7 minutes, until the veggies are tender.
• Mix in the turmeric powder and black pepper. Stir well to coat the vegetables.
• Add the cooked pasta to the pan. Toss everything together until the pasta is well mixed with the veggies and spices.
• Season with salt to taste. Garnish with fresh parsley if desired. Serve warm.

Turmeric and Black Pepper Quinoa Stuffed Peppers

These stuffed peppers are colorful and packed with flavor. Turmeric and black pepper give them a unique twist.

Ingredients:

• 4 bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• Salt to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds.
• Rinse the quinoa under cold water.
• In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, and simmer until quinoa is cooked (about 15 minutes).
• In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until they are soft.
• Add the cooked quinoa to the skillet. Stir in turmeric, black pepper, cherry tomatoes, spinach, and salt.
• Fill the bell peppers with the quinoa mixture.
• Place the stuffed peppers in a baking dish. Cover with foil.
• Bake for 30 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender.

This dish is great for a tasty and healthy vegan dinner.

Turmeric and Black Pepper Vegan Burgers

This recipe makes flavorful vegan burgers with a touch of turmeric and black pepper.

Ingredients:

• 1 cup cooked chickpeas
• 1/2 cup rolled oats
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (flax egg)
• 1 tablespoon olive oil
• Salt to taste

Instructions:

• Preheat the oven to 350°F (175°C).
• Mash chickpeas in a bowl.
• Add oats, onion, garlic, turmeric, black pepper, soy sauce, flax egg, and salt.
• Mix well until combined.
• Form mixture into burger patties.
• Heat olive oil in a pan over medium heat.
• Cook patties for 3-4 minutes on each side until golden brown.
• Transfer the patties to a baking sheet.
• Bake for 15 minutes.

Serve on buns with your favorite toppings. These burgers are perfect for a casual dinner with friends and family.

Turmeric and Black Pepper Hummus Wraps

These wraps are easy to make and packed with flavor.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 clove garlic, minced
• Juice of 1 lemon
• Salt to taste
• Whole wheat tortillas
• Fresh vegetables, such as lettuce, tomatoes, cucumbers, and carrots

Instructions:

1. Blend chickpeas, tahini, olive oil, turmeric, black pepper, garlic, lemon juice, and salt until smooth.
2. Spread the hummus on a whole wheat tortilla.
3. Add fresh vegetables on top of the hummus.
4. Roll up the tortilla tightly and slice in half for easier eating.

These wraps can be enjoyed as a quick lunch or dinner.

Turmeric and Black Pepper Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup chopped mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• 1/4 cup white wine (optional)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the vegetable broth in a pot and keep it warm on low heat.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped mushrooms until they release their moisture and become golden brown. Set aside.
3. In the same pan, add the remaining olive oil. Sauté the onion until translucent, then add garlic and cook for another minute.
4. Add the Arborio rice to the pan. Stir well to coat the rice with oil and toast for about 2 minutes.
5. Pour in the white wine, if using. Stir continuously until all the liquid is absorbed.
6. Start adding the warm vegetable broth, one ladle at a time. Stir constantly until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked, about 18-20 minutes.
7. Return the cooked mushrooms to the pan. Stir in turmeric, black pepper, nutritional yeast, and salt. Mix well.
8. Spoon the risotto into bowls and garnish with fresh parsley. Enjoy warm.