Vegan Meal Plan: September 6th

Tasty Vegan Meals!

(5)

 

Zucchini and Summer Squash

This week we've chosen to highlight zucchini and summer squash, the forever flexible summer vegetable, which can be transformed into anything from a tender focaccia, to a beautiful summer risotto or even enchiladas. To make this full menu you'll need 11 zucchini and 2 summer squash—happy cooking!
 


THE ZUCCHINI AND SUMMER SQUASH MENU
 
 
THE RECIPES
 
 

Pan Fried Zucchini Buns
by @woon.heng

This is a great recipe to double or triple and freeze! Just put the filled buns in a resealable bag once you're done forming them. Then just defrost, pan fry and dinner is ready. 

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Spicy Zucchini Noodles With Almond Milk And Almond Butter Dressing
by @thefeedfeed

Crunchy, bright and refreshing is what comes to mind when we think of this dinner! It's paired with a spicy, creamy sauce which clings to the spiralized vegetables perfectly. 

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Creamy Lemon Thyme Zucchini Risotto by @magsmakes28

We love a good risotto, especially one filled with bright lemony flavors like this one! This recipe uses grated zucchini, which melts right into the risotto as it cooks. 

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Vegetable Enchilada Lasagna With Zucchini And Mushrooms by @ellielikescooking

Corn tortillas are layered with  black beans, zucchini and mushrooms to make a vegetable packed enchilada casserole. Topped with a spiced red sauce and plenty of vegan cheese, this is a dinner you'll have on repeat.

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Summer Squash Focaccia 
by @jakecohen

This focaccia is the perfect thing to make pizza style! Just add cheese 10 minutes before it comes out of the oven and serve it up with marinara for dipping. 


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Mushroom Zucchini And Cannellini Beans Over Rice
by @plantbasedrd

This comforting rice bowl is topped with seared mushrooms, cannellini beans and the last of your zucchini. Sauté it up and add soy sauce and a dash of sriracha for a bit of heat!

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Coconut Rice Pudding With Ginger And Blueberries
by anna_s_table

This luscious coconut rice pudding is the perfect sweet treat! Topped with blueberries laced with grated fresh ginger, they're a delicious compliment to the creamy rice pudding.

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