Easy Weekend Plant Based Menu


Okay so we know that no one is hosting dinner parties right now, but why not plan a fun dinner for you and your fam, significant other, roommate or quarantine buddy! It's safe, affordable and makes for a super fun at home activity.

This week we wanted to share 3 amazing (and easy) plant based recipes that you can make this weekend. We wanted to include a starter, entree, and dessert (duh) because we know that no meal is complete without a little something sweet after.


THAI CURRY VEGETABLE SOUP


This is basically the perfect cold weather meal, it’s warming, nourishing and insanely delicious.


You will need:

  • 2 Tbsp coconut or avocado oil 
  • 2 cloves of garlic
  • 1 Tbsp grated fresh ginger
  • 3 Tbsp Thai green curry paste
  • 1 small sweet potato
  • 1 bunch baby bok choy
  • 4 cups vegetable broth
  • 1 13oz. can coconut milk
  • 1/2 Tbsp liquid aminos or soy sauce
  • 1/2 Tbsp brown sugar or coconut sugar
  • 3.5 oz. rice vermicelli noodles
  • Juice from 1 lime
  • Cilantro, green onion, more lime and sriracha (optional)  to garnish

PRO TIP: If you don't have a lime or sugar on hand you can use 2 of our Minty Moose Limeade Freezies as a replacement - they have zero refined sugar and fresh not from concentrate organic lime juice!

Instructions:

  1. Prepare the vegetables for the soup and garnishes first. Mince the garlic and grate the ginger. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into strips. Thinly slice the onion and roughly chop the cilantro.
  2. Add the cooking oil to a large soup pot along with the garlic, ginger, and Thai green curry paste. Sauté over medium heat for 1-2 minutes.
  3. Add the diced sweet potato and chopped bok choy stalks to the pot along with the vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
  4. While the soup is simmering, bring a small pot of water to a boil for the noodles. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain and set aside.
  5. Once the sweet potatoes are tender, add the coconut milk, soy sauce, sugar, and lime juice to the soup. 
  6. To serve, divide the rice noodles among four bowls. Ladle the soup and vegetables over the noodles, then top with green onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

Vegan Chickpea Meatloaf:

You will need:

  • 2 (14 ounce or 400 gram) canschickpeas, (or 3 1/3 cups cooked chickpeas) drained and rinsed
  • 1 medium onion, diced
  • 2 medium celery stalks, chopped
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 2 cups panko breadcrumbs
  • 1/2 cup unflavored soy or almond milk
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons olive oil
  • 2 tablespoons ground flaxseed
  • 2 tablespoons tomato paste
  • 1/4 teaspoon black pepper

Maple Glaze

  • 1/4 cup tomato paste
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons soy sauce or tamari
  • 1 teaspoon paprika

Instructions:

  1. Preheat oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.

  2. Working in batches if needed, place all the meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not over mix.

  3. Press mixture into prepared loaf pan and bake 30 minutes.
  4. While meatloaf bakes, stir glaze ingredients together in a small bowl.
  5. Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool  5-10 minutes before cutting.

Banana Oat Cookies:

These cookies are low in sugar, high in fibre and nutrients and so tasty!

  • 1/2 cup natural peanut butter - unsalted
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil or other oil
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water - set for 10 minutes)
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ cup dairy free chocolate chips
  • ⅓ cup raisins

Instructions:

  1. Preheat oven to 350F and line or grease a baking sheet 
  2. In a medium bowl, mash bananas then add all wet ingredients and mix until combined.
  3. Stir in oats, baking powder and baking soda until combined.
  4. Fold in chocolate chips and raisins.
  5. Use a medium cookie scoop or heaping tablespoon to form cookies, then press down with a fork.
  6. Bake for 10-12 minutes or until just golden brown.
  7. Let cool completely and serve with a Tubify Freezie!

Enjoy - @tubify


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