One Week of Delicious Vegan Dinner Ideas + Recipes
If you’re looking for delicious vegan dinner ideas, I have you covered for the next seven days. I know meal planning can be tedious and frustrating at times, but it saves you a lot of time during the week when the last thing you want to do is figure out what to make for dinner. For more recipes and full weeks of dinner ideas, check out previous meal planning ideas here.
If you’re new to plant based, vegan food and meal planning, or if you’re looking for help with planning your plant based dinners, then I’ve got you covered! Here are seven days of vegan dinner ideas for you and your family to enjoy this week.
This is one of my favorite tofu recipes. It’s so easy to make and it always turns out amazing. You just need a block of tofu, lemon juice, apple cider vinegar, soy sauce or tamari, olive oil, thyme, and pepper. I made roasted brussels sprouts on the side by roasting them with olive oil and sea salt. Mmmm!
Slow cooker chili
Sometimes a slow cooker meal is the perfect solution to a busy weeknight. I like to combine everything the night before and then refrigerate it overnight before tossing it all into the slow cooker the next morning. My favorite way to make chili is to combine a large can of crushed tomatoes, diced tomatoes, 2-3 cans of beans of your choice (like chili beans, kidney beans and garbanzo beans), chopped onion, celery, chili powder, garlic powder, and a package of Boca meatless ground crumbles.
This is one of my favorite recipes, but it doesn’t call for broccoli so I added it in. It turned out so good! To make the soup, you need 3 Yukon gold potatoes, 1/2 small onion, vegetable broth, cashews, nutritional yeast, spices, and non-dairy milk. You can also add broccoli by using one small head of broccoli or 1/2 of a large head of broccoli. I just cooked the broccoli with the potatoes (by sautéing them all in a large pan) and then I added 1/2 of the broccoli to the blender.
Bowtie pasta with peas and dinner rolls
I made this recipe and brought it over to my mom’s house for dinner and she loved it! The recipe comes from Chloe Coscarelli’s Vegan Italian Kitchen cookbook. The recipe calls for mushrooms, but I added green peas instead. To make the recipe, you need one pound of bowtie pasta, 1/2 cup sun-dried tomatoes, two tablespoons olive oil, 1 large chopped onion, 4 minced garlic cloves, 1/2 cup raw cashews or blanched almonds, 2 cups water, 1 tablespoon lemon juice, 2 teaspoons sea salt, black pepper, and chopped Italian parsley, for garnish.
To make the recipe, cook the pasta according to the package instructions and add the sun-dried tomatoes and the peas to the boiling pot of pasta several minutes before draining. Drain the pasta with the sun-dried tomatoes and peas. In a large skillet, heat one tablespoon of the oil over medium-high heat and add the onion until soft. Add the garlic and cook for one minute more. Remove from heat. In a blender, combine the onion, cashews, water, lemon juice, and salt. Process on high until very smooth, about two minutes. Pour the pasta, sun-dried tomatoes, and peas back into the pan and add the cream sauce. Heat on low until it thickens a bit. Season with salt, pepper, and parsley.
Mmmm avocado heated in a tortilla on a wonderful Friday night…need I say more? To make the recipe, you need an avocado, tortillas, green onion, nutritional yeast, seasonings, and other toppings of your choice!
We had a super busy day so we ended up going out for pizza at our favorite vegan-friendly restaurant, Pizza Luce. However, you can make your own vegan pizza at home! I’ve made this amazing Pesto Cashew Ricotta pizza before and I fell in love with it. I’m sure you will too! To save time and energy, I suggest picking up store-bought pizza crust or the Trader Joe’s pizza dough. The rest of the recipe is simple to make and everything is broken up into different steps which is super helpful. The list of ingredients if kind of long, so check out the full recipe and see what you think!
Sweet and sour tofu with brown rice and brussels sprouts
This was a popular week for brussels sprouts in our home. They’re good for you, so why not? The sprouts paired perfectly with this amazing sweet and sour tofu recipe and brown rice. It was the perfect way to end a great weekend! To make the tofu, you need a black of tofu, cornstarch, oil, ginger, chili pepper flakes, agave, rice vinegar, tomato paste, soy sauce, brown rice flour (or regular white flour if not gluten-free), spices, and soda water.
I hope that you and your family enjoy these delicious vegan dinner ideas and recipes! If you have any questions, comments, or suggestions, please don’t hesitate to contact me by leaving a message below!