Vegan Menu

Weekly Plant-Based Dinner Plan, January 11 – 15, 2016

Vegan fettuccine Alfredo

Pasta with Vegan Alfredo Sauce can be made with either silken tofu or cannellini beans. It’s mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Serve with Chickpea and Carrot Salad with Parsley and Olives and some tomato wedges.

Vegan Jambalaya

Spicy bits of vegan sausage lend an authentic flair to this simple Vegan Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw for a hearty, satisfying dinner.

Black Bean Sloppy Joes

Black Bean Sloppy Joes are a go-to recipe that you can make even at the tail end of a long day. Serve with a big salad and baked sweet potatoes or, if time or patience aren’t an issue, Potato Oven “Fries” or Sweet Potato Oven “Fries.”

Chickpea Tahini Mushroom Soup

Chickpea-Mushroom Soup with Tahini doesn’t take long to make, and brings together the classic flavors of hummus in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Tabbouli Salad and a steamed green vegetable would round this meal out nicely. Take leftovers to work the next day in a Thermos!

BBQ-flavored seitan and avocado wraps

For a fun way to end the week, try BBQ-Flavored Seitan and Avocado Wraps. They’re easy to make and go well with just about anything — soups, potatoes, fresh corn, pasta salad, salsa and chips — any way you serve it, it’s a great meal.

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