Vegan Menu

Weekly Plant-Based Dinner Plan, March 28 – April 1, 2016

Chana masala - curried chickpeas

This week’s meal suggestions showcase an array of colorful dishes that include plenty of spring vegetables. First up, this simplified version of a popular Indian dish, Chana Masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add color and texture to the dish. If you prefer, you can substitute a few ounces of fresh spinach or other leafy greens for the green beans. Serve with hot cooked grains and/or fresh flatbread and a simple salad of tomatoes and cucumbers in a generous dollop of coconut yogurt.

Indonesian-Inspired composed salad with peanut sauce

Indonesian-Style Vegetable Platter with Peanut Sauce is a mélange of raw and cooked vegetables, arranged in separate mounds and served with a rich peanut-coconut dressing. With tempeh (or sometimes tofu) as the usual protein on the platter, this is meant to be a one-dish meal, and not the kind of salad that’s served on the side. Though entirely optional, plain cooked rice is often served with this kind of platter, known as gado-gado. Cook extra rice to go into tomorrow’s wraps!

Hummus wraps with black rice and avocado

Hummus Wraps with Grains and Greens is chock-full of flavor and a good use of leftover grains of all kinds. Once you have your grain cooked, the wrap comes together in minutes. Serve with a simple potato dish, and/or fresh corn—these wraps go with most anything! Or, pair with a soup.

Pasta with asparagus and artichoke hearts

Pasta with Asparagus and Artichokes is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil).

Tofu teriyaki dinner

Super-Easy Tofu Teriyaki is a great way to end the week — a do-able Japanese dinner at half the cost of eating out. Double the recipe if you’re feeding a hungrier group, as this makes 2 to 4 moderate servings. If you’d like, serve this over steamed broccoli. Store-bought vegetable sushi rolls add a “wow” factor to the meal.

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  • Reply
    April 3, 2016 at 1:26 pm

    I’m in love with this page it’s awesome wow

  • Reply
    April 7, 2016 at 9:44 am

    good food

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