We’ve given our meal plan a bit of a refresher! Each week, we’ll have a theme that will help make shopping and prepping easier. It can be anything from guidance on an ingredient to stock up on, a pantry staple to batch cook, or a recipe that can be transformed into multiple meals throughout the week to make the most of your leftovers, like everything you can do with quinoa and tempeh, featured this week. Make a big batch of quinoa in the beginning of the week to help make everything from dinner bowls, to salads to burgers! Then bake off a big batch of tempeh to add to curries and BBQ bowls. We’re hoping this helps you find continued inspiration in the kitchen, while also keeping time and budget in mind. Happy cooking!
Add some of that quinoa from your bulk batch of grains to this dinner! Add it to this beautiful bowl, which is also chock full of summer veggies and creamy baba ganoush.
Make use of that batch quinoa and combine it with black beans and sweet potatoes for a delicious burger. It's topped with a creamy vegan cashew cheese, lettuce, tomato and red onion. It just screams summer!
This tempeh is marinated in hoisin, peanut butter and lime juice, and then baked in the oven. It's great in salads, bowls or even in sandwiches! Be sure to save yourself some tempeh for tomorrow's meal.
If you're a novice when it comes to curries, this is a wonderful recipe to start with! A few dry ingredients, some bright green beans and earthy tempeh turn this into a beautifully spiced dinner!
Use the last of the hoisin peanut tempeh in this delicious bowl! The sweet and savory peanut sauce goes perfectly with the roasted broccoli and plantains. Serve it over brown rice and you're in business!
This cinnamon quinoa is the perfect weekend brunch option! It's beautifully spiced with cinnamon, nutmeg and cardamom and finished off with creamy coconut milk.
