Vegan Dinner Meal Plan – December Week 2
Here we go again! After taking 8 months off from our monthly grocery hauls (due to the whole pandemic situation), we are back at it and ready to get back to saving time and money.
We took a look at our grocery spending over the past few months and we are spending easily $300-$600 more every month, when compared to our previous monthly grocery hauls. Gross. I am not a fan, lol! So we took a good 2-3 days and planned out our dinners and then created the grocery list based on the ingredients required for those dishes. We also added items for breakfasts, lunches and of course about a billion snack options.
It always feels like an absurd amount of work and your brain literally hurts trying to figure out 30 or so days of dinners, for an always hungry family of 5. However, after the plan has been made, the groceries are all put away and recipes are prepped… I tell you it’s a freakin’ game-changer.
December Week 2 – Recipes
Let’s have a look at what’s on the menu this week! All recipes are plant-based (vegan) and all mains are gluten-free. However some sides or add-on’s contain gluten. I usually opt out of these entirely, or have something similar that is gluten-free. For example, rather than toasted garlic baguettes on Monday, I will probably just toss a couple pieces of gluten-free bread into the toaster.
Monday – Cheezy Broccoli Soup served with toasted garlic baguettes.
Tuesday – Chickpea Curry served over basmati rice with peas and warmed garlic naan.
Wednesday – Stir-fry with Tofu served over rice noodles and topped with fresh basil and cilantro.
Thursday – Black Bean Burritos stuffed with sauteed peppers and onions, rice, vegan cheese, salsa and served with a side of fresh guacamole.
Friday – Smokey Cashew Cream Sauce drench pasta with pan seared sausage. Served with fresh greens topped with hemp hearts and balsamic vinaigrette.
Saturday – (taking it easy!) Vegan Nuggets with oven baked fries and a side of veggie sticks and ranch dip.
Sunday – Shepherds Pie Stopped with warm vegan gravy.
Prep & Plan Steps
Day One (Sunday or Monday)
- Cheezy Broccoli Soup
- Chickpea Curry, allow to cool and store in airtight container in the refrigerator (you can also cook rice, however I prefer rice fresh).
- Bake tofu and store in airtight container once cooled.
- Cut and store stir-fry veggies in a plastic zip-lock bag, removing as much air as humanly possible.
- Black Bean Burritos, wrapping each tightly in foil and placing in the freezer. Burritos should NOT include the guacamole, as this will be make fresh prior to reheating the burritos.
Day Two (Wednesday and/or Thursday)
- Soak cashews over-night (or quick boil method) to make Smokey Cashew Cream Sauce. Make sauce once nuts have been soaked. Store in the refrigerator if not using right away.
- Make guacamole, while burritos are reheating in oven.
- Cut and wash veggies into sticks and store in a plastic zip-lock bag, removing as much air as humanly possible.
- Shepherds Pie is assembled in dish it will be baked in, but not baked. Cover the container with a fitted lid or with 2 layers of aluminium foil (to ensure as little air creeps into the dish as possible) and freeze until ready to bake.
Other Things I am Making this Week!
Banana Bread X2
Huge bag of air-popped popcorn with coconut oil and Himalayan salt
So there you have it! That is how I am planning our families week of dinners out. As usual, this schedule most definitely might not work for everyone, but I find it is ideal for our family and my life.
Hope everyone had a beautiful weekend and got some holiday shopping done 😉
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
