Vegan Weeknight Dinner Planner! Five healthy and scrumptious vegan meals that you can prep ahead of time to make your weeknight dinners healthier and easier.
Have you been enjoying the meal plans that I’ve been sharing with you over the past few weeks? If you’re using them, I hope they’re making your weeknight dinners easier, healthier, and better than ever. A little planning goes a long way when it comes to eating healthy dinners that are easy and quick to make. That’s why I’ve been putting these vegan meal plans together, because I want you to feel good and have more time to spend doing the things that you love.
This week’s meal plan focuses on the following main ingredients:
Each week I try to focus on two to four of the same ingredients so you can shop easy and prep fast. I also try and mix up the flavors and styles of the recipes so you get a variety of dishes during the week, because dinner should be exciting.
PLANNING YOUR MEALS FOR THE WEEK
Making dinner during the week will be a breeze if you take some time on Sunday to get some things ready to go.
What to prep for the week:
- Cut the acorn squash in half, scoop out the seeds, put a pat of vegan butter in each one (optional), salt and pepper them, wrap in foil and store in the refrigerator.
- Make the quinoa for the recipes that require it. Store in an airtight container in the refrigerator.
- Make the cheese for the mac n’ cheese, or better yet, make the mac n’ cheese and cover and store in the refrigerator for Monday night’s dinner.
- Slice the cauliflower for the steaks.
VEGAN MEAL PLAN FOR THE WEEK
This is such a hearty and flavorful macaroni and cheese. Made with fresh herbs and topped with crunchy bread crumbs, it’s the perfect cozy Monday night dinner recipe. Serve it with a simple spinach and tomato salad with a drizzle of balsamic vinegar.
Cauliflower is so healthy, and when it’s prepared like a steak, it’s so delicious. You’ll love the meaty texture of this recipe, and the spicy protein filled quinoa and veggies are the icing on the cake.
A caramelized roasted acorn squash filled with quinoa, sauteed veggies, and pine nuts. The different textures in this gorgeous recipe are so satisfying. NOTE: If you have any fresh herbs left over from the mac n’ cheese, add them to the pan when you’re sauteing the vegetables for extra flavor.
Easy and so good! This soup is not the ramen soup you remember from childhood. This is healthy, full of vegetables, and so tasty. Serve it with a hearty salad, like this one. Ingredients for the salad are not included in the shopping list, you’ll need to add them to the list if you’re going to make it.
These spicy quesadillas are the perfect way to end the week and start the weekend. Chop up a small spinach and tomato salad to serve next to it, and whip up a batch of margaritas to celebrate another successful week.
Have a wonderful weekend!
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WEEKLY MEAL PLAN SHOPPING LIST
3 white onions
1 garlic bulb
1 small piece of fresh ginger
2 medium carrots
Portobello mushrooms (enough for 1 ½ cups)
1 large head of cauliflower
1 red bell pepper
1 small bunch of cilantro
1 large bag baby spinach leaves
1 small bunch of kale
4 large tomatoes
1 small bunch of green onion
2 medium acorn squash
1 small shallot
2 jalapeno pepper
1 small package of fresh basil (you can use green for the purple basil called for in the mac n’ cheese)
1 small package of fresh oregano ( you can use one type or dried for the mac n’ cheese)
1 (32 ounce) container of vegetable broth
1 package of vegan ramen noodles or a thin noodle that’s equivalent
1 (12 ounce) package of gluten-free or regular pasta shells
1 small package or raw cashews (enough for a ½ cup)
1 (15 ounce) can of cannellini beans
1 (15 ounce) can of chickpeas
1 (15 ounce) can of coconut milk (full fat is preferable, but light will work)
1 small package of quinoa
Bread crumbs, gluten-free or regular
1 package of flour or corn tortillas
1 small package of pine nuts, you could substitute any nut for these
PANTRY STAPLES: These are things you probably have at home, but should check to make sure
Ground curry powder
Chinese 5 spice
Extra-virgin olive oil