I wanted to show some examples of simple vegan dinners, so here’s what a week of dinners looks like for us.
We were out late and wanted to grab something out to eat, but decided against it to make something healthy at home. We stopped by Kroger and picked up some veggies and bread to make sandwiches. We also finally tried the Tofurky roasted chick’n, which was really good. I put that on a piece of pumpernickel rye bread with red onions, dill pickles, mustard, black pepper, paprika, carrots, and spinach.
Gluten-free spaghetti with a cauliflower alfredo sauce and Gardein meatless meatballs.
I made the sauce before I went into work and left it in the fridge so I could reheat it with the meatballs and pasta when I got home. Here’s what I used to make it:
- 4 cups of cauliflower
- 1/2-3/4 cup cashew milk (depends on how thick or thin you want it to be)
- 2tbsp garlic hummus (I used the Sabra brand)
- 1tbsp yellow mustard
- 1tbsp lemon or lime juice
- For the spices:
- Dried basil
- Nutritional yeast
- Black pepper
- A pinch of cayenne pepper
- Garlic powder
I don’t measure the spices, but I put a generous amount of each in. I also don’t add in salt most of the time when I cook, but add it in if you want.
When I got home from work I put the sauce in a saucepan, let it simmer, and then tossed in the Gardein meatless meatballs to let them heat up while the pasta boiled.
I’ve been experimenting with my diet by adding in more gluten-free foods, and it has definitely been helping my digestion. Here’s the finished product with gluten-free pasta:
Leftover pasta with sautéed spinach and shredded carrots. We didn’t have any fettuccine sauce from yesterday leftover, so I made a hummus sauce with 2 tbsp garlic hummus and a splash or sriracha, and mixed it together with a bit of water.
Vegan tacos for dinner! We had some friends over for dinner and made some tacos.
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Processed with VSCO with f2 preset
DJ and I made Spanish rice, lentils, and potatoes to fill the tacos with. For toppings, we had quite a few options: spinach, iceberg lettuce, tomatoes, red onions, carrots, beans, cilantro, pumpkin seeds, and walnuts. We’re hoping to perfect our vegan Spanish rice, so hopefully we will post a recipe for that soon.
I also made some cookies for dessert. You can find the recipe here.
We ate junk food all day and I ended up taking a nap before dinner so I wanted something light and nutritious for dinner. I made a salad with spinach, lettuce, carrots, red onions, diced tomatoes, pumpkin seeds, walnuts, and dried cranberries (pretty much all the leftovers from the night before). I mixed a tablespoon of hummus with a little water to make a quick dressing.
I was craving sushi this night so I made it the lazy way when I got home from work. I had spinach, rice, avocado, sesame seeds, and paprika on one plate, and two sheets of nori on the other. I divided and ripped each sheet of nori into four pieces and made sushi burritos/ tacos while I ate. This is a super yummy and simple meal to make when you don’t want to put in the effort of rolling sushi.
We went to my parent’s house for Easter dinner and they made us grilled veggies, baked sweet potatoes, and Gardein black bean burgers. I had my Gardein burger on a bagel slim with chao cheese, pickles, mushrooms, mustard, and ketchup. We sprinkled smoked paprika, black pepper, and crushed red pepper on the veggies.
That’s what a week of easy vegan dinners looks like for us. Hopefully this gave you some new ideas and inspiration for dinners and lunches that are quick, easy, and delicious.