With the temperatures dropping, I find myself cooking warming comfort foods that are easy to make. This week’s easy vegan menu plan will keep your taste buds happy too!
These recipes will come together quickly to help you get through your busy week ahead. There’s even a breakfast and dessert recipe.
I like recipes that make more than we need for 1 meal. Then I have leftovers that I can use in a different way later in the week. What’s your favorite double-duty recipe?
Breakfast: Make a double batch of these Enchanted Vanilla Pancakes from my book, The Great Vegan Bean Book, and eat them all week. You can make the Chai-spiced Compote with apples instead of peaches. Or use frozen peaches.
Monday: This Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits is the embodiment of autumn. It’s made 90% in your slow cooker. With tiny leaf-shaped biscuits, it is as fun to make as it is to eat.
Tuesday: These Mother Stallard Beans, also from my book, The Great Vegan Bean Book, make a brilliant broth with this simple recipe. It’s perfect for those days when you want a delicious meal that cooks while you are away.
Wednesday: Here is a healthier version of a New Orleans classic, my Cajun French Fry Po’ Boy with Vegan Mushroom Gravy. This is my friend Dawn’s most favorite food ever, and it just might be your new favorite sandwich, too.
Thursday: My Creamy Vegetable-based Vegan Cheese Sauce is an easy and versatile recipe that can be used to make a tasty broccoli mac and cheese or as a queso by adding some salsa and chopped jalapenos or as a cheesy sauce for a baked potato.
Friday: These Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans are a great option when you want an easy to make meal with Indian-inspired flavors. Serve with some toasted Naan and over rice for a complete meal.
Saturday: Vegan Slow Cooker Potato and Bean Mole is a hearty dinner that’s perfect for a fall night. Serve over rice or with tortillas.
Sunday: Lots of Beans and Grains Slow Cooker Chili mimics the meaty texture of vegan canned chili and is delicious on its own, with some vegan cheese shreds, in classic chili mac, baked into a chili cornbread casserole or in tacos and quesadillas.
Dessert: Harry Potter’s Mini Vegan Treacle Tarts are sure to bring some magic to your dessert are a great treat while you are waiting for Fantastic Beasts and Where to Find Them to open at the theaters.