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    Categories: Vegan Menu

Weekly Plant-Based Dinner Plan, April 4 – 8, 2016

The first full week of April is bringing a lot of chaos to the weather everywhere — is it really spring, or is winter trying to have its last hurrah? Here are a handful of between-season meals that are lighter, yet still warm you up. For Veggie and Hummus-Stuffed Potatoes, using leftover cooked vegetables, which add extra fiber and nutrients, along with a bit of hummus, gives you a dinner that almost makes itself. Serve with a salad and some steamed asparagus.

Brown rice is fine for a quick dinner, but the lovely color of black rice makes Asian Peanut Stir-Fry extra special. Tempeh or baked tofu and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Serve with a platter of raw veggies, and if you’d like, veggie spring rolls or dumplings from your natural food store’s freezer.

Indonesian-Style Noodles are embellished with sprouts, baked tofu, and peanuts. They’re a great choice when you crave something slightly exotic yet easy to prepare. Serve with cucumbers and tomatoes dressed in coconut yogurt or another simple salad, and any leftovers from last night’s Asian-themed dinner.

If you’re looking to get more greens ’n beans into your life, look no further than Pink Beans with Spring Greens. Serve with fresh bread or with a simple cooked grain like quinoa and a colorful salad. If you do cook some quinoa, cook some extra so that tomorrow night’s dinner becomes a snap to prepare.

Quinoa, Broccoli, and Vegan Cheese Casserole, a VegKitchen reader favorite, makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes.

Jordan St. Clair-Jackson :