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 :).

  1. 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.

Mashed potatoes:
-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.

Easy-peasy spaghetti dinner with shaved brussel sprout salad.
with sauteed mushrooms and 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 :).

Fast vegan alfredo sauce from Vegan with a Vengeance

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.

Homemade pizza with vegan cashew cheese.

 

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!
Liz

Here’s the thing – I’m not a chef.  I work full-time (and sometimes more), as does my partner. And we have two kiddos with dance or piano lessons every day of the week (except Sunday).

SO, our dinners have to be FAST.  Easy.  Kid-friendly.  Vegan.  And low waste.  Here’s what we’re eating this week for dinners.

Our low waste vegan meal plan for the week

Fruits & veggies for the week.

We shop for these in our cloth veggie bags that you can buy here.  I take them out of their bag for the pic but we keep them in these cloth veggie bags  in the fridge or in a hanging fruit basket in the kitchen. 

This week we bought:

  • lettuce
  • ginger root
  • cilantro
  • garlic
  • fresh tumeric
  • carrots
  • cabbage
  • sweet peppers
  • onions
  • cucumber
  • jalapeno
  • onions
  • tomatoes
  • cauliflower
  • bananas
  • brussel spouts
  • mushrooms
  • string beans (still in their bags) – see bottom picture.

 

And a day or so before we made our big grocery run, we got kale, bananas, lemons, mangos, oranges, apples, avocados, and bread in a paper bag.

quick mini-grocery run

This is a pretty typical haul for us.  I have lots of green smoothies for breakfasts.  We have lots of veggies at each dinner.  And the kids take fruits and veggies in their lunches pretty much every day.

 

Pantry staples from bulk bins

We take our own clean containers like mason jars, old veganaise jars, old olive jars, and others to fill with staples that are a little messier.  We weigh the jars before we fill them.  Most stores have a scale you can use to get the weight of your container (aka the tare weight).  Or you can ask a cashier to weigh it. 

This week in jars we bought:

  • coffee beans
  • salt
  • corn flake cereal
  • nutritional yeast. 

We put nutritional yeast on everything – pasta, salads, fancy toast, popcorn, veggies.  Nutritional yeast (aka nuty yeast) gives food a little earthy-salty flavor. Plus its got vitamins and minerals.

the main weekly grocery run

For foods from bulk that aren’t too messy, we put them straight into the same cloth bags you can purchase here.  This week in bags we bought:

  • ramen noodles
  • chocolate chips
  • sushi rice
  • cornmeal. 

We should’ve put the cornmeal in a jar – it got the bag pretty powdery and I’m still finding bits of cornmeal in our grocery bags ;).  Next time….

 

Packaged foods

We aren’t perfect and still get a few packaged goods most of the time.  We pick foods that are yummy, will simplify meal prep, and are popular with the kids.  Or essential for my coffee (COCONUT MILK!).  Or when the bulk version is out of stock.  This week olive oil was out of stock, so we got it packaged. 

So this week’s packaged foods were:

  • a yummy vegan dip called Bitchin’ Sauce that my kids will put on just about any vegetable in their lunches and on their sandwiches. 
  • Corn and flour tortillas for taco/burrito night and for lunches and snacks. 
  • Coconut milk for my coffee. 
  • Olive oil for everything every day. 

Our low waste vegan meal plan for the week

Here’s what we’re eating this week.  All low waste vegan meals:

  1. Sushi bowls with sushi rice (I found a recipe online that was yummy and easy – rice wine vinegar and sugar) plus finely sliced carrots, cucumbers, and avocado.  Plus local seaweed we get in a paper bag at the Santa Cruz farmers market.  A little dab of veganaise.  Soy sauce.  Pickled ginger from a little glass jar that we’ll reuse.  We put all of this into a bowl together.  Super yum.  Kids asked for this meal this week and they ate it up!
  2. Tacos/burritos with pressure-cooked pinto beans; brown rice cooked with onions and spices; homemade salsa made with chopped tomatoes, cilantro, onion, jalapeno, lemon juice, and salt; shredded cabbage tossed in a little veganaise; super simple homemade guacamole (avocados + lemon juice + salt), and tortillas.
  3. Ramen noodle bowls with
    • ramen noodles;
    • veggie broth (from bulk);
    • sauteed onions with fresh garlic and ginger;
    • sauteed mushrooms;
    • fresh thinly sliced carrots, zucchinis, and cabbage and cilantro;
    • beef-style TVP (boiled, drained, and then tossed in a quick and dirty “teriyaki” sauce of soy sauce, powdered ginger, peanut oil, rice vinegar and sugar;
    • plus roasted cauliflower for the side or with the bowl
    • lemon wedges. 
    • And a couple hot sauces in glass jars.

This dinner was super popular with the kiddos and grown-ups.  It probably took about an hour from start to finish, but we had leftovers to help out with other meals so I don’t mind the time too much.  Plus I love eating lots of veggies at dinner.  

ramen bowl dinner

.

4.  Homemade pizza, with quick homemade dough topped with vegan homemade cashew cheese (see Nora Cooks Vegan for her awesome vegan cashew queso!).  Plus sauteed bell peppers, onions, and mushrooms.  And chopped olives. Plus a green salad and probably some popcorn and probably a movie too.  

 

So there you have it – our low waste vegan meal plan for this week.  Does this give you any ideas for your upcoming dinners?  I’d love to hear in the comments below!

 

Thanks for reading!

Liz @ No Trace