As the weather changes, I tend to want to change to a menu of heartier warm meals. This week I have plenty of cozy vegan recipes that take a different look at old favorites.
photo by Celine Steen
Breakfast: Make a double batch of Vegan Bánh Mi Scramble from Even More Vegan Food Substitutions and store in individual servings in the fridge so you can grab one and go all week long!
Monday: Get out your Instant Pot
and make JL’s Instant Pot Vegan Mac and Cheese with Soy Curls from her book, Vegan Pressure Cooking.
Tuesday: This Collard Green and Quinoa Taco Filling from Nutrition CHAMPS is a nutrient dense recipe to use for your family’s taco night.
Wednesday: A great way to warm up on colder nights, this Italian Slow Cooker Cranberry Bean Soup with Greens can be used with any beans you have on hand and will still be tasty.
Photo by Kate Lewis
Thursday: These Sloppy Black-Eyed Peas from my book, Vegan Slow Cooking for Two or Just You, is a New Orleans–inspired Sloppy Joe that is easy to cook in the slow cooker while you are away.
photo by Renée Comet
Friday: This Vaquero Bean Tempeh Chili Recipe from my book, The Great Vegan Bean Book, has a very rich, dark flavor from the combination of chiles and is perfect for a cold not-quite winter’s day.
Photo by Jan Baldwin
Saturday: Try these Vegan Gyoza with Mushroom & Tofu Filling from V is for Vegan for an Asian-inspired dinner. Make extra to freeze later for busy days when you don’t have time to cook.
Photo by Ann Oliverio
Sunday: These Artichoke Muffaleta Po’ Boys from Cook the Pantry
, combines two popular New Orleans culinary icons to create the ultimate sandwich!
Recipe from 100 Best Juices, Smoothies and Healthy Snacks by Emily von Euw
Dessert: These Green Earth Orbs have a delicious, deep nutty flavor and are positively packed with healthy nuts and seeds that will make your skin glow and your body sing!
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