Last Week’s Vegan Dinners

November 28, 2016

With lack of time and money, sometimes comes a lack of creativity. Vegan meals don’t have to be extravagant to be delicious, especially if you really aren’t in the mood to think outside the box. Well that was my mood all last week, but I have to say, I still made some pretty satisfying meals AND used a lot of the same ingredients, thus saving money. (For my tips on how to grocery shop on a budget, check out this post!)


If you follow me on Instagram or Tumblr, you know that I have been on a bit of a tofu kick lately. There are a lot of warnings surrounding tofu, however, I believe that eating soy in moderation, like anything, is okay. It is a lot healthier than meat, anyway. For this dish, I started off by cooking a cup of white rice. In another pan, I caramelized some onions in avocado oil, adding a giant handful of spinach when the onions where almost done. I set that aside and prepared my tofu. My favorite way to eat tofu is to slice it into small chunks and saute it in a little soy sauce. This gives it some flavor and the pan frying gives it the little bit of crisp I like.



Still feeling like some tofu tonight so I prepared it the same way as I did the night before. This time I topped it on top of a big plate of fresh lettuce, sliced avocado and marinated artichoke hearts. I’m obsessed with these artichokes from Trader Joe’s (I have definitely mentioned them before) and I like to use the marinated oil as my dressing. Super easy, crazy delicious.




I was craving sweet potatoes but I was also wanted some greens. This dish is so easy, it is kind of ridiculous I’m telling you how to make it. However, I will.

I started by chopping sweet potatoes into thin slices and placing them on a cook sheet with a little olive oil. I sprinkled salt, pepper and garlic powder over them before placing the potatoes into a 400 degree oven. They only need to cook for about 15 minutes on each side, or until they are your desired crispiness. I cooked some more rice and sauteed spinach and kale with sliced garlic. Boom. Rice bowl.




I didn’t realize how much rice I ate last week until I made this post. But it so easy and cheap and GOOD. Today, I topped the rice with BBQ seitan, broccoli and more sweet potatoes! I cooked the potatoes the same way as I did on Tuesday, I just cut them into smaller chunks. The seitan wasn’t as good as I thought it was going to be. It could have used some more BBQ sauce, which I didn’t have. Still, very satisfying and FILLING.




It’s Friday, and I really don’t want rice again. In fact, I don’t feel like cooking at all. When that is the case…BANANA ICE CREAM. For this bowl, I slicedΒ  strawberries and spooned some almond butter on top. I also made my favorite granola which is simply oats, 1/2 of a ripe banana, 3 or 4 dates and shredded coconut.



I hope you enjoyed this short and sweet post!

Have a happy and healthy day πŸ™‚

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