Plant-Based Meal Ideas: What I’ve Been Eating Lately
Hi friends – it’s food inspiration day! Here’s a big compilation of plant-based meal ideas. Some of these are from a while back but food is food. Enjoy. x
Cream of mushroom spaghetti.Chickpea & veggie soup. Veggie burger over a baby kale salad with avocado, tomato, relish, and mustard.Butternut squash, nooch, & white bean “cheese” sauce with red lentil penne, onion, and peas.Potato hash with green beans, onions, and mushrooms. Lots of cashew cheese.Spicy paste e ceci with kale over red lentil pasta.Roasted balsamic tempeh & veggies over barley.“Cheesy” cauliflower (roasted with nutritional yeast), slow-cooked beans, side salad & veggies with salsa.Refried bean burrito bowl with a side of green beans.Stuffed collards with a baked potato (topped with unsweetened cashew yogurt and chives). Side of avocado.Pumpkin oats with raisins and peanut butter.Bean, tempeh, & corn chili with avocado.Mexican casserole night with lots of lettuce, unsweetened cashew yogurt (good sour cream sub), vegan queso, and hot sauce.Cocoa oats with ground flax, warm berries, and peanut butter.Thai red curry with tofu & cashews. This recipe will be coming soon!Lentil stew with butternut squash, lettuce, and hot sauce.Aaaaand more lentil stew over barley and topped with hummus and avocado.Broccoli cheddar soup with some unsweetened cashew yogurt and roasted chickpeas.Butternut squash “cheese” with pastina. Some hot sauce, too.Nooch roasted chickpeas. Tossed with nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper – baked at 400 F for 20 min.Roasted red pepper pasta with kale.Lentil stew with avocado.Vegan mocha latte.Chickpea egg sandwich.Tofu & pinto bean breakfast burrito stuffed with some hot sauce, unsweetened cashew yogurt, and avocado.Curried lentils with herbed basmati rice.
