Dinner Ideas for the Upcoming Week

If you’re new to plant based, vegan food and meal planning, then you can probably use some help with planning meals for the week.

For your convenience, the meals I made throughout the past week all came from recipes that I found online, so I’m able to link directly to them here. I hope you’re ready for an amazing week of food! Enjoy!

 

 

Monday

Kung pao tofu with brown or white rice

We actually went out for dinner on Monday evening and had kung pao noodles with tofu, but I will include a similar recipe here so you can enjoy some delicious plant based kung pao tofu, too! 

This was one of the first recipes I ever made as a vegan. It’s quick, easy, and delicious! All you need is a block of tofu, brown rice syrup or agave, rice vinegar, tamari, olive oil, brown sugar, green onions, garlic, ginger, red chili flakes, red and green bell pepper, roasted peanuts (omit if you don’t have any), and arrowroot or cornstarch, and your choice of cooked rice. 

Tuesday

Slow cooker black bean soup

You can never go wrong with the slow cooker on busy weeknights. I prepped the entire thing the night before and put it in the fridge overnight. Personally, I think it tastes even better that way because all of the flavors have a chance to blend together!

This recipe calls for black beans (I used two cans of black beans), fire roasted tomatoes, bell pepper onion, jalapeno (I left it out of mine), garlic, vegetable broth, spices, and vegan Worcestershire sauce (I actually left this out and just used Tamari instead). Top with sliced avocado or crumbled tortilla chips. 

Wednesday

Easy cajun jambalaya

This is a delicious recipe! All you need are vegan sausages (such as Tofurky), short grain brown rice, jalapenos (I left them out because I don’t like spicy foods), canola oil (I used olive oil), celery, onion, red and orange bell peppers, garlic, hot sauce, crushed tomatoes, vegetable stock, coconut sugar, parsley, and spices. Delicious! 

Thursday

Jackfruit pulled pork sandwiches with quinoa salad (recipe below) 

This was probably our favorite meal of the week. Joe needed a potluck item to bring to work the next day, so we decided to create our own quinoa salad recipe to go along with these amazing sandwiches. Needless to say, we devoured it! Plus, the jackfruit made enough for over four servings and the quinoa made enough for about six, so we already had leftovers for the next day (and part of the weekend). 

Whether you’re a veteran at vegan cooking or you’re a novice, this recipe is perfect for you. If you’re new to vegan food, jackfruit is an excellent fruit to experiment with since it resembles the texture of meat. Plus, it absorbs flavors super well. This sandwich will blow you away!

This recipe calls for buns or bread (we used Ezekiel Food for Life Sprouted Bread), two cans of jackfruit in brine (I purchased six cans online from Amazon), onion, garlic, liquid smoke, brown sugar (I used coconut sugar), your favorite BBQ sauce, and vegetable broth. We topped our sandwiches off with lettuce, sliced tomato, and Just Mayo. 

To make the quinoa: We cooked two cups of tri-colored quinoa according to the package instructions, and then mixed in a can of drained and rinsed black beans, chopped opinion, minced garlic, a can of drained corn, and a can of diced tomatoes. Add in about a tablespoon of chile powder and cumin, and add sea salt to taste. Mix together and enjoy warm or chilled! 

Friday

Leftover jackfruit sandwiches with quinoa

Saturday

Leftover quinoa salad with chickenless crispy strips from Trader Joes (we had a busy day and were very short on time!)

Sunday

Farro and roasted brussels sprout salad with whole grain garlic toast and gluten free apple crisp for dessert

Actually, we ate our apple crisp BEFORE eating dinner. It was the most logical thing to do. 🙂 

The apple crisp was delicious, but I was suggest adding an additional sweetener to it, whether you’re ok with cane sugar, maple syrup, agave, coconut sugar, etc. The recipe calls for agave but it wasn’t quite sweet enough for us, so we just added more sweetener and that did the trick! We also used 5 granny smith apples, lemon juice, cinnamon, nutmeg, almond flour, rolled oats, baking soda and powder, olive oil, and salt. We served it with a scoop of Tofutti non-dairy ice cream. Yum! 

Now on with dinner…it was so good! It calls for one cup of farro (I’d double it if you’re feeding more than two people and would like enough leftovers for lunch), one pound of brussels sprouts, mixed greens (I actually forgot to add them in the recipe – oops!), carrots (I used about six large carrots and chopped them), olive oil, tamari, nutritional yeast, salt and pepper. 

The only change I made was that I roasted the chopped carrots with the brussels sprouts and I added them to the salad when I mixed everything together. Absolutely delicious!

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.