Your Week of Dinner Ideas
If you’re new to plant based, vegan food and meal planning, then you might appreciate some help with planning meals for the week. Well – fear no more, because I’ve put plenty of time into planning some pretty amazing meals for you to enjoy!
I take a yoga class with my mom on Monday evenings, so I try to plan meals that are fairly quick and easy to make. Plus, you can never go wrong with some carbs before breaking a sweat, right?
To make this recipe, all you need is whole wheat pasta (I used penne), grape tomatoes, shallots (I actually used an onion instead because I like breaking the rules), olive oil, garlic, flour, almond milk, and salt and pepper. This recipe doesn’t require a lot of ingredients, so I use it as a go-to when I don’t have a whole lot of food stocked in the kitchen.
Joe and I LOVED this dinner! It was one of those meals where you could just keep eating and eating because you don’t feel bloated afterwards. We loved it! The bell pepper recipe called for parmesan cheese, but I just used the Trader Joe’s vegan/non-dairy shredded mozzarella cheese instead. It was perfect.
For the peppers, I used 2 green peppers and 1 red, olive oil, onion, garlic, chopped tomato, parsley, panko bread crumbs, rice vinegar in place of the white wine, and black pepper. Delicious!
The corn on the cob was just as amazing. I rolled the corn in olive oil and sea salt before roasting them. The ciabatta buns were a great addition as well and we enjoyed them topped with a square of Melt non-dairy butter. Yum, yum, yum!
Another simple but delicious meal! If you normally don’t like tofu, you’ll love it with BBQ sauce. And I’m not just saying that because I adore tofu – I mean it! For this recipe, all you need is a block of tofu, panko bread crumbs, olive oil, tomato paste, garlic, dijon mustard (or yellow mustard), soy sauce, pepper, and your favorite BBQ sauce.
For the oven roasted green beans, you just need a pound of green beans (ends trimmed), olive oil, sliced lemon, garlic, and sea salt. I also roasted some sliced mushrooms with the green beans and we had a side of leftover ciabatta bread. So good!
We had plans Thursday night, so we needed to eat something that wouldn’t take long to make or clean up. Plus, it has been super hot and humid all week so this recipe was perfect! All you need are 2 cans of chickpeas, 1 pint of cherry tomatoes, cilantro, green onions, olive oil, lemon juice, and spices. Simple yet delicious!
French bread pizza from Chloe’s Vegan Italian Kitchen cookbook
This meal was SUPER delicious. To make 4 pieces of french bread pizza (two per person), cut one large baguette in half and then cut it into fourths. Set the oven to 450 degrees and brush each side of the bread with olive oil. Slice one tomato and set aside. Next, slice one onion and cook it in a skillet in two tablespoons of olive oil until caramelized. Add sea salt and pepper. Remove from skillet and then add about a cup of sliced mushrooms to the skillet and cook until most of the liquid has been absorbed. Add about a cup of spinach. Next, assemble your pizzas. Spread tomato sauce or marinara sauce onto the top of each piece of bread. Add sliced tomato to two slices of bread and add the mushrooms and spinach to the two others. Drizzle olive oil and sea salt and put it in the oven for about 7 minutes or until crispy. YUM!
Tempeh, lettuce, and tomato sandwich (TLT) with tortilla chips and salsa
We went out to dinner on Saturday night and the TLT sandwich I got was amazing. Try one for yourself!
Spaghetti noodles with marinara sauce and whole grain garlic toast
Spaghetti is something super easy that just about anyone can whip together. To make this recipe, I cooked about 1/2 pound of organic spaghetti noodles, but you could easily make the whole package with how much sauce this makes. To make the pasta sauce, I used one large can of Trader Joe’s marinara sauce and I sauteed some veggies to mix in with the sauce. First, I cooked about a cup of sliced mushrooms in two tablespoons of olive oil, and then I added one peeled and chopped cucumber. Next, I added in 5 peeled and chopped carrots. Once they were soft, I added the marinara sauce.
After the sauce was assembled, I added in about 1/4 cup of almond milk and a tablespoon of agave to sweeten it up a bit. Then I just seasoned with salt and pepper. Very tasty!