Here are some vegan dinner ideas for the week ahead! On this week’s menu, everything from a vibrant meal-sized salad to a hearty wrap and a creamy, herby pesto Alfredo. Hope you enjoy!
Moroccan Lentil Salad (serve with pita and hummus to round out the meal)
Caribbean Bean Burgers (serve with a kale citrus salad and roasted sweet potatoes)
Pesto Cashew Alfredo (works well with parsley if basil is not available- serve with a mixed green or kale salad)
Buffalo Cauliflower Bowls (I’ll be re-shooting the photos on this old post soon 😉 )
Mediterranean Chickpea Meatloaf (serve with roasted potatoes or rice and steamed greens)
Sweet Potato Pizza Crust topped with your favourite pizza toppings (serve with a kale Caesar salad, such as this one– simplify it by leaving out the butternut squash, croutons, almonds, and cranberries, and adding grated carrots or other raw veggies of your choice)
Mediterranean Lentil Veggie Wraps (these are definitely hearty enough to stand on their own, but you can serve them with a simple lettuce salad if you wish)
AND A COUPLE OF SWEET SNACKS + DESSERTS TO ENJOY THIS WEEK
Chocolate Almond Butter Granola (I just baked a batch and my house now smells heavenly! It will be the perfect breakfast or snack this week; kids love it, too. You might have to hide it if you want any for yourself, as this disappears quickly!)
Peanut Butter Banana Power Cookies (These are a great way to use up ripe, spotty bananas you might have on hand. Made with just a handful of wholesome ingredients, these give you a ton of energy!)
And that’s a wrap for today! I hope you are all having a great Sunday so far. I had a nice long yoga session this morning and am off to go for a walk to Parliament Hill now–keeping things slow and simple on Sundays. Buddha bowls for dinner tonight and then it’s off to write this week’s posts. Speaking of which, this week’s recipes are green goddess hummus, southwestern black bean, quinoa, and sweet potato salad, and buckwheat pizza crusts/cheese bread.