Check out this week’s vegan meal plan. With pictures, recipe links and reviews, hopefully you will find something tasty to make! This week’s menu includes a curry, a stew, quesadillas and more.

Sunday: Bang Bang Broccoli – I saw this recipe on Instagram and it looked so good I had to try it. I believe the whole “Bang Bang” recipe phenomenon is a copycat of Bonefish Grill’s Bang Bang Shrimp (which I have never had). In this recipe, the broccoli is battered in a panko mixture and baked in the oven. Then it is tossed in the Bang Bang sauce. My husband and I enjoyed this dish a lot but the kids weren’t huge fans. They didn’t like all of the breading. They did enjoy the fried rice and dumplings that I served it with though.

Monday: Cauliflower Al Pastor Quesadillas – Before we started cooking vegan at home, Half Baked Harvest was one of my go-to blogs for recipes. I have realized that I can take some of the recipes there and “veganize” them. This recipe was my first attempt. All I did was substitute vegan cheddar shreds for the cheddar and pepper jack cheese the original recipe called for. I also didn’t use fresh pineapple chunks and used canned instead. I didn’t buy enough though, so the filling was a little short, since we used most of the chunks in the sauce. We also used chipotle powder instead of the canned chipotle peppers in adobo. These quesadillas were tasty and filling.

Tuesday: Crispy Tofu with Maple Soy Glaze – This was my son’s recipe of the week. He made this dinner entirely on his own, while I sat nearby in case he needed help. The tofu got fried until it was crispy, giving it a nice crunch. This recipe was easy and tasty. My son made rice in the rice cooker to serve it with and heated up some frozen veggies to go with. I only had frozen broccoli and both kids complained that they dislike frozen vegetables.

Wednesday: Vegan African Peanut and Sweet Potato Stew – This was my husband’s recipe of the week. This is one of those recipes that I didn’t think I was going to like, but was pleasantly surprised at how good it was. He says this was easy to make. Of course, we had this on a hot summer evening. This will be really good in the fall or winter on a cold evening.

Thursday: Easy Coconut Curry – This was my daughter’s recipe of the week. She also made the recipe completely on her own, except for my husband helping to cut the butternut squash. This was such a delicious recipe! This was the first curry recipe that we’ve made that includes butternut squash. It was such a great addition. This will definitely be making it on the repeat list.

Friday: Vegan Tofu Lazone – This recipe actually is called Vegan Tempeh Lazone. However, we do not like tempeh, so I substituted it with tofu. Overall this was an okay pasta dish. I don’t think I’m a fan of the combo of tofu and pasta. This has a coconut milk based sauce and we had just had coconut curry the night before, so it was a little bit of coconut milk overload.

Saturday: Spaghetti with Meatballs – Weekends we tend to be busy and don’t have a lot of time or energy to cook dinner. This week I cooked up some spaghetti with jarred sauce and baked a bag of Aldi’s vegan meatballs. I have to say that we were pleasantly surprised at how tasty the meatballs were. They were a tad bit salty but my son thought they were real meatballs and wanted to see the bag to verify that they were vegan! Pre-vegan, spaghetti and meatballs was my daughter’s favorite meal. I know we will be buying these meatballs again, since she was so happy with this dinner.

Recommended Recipes of the week: Easy Coconut Curry, African Peanut and Sweet Potato Stew and Cauliflower Al Pastor Quesadillas.

Check out this week’s vegan meal plan. With pictures, recipe links and reviews, hopefully you will find something tasty to make! This week’s menu includes breakfast for dinner, Instant Pot Burrito Bowls, Tofu Katsu bowls, nachos and more.

Sunday: Tofu Korma (vegetarian, not vegan) – There is no recipe for this since we used a store-bought korma sauce. The sauce did contain milk products, so this is vegetarian, not vegan. I simmered tofu in the sauce and served it with Basmati rice and homemade naan. Yes, the naan was homemade and vegan! Korma is an Indian yogurt/cream based sauce. This jarred one had a nice sweetness to it.

Monday: Maple BBQ Cauliflower Wraps – I used the recipe as a starting point but made a couple of modifications. Instead of making the bean spread, I used store-bought hummus. I used coleslaw mix and made coleslaw, instead of red cabbage. And I bought a Maple flavored BBQ sauce instead of mixing my own. The cauliflower was flavorful. I should have used salad mix to fill out the wrap a bit more though. I served these with some seasoned waffle fries.

Tuesday: Instant Pot Burrito Bowls – We have not been using the Instant Pot as much as we could be. This recipe reminded me how versatile this kitchen appliance is. It’s nice to be able to saute and then pressure cook all in one dish. We’ve made many variations of burrito and taco bowls. But this one was tasty and pretty hands off.

Wednesday: Pancakes – This was my son’s recipe for the week. I don’t really call it a recipe because we used a box mix. He mixed the batter and helped cook the pancakes. He chose to make both blueberry and chocolate chip pancakes.

Thursday: Vegan Tofu Katsu Bowls – This was my favorite dinner of the week. It did require a little bit of work to get the vegetables pickled and the tofu fried. But, all we have now is time, right?! I tried pan frying some of the tofu and air-frying the other half of it. The pan fried tofu was much crispier and our preferred cooking method for this dish. All of the flavors of this dish worked really well and I know we will make this again.

Friday: Chipotle Cauliflower Nachos – This was my daughter’s recipe of the week. They were actually just Cauliflower Nachos, since we left out the “chipotle.” Only after getting ready to make the recipe did we realize that there was very little cauliflower in this recipe! Only 1 cup of cauliflower gets cooked along with a diced potato and blended with some other ingredients into a sauce. Of course going to make this we realized that we didn’t have any white potatoes. But, I did have one sweet potato, which worked wonderfully! It gave a nice color to the “cheese” sauce and added a hint of sweetness. She added some of the leftover pickled onion from Thursday’s Tofu Katsu Bowls which gave the nachos a nice pop of color and added flavor. Plus, she added dollops of guacamole. These were very tasty and were devoured!

Saturday: Mango Marinated Cauliflower and Peppers Burrito – There is no recipe for this meal. On the weekends we tend to be busy and out and about, with little energy left for cooking. This meal came together as a use up the leftovers meal. I had bought a bottle of World Harbor Mango Marinade. Since we had most of a head of cauliflower left over from Friday night’s nachos, I marinated the cauliflower and some red pepper in the marinade. We some rice left over from the Tofu Katsu Bowls and we had tortillas left over from Monday’s cauliflower wraps. So, we put the rice and the roasted marinated veggies in the tortillas, along with some guacamole. It was a quick and easy meal that cleaned out the fridge. We served the burritos with truffle fries.

Recommended Recipes of the Week: Cauliflower Nachos, Vegan Tofu Katsu Bowls and Instant Pot Burrito Bowls.