I always manage to over schedule myself in the summer. But now that my new book is turned in, I’m ready to make easy dinners and read on the deck while I listen to the frogs with a blueberry thyme cocktail.
For this menu plan I’m giving you 3 breakfast recipes for a smoothie, iced coffee, and my favorite baked oatmeal. The dinner recipes are easy and still manage to be made of whole foods. The teff crepes do take a little prep, but you can make the crepes up to a day before and store in the fridge.
I’d love to know what some of your quick and easy summer vegan meals are, so please let me know in the comments.
Use those fresh blueberries and fresh lemon balm to make this Lemon Balm Mint Blueberry Smoothie for an cooling summer breakfast. You can always add in other fruits or herbs depending on what you have on hand.
Sweeten up your homemade cold brew coffee with Homemade Cardamom Vanilla Syrup and Rosewater to make a Middle Eastern Iced Coffee. If you aren’t a fan of rosewater, just use the syrup.
This Vegan Baked Orange Carrot Cake Oatmeal, makes enough breakfast for a whole week! Best part is that you can freeze in individual servings if you want it to last even longer.
Monday: Feeling too tired to cook dinner? This Quick and Easy Weeknight Vegan Skillet with Cauliflower Rice, Black Beans & Kale comes together fast. Tip: You can always pulse leftover fresh cauliflower in your food processor to make cauliflower rice and put it in a ziplock bag and freeze it for later. No more waste!
Tuesday: Quick and Easy Fresh Oregano Vegan Pesto is a delightful summer dinner that won’t have you sweating over a hot stove. You could even cook the pasta in the morning and make this a cold pasta salad.
Wednesday:Skip takeout and enjoy (an inexpensive) dinner at home with my Quick and Easy Vegan Broccoli with Spicy Garlic Sauce Recipe. Steam some rice in your Instant Pot or rice cooker and you’re ready to go.
Thursday: This Quick and Easy Tofu Superfood Stirfry is a delicious and nourishing meal that comes together quickly for a tasty summer meal. It uses a bagged veggie mix, but if you can’t find the one I suggest in the recipe you can always use broccoli slaw, or another nutritious ready to go mix.
Friday: Get out your spiralizer and use up some extra zucchini by making some Zucchini Noodle Salad with Moroccan Chickpeas from Nourishing Noodles for an easy, healthy dinner.
Saturday: Crepes aren’t easy to find once you go vegan, but my recipe for Vegan Gluten-free Teff Crepes can put them right back into your life to any meal extra delicious. Tip: Make the crepes in the morning or even the day before to make this dinner extra easy once meal time comes around.
Sunday: These Sloppy Buffalo Beans, from The Great Vegan Bean Book, makes a wonderful sandwich for an easy, tasty weekend lunch or dinner. You could also serve the beans over rice with steamed veggies to make a Buffalo Bowl.
It’s always time for a fruit crumble, and you’ll love this Vegan Air Fryer Blueberry Apple Crumble from The Vegan Air Fryer, You can change up the fruit to whatever you have in your fruit bowl.
Try this delicious Vegan Balsamic Berry Panna Cotta from Bold Flavored Vegan Cooking that is a gorgeous dessert for hot days and is especially impressive if you have guests over.
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