7 Days of Fabulous Dinners

It’s back to school season, which means that meal planning is going to become your new go-to timesaver.

If you’re new to plant based, vegan food and meal planning, or if you’re looking for some help with planning your dinners, then I’ve got you covered! Here are seven days of fabulous dinners ideas. 

Monday

Sweet Korean lentils with brown rice

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. This meal was super easy to make and it was also delicious!

To make this recipe, all you need is cooked brown rice, soy sauce or tamari (liquid aminos or coconut aminos would work too), brown sugar or coconut sugar, garlic (minced or powder), ginger (minced or dried), olive oil, red pepper flakes, one onion, red lentils, green onions and sesame seeds (optional). 

Tuesday

Cajun chickpea cakes with roasted green beans

These “crab” cakes are one of my favorite recipes. They’re so easy and simple to make and I love dipping them in Chipotle Just Mayo. Yum! I usually double the recipe so there’s enough for leftovers. You just need canned chickpeas, garbanzo bean (chickpea) flour,  poultry seasoning (or Italian seasoning), tamari or soy sauce, lime juice, chili powder, garlic powder, paprika, liquid smoke, and cayenne.

To make the green beans, you’ll just need green beans, olive oil, one lemon, minced garlic, and salt and pepper. 

Wednesday

Tempeh tacos with flour tortillas, salsa, and Tofutti dairy-free sour cream 

These tacos are so delicious! All you need is a package of tempeh, minced garlic, diced tomatoes, jalapenos (I left them out), chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper (I left it out), soy sauce or tamari, red onion, red or green bell pepper, salt and pepper, tortilla shells, and any toppings you desire. 

Thursday

Slow cooker bean and vegetable chili

We had plans Thursday night, so I threw everything in the slow cooker on Thursday morning and let it cook on low all day. You could also cook it on high for about 4-5 hours. To make this chili, I used one 28-oz can of crushed tomatoes, one 28-oz can of whole tomatoes, two cans of kidney beans, drained and rinsed (just read the label because a lot of brands add corn syrup to canned kidney beans), 6 stalks of celery (chopped), one onion (chopped), one red bell pepper (diced), and 5 carrots (peeled and chopped). I also added about two tablespoons of chili powder, and a dash or two or garlic powder, cumin, and sea salt. 

Friday

Tofurky seitan bacon, lettuce, and tomato sandwiches on sprouted whole grain bread

We noticed that Tofurky had a new type of seitan bacon at our local health food store, so we picked that up and made some delicious TLT sandwiches for dinner. Seitan is a delicious meat substitute made of wheat gluten. If you can’t find this brand in the store, you could make your own tempeh bacon by following this recipe. You can find tempeh at just about any health food store, and they even sell it at Target! I usually find it in the produce department near the Sabra hummus. 

To make the sandwich, we used the Tofurky bacon, sprouted whole grain bread, romaine lettuce, sliced tomato, and Just Mayo.

Saturday

Spaghetti noodles with marinara sauce, salad, and a baguette

My mom made this delicious spaghetti with tossed greens for a family gathering at my grandma’s house. Oh, and we had cupcakes with chocolate frosting for dessert!

To make the spaghetti, all you need are spaghetti noodles, tomato sauce (I’d go with a 28-oz can), diced tomatoes, basil, oregano, sauteed mushrooms, onions, and just season it how you normally would. The longer you let it simmer, the better! Another tip for making vegan spaghetti is to make the spaghetti exactly how you normally would, but leave out the meat and dairy. 

Sunday

Tofurky seitan bacon and veggie sandwiches on a baguette with potato chips

Ok, so this wasn’t the healthiest meal for ending the weekend, but we worked in the yard all day and were tired! We used leftover Tofurky seitan bacon from Friday’s dinner, so now is the perfect time to use the rest of your tempeh bacon if you made it homemade. We used 1/2 of a baguette and cut it into six equal sizes. Then we topped it off with Just Mayo, sliced tomato, romaine, sauteed onion, and chopped celery. 

We used leftover Tofurky seitan bacon from Friday’s dinner, so now is the perfect time to use the rest of your tempeh bacon if you made it homemade on Friday. We used 1/2 of a baguette and cut it into six equal sandwiches. Then we topped it off with Just Mayo, sliced cherry tomatoes, romaine, sauteed onion, and chopped celery. 

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.