Low waste vegan dinners: what our family’s eating this week
We’re heading into week 2 of social distancing to prevent the spread of COVID-19 at our house.
No last minute shopping trips for us.
Time to dig deep in the cupboards! And eat what needs to be eaten ASAP.
So here’s our week of low waste vegan meal plans that the whole family will eat.
Very little processed or packaged foods, almost everything available in our local and Bay Area bulk bins, and no animal products :).
FYI: my approach to cooking is pretty free form so apologies if you need strict measurements. I don’t got ‘em :).
- Saturday: Instant falafels, homemade hummus, homemade tahini dressing (Minimialist Baker has 2 different yummy dressings on her site – check them out!), roasted cauliflower, homemade pickled carrots, and mashed potatoes.
It was a little smorgasbord type plate but all the flavors were really yummy together.
A couple recipes for ya:
Instant falafel mix from bulk bins (no recipe, just eyeballing it):
-put the mix in a bowl.
-add a little water, a little olive oil, and stir.
-Keep adding water, a little at a time, til the mixture is pretty thick and holds together.
-Roll the mix into balls – we did about 2” per ball.
-Spread them on a baking sheet & press them down a little to flatten slightly.
-We baked ours for about 15 minutes at 425F because we were also roasting cauliflower. You could cook them at a lower temp, maybe a little longer, until they feel as hard and crunchy as you like ‘em.
-wash, peel, and thinly chop potatoes
-cook in boiling water with salt for about 15 minutes
-drain over a clean bowl so you can save some of the cooking water.
-mash the cooked potatoes with salt, pepper, vegan butter, and some of the cooking water til you get the consistency you like. We use either a fork or our pastry device that cuts butter into dough :). Use whatever you have for mashing foods.
2. Sunday: spaghetti with tomato sauce, texturized vegetable protein (TVP), shredded brussel sprout salad, sauteed mushrooms & onions.
3. Monday: vegan pasta alfredo; steamed broccoli with vegan butter, lemon, and salt; chickpea salad with finely sliced red onions, shredded carrots, and a honey mustard vinaigrette. The alfredo sauce recipes comes from Vegan with a Vengeance and is a blend of pine nuts, nutritional yeast, water, cooked onions/garlic, and spices. We used half cashews, half walnuts instead of pine nuts because we’re out of pine nuts :).
4. Tuesday: tacos with home cooked black beans, rice, shredded cabbage, salsa or salsa ingredients, if we run out of stuff, chopped on the side; simple guacamole of avocados, lemon juice, and salt.
5. Wednesday: instant chili, cornbread or toast, green salad
6. Thursday: TBD (I like to leave some wiggle room for leftovers or, pre-COVID-19, going out to eat).
7. Friday: pizza dinner with sauteed veggies, olives, tomato sauce, cashew cheese from Nora Cooks Vegan, popcorn, green salad or other veggies.
There’s our week of low waste vegan dinners! All of these take about 30 minutes to 1 hour to prep, but usually we have leftovers for lunches, snacks, breakfasts, and maybe a future dinner. Plus it’s worth it to us to be eating very little processed and packaged foods. So I don’t mind the time to cook. And now that we aren’t shuttling the kids to after school activities or going anywhere ourselves, we seem to have plenty of time to cook.
Are you planning out your low waste dinners? I’d love to hear about it!