Vegan Meal Planner: One Main the Whole Table Will Eat

Ingredients

• 2 potatoes, peeled and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 4 tbsp vegan butter, divided, softened
• ¾ cup soy milk (unsweetened), warmed
• 2 yellow onions, finely diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 500 g cremini mushrooms, sliced
• 1½ cups brown/green lentils (dry), rinsed
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 cup green peas
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Allergen guide: contains or may contain soy, coconut, celery, gluten / wheat. Check labels.

Steps

1. Boil the potatoes and sweet potato in salted water for 15 minutes until very tender.
2. Drain, then mash with 2 tbsp vegan butter and the warm soy milk; season and set aside.
3. Heat olive oil in a large Dutch oven over medium heat and cook onion, carrot and celery for 8 minutes.
4. Add garlic and mushrooms and cook 6 minutes until the mushrooms release and brown their liquid.
5. Stir in tomato paste, thyme and smoked paprika for 1 minute, then add lentils, broth and soy sauce.
6. Simmer partly covered over low heat for 30 minutes until lentils are soft and the filling is thick.
7. Stir in peas, season well, and spoon the filling into a large baking dish.
8. Spread the mash on top, dot with remaining vegan butter, and bake at 400°F for 20 minutes until golden.

Ingredients

• 2 blocks extra-firm tofu, pressed for 10 minutes, cut into 1-inch cubes
• 300 g rice noodles (dry), soaked in hot water 10 minutes until pliable, drained
• 3 tbsp soy sauce, divided
• 2 limes, juiced, zest reserved
• 1 tsp red pepper flakes, for heat
• 3 cloves garlic, minced
• 2 carrots, peeled into thin ribbons
• 1 red bell pepper, thinly sliced
• 4 scallions (green onions), sliced, whites and greens separated
• 3 tbsp neutral oil (canola/vegetable), divided
• Salt, to taste
• Black pepper, to taste

Allergen guide: contains or may contain soy, gluten / wheat. Check labels.

Steps

1. Pat the tofu dry and toss with 1 tablespoon soy sauce and 1 tablespoon oil.
2. Heat a large wok or skillet over medium-high and fry tofu cubes 8 to 10 minutes until golden on all sides. Set aside.
3. Whisk remaining soy sauce, lime juice, red pepper flakes and garlic into a sauce.
4. Stir-fry carrot and bell pepper with a splash of oil for 3 minutes until crisp-tender.
5. Add drained noodles and sauce, tossing 2 minutes until coated and heated through.
6. Return tofu, scallion whites and most greens; toss gently to combine.
7. Season with a pinch of salt and pepper, then top with remaining scallion greens and lime zest.
8. Serve immediately on a platter so guests can help themselves.

Ingredients

• 1 sweet potato, peeled and cut into small 1 cm cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt, to taste
• Black pepper, to taste
• 1 can black beans, drained and rinsed
• 6 corn tortillas, warmed
• ¼ red onion, finely diced
• ¼ bunch fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Steps

1. Preheat the oven to 425°F and line a sheet pan with parchment.
2. Toss the sweet potato cubes with olive oil, half the smoked paprika, cumin, salt and pepper.
3. Spread on the pan and roast for 20 minutes, turning once, until tender and browned.
4. While it roasts, warm the black beans in a small pan with the remaining paprika and a pinch of salt for 5 minutes.
5. Warm the corn tortillas in a dry skillet for 30 seconds per side.
6. Fill each tortilla with beans, sweet potato, red onion, cilantro and avocado.
7. Squeeze lime over the top and serve right away.

Ingredients

• 400 g penne (dry)
• 2 cans cannellini / white beans, drained and rinsed
• 300 g cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 200 g spinach, roughly chopped
• 4 tbsp nutritional yeast
• 1 lemon, zested and juiced
• ½ tsp red pepper flakes
• 3 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Allergen guide: contains or may contain gluten / wheat. Check labels.

Steps

1. Bring a large pot of salted water to a boil and cook the penne until just tender, about 10 minutes.
2. Reserve one cup of pasta water, then drain the penne.
3. Heat olive oil in a large skillet over medium heat and fry the garlic for one minute until golden.
4. Add the tomatoes and red pepper flakes and cook five minutes until the tomatoes blister and soften.
5. Stir in the beans, mash some lightly, and add a splash of pasta water to make a creamy sauce.
6. Add the spinach and toss until wilted, then stir in the penne, nutritional yeast, lemon zest and juice.
7. Loosen with more pasta water as needed, then season with salt and black pepper and serve hot.