How have you been doing? It’s basically a polar night in Estonia right now, as we get only a few hours of daylight. Some days it seems that the sun doesn’t even rise anymore. But hey, at least this dark season is here. No need to wait in fear anymore. And you can make it a lot lighter by putting up holiday lights or burning candles or eating delicious homemade food. It’s been such a long time since I posted a brand new vegan menu. I know many of you have benefited from my vegan menus, so it was about time for a fresh one.
This menu consists of five weeknight dinners. All these meals are for at least four people. So if you are not in the mood to brainstorm about dinner ideas, I got you covered! If you have leftovers, keep them in the fridge and enjoy for lunch on the next day. You can definitely mix up the dinners – if you are not in the mood for soup on Wednesday, try wraps instead. At the end of the menu, you will find a grocery shopping list. Just print it our or snap a photo of it with your phone and take it to the store. Maybe you already have many of the ingredients at your pantry? I really hope this menu will make your weeknight meal planning easier and you will (re)discover some really delicious vegan dinners!
THURSDAY: Sweet and sour Chinese cabbage. Are you always left with these rather useless Chinese cabbage stems and end up throwing them away? Try this affordable and delicious recipe instead. A perfect way to make something tasty out of leftover cabbage.
FRIDAY: Pumpkin and hummus wraps. Friday is for wrapping up the work week 🙂 These easy wraps are crowd-pleasing, healthy and of course delicious. If you can’t find regular pumpkin, use some zucchini or carrots instead.
GROCERY SHOPPING LIST:
- 5 onions
- 4 carrots
- 2 big potatoes
- 2 garlic heads
- some fresh ginger
- 23 oz / 650 g Chinese cabbage
- a quarter of a medium pumpkin or a large zucchini or some carrots (for the wraps)
- lemon
- lettuce head
- couple of tomatoes
- (fresh dill or parsley for the soup)
- dried dill
- dried parsley
- curry powder
- soy sauce
- tortillas (4 – 6)
- small tomato sauce
- 4 x 14 oz / 4 x 400 g can of chickpeas
- 14 oz / 400 g can coconut milk
- apple cider vinegar, white wine vinegar or rice vinegar
- rice or/and rice noodles for the curry and cabbage dish
- 9 oz / 250 g wok noodles or rice noodles
- 10 ½ oz / 300 g dry red lentils (or use green ones)
- (oil, salt, sugar and pepper, if you don’t have them at home)
