Weekly Vegan Menu
A simple and varied plant-based meal plan that you can make ahead and enjoy throughout the week.
Ingredients
Main ingredients
- 2 cups Chickpeas Cooked or canned
- 2 tablespoons Butter Can swap for vegan butter
- 1 cup Quinoa Rinsed before cooking
- 1 block Tofu Firm or extra-firm, pressed
- 2 cups Cauliflower Cut into florets
- 9 sheets Lasagna noodles Gluten-free option available
- 1 large Onion Chopped
- 1 bottle Sesame sauce For drizzling
- 8 pieces Tortillas Can substitute with gluten-free tortillas
- 2 cups Breakfast fillings E.g., beans, vegetables (no eggs for vegan)
Instructions
Butter Chickpeas
- Sauté chickpeas with butter and spices.
Spicy Quinoa Casserole
- Cook quinoa and mix with spices and vegetables before baking.
Tofu Tray Bake
- Marinate tofu and bake with assorted vegetables.
French Onion Skillet Lasagna
- Layer cooked lasagna noodles with sautéed onions and cheese mixture, then bake.
Sticky Sesame Cauliflower
- Roast cauliflower and toss in sesame sauce.
Breakfast Taquitos
- Fill tortillas with your choice of breakfast fillings, roll, and bake until crispy.
Notes
Cook grains and beans in bulk to save time. Store cooked items in airtight containers in the fridge for 3–5 days. Freeze portions for up to 2 months.