Plant-based week-long slow cooker meal plan

Plant-based week-long slow cooker meal plan

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This meal plan is inspired by exactly what I need right now: minimal effort, maximum reward – dinners that are incredibly comforting and skip meat in favor of veggies and plant-based protein like beans, lentils, and whole grains. If it sounds like a lot to ask, I assure you it isn’t. Each of these five plant-based dinners requires little to no prep work and relies on the slow cooker for the heavy lifting. There’s a good chance you’ll have some leftovers that can be used for lunch all week or kept in the freezer for another week.

Whether you’re temporarily giving up animal protein, going plant-based or vegetarian all day, or just need inspiration for healthy dinners guaranteed to fill you up, here are five to try.

Monday: Slow Cooker Butternut Squash and Sweet Potato Soup

I can’t think of a more comforting and nourishing way to start the week than with a bowl of hot homemade soup for dinner. If you have the time, it’s definitely worth pre-cooking the butternut squash and sweet potato during weekend meal prep. It takes about 30 minutes and adds a stronger flavor to the vegetables, as well as reducing the time in the slow cooker. If that doesn’t work, just toss everything in the slow cooker and allow for a little extra cooking time. It’s a nice idea to round off dinner with a simple salad. Any leftover soup and salad will make a great lunch all week long.

Get the recipe: Slow Cooker Butternut Squash and Sweet Potato Soup

Tuesday: Slow Cooker Vegetarian Chili

It’s impossible for me to think of a slow cooker meal plan in winter without thinking of chili. This veggie-forward option keeps the chili ingredient list on the short side, starting with a few smart shortcuts to keep cook time short. Don’t forget toppings! My favorite toppings for this chili are avocado, fresh cilantro, and tortilla chips. Save the leftovers for lunch later in the week or pop them in the freezer for another time.

Get the recipe: Slow Cooker Vegetarian Chili

Wednesday: Slow Cooker Stuffed Peppers in Marinara Sauce

A blend of hearty, protein-packed black beans and quinoa helps make these juicy stuffed peppers super filling. If you have wilting vegetables in the fridge, chop the leaves and mix them into the filling. Stir the sauce together and prep and stuff the peppers—then the slow cooker will do all the heavy lifting.

Get the recipe: Slow Cooker Stuffed Peppers in Marinara Sauce

Thursday: Slow Cooker Coconut Lentil Curry

Aside from chopping an onion and garlic and popping open a few cans, tonight’s dinner is basically a hands-free affair. Add all the ingredients (except the coconut milk!) to the slow cooker and you’ll end up with a warming dinner. If you have rice (or any other grain!) stashed in the freezer, tonight is a good time to get it out. Just warm it up before it’s time for dinner.

Get the recipe: Slow Cooker Coconut Lentil Curry

Friday: Slow Cooker Veggie Burrito Bowls

Be sure to use brown rice and layer the ingredients in the slow cooker as the recipe calls for. But that aside, you have a lot of flexibility with dinner tonight. Any kind of canned beans you have in the pantry are fair game, and the same goes for the veggies. You can also swap out the regular sour cream for non-dairy sour cream for the topping, or just give your burrito bowls a generous squeeze of lime juice.

Get the recipe: Slow Cooker Veggie Burrito Bowls

New to meal planning? start here

Click below for more tips, insights and ideas from our Meal Plan Club crew and readers like you.

Meal planning isn’t always easy—especially when you’re just starting out. But we firmly believe that this is the secret to stress-free weeknight dinners. We want to help you find inspiration and alleviate some of the pain points that come with putting dinner on the table night after night, whether you’re cooking alone or a family of four or five. Each week we share a new meal plan solution customized just for you by reader requests or by a guest contributor for next week’s meal plan!

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