The weather may be crazy lately, but don’t let that stop you from meal planning. This week there’s a mix of foods that should be fun to come home to if it’s hot or cold.
Breakfast: Air Fried Vegan Beignets (with an Oven Option) have a pillowy texture, are rich from the coconut milk and have half the sugar of regular beignets.
Monday: Break Up with Takeout! Make this quick and easy Vegan Broccoli with Spicy Garlic Sauce from my book, The Easy Vegan Cookbook, in less time than it takes to drive to pick something up!
Tuesday: Vegan Butternut Squash Okra Gumbo with Brown Rice is a non-traditional version of a New Orleans classic. It’s thick and delicious and goes perfectly with Teff Oat Dinner Rolls.
Wednesday: These slightly decadent Northern Mexico Chimichangas from Vegan Mexico, are perfect to satisfy your Mexican cravings! Make your own refried beans right in your slow cooker and go ahead and whip up a batch of Vegan Queso with Cauliflower as a side in your Instant Pot!
Thursday: Feeling too tired to cook dinner? This Quick and Easy Weeknight Vegan Skillet with Cauliflower Rice, Black Beans & Kale comes together fast and takes almost no effort.
Friday: Vegan White Bean Soy Curl Chili cooks in your Instant Pot and is full of white beans, carrots, and soy curls.
Saturday: My Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits is a one pot meal perfect for a weekend dinner. It’s hands off so you can enjoy the day while it cooks.
Sunday: You’ll be surprised just how many veggies you can get in your family in one meal with my Vegan Instant Pot Lots O’ Veggies Bolognese recipe! Freeze the leftovers in lunches portions or another dinner next week.
Dessert: Vegan Blueberry Buckle is a fun dessert to make and eat on all week long. Remember you can use this with any frozen berries you happen to have in the freezer until blueberry season happens.
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