Vegan Menu

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

Bok choy and mushroom stir-fry

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.

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

No Comments

Leave a Reply