Thanksgiving is over and now it’s time to get back into the groove. I hope that having a menu plan for the week all mapped out for you will help make it easier.
Included this week is a stir-fry, Thai curry, and even homemade seitan ribs. If there’s only 2 in your household you should have leftovers for lunch, but if your family is larger you can easily double the recipes.
Photo by Ann Oliverio
Monday: Start your week with a quick and easy Quick and Easy Vegan Broccoli with Spicy Garlic Sauce and relax into your week.
Tuesday: Steel Cut Oat Risotto takes less time than the traditional one and is a whole grain to boot.
Wednesday: More make at home take-out – today make this Quick and Easy Thai Red Curry and serve over steamed brown jasmine rice.
Photo by Jackie Sobon
Thursday: Gear up for the weekend with this Hearts of Palm Vegan Fish Taco Bowl from Vegan Bowl Attack
Friday: Use up the amazing fall Collard Greens in this Sukiyaki from Terry Walter’s new cookbook, Eat Clean Live Well. It’s a great way to add greens into your week.
Photo © 2015 by Eva Kolenko
Saturday: Make some Unribs from The Homemade Vegan Pantry by Miyoko Schinner. You’ll have extra to freeze for another quick dinner. These take some time which is why I scheduled them for Saturday, but they are so worth it.
Photo © 2015 by Eva Kolenko
Sunday: It’s fall and the weekend so why not impress your family with some 15-minute rustic pasta from The Homemade Vegan Pantry
Lori says
Thanks for all you do. I just bought a air fryer can’t wait for your book to come The recipe for Quick and Easy Vegan Broccoli with Spicy Garlic Sauce has no link for recipe.
Thanks again