I’ve already shared with you the 5 foods I prep each week for easy weeknight meals. So today I wanted to show you just exactly what I do with these foods I’ve prepped each week, and how I make my favorite 5 easy plant-based weeknight dinners. 

These are my own personal go-to weeknight meals, when time is short and it’s easy to become overwhelmed. Our family eats healthy during the week because that’s important to me, but it’s also important to me that the meals don’t take me more than 20 minutes or so to throw together. 

5 easy plant-based weeknight dinners:

1. Vegan Pasta Bolognese | This is one of our favorites for a delicious weeknight meal that can take less than 15 minutes to make, if you’ve prepped some of the foods ahead of time. Use vegetables that you’ve roasted and pasta that you’ve cooked ahead of time on your meal prep day. Then all you’ll need to do is throw it all in a pot with marinara sauce and the soy chorizo, warm it up, and serve.

 
 
 
 
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2. Breakfast Burritos | Breakfast for dinner is always a hit at our house, and I love the fact that it’s so quick and easy. Here’s how I make them: 

  • Drain the water from a 14-oz package of extra firm tofu by wrapping the tofu in paper towels, placing on a plate, and placing something heavy on the top, like a cast iron skillet. Let it sit like this for 10-15 minutes.
  • Break the tofu up into small pieces in a skillet and “scramble” with vegetables that you roasted on meal prep day (onions, peppers, zucchini, etc). 
  • Add about 1/2 teaspoon of ground turmeric and about 1/2 tablespoon of nutritional yeast flakes, plus a small sprinkle of sea salt or to taste. Divide the tofu mixture into four servings.
  • Spread a small bit of mayo of your choice on a whole wheat wrap, and layer on a serving of the tofu scramble. Add a bit of spinach and wrap it up.
  • I like to serve this with a small green salad and a few roasted sweet potatoes (again, roast these on the weekends and have them ready to go in your fridge).

3. DIY Chipotle Bowl | Most of the ingredients in this dish can be prepped ahead of time. Roast the veggies, cook the brown rice, and rinse and drain the black beans ahead of time. Just throw it all in a pan and heat it up when it’s time for dinner. Easy peasy!

 
 
 
 
 
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4. Homemade Mini Pizzas | Who doesn’t love a quick and easy (and healthy!) pizza? At my house, we all love them. Here’s how I through together these cuties:

  • Split a Food For Life Ezekiel 4:9 Sprouted Grain Muffin in half and toast both sides for just a minute or two.
  • Add about 1/3 cup of your favorite marinara sauce (we love Rao’s Homemade marinara sauce) on the top of both sides of the muffin.
  • Pile up whatever cooked veggies you have on hand from weekend prep work (mushrooms, onions, peppers, zucchini, and eggplant are all great options for pizzas, but any veggies work!) on top of the marinara sauce.
  • Top with a sprinkle of nutritional yeast and a pinch of sea salt and red pepper flakes.
  • Broil in the oven for just another minute or two, until everything is warm and the bread is toasty all around. Serve with more red pepper flakes, of course.

5. B.L.T.A. | This is everyone’s favorite, the B.L.T., but I’ve added an extra A to the end because, well, avocado. I’ve been enjoying this easy plant-based dinner sandwich maybe just a bit too much lately. It’s hard to stop when it’s that good! Toss an easy green salad with lemon juice on the side, and dinner is served. Voila. 

 
 
 
 
 
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