Veganuary Week 4
Holy Carpal Tunnel Syndrome, you’re nearly done with Veganuary! That’s crazy. Has it been easier than you thought? What parts have been hard? Probably dealing with family, eh? Or am I just projecting? No matter how it’s going, you haven’t given up and THAT’S what’s important.
Coming up this week are a couple rice recipes, a few pasta recipes, a stew, and a mashed potato bowl! How fun is that?!
Here is your menu for the week:
Monday- Kimchi Fried Rice with Smoky Tempeh and Broccoli
Tuesday- Beefless Stew
Wednesday- “Meaty” Vegan Spaghetti
Thursday- Easy Vegan Burrito Bowl
Friday- Go out to eat or polish off the leftovers!
Saturday- Vegan Creamy Smoky Balsamic Mushroom Pasta
Sunday- Potato Power Bowl
As always, the recipes without links are my own. The spaghetti recipe will be posted on Tuesday and the Potato Power Bowl with be posted on Sunday morning (just in time for you to get to cookin’). Also, if you’re looking for a fun new pancake recipe to try this weekend, you’ve gotta give my new recipe for Teff Buttermilk Pancakes a go! So delicious, so healthy, packed with protein and gluten-free!
Alright, now let’s get into the ingredients list. If you’re new here, just know that this list includes absolutely everything you’ll need to make these recipes (other than water), so be sure to check your pantry, freezer, and spice rack to ensure you’re not buying stuff unnecessarily.
Dried and Frozen Goods:
16 oz whole wheat linguine noodles
16 oz whole wheat spaghetti noodles
2 cups brown rice
Frozen peas (at least 1 ½ cups)
Frozen corn (at least 1 cup)
Hemp seeds (at least ½ cup)
Raw cashews (at least 1 cup)
Sauces, spices, and condiments:
Balsamic Vinegar
Apple Cider Vinegar
Liquid Smoke
100% pure maple syrup
Molasses ( at least ½ cup)
Brown Sugar (at least ¼ cup)
Soy sauce
Chili paste
Ketchup
Vegan Worcestershire sauce
Hot sauce
Dijon mustard
1 box plain soy milk, unsweetened
Dill
Cayenne pepper
Dry mustard
Garlic powder
Onion powder
Salt
Nutritional yeast
Italian seasoning
Paprika
Smoked Paprika
Produce:
2 bulbs garlic
16 oz mushrooms
4 portobello mushrooms
3 lemons
1 head broccoli
16 oz tempeh
1 bunch green onions
3 yellow onions
2 red onions
5 carrots
4 celery stalks
Fresh rosemary
6 russet potatoes
6 yukon gold potatoes
1 bunch parsley
1 bunch cilantro
brussel Sprouts
2 bell peppers
1 avocado
1 head of lettuce
Canned Goods:
1 box vegetable broth
½ cup vegan kimchi
24 oz marinara sauce
1 can tomato paste
4 15 oz cans great northern beans
2 15 oz can chili beans (mixed beans)
1 15 oz can black beans
Salsa
Let me know what you thought about these recipes and what you’d like to see next week! If you post a photo of your beautiful vegan food on instagram, please tag me! I’d love to see your creations.
As always, happy cooking!
-Courtney