One Week of Vegan Dinners + Recipes
Are you looking for quick and easy plant based + vegan dinners? 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 dinners for you and your family to enjoy this week.
This easy meal would also be delicious in a wrap or as taco filling, but if you’re looking for a bowl of goodness without the hassle of a shell, this will do the trick! Here’s what you need: black beans, 1 onion, garlic cloves, veggie broth, corn, spices, brown rice, and cilantro. Yum!
I love this recipe! It’s one of my favorite vegan dinners. It’s so simple yet incredibly flavorful. Here’s what you’ll need: cooked farro, brussels sprouts, mixed greens, rainbow carrots, olive oil, tamari or soy sauce, nutritional yeast, and salt and pepper.
Stuffed acorn squash with wild rice
I hardly ever buy acorn squash because my brother cut his finger slicing one last year and it kind of terrified me ever since. Then I heard that you can bake acorn squash whole without cooking it first, so I picked up two giant squashes at the farmer’s market a few weeks ago and put it to the test. They turned out absolutely perfect! To make this recipe, I cooked one cup of wild rice in my rice cooker, and when the rice was done I seasoned it with olive oil and sea salt. To bake the squash whole, just preheat your oven to 350 degrees and then bake each squash for about 45 minutes until they are soft enough to cut in half. Then you can remove the seeds and top each half with Earth Balance or MELT non-dairy butter and cooked wild rice. Superb!
Lemon garlic pasta with dinner rolls
I made this recipe and brought it over to my mom’s house for dinner and she adored it! To make this recipe, you’ll need: 1 box of spaghetti or angel hair pasta, olive oil, lemon zest (I used about two tablespoons total), garlic cloves, spices, spinach, Earth Balance or MELT non-dairy butter, lemon juice, and nutritional yeast (in place of the Parmesan).
I made this same recipe last week, except I made some adjustments this time! I used 2 whole avocados and mashed one full can of white beans (drained and rinsed) in with the avocados. You’ll also need one roma tomato, green onions, soft shell tortillas, salsa, nutritional yeast, spices, and other toppings of you choice. I like dipping mine in Tofutti non-dairy sour cream!
Frozen veggie burgers
Saturday was one of those days where I really didn’t feel like doing anything at all, so thankfully we had some veggie burgers in the freezer to save the day. We had the Boca spicy chick’n patties on whole grain sprouted bread.
Tofu pesto sandwich with roasted potatoes
This recipe is so delicious, especially with roasted red potatoes! To make the potatoes, I like to quarter them and then toss them in a bowl with olive oil, thyme, oregano, and sea salt. Then pop them in the oven on 375 degrees for about 30 minutes or until soft. To make the sandwich, you’ll need: extra-firm tofu, olive oil, non-dairy mayo (make sure it’s also egg-free), salt and pepper, and bread. For the pesto, you’ll need: kale, basil leaves, nutritional yeast, mustard, walnut pieces, minced garlic, olive oil and salt and pepper.
I hope that you and your family enjoy these delicious vegan dinners! If you have any questions, comments, or suggestions, please don’t hesitate to contact me by leaving a message below!