I thought I'd share another Vegan "What I ate in a Day" Dinner edition. I can't promise I'll do them all the time (sometimes I repeat dinners), but I will do what I can. If you'd like to check out the first post I did, you can do so HERE – Enjoy!
Monday: Spaghetti with Caesar Salad and Toasted Garlic Tortilla
Side Serving: I also served this with a large side of broccoli and Brussels sprouts.
Recipe Link: Vegan Caesar Salad
Notes: For the Caesar Salad: I only make the dressing and without any changes. It is perfect the way it is. I have made the chickpea croutons and they are an excellent addition. For the Spaghetti Sauce: I use one jar of Classico Marinade and have added in leftover lentil/mushroom mix and also some leftover quinoa meat.
Tuesday: Tofu Scramble w/Homemade Vegan Sausage Patties
Side Serving: Coconut Yogurt and Mustard to dip the sausages
Recipe Links: Tofu Scramble | Vegan Sausage Patties
Notes: For the Tofu Scramble, I add Black Salt to give it an "eggy" flavor. For the Sausage Patties: These are SO good and good for you!
Wednesday: Loaded Black Bean Rice Stuffed Peppers
Recipe Links: I used the Veggie Loaded Black Bean Rice for stuffing
Side Serving: Coconut Yogurt , Guacamole and Large serving of veggies
Notes: Save the water / broth for keeping the peppers and rice moist.
Thursday: Vegan Vegetable Stew over Chunked Roasted White and Sweet Potatoes
Side Serving: Guacamole and Coconut Yogurt
Recipe Link: This recipe is from the Vegetarian Times Complete Cookbook
Notes: This is a great dish to make, take what you need and freeze the rest. Easy addition into other recipes, such as sauce or on top of rice.
Friday: Vegan Alfredo w/ Crab Cakes and Asparagus
Recipe Link: Vegan Alfredo
Notes: For the Crab Cakes: I just wing them (Hearts of Palm, Chickpeas plus "sea" seasonings, Old Bay, garlic, lemon, dijon, coconut yogurt, salt and chickpea flour). I let the mixture rest for a few hours, then we grill them. I use a BBQ Mat when dealing with delicate food so it doesn't fall through the grate.
Saturday: BBQ Burgers, Cold Rice Salad, Baked Sweet and Little Potatoes, a Few Pieces of Homemade Sushi and Romaine Lettuce
Recipe Links: BBQ Burgers
Notes: For the Cold Rice Salad: Cold Brown Rice, Sunflower Seeds, Cucumber, Shredded Carrots and Fresh Parsely. Dressing I believe was a little bit of Tamari, Lime Juice and a touch of Olive oil. Spices were Garlic Powder, Chili Powder and a little Pepper. For the Sushi: Sushi Rice, Carrots and Avocado. I used the romaine lettuce to wrap the burgers, add some sweet potato and topped with the rice salad and Coconut Yogurt.
Sunday: Lentil and Mushroom Stew over Mashed Potatoes
Side Serving: Large serving of steamed Carrots, Broccoli and Brussels Sprouts sprinkled with Mrs Dash Lemon Pepper
Recipe Link: Lentil Mushroom Stew
And there you have it! Awesome, flavorful meals to keep you (and best of all, hubby) satisfied Thanks for stopping by and I hope you enjoyed this post!