Easy Vegan Weeknight Dishes

These recipes will keep dinner fast, fresh and easy!

-  2-3 ripe avocados
-  2 servings of pasta (whole wheat works great)
-  1/3 cup of lemon juice
-  2 cloves garlic, peeled and chopped roughly
-  ¼ cup olive oil
-  Handful of basil chopped or 1 Tbsp. of pesto
-  Salt and pepper
-  Grated Vegan parmesan or nutritional yeast (optional)

-  Cook pasta according to directions.
-  While pasta is cooking, scoop out avocados and put in blender with lemon juice, garlic, olive oil, salt, pepper and basil. Blend until creamy.
- Drain pasta and toss with avocado mixture. Top with parmesan or nutritional yeast if using.

-  Add cooked veggies – peppers, mushrooms, etc.
-  Make noodles from zucchini instead of using pasta.

-  1 large whole wheat wrap
-  1 cup of fresh chopped vegetables: mushrooms, onions, peppers, zucchini, broccoli, etc.
- ¼ cup of tomato sauce or you can replace with olive oil or pesto
-  ¼ cup Vegan mozzarella or cheddar cheese (optional)
-  1-2 cloves of garlic, minced
-  1 tsp of dried herbs: oregano, basil, thyme, etc.

- Spread the wrap with tomato sauce, pesto or olive oil and place vegetables on top. Add garlic and herbs and cover with cheese.
- Place wrap on a baking tray or pizza tray and bake at 375 for about 7-8 minutes until golden brown.


-  2 large Portobello mushrooms, stems and gills removed
- ½ cup each: black beans, frozen organic corn and chopped tomatoes
-  1 Tbsp olive oil
-  ½ tsp each: ground cumin and garlic powderr
-  ½ cup Vegan cheese, grated

-  Preheat oven to 400 degrees.
- Toss the beans, corn and tomatoes with olive oil and spices, add salt and pepper to taste.
-  Stuff the mushrooms with the mixture.
-  Put half of cheese in each mushroom.
-  Put in oven and cook for about 15-20 minutes.

Black Bean Soup - Delicious and Easy!

You can have this on your table in less than 30 minutes. The recipe makes about four servings so there's lots left for the next day. You can also freeze this.

- 1 Tbsp. Olive Oil
- 1 of each: onion, celery stalk, large carrot, chopped
- 3-4 garlic cloves, chopped
- 2 Tbsp. each: chili powder and cumin
- 1 tsp each: salt and pepper
- 3-4 cups of veggie broth or mushroom broth
- 2 large cans of black beans, drained and rinsed
- 1 C of frozen organic corn (or canned)
- 1 large can of diced tomatoes

- Heat up oil on medium heat and add onion, celery and carrots. Cook for about 4-5 minutes.
- Add garlic, spices, salt and pepper, cook for 1-2 minutes.
- Add broth, 1 can of beans and tomatoes (with juices) and cook for about 10-15 minutes.
- Blend with an immersion blender or food processor. If it is too thick add more broth.
- Add the last can of beans and the corn and heat for about 3 minutes.

- Top with fresh cilantro or diced avocado
- Add 1 cup of pumpkin puree (not pumpkin pie filling) before blending.

Three Bean Chili

The good thing about Chili is you can add just about anything you like. So feel free to experiment. This freezes well and makes 4-6 servings.

- 1 Tbsp. Olive Oil
- 1 Medium Onion, chopped
- 2 Carrots, Diced
- 1 of Each: Green and Red Pepper, chopped
- 1 Large Can of Chopped Tomatoes, including liquid
- 1 Large Can Each: Black Beans, Kidnet Beans, Pinto Beans, rinsed and drained
- 3 Cups of Vegetable Stock
- 2-3 Cloves of Garlic, chopped fine
- 2 Tbsp. Each: Chili Powder, Ground Cumin
- 1 tsp. Cayenne Powder
- Salt and Pepper

- Heat the oil in a large saucepan over medium high heat. Add the onions, carrots, peppers, salt and pepper and cook until tender. About 5 minutes.
- Lower heat and add garlic, chili powder, cumin and cayenne and cook for 1-2 minutes.
- Stir in tomatoes with liquid and stock. Turn up heat and bring to a boil.
- Add all beans and cook for about 20 minutes. Taste and add more salt and pepper if needed.

- Add a cup of chopped mushrooms, zucchini or a diced jalapeno in Step 1.
- Use any type of beans you like.
- Top with chopped cilantro, pesto or vegan cheese.