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My vegan entree recipes will vary for quick healthy meals using fresh or frozen vegetables and occasionally mock meats. I primarily shop in the local grocery stores to save money. I usually wait until the frozen vegetables go on sale, then stock up on 20-30 packages of simple vegetables. This may easily last a month, but it helps to have a variety of packages to mix and match.
My husband and I love to visit our favorite vegan restaurants on the weekends, so I like to try new dishes and try making them at home. We try to eat 80% raw during the day and save our 20% cooked food for dinner at night. There will be times when our schedule does not work, but we have been able to maintain this routine for ten years so far.
I purchase mock meats at my local grocery store, like seitan, tempeh, and tofu, and try to limit them just because they are still processed foods. I will include seitan recipes, tempeh recipes, and tofu recipes for your enjoyment. Whenever possible, I try to use whole foods from the produce department. When shopping in the grocery store, I try to spend most of my time in the produce department or the frozen foods aisle for fruit and vegetables.
I try to keep extra virgin olive oil on hand so I can buy ahead if it goes on sale. I keep a bag of fresh onions, but I also buy frozen chopped onions with peppers for convenience of time. I buy fresh bell peppers and freeze them in a large ziplock bag after I have cored and sliced them into strips. I try to use fresh herbs, but will also freeze them in a large ziplock bag. I use ground pepper and sea salt for freshness and flavor. When buying pasta, I try to only buy veggie pasta or whole wheat pasta. I read ingredient labels when buying ingredients from a jar or can or box to check for animal products. There is usually a plant-based option.
Now it’s time to turn on some music and select which of these Vegan Entree Recipes you want to prepare for dinner tonight…
Angel-hair Spaghetti Nests with Meatballs
Asian Beef Tips with Rice and Vegetables
Beef Tips and Vegetables with Rice
Beef Tips with Fresh Vegetables
Black Bean and Rice Taco Salad
Black Beans, Quinoa, and Meatless Sausage
Broccoli, Brussel Sprouts, & Potato
Broccoli-Mushroom Tofu Scramble
Brussel Sprouts with Angel Hair Noodles
Creamy Fiesta Rotini with Mock Chicken
Asparagus & Spinach Vegan Recipe
Broccoli & Vegan Cheese Recipe
Cauliflower with Meatballs and Rotini
Chicken Strips with Carrots, Cauliflower, and Broccoli Medley
Cinco De Mayo Vegan Enchiladas
Creole Jambalaya: Easy Vegan Recipe
Easy Vegan Black Bean Meal with Rice
Grilled Chicken with Fresh Vegetables
Grilled Chicken with Italian Vegetables
Hash Browns, Sausage & Onion Rings
Hoppin John: Easy Vegan Recipe
Italian Sausage, Red Beans, and Rice
Jasmine Rice and Plant-Based Roast
Meatless Meatballs, Veggies, & Noodles
Mediterranean Spinach Vegan Wraps
Mock Chicken Penne with Marinara
Quinoa, Red Beans, and Sausage
Red Cabbage, Carrots, & Potatoes
Roasted Vegetables and Purple Potatoes
Reuben Sandwiches with Seitan and Shiitake Mushrooms
Sausage, Black Beans, and Corn
Sausage, Black Beans, and Quinoa with Kale
Sausage Veggie Breakfast Pizza
Spaghetti Squash, Kale, and Couscous
Spinach Mushroom Vegan Lasagna
Super Bowl Cannelloni Bean Soup
Taco Bowl with Black Beans and Meat
Tacos with Kale, Avocado,Tomato
Tomato, Sausage, Black Beans, and Rice
Vegan BBQ with Onion and Bell Pepper
Vegan Beef, Black Beans, and Rice
Vegan Beef Tips / Green Bean Casserole
Vegan Beef Tips, Black Beans, & Rice
Vegan Beef Tips with Vegetables
Vegan Breakfast- Tofu Scramble and Hash Browns
Vegan Potato Celery Onion Soup
Vegan Stuffed Mushrooms Recipe
Vegetable Enchiladas with Seitan
Vegetables, Noodles and Meatless Beef Tips
Veggie Taco Boats with Guacamole
Wild Rice with Shiitake Mushroom Gravy
Zucchini-Fettuccine with Meatballs
Zucchini Spaghetti and Meatballs