7 Days of Dinner Plans
It’s already 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 dinner ideas for you and your family to enjoy.
Easy lemon garlic pasta with dinner rolls
This meal was so simple and was just as delicious! You need one box of pasta such as spaghetti, olive oil, lemon zest, lemon juice, garlic, spices, non-dairy butter such as Melt or Earth Balance, and nutritional yeast (in place of the Parmesan). So simple but amazingly delicious!
Black bean lentil salad with cumin lime dressing and dinner rolls
This was a nice light dinner for a warm summer evening. You’ll need a can of black beans, green or brown lentils, red bell pepper, red onion, 1-2 roma tomatoes, cilantro, lime juice, olive oil, mustard, garlic, and spices.
Barbecue tempeh strips with mashed potatoes
These tempeh strips were so easy to make! To make them, you can use one package of tempeh (found at Target, natural food stores, and some grocery stores), your favorite non-dairy barbecue sauce, garlic, tamari, and onion powder. To make the mashed potatoes, I boiled about a pound of organic red potatoes until soft (I always leave the skins on for the added nutrients). Once soft, mash the potatoes together and add a little almond milk, sea salt, and non-dairy butter.
This meal was delicious! I LOVE cilantro lime rice and it’s a great addition to any Mexican-themed meal. For the rice, you’ll need brown or white rice, lime juice, and cilantro. I like to add in a little olive oil and sea salt. To make the taquitos, you’ll need flour tortilla shells (I used fajita sized shells), 4 oz of vegan cream cheese (such as Tofutti non-dairy cream cheese), 1 can of black beans (I also added an additional can of pinto beans for extra filling), garlic, sea salt, and pepper. It’s even better with salsa, guacamole, and Tofutti non-dairy sour cream!
Barbecue jackfruit wraps with leftover mashed potatoes
I’ve featured this recipe on my blog already, but I loved it so much last time that I just had to make it again! Follow this recipe by using 2 cans of jackfruit, your favorite non-dairy barbecue sauce, onion, garlic, brown sugar (or coconut sugar) and spices. I served mine on a flour tortilla with romaine lettuce and Just Mayo. It’s the perfect meal for a Friday evening!
Leftover barbecue jackfruit sandwiches with Just Mayo
The barbecue jackfruit makes enough filling for about 4 1/2 sandwiches/wraps, so we had leftovers on Saturday evening. This time, we made it into a sandwich on sprouted bread with Just Mayo.
Rotini pasta with olive oil, garlic, and broccoli
This recipe came from one of my favorite cookbooks, Chloe’s Vegan Italian Kitchen by Chloe Coscarelli. You can find this recipe on page 119, which is titled Cavatelli with Broccoli. You need 1 pound of pasta (I used rotini), 1 pound of frozen broccoli florets, 1/4 cup olive oil, 4 minced garlic cloves, 1 teaspoon of sea salt, and black pepper.
To make, cook pasta according to instructions. 5 minutes before done, add the broccoli. Reserve 1/2 cup of the pasta cooking water and then drain pasta and broccoli. Next, heat olive oil over medium-high heat and add garlic. Cook for one minute and then remove from heat and add the pasta. Add the reserved pasta water and toss to coat. Season with black pepper. So simple and delicious! I’ve also made this recipe for a non-vegan friend and she loved it!