Here are a handful of vegan dinner ideas for mid-October, that in-between time of year when you just don’t know if you’re going to have a heat wave or a cold snap. Make Pasta with Hearty Lentil and Spinach Sauce on Monday, and chances are you can enjoy leftovers the next night (or pack some for your portable lunch). Easy and substantial, this can easily become your go-to plant-powered pasta dish. All you need to complete the meal is a colorful salad. Add some fresh bread if you’d like.
If you made Pasta with Hearty Lentil and Spinach Sauce last night, chances are you’ll have some leftovers. If that’s the case, round the meal out with Mixed Greens Salad with Avocado, Apples, and Baked Tofu. And it’s substantial enough to serve as a stand-alone, enhanced with fresh bread spread with hummus; for a more substantial and warming meal, serve with a simple soup.
Vegan Cream of Broccoli Soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup (tip — buy extra broccoli for tomorrow night’s meal). This is great served with many kinds of wraps or sandwiches,
This Quinoa, Broccoli, and Vegan Cheese Casserole is nourishing and comforting, and easy enough for a mid-week meal. Serve with microwaved or baked sweet potatoes (tip — make extra for tomorrow night’s meal) and a salad of dark greens and ripe tomatoes.
Friday dinners should be easy and relaxing. Vegan Soft Tacos with Refried Beans and Corn are a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes (or Sweet Potato Oven “Fries”) and a simple salad or slaw.