Hello and happy Tuesday, friends!
Finding the time to plan out our dinners for the week ahead of time has been a great way to combat my end-of-the-day decision fatigue, so I hope that you are enjoying these posts as much as I enjoy writing them. Here’s another week of delicious plant-based eats.
Weekly Dinner Menu
Monday ~ (well, yesterday… but sorry I forgot to post due to holiday!) We had a grill night with Impossible burgers and fries with a side of my favorite bean salad.
Tuesday ~ Hard shell taco night! I’m planning to make the filling with canned lentils/Impossible ground/and some chopped walnuts. I love this blend so much. I cook it up with just a little tomato paste, water to thin, and a taco seasoning pack. Serving with guac, vegan cashew cream, salsa, and vegan cheddar cheese shreds. Side of corn and Mexican rice (using veggie stock instead of chicken on this recipe).
Wednesday ~ Aglio e olio spaghetti with lots of olives and possibly some Daring chicken to up the protein. I make regular spaghetti for my family but to keep things GF for me, I really love Jovial brown rice spaghetti from Whole Foods.
Thursday ~ Rainy day in the forecast so I am planning to make vegan chili and my favorite cornbread recipe on the side. This is top tier comfort food. For the chili recipe, I follow it loosely and have been using Impossible ground instead of tempeh these days (my kids prefer and haven’t come around to tempeh yet).
Friday ~ Breakfast for dinner! We have been enjoying chickpea egg sandwiches lately. We like them with vegan cheddar cheese, Beyond sausage patties, and avocado. Sometimes spinach and tomato. All of us love Frank’s hot sauce, except my oldest. But my youngest… she is obsessed.
If nothing is grabbing your attention in this round up, you can also browse my weekly dinner archives. Have a beautiful week! Happy eats! x
