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
Recipe Links: Vegan Dill Pickle Soup | Chickpea "Tuna" Salad
Notes: 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
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 Yogurt
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
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
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
Saturday: Rice Paper Egg Rolls, Sushi w/carrot and yellow pepper, Steamed Edamame and Snow Peas, Fried Rice w/ Carrot and Peas, Sticky Sesame Cauliflower Wings
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
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!