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 risotto, tacos, tofu bowls and more!

Sunday: Curried Chickpea Cauliflower Bake – This casserole is quick to prep, but then it has to bake for 25-30 minutes. I don’t think that I tucked the spinach in enough, as you can see in the picture that it got dried out. Unfortunately, despite all of the curry powder, I felt like this recipe lacked flavor. We had leftovers for lunch the next day that I added some soy sauce too.

Monday: Restaurant-Style Teriyaki Tofu Bowls – This dinner was easy to make and so tasty! I didn’t have broccoli, so I roasted some asparagus instead. I also roasted the carrots, instead of serving them raw. And I marinated the cucumbers in rice vinegar with some sugar before adding them to the bowls, instead of serving them raw as well. I think the small changes that I made elevated the flavors of these bowls. The homemade teriyaki was so good. This meal was devoured by everyone!

Tuesday: Creamy Pasta Pomodoro – This was my son’s recipe of the week but I helped him make it. I was really craving pasta so I had high hopes for this dinner. It was pretty tasty, I just found the sauce to be a bit bitter. I had never even noticed that you can buy canned cherry tomatoes until I went shopping for this recipe. Two cans was a bit much though. We also opted to skip the “creamy” part of this recipe.

Wednesday: Corn Risotto with Zucchini – This was Dana’s recipe of the week. This was easy to make and was very tasty! The recipe states it only makes 3 servings. We were able to get four servings out of the one recipe. Next time we will double it so we have enough for seconds and leftovers.

Thursday: Roasted Potato Tacos with Chimichurri – This is not the first time that I have made these tacos. And after making these for the second time, I have wondered why I don’t make these more often. The potato mixture is tasty and I love the addition of the chimichurri sauce. I remade the potato mixture over the weekend for breakfast and topped it with the leftover chimichurri sauce, which I served with a tofu scramble.

Friday: Salad Pizza – There’s no recipe for our salad pizza. Dana cooks store-bought pizza dough with tomato sauce. We buy spring salad mix and he makes a homemade vinaigrette. Then we add whatever veggies we have to the salad mix (this week was cucumber, tomato, peppers and red onion) and put it on the cooled pizza crust. Although we try out different vegan pizza recipes, this is one of our easiest and go-to pizzas.

Saturday: Creamy Vegan Pasta – This was my daughter’s recipe of the week but I helped her cook it. We chose to roast the broccoli and it to the pasta and sauce at the end. I liked how this recipe used a can of white beans to make the “cream” sauce. Her sauce ended up a little thicker than she would have liked. Next time, we’ll add extra vegetable broth and/or pasta water to thin it out. This was tasty and I feel like a variety of veggies can be used in place of the broccoli (asparagus, zucchini, etc.).

Recommended recipes of the week: Teriyaki Tofu Bowls, Corn Risotto with Zucchini, Roasted Potato Tacos with Chimichurri Sauce.

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 fajitas, pizza, pasta and more. There were so many tasty recipes this week that we recommend!

Sunday: 5 Ingredient Vegan Vodka Pasta – We were out Sunday and got home late. We thought about ordering takeout. But I had this recipe on our menu plan for the week and decided to cook instead. This is super quick and easy to make! We were eating it faster than if we had ordered and picked up takeout. The coconut milk gave the sauce a slightly sweet taste. It tastes a little different than non-vegan penne vodka….because heavy cream! But this was a tasty vegan version.

Monday: Vegan Bombay Potatoes – I made this for dinner a couple of weeks ago and my daughter loved it so much, she chose to make it again for her recipe this week. It’s easy to put together and very tasty! We served with Basmati rice and naan.

Tuesday: Sheet Pan Cauliflower Fajitas with Instant Pot Spanish Rice – These cauliflower fajitas were delicious and so easy to throw together. I made Instant Pot Spanish Rice from the same blog, but that didn’t come out as expected. First, note to self, read number of servings before preparing the recipe. I started making the recipe and when I saw I had to add 4 cups of rice, I knew it was going to make A LOT! If I had previewed the recipe first, I could have halved it. The rice came out a bit mushy, almost porridge like. It wasn’t bad, just not the consistency that we are used to.

Wednesday: Healthy Taco Salad – This was my son’s recipe of the week. There was little actual cooking involved. There were no avocados at the store when we did the grocery shopping, so we had to do without. But, they would have been a great addition to this salad. This is a light recipe. But even with chickpeas and black beans, we all felt hungry later that evening.

Thursday: Simple Summer Corn Soup with Beer Bread – Dana made this soup for dinner along with Beer Bread. We’ve been finding the corn at the supermarket has been super sweet. The soup was tasty and easy to make.

Friday: Vegan Zucchini & Hummus Flatbread – The original recipe that I linked to actually calls for eggplant. But since the kids aren’t big fans, I swapped it with zucchini. We made this into pizzas using dough from the grocery store. This was really good and we will be making it again!

Saturday: Veggie Burgers and Tater Tots – No recipe here. This is our go-to lazy lunch or dinner. I took some frozen veggie burgers and cooked them in a pan. I realized that we didn’t have any hamburger buns so I had my burger on a tortilla and everyone else ate theirs without a bun. We topped them with vegan cheese, lettuce, tomato and onion. This is a quick and easy meal that I served with some tater tots cooked in the air fryer.

Recipe recommendations of the week: 5 Ingredient Vegan Vodka Pasta, Sheet Pan Cauliflower Fajitas, Vegan Bombay Potatoes and Vegan Zucchini Hummus Flatbread.

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 pizza, ramen soup, a veggie burger and more….and a lot of fries!

Sunday: Nacho Pizza – Our Nacho Pizza was inspired by this recipe, but we really didn’t follow it all. Instead of homemade guacamole, we used prepackaged guacamole from Aldi’s. We topped the guacamole with the leftover quinoa taco “meat” from earlier in the week instead of using the taco meat recipe. We were due for a grocery trip and didn’t have many veggies left, so we topped it with some bell pepper and olives (on half – for Dana and me). Overall, this was just “eh” for us. It was more of a use-it-up recipe. However, with more toppings, I think it has potential.

Monday: Broccoli Stuffed Potatoes with Cheese Sauce and Avocado Arugula Cherry Tomato Salad – I chose these two recipes from the same blog. While the potatoes were baking, I made the cheese sauce and started the salad. I used frozen broccoli that didn’t roast very well in the oven. I recommend using fresh broccoli. The recipe made a ton of cheese sauce. The potato recipe was just okay. The kids don’t like sweet potatoes, but with the broccoli and cheese didn’t complain too much about eating it. The salad was a great complement to the potatoes. We all loved the salad and I see it being made a lot over the summer. I only used one carton of cherry tomatoes and one avocado, instead of the recommended two of each, and I thought the salad had enough “stuff.”

Tuesday: Spicy Sofritas Tofu Bowls – Have you had the Sofritas from Chipotle? This recipe is supposed to be a copycat of that. I was cautious in not making the sofritas too spicy, since I wanted to make sure the kids could eat it. I only used one chipotle pepper in adobo sauce and one tablespoon of the adobo sauce in the sofritas sauce. This ended up being the perfect amount of heat for them. I may have broken the tofu up too much, as it looked like mush. But it was very flavorful! I made rice bowls with black beans, lettuce, tomato and salsa. Guacamole would have been a great addition, but we used it up on the Nacho Pizza.

Wednesday: Asian Chick’n Wrap with Spicy Tahini Sauce – This was a quick and easy, barely any cooking type of recipe. The original recipe called for Beyond Meat “Chicken” strips, but I have never seen these at my grocery store. I used Franklin Farms Chickenless Seitan. We realized only when putting the wraps together that we should have gotten two packages. So, these wraps were heavy on the salad and light on the “chicken.” Shoprite was out of tahini when we went grocery shopping and we never made it back this week to try and get more. We made the sauce with peanut butter instead and it was still delicious. We served the wraps with fries.

Thursday: Coconut Curry Ramen – Dana took a trip to HMart this week and picked up the noodles, shiitake mushrooms and bok choy that I used for this recipe. While the tofu baked, the rest of the recipe came together. So, this was made in about 30 minutes. We have made ramen before, but the addition of curry powder gave this ramen a unique flavor profile. We all enjoyed this dinner!

Friday: Lentil Sloppy Joes – Dana chose this as his recipe for the week. Neither me nor the kids really like lentils. But, when it’s your night to cook you get to pick the recipe. Dana made this in the Instant Pot, but there are also directions for cooking it in a slow cooker or on the stove top. We do not have liquid smoke so ours were missing the smoky flavor. When we did the grocery shopping Shoprite didn’t have coleslaw mix, so our sloppy joes were missing that as well. These weren’t bad, but we weren’t raving about them, as 3/4 of us don’t like lentils. We had these with some kettle potato chips.

Saturday: Veggie Burgers – We have eaten A LOT of veggie burgers over the past couple of months. However, my son was the first of us to tackle making homemade ones. This recipe was easy to make with a black bean base. Since any diced veggies of choice can be added, we added sauteed onion and zucchini. The recipe says it makes 4-6 burgers. However, we only got 3 burgers out of it. Luckily, we had enough ingredients to double it, so we ended up with 6 burgers. The burgers are good. They are soft and were falling apart a bit. But, they were tasty! We served these with fries.

Recommended Dinners of the Week: Coconut Curry Ramen, Asian Chick’n Wraps and the Avocado Arugula Cherry Tomato Salad.

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 meatballs, tacos and breakfast for dinner.

Sunday: Cauliflower with Chimichurri Sauce, Tostones, Sauteed Zucchini and Rice and Gandules. This was my requested Mother’s Day Dinner that the family cooked for me.

Monday: Vegan Burritos – This was my son’s recipe for the week. I helped him, but it was actually easy to make. He made the seasoned corn and beans while I made the pico de gallo. We used store bought guacamole and cooked the rice in the rice cooker. We did not make the sundried tomato basmati rice and used plain white rice. These were easy and tasty!

Tuesday: Vegan Cauliflower Meatballs with Pasta – My daughter’s favorite meal before becoming vegan was spaghetti and meatballs. I’ve tried a couple of different meatball recipes but still haven’t found, “the one.” These required a bit of prep work and I thought I’d be turned off by the use of oats. The kids said that it reminded them of stuffing, which was a result of the Italian seasoning blend that we used. Overall, these get a not bad. I served with pasta and marinara sauce.

Wednesday: Vegan Breakfast Hash – Another breakfast for dinner recipe! The only change I made was omitting the vegan sausage. This was easy to cook. Vegetarians can add an egg on top. I served this with buttered toast. Everyone enjoyed this.

Thursday: Sticky Orange Tempeh with Maple Thyme Roasted Vegetables – Dana had to run out to the store Thursday morning to find some tempeh for me to make this. This was an easy to make recipe for those who like tempeh. However, after tonight we won’t be making tempeh again. It has nothing to do with this recipe. I may even try the sauce on tofu. It’s just that we’ve already tried tempeh several times and finally agreed that none of us actually like it!

Friday: Quinoa Taco Meat – This was Dana’s recipe of the week. I have to say, I’m not a fan of quinoa, as I find it to be a bit mushy. But after the quinoa is cooked in this recipe, it gets baked, which firms it up a little bit. Plus, it gets mixed with salsa, which gives it some flavor. Once we added all the toppings, it was a tasty taco. He made a cilantro lime rice to go with it.

Saturday: Tofu in Indian Simmer Sauce (Vegetarian, Not Vegan) – So, we didn’t actually “cook” tonight. We simmered tofu in a store bought, jarred sauce. And the sauce wasn’t vegan since it contained milk. We served it with naan, samosas and leftover cilantro lime rice for a super easy, lazy weekend dinner.

Recommended Dinners of the Week: Vegan Burritos and Vegan Breakfast Hash