Choose from These 15 Delicious Lunches and Dinners to Create Your Week of Plant-Based Eating

Roasted Chickpea Caesar Salad

Serves 1

INGREDIENTS:

For the salad:

• 2 cups romaine lettuce, chopped
• 1 Tbsp sun-dried tomatoes, chopped
• 1 Tbsp hemp seeds
• 2 Tbsp Roasted Chickpeas
• 2 Tbsp Creamy Caesar Dressing

For the Roasted Chickpeas

• 1 can (14-oz) chickpeas, rinsed and drained (about 3 ½ cups)
  2 Tbsp olive oil
  ½ tsp Italian seasoning
• 1 tsp garlic powder
• ¼ tsp onion powder
• 1 tsp sea salt

For the Creamy Caesar Dressing

• ¼ cup cashews (soaked for 2 hours or overnight and drained)
• 2 garlic cloves, minced
• 1 Tbsp shoyu or tamari
• 1 Tbsp tahini
• 2 Tbsp lemon juice
• ¼ cup water
• 1 Tbsp capers
• 1 Tbsp Dijon mustard

INSTRUCTIONS:

1. Preheat the oven to 400°F. 
2. Line a baking sheet with parchment paper. 
3. On the baking sheet, add all the ingredients for the chickpeas and toss to combine. 
4. Bake for about 35 minutes, tossing chickpeas once or twice during baking (chickpeas should be crunchy, not tender). 
5. While the chickpeas roast, combine all of the ingredients for the dressing in a high-speed blender and mix until smooth.
6. Combine the chopped romaine lettuce, sun-dried tomatoes, hemp seeds, and the Roasted Chickpeas in a bowl. 
7. Drizzle the Creamy Caesar Dressing over the salad.
8. Toss to coat. 

Smoky Bean Chili

Serves 10-15

INGREDIENTS:

• 2 red bell peppers, diced
• 1 large yellow onion, diced
• 25 cloves garlic, minced
• 3 tsp garlic powder
• ½ Tbsp chili powder
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cayenne pepper
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 ½ Tbsp Liquid Smoke
• 1 (25-oz) can crushed tomatoes
• 12-oz light beer
• 2 cups vegetable broth (such as Imagine’s No-Chicken Broth)
• 2 (15.5-oz) cans pinto beans
• 2 (15.5-oz) cans kidney beans
• 2 (15.5-oz) cans black beans

INSTRUCTIONS:

1. In a large stockpot over high heat, add 1 tablespoon of oil.
2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
3. Add garlic and saute a minute longer.
4. Stir in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
5. Add the beans and crushed tomatoes.
6. Stir in the beer, Liquid Smoke and vegetable stock.
7. Lower heat and simmer for 30 minutes to allow flavors to combine.

Roasted Butternut Squash, Spinach and Mushroom Fajitas

INGREDIENTS:

• 3 cups butternut squash peeled and cut into 1-inch cubes
• 8 ounces cremini mushrooms cleaned stems removed and quartered
• 6 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons Italian seasoning basil, thyme and oregano
• salt and pepper to taste
• 2 cloves garlic thinly sliced
• 1 tablespoon olive oil
• 4 cups baby spinach
• salt and pepper to taste
• 12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

• 2 cups butternut squash 1-inch cubes
• 1 cup vegetable broth
• 1 cup cashews soaked overnight if not using a high-speed blender
• 1/4 cup nutritional yeast
• 3 cloves garlic
• salt and pepper to taste
• 1 tablespoon butternut squash
• 1/2 tsp olive oil

For serving:

• Sliced avocado
• Salsa

INSTRUCTIONS:

1. Toss the squash, mushrooms, and garlic with the olive oil and herbs. Spread on a baking sheet.
2. Bake at 350 degrees for 25-30 minutes until the squash is fork-tender.
3. Meanwhile, heat the olive oil in a medium pan and add in the garlic. Cook 2 minutes until fragrant.
4. Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper, to taste.
5. Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
6. Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
7. To serve, spoon the filling onto the middle of the tortillas and top with sliced avocado and salsa.

Creamy Pasta & Broccoli Bake

Serves 8

INGREDIENTS:

• 16-oz penne (or other tubular style pasta)
• 5 cups broccoli florets (about 12 ounces)
• For the Sun-dried Tomato Alfredo Sauce:
• 2 cups cashews (soaked for 2 hours or overnight and drained)
• 2 cups vegetable broth
• 3 garlic cloves
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• ¼ cup nutritional yeast
• ¼ cup sun-dried tomatoes in oil (drained)
• ¼ cup lemon juice (about 1 lemon)

For the vegan Parmesan cheese:

• 1 cup of cashews
• ¼ cup nutritional yeast
• 2 small garlic cloves
• 1 teaspoon salt

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Bring a pot of salted water to a boil. Cook the pasta according to the package directions. 
3. While the pasta cooks, make the Sun-dried Tomato Alfredo Sauce and vegan Parmesan. For the sauce, combine all the ingredients in a high-speed blender and mix until smooth. For the Parmesan, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
4. Drain the pasta and combine with half the batch of Sun-dried Tomato Alfredo Sauce and all of the broccoli florets.
5. Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
6. Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
7. Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
8. Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork. 

7-Layer Vegan Taco Bowl

Makes 4 bowls

INGREDIENTS:

For the bowl:

• 2 heads romaine, chopped
• 1 can pinto beans, drained and rinsed
• 1/2 cup sliced black olives
• 1-2 avocados chopped
• lime wedges (optional)
• For the Pico de Gallo
• 1/2 large onion chopped
• 4 Roma tomatoes chopped
• 1/4 cup chopped cilantro
• 2 limes juiced
• salt to taste

For the Chipotle Cheez Sauce:

• 3/4 cup cashews
• 1/2 cup nutritional yeast
• 3/4 cup vegetable broth
• 1/2 cup chipotle salsa
• For the Chile Lime Tortilla Strips
• 2 corn tortillas thinly sliced
• 1/4 cup canola oil
• Chile Lime Salt (such as Tajin or Trader Joe's)

INSTRUCTIONS:

For the Pico de Gallo

1. Combine all ingredients in a bowl, except the salt. Season to taste.

For the Chipotle Cheez Sauce:

1. Add all ingredients to a blender and process until smooth. Add more vegetable broth a tablespoon at a time, if desired, to thin out the sauce.

For the Chile Lime Tortilla Strips:

1. Heat oil in a small frying pan.
2. When oil is hot, add the tortilla strips in a single layer to the pan. Fry on each side until golden brown (about 2 minutes).
3. Immediately remove the strips and place them on a plate lined with a paper towel. Sprinkle with Chile-Lime Salt to taste.

For the bowls:

1. Fill four bowls with a layer of lettuce, followed with the beans, olives, pico de gallo and avocado.
2. Heat the Creamy Cheez Sauce and drizzle the desired amount over the top of each bowl.
3. Garnish each bowl with the Chile Lime Tortilla Strips.
4. Serve with lime wedges, if desired.

Creamy Roasted Garlic & Tomato Baked Gnocchi

Serves 4-6

INGREDIENTS:

For the Roasted Garlic Cream Sauce:

• 12 cloves garlic, peeled (Buy pre-peeled to save time.)
• 1 cup vegetable broth (such as Imagine No-Chicken Broth)
• 1/2 cup raw, unsalted cashews (soak overnight if not using a high-speed blender)
• 1 Tbsp nutritional yeast
• salt and pepper, to taste

For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi

• 1 16oz package gnocchi
• 1 14.5 oz can diced tomatoes

INSTRUCTIONS:

For the Roasted Garlic Cream Sauce:

1. Preheat the oven to 400 degrees. Place the garlic on a small sheet of foil. Fold the foil so that the garlic is completely covered and place the foil package on a sheet pan. Roast for 30 minutes.
2. When the garlic is roasted, remove the cloves from the foil and place in a high-powered blender along with the rest of the ingredients. Blend until smooth.

For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi:

1. Cook the gnocchi according to the package directions. Drain and set aside.
2. Place the gnocchi in an 8x8 baking dish, coated with non-stick spray. Pour the sauce over the gnocchi and add the tomatoes stir well to combine.
3. Bake at 350 degrees for 30 minutes.

Vegetable Hummus Stack

Serves 2

INGREDIENTS:

• 1/4 cup Olive oil
• Salt and pepper, to taste
• 2 Portabello mushrooms, gills removed and cleaned
• 1 red bell pepper, halved and seeds removed
• 1 orange or yellow bell pepper, halved and seeds removed
• 1 head of cauliflower, sliced into thick slabs
• 1 tomato, cut into 4 thick slices
• 1 zucchini, cut on the diagonal into 1/2 inch slices
• ½ cup of hummus (store-bought or homemade)

INSTRUCTIONS:

1. Place vegetables in a bowl and drizzle with the olive oil, salt, and pepper to taste.
2. Heat the grill and add the vegetables, cooking about 4 minutes on each side. Remove from the grill.
3. To assemble, place a mushroom on a plate. Scoop a dollop of hummus on top of it. Stack the rest of the vegetables (cauliflower, zucchini, peppers, and the tomato last). Top with more hummus.

Pinto Bean & Salsa Verde Tostadas

Serves 4-6

INGREDIENTS:

• 2 Russet potatoes
• 2 Tbsp olive oil (divided)
• 1/2 teaspoon salt
• 1 cup chopped onion
• 1 14.5 ounce can pinto beans, drained and rinsed
• 1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
• 12 corn tortillas
• 3 avocados
• 1 lime
• 2 cups shredded romaine lettuce
• Pico de gallo (optional, for serving)
• Lime wedges (optional, for serving)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
4. Add the drained beans, potatoes, and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and / or pico de gallo. Serve with lime wedges.

Artichokes & Chickpeas with Tomatoes in White Wine Sauce

Serves 4-6

INGREDIENTS:

• 1 Tbsp olive oil
• 5 shallots, thinly sliced
• 1 tsp kosher salt
• 5 cloves garlic, thinly sliced
• 2 bay leaves
• 1/2 cup dry white wine
• 3 cups yellow cherry tomatoes
• 1 15-oz can artichoke hearts, drained and sliced in half
• 1 15-oz can chickpeas, drained and rinsed
• 1 Tbsp chopped fresh tarragon
• 1/4 tsp black pepper
• Crusty bread, toasted (for serving)

INSTRUCTIONS:

1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes). 
2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through. 
5. Remove from heat and sprinkle with the fresh tarragon.
6. Serve alongside toasted French bread.

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

INGREDIENTS:

For the fajitas

• 1 red bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into wedges
• 2 Portobello mushrooms, sliced into strips
• 1 1/2 Tbsp olive oil
• 3 Tbsp of your favorite fajita or taco seasoning
• Flour tortillas
• Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

• 1/2 cup pepitas
• 1/4 cup lime juice
• 1 cup cilantro, tightly packed
• 1/2 cup olive oil
• 1/2 cup water
• 2 Tbsp red wine vinegar
• 2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
• 1/2 tsp salt
• 2 garlic cloves

INSTRUCTIONS:

1. Preheat the oven to 400 degrees.
2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 
3. Layout all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

Black Bean & Corn Romaine Tacos

Makes 12 tacos

INGREDIENTS:

For the filling:

• 1 can black beans drained and rinsed
• 1 can corn drained
• 1 onion chopped
• 3 Tbsp taco seasoning

For the pico de gallo:

• 4 Roma tomatoes finely chopped
• 1 onion finely chopped
• 1/4 cup cilantro finely chopped
• 1 lime juiced
• salt to taste

To serve:

• 1/2 cup red cabbage chopped
• 2 avocados chopped
• 12 romaine leaves

INSTRUCTIONS:

1. Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.
2. While the filling cooks, combine all of the ingredients for the pico de gallo in a bowl. Set aside.
3. To serve, spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado. Serve with lime wedges.

Roasted Vegetable Orzo

Serves 6-8

INGREDIENTS:

• 1 cup orzo uncooked
• 1 orange bell pepper core and ribs removed, chopped
• 1 yellow bell pepper core and ribs removed, chopped
• 1 red bell pepper core and ribs removed, chopped
• 2 zucchinis chopped
• 1 ½ cups cherry tomatoes
• 8 garlic cloves whole
• 2 lemons
• 1 tablespoon olive oil
• 2 ½ tablespoons Italian seasoning
• Salt and pepper to taste
• Vegan parmesan such as Violife, freshly grated to serve
• Fresh basil sliced in a chiffonade

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
4. Stir the vegetables into the orzo.
5. Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
6. Grate Parmesan cheese on top and garnish with the fresh basil.

Zoodles with Roasted Chickpeas & Pesto

Serves 4 

INGREDIENTS:

• 1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
• 1 cup of cherry tomatoes, sliced
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 tablespoon Italian Herbs blend
• 4 zucchini squash, spiralized
• Freshly grated Parmesan cheese, such as Violife

INSTRUCTIONS:

1. Preheat the oven to 400 degrees.
2. Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt, and herbs. Roast for 20-30 minutes.
3. Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
4. Garnish with Parmesan cheese.

Easy Vegan Miso Ramen

Serves 1

INGREDIENTS:

• 1 container Trader Joe's Miso Ramen
• 1 stalk baby bok choy chopped
• 2 green onions sliced on the diagonal
• 4 shiitake mushrooms sliced
• 1/3 cup edamame beans shelled and cooked
• Dash Trader Joe's Umami seasoning (optional)

INSTRUCTIONS:

1. Add boiling hot water to the contents of the Ramen cup along with the seasonings. (I omit the foil packet).
2. While the soup steeps, prep the vegetables.
3. After 5 minutes, stir in the vegetables, edamame and Umami seasoning, if using.
4. Add more boiling water if desired. (I like to add a little more because the broth is so delicious.)

Jackfruit Noodle Soup

Serves 8-10

INGREDIENTS:

For the jackfruit:

• 1 20- ounce can of green jackfruit in brine or water
• 3 garlic cloves minced
• 1 small onion chopped
• 1 teaspoon thyme
• 1 ½ teaspoons oregano
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• ½ cup of water
• 2 tablespoons lemon juice

For the soup:

• 2 tablespoons olive oil
• 1 large onion diced
• 2 large carrots diced
• 2 stalks of celery diced
• 3 garlic cloves minced
• 12 cups vegetable broth preferably Imagine No-Chicken Vegetarian Broth
• 1 teaspoon salt
• 1 teaspoon thyme
• 2 bay leaves
• 3 cups of rotini or other curly noodles
• ½ cup fresh parsley chopped

INSTRUCTIONS:

1. Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for 2-3 minutes until softened and slightly golden. Add in the garlic, thyme, oregano, and salt.
2. Stir in the jackfruit, lemon juice, and water. Cover and simmer 10 minutes.
3. Remove from heat. Using a fork, smash and shred the jackfruit.
4. While the jackfruit is cooking, heat the oil in a Dutch oven or medium-high heat. Add the onion, carrot, and celery, and cook for about 10 minutes, stirring occasionally. The vegetables should be lightly browned and tender. Stir in the garlic and cook for one more minute, until fragrant.
5. Add the broth, thyme, bay leaves, and salt. Bring to a boil and add the noodles. Cook about 12-14 minutes, until the noodles are al dente.
6. Turn off the heat and remove the bay leaves. Stir in the jackfruit and parsley.