4 Easy Vegan Meals I Eat Every Week | Healthy & Satisfying Recipes

Today I'm making 4 easy vegan meals that I (usually) eat every week. These easy vegan meals are my absolute go-to's! Now I may not eat these exact versions but these are the types of meals I eat on a normal week on a plant-based vegan diet. They are so satisfying and also super healthy as well. If I could categorize my meals I typically eat as a vegan, this would be it!

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4 EASY VEGAN MEALS I EAT EVERY WEEK:

Smoothie:
1/2-1 cup pink dragon fruit
1/2 banana
1/2-1 cup cauliflower rice
vegan protein powder
ice cubes
Directions: Blend all ingredients into a blender while slowly adding in plant milk and/or water.

Avocado Toast
Homemade GF Sourdough bread (or choice of vegan bread)
1/2 of an Avocado
Radish (thinly sliced)
Air Fried Tofu (coconut aminos, everything bagel seasoning, apple cider vinegar)
ETBS (everything bagel seasoning)
Nutritional Yeast
Cilantro
DIRECTIONS: Toast bread. Mash 1/2 of an avocado and spread on the toast. Sprinkle the everything bagel seasoning and nutritional yeast. Top with Radishes and tofu. Garnish with cilantro.

Giant Salad
Lettuce or Greens of choice
Carrot Ribbons
Mini Peppers
Red onion
Radishes
Apples
Saur Kraut
Avocado
Air Fried Tofu (same as above)
Air Fried Potatoes (apple cider vinegar, salt, pepper, garlic powder, nutritional yeast)

Curried Tahini Dressing
4 tbsp aquafaba (or water)
2 tbsp tahini
1 tbsp + 1 tsp apple cider vinegar
3 tsp maple syrup
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
Pepper to taste
Directions: Whisk all ingredients in a bowl.

SALAD DIRECTIONS: Wash and chop all the vegetables. Place them in a bowl and toss with the Curried Tahini Dressing.

Kitchen Sink Curry
1 onion (diced)
4 cloves garlic (minced)
2 inch fresh ginger (grated)
1 tbsp fresh turmeric (grated)
1-2 Serrano peppers (diced)
2 tbs curry powder
1 tbs cumin powder
2 tsp chili powder
1/2 tsp coriander
1-2 tsp garam masala
Salt and pepper to taste
2 tbsp tomato paste
7 mini peppers (diced)
3 carrots (diced)
12 oz Mushrooms (sliced)
1 Zucchini (chopped)
Spinach
2 cups vegetable broth/water
1 can Crushed or Diced tomatoes
1 can chickpeas (drained and rinsed)
1 16 oz block firm tofu (drained, pressed, cubed)
1.5 lbs cubed butternut squash
1 cup canned full fat coconut milk
2 tbsp almond butter
1 lemon
2-3 handfuls chopped spinach or kale
DIRECTIONS: In a dutch oven or large pan over medium high heat, sauté onions, garlic, ginger, turmeric and serrano peppers in 2 tbsp of water until soft. Add in the spices and mix until combined stirring for about 1 minute. Mix in the tomato paste. Stir in the chopped vegetables and sauté for 5-7 minutes until soft. Add in the vegetable broth and scrape up any brown bits in the bottom. Add in the chickpeas, butternut squash, tofu and crushed tomatoes and stir. Reduce heat to medium. Cover and simmer for about 30 minutes until butternut squash softens. Add the coconut milk and almond butter, cook until desired thickness is reached. Finally stir in the juice from 1 lemon and greens. Serve with your choice of rice and/or naan bread! Enjoy!

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