Plant-Based Meal Plans

Monday Vegan Menu: Pasta with Spinach and Chickpeas

Pasta with Spinach and Chickpeas

A hearty pasta dish that’s on the table in 30 minutes is the star of this week’s Monday vegan menu. Pasta with greens and beans is a classic Mediterranean combo, and Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes is a tasty take on the trio. Make sure to read on for a perfect salad pairing for this dish, and a tempting and easy (though optional) dessert.

Mixed greens salad with apple and pickled beets

Mixed Greens Salad with Apples, Carrots, and Pickled Beets pairs well with the pasta dish, but if you prefer, you can just improvise a tossed salad with whatever is in the crisper.

Laura's Date Nut Truffles

Entirely optional, but highly recommended — to end on a sweet note without much added work, try Laura’s Date-Nut Truffles. Whatever doesn’t get eaten at once can go into the next day’s lunchbox. But if you’ve run out of steam, end the meal simply with some good vegan chocolate and fruit.

Photo credits: Top — Hannah Kaminsky; Center — Evan Atlas; Bottom — Ann Oliverio

Monday Menu: Sesame-Ginger Tofu Broccoli Stir-Fry

Sesame-ginger tofu and broccoli

I could live on Asian-style stir-fries and noodle dishes. They’re so versatile and simple to make, perfect for busy weeknights. Case in point, Sesame-Ginger Tofu Broccoli Stir-Fry. It’s inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu.This version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too — a stress-free way to start your week. Serve it over cooked brown rice or any other grain you prefer. more→

Monday Menu: Black Bean & Zucchini Tortilla Casserole

Black bean and zucchini tortilla casserole chilaquiles recipe

Hearty, filling Black Bean and Zucchini Tortilla Casserole is also known as chilaquiles. Whatever you choose to call this classic Southwestern dish, it features layers of soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. It’s easy enough to make for a weeknight meal, and doesn’t take long to bake.

As an optional addition, you can make your own vegan sour cream topping. It’s made from silken tofu and is great as a garnish for Southwestern-style dishes like this tortilla casserole.

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Vegkitchen Monday Menu, April 3, 2017

Eggplant, fresh tomato, and olive pizza

In our home, pizza night has almost always been more of a Friday kind of meal. Pizza dinners are great way to crash at the end of the week, accompanied by wine or beer and a movie. But there’s no earthly reason that a semi-homemade pizza can’t be enjoyed on a weeknight. It’s so simple to make, with readymade crust, vegan mozzarella, and fresh veggies.

Fresh Tomato, Eggplant, and Olive Pizza features a trio of delectable toppings, making a simple vegan pizza special. This one uses fresh tomatoes rather than pizza sauce, for a distinctively different kind of flavor; though that being said, if you want to start with a layer of pizza or marinara sauce on the crust, we don’t object.  This pizza goes down easy, so double the recipe to serve a hungry crowd, as this makes 6 slices, serving 2 to 3. more→

VegKitchen Monday Menu, March 27, 2017

Tofu with green veggies

Sautéed Tofu with Green Veggies is a simple tofu dish I’ve been making for years. Tofu is sautéed in a skillet until it becomes golden and crispy, then combined with very lightly cooked veggies. The dish is then served with a choice of sauces, depending on your inclination — either a rich peanut sauce or teriyaki marinade. This is good served with brown rice or quinoa. more→

VegKitchen Monday Menu, March 20, 2017

Triple Jade Stir-Fry with tofu or seitan

Happy spring! For everyone who has slogged through this winter of discontent, just reaching this date feels like a huge relief. Let’s celebrate the arrival of spring by enjoying a very green meal. Triple Jade Stir-Fry is inspired by the dish of the same name served in western Chinese restaurants. “Triple Jade” refers to the three green veggies used — green beans, broccoli, and zucchini. Serve over hot cooked rice or noodles, or on its own. more→

VegKitchen Monday Menu, March 13, 2017

Pasta with red beans and broccoli

By the time we meet next week, we’ll be celebrating spring eve. Weather winter is having it’s last hurrah where you live, or if it’s prematurely hot like summer, Pasta with Red Beans and Broccoli is a perfect transitional dinner dish. It’s hearty but not wintery, getting its surprising character from miso — a sturdy, everyday dish fusing Italian and Asian flavors. more→

VegKitchen Monday Menu, March 6, 2017

easy vegan bean burritos recipe

At VegKitchen, our favorite word is “easy.” We want our food to be healthy and taste good, but who has time for elaborate meals, especially on busy weekdays? No wonder Easy Vegan Bean Burritos is one of our most-viewed recipes, so we feature them here for our Monday Menu. Filled with beans and vegan cheese, they’re delicious and filling. All you need to complete the meal is a simple salad. Salsa and chips are nice with this, too. Photo above by Hannah Kaminsky. more→

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