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    Home » Recipes » Vegan Menu

    Weekly Plant-Based Dinner Plan, May 16 - 20, 2016

    Published: May 16, 2016 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This week, we'll be taking full advantage of spring traditionally associated with spring — bok choy, asparagus, peas, and spinach. We start with Stir-Fried Bok Choy with Shiitake Mushrooms, a dish using nutritious, crunchy bok choy, now in its prime season. Shiitake mushrooms make a perfect partner for it. Serve this on its own or over rice. To complete the meal, serve with a simple tofu or seitan dish and a platter of raw veggies.

    Quinoa and asparagus salad

    Quinoa and Asparagus Salad is a great meal for spring. This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch.

    Creamy cashew green pea soup

    Creamy Green Pea and Cashew Butter Soup is delectable, high-protein pureed soup.It’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering. Serve with a crusty bread and a simple salad.

    Stewed lentils with spinach and bell pepper

    Lentils and Spinach with Spinach and Sun-Dried Tomatoes is a a quick, satisfying, and nourishing dish. Serve with sautéed potatoes and/or a flatbread, and sliced cucumbers in coconut yogurt.

    Linguine or Fettuccine with asparagus and mushrooms recipe

    Let’s enjoy some more asparagus before the week is out! Linguine or Fettuccine with Asparagus and Portobella Mushrooms is a quick Italian-style pasta dish featuring fresh asparagus, which gives it a springtime touch. Serve with a colorful salad to which you add some chickpeas for extra protein.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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