Here’s what vegan dinners we’re making this week in the Plant Power Couple kitchen! We’e also included meal prep and serving advice for each meal. Putting a delicious plant-based dinner on the table doesn’t have to be overwhelming. Let us help!
Come back weekly for new vegan dinner ideas, or sign up for our email list to get these plans emailed to you every Sunday!
Save this meal plan!
Add your email below to get this meal plan + upcoming weekly meal plans right in your inbox!
Week 37: Comfort Food to Summon Fall
This is the season when I’m ready for comfort food and just waiting for the weather to catch up! So let’s use all our collective powers in the kitchen this week to summon some fall coziness, shall we?! 🍂
This week’s dinners are packed with food that feels like a hug and a breath of fresh, crisp air that lets you exhale with relief.
At least, it does for me. 🙂 And I think they will for you too!
Here’s What’s for Dinner This Week:
Monday:
🧀 Cheesy Broccoli Blender Soup
Our healthy, easy version of broccoli cheddar soup using our beloved boil-and-blend method! Serve alongside crusty bread for dunking or (my favorite) poured over a baked potato. 😍
Prep Ahead Option:
- If you don’t already have it on hand, mix up a 5-minute batch of vegan chicken bouillon powder ahead of time to make the process even easier! You’ll use this bouillon several times this week and in upcoming weeks, so I promise it will not go to waste. 🙂
Tuesday:
This is a reader-favorite recipe and a mainstay in our own fall/winter dinners! Tender veggies, potatoes, and soy curls are baked in a creamy, savory gravy in a crisp puff pastry crust. Serve on its own or alongside a nice crisp green salad for a little balance of textures. I like to keep the dressing very homey with some vegan buttermilk ranch!
Prep Ahead Option:
- Highly recommend making the vegan cream of chicken 1–3 days ahead of time to make Tuesday dinner super simple! This is kind of a magic recipe made without butter or flour, but wildly akin to the original. (Trust)
Wednesday:
A little sweet + spicy to pep up your Wednesday! We love serving these meaty cutlets over rice with crispy Brussels sprouts.
Prep Ahead Option:
- If you don’t already have a block of tofu in your freezer, pop one in there (in the unopened package) now! If you’re new to our tofu freezer trick, check out this post for a full walkthrough and explanation.
- If you do have a block of tofu in the freezer, move it to the fridge now.
- And remember: You’ll want to leave at least 30 minutes for the tofu to marinate before baking. You can also marinate it up to 3 days in advance!
Thursday:
If you enjoyed the homey vibe of that pot pie casserole, this one will knock your socks off! Creamy vegan mash, tender soy curl chicken, veggies, and a creamy cashew gravy you’ll wanna drink straight from the blender. (That’s right; no stove needed!) Serve on its own or alongside a green salad!
Prep Ahead Option:
- Feel free to make any or all of the bowl components ahead of time, so Thursday dinner is basically just serve + go!
Friday:
Okay, this one may be a little long for a work night, and you totally have my permission to order pizza on Friday and save this one for Sunday. 😂 BUT either way…this needs to make its way onto your meal plan this week!
It is so rich, meaty, and flavorful. If you’ve been disappointed by sad, flavorless vegan bolognese before, this one will not let you down! Serve over wide noodles with garlic bread and maybe a little side salad with Italian vinaigrette.
Prep Ahead Option:
- You can totally make this sauce ahead of time, let it cool, and store it in an airtight container in the fridge until you’re ready to use it if you have more time earlier in the week. Leftovers (if you’ve got any!) are freezer-friendly too!
One Last Thing 💚
I hope this week’s dinners give you a little taste of fall coziness even if the weather hasn’t quite gotten the memo yet. 🍂
Have a cozy week, friend!