What I Eat in a Day – A Week of Vegan Dinners

What I Eat in a Day Vegan Rather than a post with one full day (breakfast lunch and dinner) I thought I would put together a "What I Eat in a Day" but a week of Vegan dinners…

While we do eat healthfully for our other daily meals, dinner is when we usually get creative, or put in a little more effort.  Although really, these meals are pretty much effortless to begin with and packed with flavor and nutrients.

So bear with me here, people.  I am not a photographer and I am not here to "wow" you with impeccable lightning and edited photos.  What you see is what we ate haha.  I hope you'll be able to take away a few ideas on some Vegan dinners for you and your household – Enjoy!

Monday: Dill Pickle Soup with Chickpea "Tuna" Sandwiches 

what I eat in a day vegan dinner chickpea tuna salad
Recipe LinksVegan Dill Pickle Soup | Chickpea "Tuna" Salad
For the Dill Pickle Soup: I did not use onion or oil.  I only used 1 cup of chopped dill pickles (calls for 1.5) and less than 1/2 a cup of the pickle juice (calls for 1/2).   
For the Chickpea Tuna Salad:  I did not make any changes and it is hands down the most delicious "tuna" recipe I have found so far.

Tuesday: Vegan Sloppy Joes with Pasta Salad and Steamed Mixed Greens
what I eat in a day vegan dinner sloppy joes
Side Serving: Large Serving of steamed broccoli and mixed greens, sprinkled with Nutritional Yeast and Lemon Juice
Recipe Links: Vegan Sloppy Joes 
Notes: For The Sloppy Joes:  I also added in about 2 thirds cup cooked Brown Lentils. For the Pasta Salad:  Gluten Free Rice Pasta, Shredded Carrots, Olives, Fresh Parsley and Italian Seasoning.  I believe the dressing is a mix of Tahini, Tamari, Coconut Yogurt, Lemon Juice and Water.
For the Coleslaw:  Apple Cider Vinegar, Touch of Olive Oil and Seasonings (I think it was celery salt and garlic powder)

Wednesday: Aloha Burgers wrapped in Romaine Lettuce w/ Pineapple Chunks and Coconut Yogurtwhat I eat in a day vegan dinner aloha burgers
Side Serving: Roasted Beets (not shown) and of course, lots of Coconut Yogurt! 
Recipe Link: Aloha Burger Wraps

Thursday: Vegan Nachos and Cheese w/ Quinoa Meat and Homemade Refried Beans
what I eat in a day vegan dinner nachos and cheese
Toppings:  Shredded Spinach/Kale Mix, Green and Red Peppers, Chopped Cherry Tomatoes, Olives and Vegan Nacho Cheese Sauce.
Side Serving: Coconut Yogurt ("sour cream") and Guacamole
Recipe Links: Quinoa Meat  |  Homemade Refried Beans | Vegan Nacho Cheese I do not have a direct link for this recipe.  I make my own using both sweet and white potato, a carrot, nutritional yeast, lemon juice, paprika, dijon mustard, water (broth from white potato and carrot) and salt.

Friday: Lentils and Rice with Boiled Potatoes
what I eat in a day lentil and rice with potatoes
Side Serving: Roasted Beets, Coconut Yogurt + Large side of steamed veggies (Carrots and Brussels Sprouts)
Recipe Link: Brown Rice and Lentils 
Notes:  For the Boiled Potatoes:
After potatoes have cooled down just a bit, I add in some Diced Red Pepper, Fresh Parsely, Pepper and toss together in Lemon Juice

SaturdayRice Paper Egg Rolls, Sushi w/carrot and yellow pepper, Steamed Edamame and Snow Peas, Fried Rice w/ Carrot and Peas, Sticky Sesame Cauliflower Wings 
what I eat in a day vegan dinner chinese spread
Recipe Links: Egg Roll in a Bowl | Sticky Cauliflower Wings
Notes: For the Egg Roll in a Bowl:  I use the linked recipe just as a guideline.  In my mixture I  use a package of premade Coleslaw Mix that has both Green and Red Cabbage and Shredded Carrots.  I'll sometimes add mushrooms (thinly sliced cremini) and bean sprouts if I have them on hand, but I do not add Onion and only use a minimal amount (maybe 2 tsp MAX) of Sesame Oil.  I almost always use Ground Ginger (adjust to preference).  For the Rice Paper Egg Rolls: I wrap the Egg Roll in a Bowl in Rice Paper and bake at 400 for about 25 mins.  Turning halfway through, making sure it is not burned.  I do not brush on oil before baking, but I do give a light spray of coconut oil.  For the Sushi:  I just make my own and use any leftover veggies that need to be eaten, for the filling.  For the Fried Rice: I cook the rice earlier in the day (or the day before) in veggie broth. When it comes time for dinner, I toss the cold rice in a frying pan with Tamari and Frozen Veggies.  Sometimes I will add in a minced clove of garlic. For the Edamame and Snow Peas:  Steam veggies then lightly sprinkle with Sea Salt.  For the Sticky Cauliflower Wings: To coat the wings I use Hemp Seeds and Plain Rice Chex Cereal (no breadcrumbs).  I do not bake at 425, rather at 400 for about 25 minutes, but still following measurements (I do not add Red Pepper Flakes to ours).

Sunday: Chickpea Pancakes with Cheesy Broc and Rice
what I eat in a week vegan dinner chickpea omelet
Side Serving: Coconut Yogurt for "sour cream" topping + Cucumber Slices (not shown)
Recipe Links: Chickpea Pancakes | Cheesy Broc and Rice

Notes:  For the Chickpea Pancakes: I mixed ingredients for the whole 1.5 cup of flour, added veggies etc and poured on to a parchment lined baking sheet.  Baked at 400° for (about) 30 mins.  I let it rest for about 5 minutes, then cut into slices. 
For the Cheesy Broc and Rice: I Pre-Cooked the Brown Rice earlier in the day.  When it came time for dinner I added the 3.5 cups of Brown Rice to a large frying pan and mixed in the spices etc as stated in the recipe.  I then added a decent sized amount of frozen broccoli, covered the pan and allowed to heat through.  I did not bake this as recipe calls for.

And there you have it, just a few simple meals that can easily take you right through the week.  Pack leftovers for lunch, even use remainders in another recipe.  With our leftover Quinoa Meat and Refried Beans, I add them to spaghetti sauce for that extra fiber and nutrients.  For the “large side” of veggies it is about 5-6 cups, split between my husband and myself.  I hope you  enjoyed this blog post and thanks for stopping by!

chelsea sig