A Vegan Meal Plan
Including *that* carrot-ginger dressing
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A few years ago on Thanksgiving, Adi was putting the turkey in the oven when he turned to me and said he was going vegan. Perfect timing. 😅
He’s not a vegan anymore, but when he was, it taught us new ways to cook food we loved. I started using nutritional yeast a lot more, we prioritized veggies, and learned new delicious ways to eat protein. It changed the way we eat.
The Green Goddess went as viral as it did because it’s creamy, packed with flavor, and vegan—not to mention it’s a triple threat (dip/sauce/dressing). But I’ll be the first to tell you that you need variety on your weekly menu so you don’t get bored, even if you think you could eat the Green Goddess for every meal.
I know many of you are vegan or vegetarian, so today’s menu is dedicated to YOU. It’s packed with my favorite vegan recipes to give you mouthwatering flavors at every meal. And they’ll make everyone around the table happy. Let’s go!
Day 1
Lunch: Green Goddess with Veggies & Pita
My version of TikTok’s dino trend, where parents convince kids to stuff their faces with veggies like a dino. It’s not just for kids. (Also no coincidence that Adi calls me Dino 😂.)
Dinner: Vegan Bolognese
Meaty mushrooms make this delicious pasta filling and satisfying. I like to use a variety for lots of different textures and flavors. Nooch gives it cheesy flavor and creaminess, and the best part is it’s all cooked in one pan.
Day 2
Lunch: Spring Veggies with Leftover Green Goddess in a Pita
I actually would eat this every day. It’s the perfect way to use leftover Green Goddess that feels new. Add some chickpeas, too, for protein. 11/10.
Dinner: Crispy Tofu with Carrot Salad in Pitas or Tortillas
Filling tortillas and pita with a variety of ingredients is one of our favorite weeknight dinners. The girls can add anything they want (even if it’s a single ingredient) and we can load them up with everything on the table. Wins all around.
Day 3
Lunch: Chickpea Salad on Toast
Inspired by deli faves like chicken and tuna salad, this chickpea salad has the creaminess you crave and is packed with flavor. It’s a good one to bookmark for picnic weather.
Dinner: Iceberg with Carrot Ginger Dressing + Veggie Noodle Soup
Pretend you’re at a restaurant and blend up nutrient-packed carrot & ginger dressing while the soup cooks. It’s a delicious, light way to start the meal before diving into a bowl of noodles (and without needing a reservation).
Day 4
Lunch: Leftover Soup
Easy peasy. Reheat soup from last night and lunch is served.
Dinner: Lentil Salad
I love love love this salad because it’s packed with color, nutrients, and the best dressing ever. If you have any crispy tofu from the other night leftover add it on top, but it’s easily filling as is. I don’t cook with lentils nearly as often as I should; whenever I make this salad I remember how much I love them.
Day 5
Lunch: Bowl with Crispy Tofu, Spring Veggies, & Chickpea Salad
You’ve already made the perfect bowl fillings this week: crispy tofu, spring veggies, chickpea salad, lentils with veg. Throw them in a bowl (feel free to add any other veggies you have) and add a pita or garlicky toast. If you have leftover tahini from the other day, drizzle that on, too.
Dinner: Go out!
You’ve earned a break.
Thanks for the birthday present! Here's to many, many more! Mazel Tov! Love ya
Can't wait to cook, chop, slice with my madeleine, and more. XO
Pat