This week we've chosen to highlight fall comfort food. Whether that means loaded baked potatoes, creamy noodles or pumpkin spice, this meal plan has it all! We start out with a tofu noodle bowl, move into a warm red pepper pasta and finish off with easy, comforting cinnamon apple overnight oats. Happy cooking!
Creamy coconut, turmeric and chili powder make up the rich base for this noodle bowl. It's topped with crispy, golden tofu and wilted bok choy, but feel free to use up whatever greens and protein you have on hand.
Potatoes are the perfect base to hold the boatload of veggies we like to fill 'em with. This cauliflower based sauce gets a kick from Aleppo pepper and a umami goodness from nutritional yeast!
This red pepper pasta dinner uses avocado to bring this sauce extra creaminess! It's packed with tons of garlic, onions and tomatoes and then finished with nutritional yeast for that 'cheesy' flavor.
Upgrade your usual canned bean chili to this Moroccan chickpea stew! It uses cinnamon, turmeric and harissa paste to bring a spiced, earthy flavor to the humble chickpea. Add in coconut cream at the end for a rich, velvety texture.
There is something about a creamy bowl of polenta topped with deeply savory mushrooms that gets us every time. Add some toothsome lentils and sweet and caramelized red onions and we're in umami heaven!
This recipe calls for just 7 ingredients, but it's jam packed with flavor! Use whatever pasta you have on hand and create a creamy sauce using plant based milk, nutritional yeast and butternut squash for an easy, flavorful dinner.
Get cozy this weekend with a bowl of warm overnight oats! Double or triple this recipe for an easy breakfast all week long. These oats have grated apples, lots of cinnamon, vanilla and toasted nuts for topping!
