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What You'll Need
Rigatoni
Cremini mushrooms
Asparagus
Pesto
Chickpeas
Vegan mayonnaise
Cornichons
Asian wheat noodles
Baby bok choy
Chinese black vinegar
Potatoes
Coconut milk
Dried cranberries
Strawberry jam
MEAL PREP
Prep: Make the chili oil, pesto, and Chickpea Tuna Salad on Sunday.
Who knew that chickpeas made such a delightful replacement for tuna in a tuna salad sandwich?! You won't even come close to missing the tuna in this delicious vegan rendition of one of my lunchtime favorites. I personally don't like celery or raw red onion but feel free to throw those in there if you so desire. Instead, I opted for shallots, garlic, green onion, fresh tomatoes, cornichon pickles, and dill. Slather this mixture on some lovely pieces of toast and you've got your new favorite lunch!
These Spicy Chili Oil Noodles are intense in flavor and super easy to make! Head to your local Asian market and grab Chinese black vinegar, baby bok choy and wide Asian noodles for a spicy, garlicky bite you'll be sure to enjoy!
Chorreadas is a traditional Colombian dish that features perfectly cooked potatoes over a tasty and comforting tomato-based sauce. The first bite transported us back to Colombia right away! It was a great reminder that food does have the power to connect us to our cultures, but also lets us travel anywhere we want in the world – even if you are vegan!
