Easy Vegan and Plant Based Meal Ideas Of The Week!
My Easy Vegan Meal Ideas of the Week page is similar to those YouTube videos that highlight what meals people have enjoyed for dinner that week!
I love watching Meals of the Week YouTube videos for new meal ideas.
On this page I will highlight what my family eats from week to week.
Deciding what to cook each day can be so difficult especially when you need to factor in dietary preferences, allergies, time and costs, etc.
I hope this post will provide you with some inspiration.
You don’t have to be vegan or plant-based to enjoy these meals.
They are great for everyone including carnivores looking to replace a few meat meals with plant-based meals. Every vegan or plant-based meal consumed is I personally think a brilliant step forward!
I like to do individual blog posts for my favourite recipes, but sometimes I just throw together a meal quickly with no prior thought, no measurements, etc.
So I thought a Meals of The Week Page would be a good way to share these meal ideas with my visitors.
Meals featured will be mainly lunch and dinner, but I will throw in some breakfasts too if they have been particularly tasty!
Why not use this page as part of your weekly meal planning?
Be sure to check back to this page weekly as I will be updating regularly.
Easy Vegan or Plant Based Meals Ideas
Quick Whole-wheat Noodle Soup
Rainbow Stew with Rainbow Pasta and Tortilla Boats/Shells
Enchiladas with Chips/Fries and Steamed Green Beans
Yesterday 10/12/22020 I threw together a quick whole-wheat noodle soup that was enough to feed 2 people a hearty bowl.
It was inexpensive and super quick. And very tasty.
- about 1-2 cups of frozen mixed vegetables. However, you can always just use whatever vegetables you have to hand.
- 1 nest of whole-wheat dried noodles, or any noodle of your preference, even instant/ramen noodles can be used. Rice noodles are especially tasty to. I used a nest of noodles from a 250 gram pack that contained 4 nests. This was enough for 2 potions but if you’d like more noodles than use 2 nests or about 125 grams dried noodles.
- half a tin of chickpeas, these were leftovers from a different meal
- half a tin of sweetcorn, also what I had leftover from a previous meal
- One onion, chopped, add some chopped garlic cloves or some garlic powder if liked. Some grated ginger root would also be a yummy addition.
- a handful of chopped frozen greens that my daughter had grown in our garden. Use any chopped green vegetable, such as spinach, kale, turnip greens, chard, spring greens, cabbage, Pak choy.
- Half a vegetable stock cube
- 1-2 tsp Chinese five spice mix, or use a tablespoon of curry powder, these spice mixes are just added to your taste and preference
I just threw everything into a saucepan with enough water to cover, brought to the boil and simmered for about 10-15 minutes. Add more water depending on how thick you want the noodle soup. Check seasoning and add more spices, salt and pepper, to taste.
To serve, I added about 1 teaspoon of white miso paste to each bowl after it was shared out. Mix the miso well into the soup to dissolve. I also sprinkled on some seaweed, nori I think it was. These two additions are optional but I thought they were delicious.
My family also enjoy a toasted wholemeal pitta bread, cut into strips, to dip in the soup.
I have made many variations of this quick noodle soup, and an extra tasty addition to bulk it out more is some vegan ‘chicken’ style chunks to make a ‘chicken’ noodle Asian spiced soup type dish.
2. For todays dinner, 11/12/2020, I made some Rainbow Stew, and served it with Rainbow Pasta.
I found the Rainbow pasta in either Lidl or Aldi (UK). It was rather unusual seeing as it had dark pasta pieces as well as the two other colours. The ingredients included spinach powder which is what must have been added to achieve the dark pasta.
For my kids who are always extra hungry I threw in a tortilla shell. I stuffed the Rainbow Stew into the shell and sprinkled on some of Asda’s grated plant-based cheese.
I just had a small amount of the pasta and a larger portion of the Rainbow Stew.
I got the idea for Rainbow Stew from a reduced sticker plant-based ready meal that the Co-op (UK) offer.
I don’t normally buy ready-meals but this one caught my eye and I was interested to taste it, and seeing as it was reduced to pennies I was convinced. It was tasty but I thought I could go one better and create it myself. The main idea of a Rainbow Stew is to pack in as many different colourful vegetables as you can! Add a tin of mixed beans, dried green lentils, some quinoa and add seasonings and flavours. The result is an earthy, umami, delicious stew that will provide more than your 5 a day!
Obviously if your tempted to make this rainbow Stew you can tweak the flavourings to suit your family and use whatever vegetables you have.
To a large sauté pan I added (I usually chop everything chunky as its a stew and not a soup):
- 3 small fresh beetroot, chopped into bitesize pieces. I didn’t peel the skin as when the beetroot is cooked you can’t even tell the skin is there.
- 2 small-medium carrots, chopped into circles
- 2 celery sticks, chopped, chunky
- half a butternut squash, chopped chunky
- 2 cups of chopped cabbage
- 1/2 cup frozen sweetcorn
- 1 red onion, chopped
- a whole bulb of garlic! My family loves garlic so I tend to add loads to everything. Obviously if you were making this, add the garlic to taste or not at all.
- enough water to cover
I added a lid to the sauté pan, brought the vegetables to the boil, and simmered for about 15 minutes. The vegetables were beginning to get a touch soft so I added:
- 3/4 cup of dried green lentils, washed
- 1/2 cup tricolour quinoa, washed
- a tin of mixed beans, drained
I stirred everything well and added a splash of water to ensure everything was just covered. I placed on the lid and gathered all the seasonings and flavourings together.
To the bubbling stew I added:
- 1 vegetable stock cube
- 1 tablespoon dark soya sauce
- 2 tablespoons tomato puree
- 3 tablespoons of red wine vinegar
- 2 teaspoons smoky paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon mild chilli powder
- salt and pepper
The lid was replaced after the seasonings added, and more water was added whenever the stew became too dry.
I also began to prepare my pasta, which according to the packet took 15 minutes to boil.
My stew was quite thick which was what I was going for but still with some sauce. If you’d like more sauce just add more water.
After about 20 minutes of stewing, I mixed in:
- about 100 grams or 2 cups of baby spinach leaves which I found in the reduced supermarket section
- 5 fresh tomatoes on the vine, that I chopped into quarters. I also found these in the reduced aisle. If you have no fresh tomatoes just add in a tin of chopped tomatoes. I have done this previously.
At this point my pasta was beginning to boil, and I placed the tortilla shells into the oven to crisp up.
After about 10-15 minutes my stew was ready. In all it took about 60 minutes which I thought was not too bad.
I made enough for at least 6 portions. I think I am going to use up the leftovers tomorrow or the next day as a filling to make enchiladas.
Alternatively this Rainbow Stew is so versatile it could be turned into a chilli by adding more chilli powder. Or used as a yummy filling for a lasagne or pasta bake. I’m sure it could also be frozen for a quick homemade ready-meal.
3. Last nights dinner 12/12/2020 was Enchiladas, chips and steamed green beans.
What I used:
- leftover Rainbow Stew
- 4 tortillas
- 140 grams/ 1/2 cup of salsa
- teaspoon of fajita/enchilada seasoning
- 4 fresh tomatoes
- potatoes, chopped into cubes for chips
- small packet of green beans, about 200 grams
- small sprinkling of plant based cheese and nutritional yeast
To fill the 4 tortilla wraps I used up the leftover Rainbow Stew.
First of all I added some of the Rainbow Stew to the bottom of my baking dish. I added a little water to break the stew up as it was so thick.
Next I stuffed the 4 tortilla wraps and placed them on top of the Stew in the baking dish. I mixed a heaped teaspoon of fajita/enchilada type seasoning to 140 grams/about 1/2 a cup of smooth salsa.
Previously I have subbed the smooth salsa for passata or chunky salsa. Or even just some of the enchilada filling.
I shared out the seasoned salsa by spreading it over the top of each enchilada. I added 4 whole tomatoes, nestled down the sides of the enchiladas. I love the flavour burst of a hot, baked tomato!
Next I sprinkled over just a little plant based cheese and nutritional yeast. Mainly for my kids as they particularly like it.
I chopped up potatoes into cubes, and placed them on a baking tray with greaseproof paper. I placed these on the top oven shelf, with the enchiladas on the middle shelf. I did not add any oil, just dry roasted the chips.
I baked in the oven at about 190 Fan/ 210 C/Gas 7 for roughly 30 minutes or until the enchiladas were golden, crispy and bubbling hot. And the cubed chips were golden and crispy.
While the enchiladas and chips were cooking I prepared the steamed green beans. They took around 15 minutes.
Everyone really enjoyed this meal and I highly recommend you give it a go. Sub out ingredients for your own preference and family requirements.
Its a perfect way to use up leftovers.
I would love any feedback or comments especially if you give these recipes and ideas a go.
For more easy vegan meal ideas, check out my new Pinterest account as I am regularly pining interesting meal ideas.
Also, check out my growing collection of blog posts for inspiration.
Many more recipes will be added regularly.
If you enjoy my recipes and posts it would be great if you would like, share, or pin, on social media and Pinterest.
I am relatively new to blogging and so thankful for all the support I have received so far.
I would love to read any comments and feedback you may have.
Feel free to comment below.
Easy Vegan Meal Ideas