Vegan Menu

Weekly Plant-Based Dinner Plan, March 14 – 18, 2016

Black bean sofrito

For this almost-spring week (which encompasses St. Patrick’s Day), here are five flavorful dinners that will get you out of the kitchen in no time. Tasty black beans are embellished with onions, garlic, and bell peppers in Black Bean Sofrito. Serve over rice if you’d like. Round the meal out with a fresh green salad and simply prepared hardy greens.

Hummus, cucumber, and avocado wrap2

Take Tuesday easy with Hummus, Cucumber, and Avocado Wraps. You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad.

Vegetable Chow Mein recipe

Why call for take-out when it’s so easy (and less greasy) to make Vegetable Chow Mein at home? Serve with a simple tofu dish and a salad or slaw dressed in sesame-ginger dressing for a great meal.

Kale and cabbage colcannon

In honor of St. Patrick’s day, make the Irish classic Colcannon, a simple and flavorful dish of potatoes, cabbage and/or kale plus leeks or scallions. Serve with a simple bean dish or vegan sausage links on the side, and a green salad.

Quinoa and red lentil burger

End the week with a tasty dinner of Quinoa and Red Lentil Burgers.While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal.

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  • Reply
    March 15, 2016 at 11:37 am

    Please check your link for colcannon.

    • Reply
      March 15, 2016 at 11:39 am

      It’s fixed, and thanks for noticing!

  • Reply
    March 20, 2016 at 10:24 am

    Since traditional Colcannon ofte contains bacon you can add tempeh bacon for a satisfying one dish dinner.

    • Reply
      March 20, 2016 at 10:32 am

      That’s a great idea, Valerie!

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