Monday: Meatless Spaghetti Sauce
This spaghetti sauce is like your usual homemade recipe with tomato sauce, onions, carrots...but TVP flakes (textured vegetable protein) are added to get that meaty texture. With a pinch of vegan Parmesan on top, this is the ultimate revisited comfort dish!
Meatless Spaghetti Sauce
Tuesday: Open-Faced Sandwiches with Cashew Spread, Tomatoes and Grilled Peppers
This open-faced delight features a spread made from soaked cashews, enhanced with nutritional yeast and lemon juice, served with a colourful tomato filling, grilled red peppers and a drizzle of spicy balsamic vinaigrette.
Wednesday: Panzanella-Style Tomato Salad with Tofu Croutons
Transform a classic panzanella salad by replacing bread croutons with tofu. Coat the tofu cubes with nutritional yeast and cornstarch before pan frying, for crispy, crunchy bites.
Thursday: Pad Thai with Crispy Tempeh and Broccoli
Completely vegan, this pad Thai is egg-free, and the fish sauce is replaced by a healthy dose of lime juice (super fresh!). Plus, the kiddos will think the diced tempeh bits are peanuts. Brilliant!
Pad Thai with Crispy Tempeh and Broccoli
Friday: Chickpea and Roasted Vegetable Burgers
There are tons of variations of the veggie burger, but this one definitely stands out! Made with chickpeas, oats and beets, the patty has a nice solid texture in addition to being crunchy. Burger enthusiasts will definitely want more!