7 Easy (and Incredible) Vegan Weeknight Meals
So it’s been around 2 1/2 weeks of this vegan thing. I’m not sure how much I’ll be able to keep it going for the rest of my life, but I’m taking it day by day. I always said I wanted to aim for 80%, but so far, I’ve actually found it pretty easy to eat an entirely plant-based diet. On the whole, it’s been going really well, so I thought I’d share some of the quick, easy and incredibly tasty vegan weeknight meals I’ve loved lately.
- Cajun style red beans and rice (Emilie Eats) – SO full of flavour. I made it with spelt instead of rice, because that’s what I happened to have lying around, and served it up with some crunchy lettuce.
- Vegan lasagna (Hummusapien). I was so unsure about this when I put it together – it just looked a bit weird. But it was AMAZING. So much flavour, and super easy to make.
- Sweet potato creamy spaghetti. Roast a pricked sweet potato for 50 minutes at 180 (or boil it or pop it in the microwave for 6/7 minutes). Blitz up the flesh with a couple of tablespoons of soya milk, some salt and some black pepper, then stir into some cooked spaghetti. It’s so easy (I usually roast a few sweet potatoes at the weekend to have some in the fridge) and really, really yummy.
- Sweet potato quesadillas. Another use for those sweet potatoes in the fridge! But actually the recipe calls for grating it raw, as it will cook when you fry the tortillas. The spices on this are just so good. I love Anna Jones.
- Lemony lentil soup with crispy kale (also Anna Jones) (if you don’t have her first cookbook, you should remedy that right now)
- Veggie sausage and sundried tomato pasta (The Veg Space). I actually made this without veggie sausages, and it was great. I love the idea of just throwing everything into a pot and ending up with an awesome bowl of pasta.
- Ok, this is a bit of a stretch for a weeknight but it IS super easy. I made these butternut squash dumplings (Lazy Cat Kitchen) at the weekend and they were incredible. And I think they are doable for a weeknight, too, because I did these with very little time, as my children have decided that sleep is for wimps. So on Saturday I made up the butternut squash mix (best tip ever: you can roast an entire squash in the oven, no chopping – just put it on a baking tray at 180 for an hour – literally zero effort), and on Sunday I made the dumplings with Theo. He was not helpful. They tasted AMAZING. I will be making these regularly, for sure. (I also made these, and they were delicious, in case you want to make a bigger meal of it!)
What’s your favourite vegan recipe? I am loving how much fruit and veg I’m eating at the minute – feels like my intake must have doubled at least!Keep in touch