Happy Monday, friends. I hope you all had a restful weekend. We spent the past few days outside gardening. This year, we are growing cucumbers (my favorite), banana peppers, red peppers, zucchini, a few tomato varieties, basil, and mint. We love container gardening (it feels manageable for us) and I am so excited to reap our harvest in the months to come. I also planted a couple new perennials in pots, which always make me happy and I hope they thrive in years to come.
Anyways, I want to share the week’s dinner menu in case you are looking for inspiration for your week. I am all about easy vegan family dinners, so you won’t find anything complicated here. I have also been aiming to combat rising food prices (like most of us), so simple ingredients are a must. I know you appreciate that as much as I do. x
Weekly Dinner Menu
brats night, taco pie
Monday ~ pasta with a quick olive marinara sauce and Impossible meatballs. To make the marinara, I add olive oil and garlic to a pain and saute until fragrant. Add in a can of crushed tomatoes and sliced black or green olives (whatever I have on hand). Season with salt and pepper… sometimes red pepper flakes for a little kick. I let that simmer for about a half hour. My kids especially enjoy vegan meatballs, so this is always a hit for dinner.
Tuesday ~ Taco Pie Tuesday! I shared this recipe recently because it has been a hit with everyone and I am happy that my kids are enjoying beans thoroughly. One of the best protein, iron, and fiber sources!
Wednesday ~ baked mac and cheese with broccoli and Daring chik’n bits. I don’t have a recipe for this in particular, but I usually make my cashew cream for the sauce and toss with cooked pasta, broccoli, and cooked Daring chik’n. Top with some vegan mozz and panko crumbs and bake at 400 F for 45 minutes.
Thursday ~ broccoli cheddar soup. The forecast shows rain and that means it’s soup day. Yes, sometimes I look at the weather to plan out my weekly meals! This is my favorite recipe and I serve it with a side of homemade garlic bread. Fun tip: I save the end pieces in a loaf of bread! I place in a bag in the freezer so I always have on hand for fast garlic bread.
Friday ~ cinnamon pancakes with a side of vegan sausage. I use my oat and chickpea pancake recipe and add about 1/2 tbsp of cinnamon. It makes them sooo delicious. My kids love the Beyond sausage patties, so I will bake those and serve on the side.
If nothing is standing out here, you can also browse my weekly dinner archives. Have a beautiful week! Happy eats! x
