I’m back with my first vegan meal plan since November! I can’t believe it’s been that long! During the holidays we were traveling and didn’t have any sort of consistent schedule week to week, making it hard to post weekly meal plans since I model them after what we actually eat each week! It feels good to be back into the swing of things.
If you’re new to plant based meals and are looking for some ideas for recipes, I have a new favorite vegan cookbook: Vegan for Everybody (click HERE to get it)! I’ll try and describe the recipe I used this week from the cookbook, but if you want the full scoop, I would get this book (or check it out from the library like I originally did before my friend gifted it to me)!
Without further ado – let’s do it!
The Meal Plan + Recipes
Blueberry Overnight Chia Oats + Homemade Almond Butter
Oats Recipe: 3 Ways to Make Vegan Chia Seed Overnight Oats
YES I said homemade almond butter! I’ve been experimenting with this the past week. I used a recipe from my vegan cookbook, but THIS recipe is very similar. I am obsessed with making my own almond butter now.
Asparagus Arugula Salad + Cannellini Beans with Balsamic Vinaigrette
Similar Recipe: Asparagus and Arugula Salad with Cannellini Beans
This is a recipe from the Vegan for Everybody cookbook , but I linked a similar recipe above. When I pack this salad for lunch, I don’t toss everything in the dressing, I leave it on the side so it doesn’t get soggy!
No Tuna Salad
No Tuna Recipe: “No Tuna” Salad Sandwich
This is one of my favorite lunch recipes! It tastes like canned tuna, but in the best kind of way. I like to throw this on top of mixed greens and drizzle extra virgin olive oil on top, but you can also throw this mixture on top of a wrap or sandwich.
Veggies and Hummus
Include sliced cucumbers, bell peppers, carrots, celery, cherry tomatoes, or olives. I pair these veggies with the single serving hummus packs from Aldi.
Vegan Bolognese + Herb Roasted Spaghetti Squash
Bolognese Recipe: Vegan Bolognese + Roasted Spaghetti Squash
This is one of my favorite weeknight recipes ever! So glad I was finally able to get it up on the blog. Let me know if you make it!
Crispy Tofu Burrito Bowls
There’s no recipe for this one… so let me explain what I did (and you know I didn’t measure, just eyeballed it)! I’ll have to write down this recipe as I go one time and dedicate an entire post to this recipe… but until then, I’ll do my best to explain it to you in a snapshot! You’ll need:
- Extra firm tofu
- extra virgin olive oil
- Chili Powder
- cauliflower rice
- bell peppers and red onion
- romaine lettuce or butter lettuce
- guacamole (I saved time by buying pre-made at the store, Aldi has a great one)
- pico de gallo (I saved time by buying pre-made at the store, I like Kroger’s version)
- Black beans
- Frank’s original hot sauce
- My favorite green sauce HERE
The Vegan is for Everybody cookbook goes into detail about how to cut tofu and allow it to drain before cooking. Essentially you will cut the tofu into small cubes, then lay them on paper towels for 20 minutes to drain. Gently pat with a paper towel after the 20 minutes. Toss the tofu in a little olive oil, chili powder, and cumin. Fry in an air fryer set at 375 degrees for 10-15 minutes (note: I ended up bumping up the temperature to 390 degrees and doing an additional couple of minutes, but that may not be everyone’s jam).
Layer the bowl:
In the bottom of a bowl, place a mixture of quinoa and cauliflower rice. Top with sautéed bell peppers and onions. Next add black beans (I like to cook our black beans with a little Frank’s hot sauce). Add crispy tofu, lettuce, guacamole, pico de gallo, and the green sauce!
Turmeric Eggplant Curry over Quinoa and Cauliflower Rice
Curry Recipe: Turmeric Eggplant Curry
This recipe is so easy, especially since it’s essentially a one pot meal (with the exception of roasting the eggplant). I always go a little rogue with the seasonings and add more curry (I have a masala curry blend I like to throw in everything). Don’t be afraid to taste and add more spices until you like it! I didn’t have mushrooms (and was too lazy to go to the store), so I used frozen broccoli this time and it tasted just fine! I also decided to cook the kale on the side with just a little olive oil, and I love how it turned out! The kale kept it’s pretty green color and freshness (where I feel like it tends to get super soggy when cooked in the curry).
I like to top this on top of a mix of quinoa and cauliflower rice. I just love the mix of the two, I know kinda weird! But I love it!
Not listed on the meal plan, dessert!
Black Bean Vegan Brownies
Brownie Recipe: Black Bean Brownies
This is my favorite brownie recipe ever! Don’t knock them until you try them. Everyone who’s had these (and by everyone, I mean everyone is non-vegan) has been amazed that these are made of black beans! I use half of the amount of sugar listed and use coconut sugar. I also use dark chocolate cocoa powder! Enjoy!! I have trouble not eating the entire pan of these (and basically did last week).
I hope these recipes inspire you to try some more plant based meals this week!
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