When warm weather settles in, there are still plenty of opportunities to enjoy comforting fare like this easy Greek Potato Stew with Zucchini and Green Beans. Though it’s bursting with summery flavors in a mellow tomato base, it can actually be enjoyed any time of year. My favorite time to make it is in late spring or early summer rainy days or evenings when the temperature takes an unexpected dive. A fresh, crusty bread is a great addition — something to soak up the deliciousness that remains in the bowl. more→
Let’s start the week off with a colorful and healthy vegan menu. Garlicky black bean soft tacos are enhanced with yellow summer squash are actually less work than meets the eye. The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. So aside from being easy to make, this main dish is even easier to serve — everyone assembles their own tacos at the table. more→
Yes, it’s spring, but evenings can still be chilly and/or rainy, so this warming Spanish Vegetable Stew is just the thing for this week’s vegan menu. A classic seasonal stew (menestra de verduras), it has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process. Though it’s a stew, it’s nice and light, and with plenty of fresh asparagus, more→
For our Monday vegan menu, we’re already looking forward to Friday — Cinco de Mayo! If you make Mexican-flavored vegan Layered Taco Salad for dinner tonight, you might just love it enough to repeat it at the end of the week. It’s that easy, and that good.
This layered taco salad is a cousin to loaded nachos. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. more→
A hearty pasta dish that’s on the table in 30 minutes is the star of this week’s Mvegan 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. more→
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→
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.
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→
If you enjoy a good homemade stir-fry, you’ll love this vegan menu plan starring Sautéed Tofu with Green Veggies, served with a colorful fruity slaw. 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→
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→
Whether 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 for an all-season vegan menu plan. It’s hearty but not wintery, getting its surprising character from miso — a sturdy, everyday dish fusing Italian and Asian flavors. more→
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→