Here’s a new vegan menu plan that uses strawberries, potatoes, and lots of other veggies. Use it as a template for your week and use some of the extra time you have to enjoy all the beauty of sping.
Breakfast: These Vegan Strawberry Spelt Biscuits take the best fruit that spring has to offer and makes it into a whole grain breakfast. Best of all you can make a batch on Sunday and eat them all week long!
Monday: Easy Avocado Lemon Basil Pesto from The Easy Vegan Cookbook from The Easy Vegan Cookbook is rich and creamy. It comes together in minutes and is perfect for a quick Monday night dinner.
Tuesday: Instant Pot Vegan White Bean Soy Curl Chili has options if soy curls are hard to find where you live. Throw everything into your Instant Pot, then take a walk or sit on the deck until it’s ready. It’s a nice way to enjoy spring!
Wednesday: Instant Pot Vegan Curried Spring Vegetable Potato Chaat is a colorful main course full of veggies.
Saturday: Treat yourself to a delicious weekend lunch with this decadent Blueberry Whiskey BBQ Salad with Tempeh and Roasted Potatoes.
Sunday: The only thing better than a baked potato is a baked potato filled with a cheesy mash & baked again. These delicious Twice Air-Fried Vegan Stuffed Idaho® Potatoes can be air-fried or oven baked.
Dessert: Vegan Strawberry Shortcake with Aquafaba is a grown-up update of this family favorite from your childhood.
Of course, if you’ve gone ahead and bought a flat of strawberries make some of Nancie McDermott’s Strawberry Shrub too.