This week’s vegan menu plan uses you 1 1/2 to 2-quart slow cooker to make just enough food for two. Many of the recipes come straight from my book, Vegan Slow Cooking for Two or Just You, so if you like these you’ll find more like them in the book.
I’ve also added breakfasts in this menu plan as well as a dessert. If you want to make both meals each day, I encourage you to line your slow cooker with parchment paper when cooking the breakfasts. That way clean-up will be minimal and you can easily get it ready to make dinner in before you leave the house.
Monday: Start your week off with this Root Veggie Barley Risotto. It’s easy to throw together and will be ready when you get home!
Tuesday: Celebrate taco Tuesday with this Slow Cooker Lentil-Quinoa Taco Filling. You can use crisp shells warmed up in your oven, or steam some fresh corn tortillas. Serve with all your favorite topping.
Wednesday: Slow Cooker Bean and Oat Chili stuffed Sweet Potatoes will really hit the spot. The best part is you cook all of it in one small slow cooker!
Thursday: Use up the last of your fresh corn with this Vegan Slow Cooker Corn Chowder with Green Chilies. Already out? Don’t worry, you can make this with frozen corn too.
Friday: Date night! Slow Cooker Navratan Korma is a very mild, creamy, and slightly sweet curry. If you have a rice cooker you can program it, so that your rice is ready when you get home too. Try making a mint mango lassi to go with it.
Saturday: This Autumn Harvest Veggie Soup is one of my favorite soup recipes. It has winter squash, Brussels sprouts and even some pecans in the topping. If this doesn’t scream fall, then I don’t know what does. While this cooks, make my favorite oat bread recipe, veganized with nondairy milk, maple syrup or agave nectar, and olive oil, to serve with it.
Sunday: Mushroom mole is an exotic way to end your week, plus you should have enough for leftovers for Monday’s lunch. You can make the gluten-free huaraches or serve in tacos or burritos, even over rice.
Dessert: These gluten-free Maple Coconut Macaroons are made with quinoa flour. Make a batch at the beginning of the week and you can snack on them all week long!