Ingredients
- Chickpeas, lentils, black beans, tofu, tempeh, mushrooms
- Quinoa, brown rice, oats, sweet potatoes
- Leafy greens (spinach, kale), bell peppers, broccoli, carrots
- Cashews, almonds, chia seeds, flaxseeds
- Plant-based milks (almond, oat, soy), coconut cream
- Olive oil, tahini, nutritional yeast, miso paste
- Herbs and spices: garlic, cumin, turmeric, paprika, basil
Instructions
- Stock your pantry with essential plant-based proteins, grains, healthy fats, and spices.
- Choose recipes like chickpea curry, lentil tacos, or vegan mac and cheese to build your weekly menu.
- Batch prep basics like roasted veggies, cooked lentils, and quinoa to save time during the week.
- Use plant-based swaps like flax eggs, cashew cream, and jackfruit to reinvent classic favorites.
- Explore international dishes for variety — try Thai curries, Indian dals, or Mediterranean hummus bowls.
- Store prepped meals in airtight containers and use theme nights (e.g., Taco Tuesday) for planning ease.
Notes
Vegan recipes can be nutrient-rich and comforting with the right balance of whole foods. Add sauces, fresh herbs, and texture to every meal. For inspiration, try grilled portobello mushrooms or stuffed peppers without rice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegan
- Method: Plant-Based Cooking
- Cuisine: Global
- Diet: Vegan