This week’s vegan menu plan will have you looking forward to having dinner at home. I love takeout food, but it can be expensive, not so healthy, and you can’t always get vegan versions. This week you’ll make a variety of international dishes, with a cauliflower po’boy, jackfruit chili, and pizza thrown in to round it all out.
Get ready for your most favorite menu plan ever. The best part is that all of these with come together quickly or have parts that can be made in advance.
Some of you asked where you could get some of the ingredients, and I have now linked to them on Amazon to make it easier for you! Have a wonderful week, and let me know what you put on your pizza in the comments.
Monday: Start the week off right with Terry Walter’s Collard Green Sukiyaki, from her book Eat Clean Live Well. It’s a quick and easy skillet dinner that will have you out of the kitchen fast. Enjoy actually sitting down with your friends and family to eat.
Tuesday: Come home to a warm bowl of Joni Newman’s Indian Spiced Chili by making it in the slow cooker before you leave for work. Or make it once you get home. This would be great served with some whole grain tortillas or naan. It’s from her book, Fusion Food in the Vegan Kitchen. If you can’t find jackfruit at a store near you, you can order it on Amazon here: Native Forest Organic Vegan Meat Substitute, Young Jackfruit, 14 Ounce (Pack of 6)
Wednesday: Shake up the mid-week blahs by making Robin Robertson’s Vegetable Tangine and Injera. Adding in some Ethiopian food will spice up your week, and you can include the whole family to make the homemade injera. This is from her book, Vegan Without Borders. Can’t find teff flour? Order it on Amazon here: Ivory Teff Flour – 16oz
Thursday: Take it easy and make some Cauliflower Po’ Boy Sandwiches. Just toss some cauliflower in a gluten-free batter and put it in the oven. Get good bread like a loaf of French bread or a hoagie roll and toast it lightly before adding the rest of the goodies. This is my favorite sandwich from The Easy Vegan Cookbook. I can’t find the garlic Tabasco at my grocery any longer, so I buy it on Amazon here: Tabasco Pepper Sauce, Garlic, 5 Ounce
Friday: It’s pizza night! I use Julie Hasson’s crust recipe, from Vegan Pizza, almost every week to make vegan pizza at home. You can mix all the crust ingredients in the morning and cover. Then it’s ready to make into pizza once you get home! If you want some inspiration, try Julie’s Cowboy Pizza with sweet and smoky soy curls. They don’t sell soy curls where I live, but I get them on Amazon here: Butler Soy Curls, 8 oz. Bags (Pack of 3)
Saturday: Nava Atlas’ Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh, from Plant Power, is the perfect Saturday night meal. It’s easy to put together and cooks quickly. You can use chickpeas if you are gluten-free and soy-free.
Sunday: Make a big pot of Lentil Quinoa Bolognese Sauce, from The Great Vegan Bean Book, and not only will you have a great Sunday dinner – you’ll have leftovers that you can pack for lunch too! The pasta shape I used in the photo above is called gigli.
Dessert: I love these little Quick and Easy Vegan Chocolate Cupcakes. They can be made anytime, and they are based on a depression-era recipe. It’s also the easiest vegan recipe to make at a non-vegan house because all the ingredients are so common. You can healthy these up a little with whole wheat pastry flour, coconut sugar, and avocado oil.