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My Veganuary Menu

Sunday, January 6, 2019

This year I'm joining a few hundred thousand of my closest friends and participating in Veganuary! It's my first time ever being strictly vegan so I'm a little nervous but ultimately really excited to be trying it out. Luckily for me, John is also joining in so I'll have him to lean on when I'm feeling tempted *eyes the box of birthday donuts in the break room at my work*. To make things easier on myself, I selected a month's worth of meals in advance so all I have to do each week is schedule which ones I want to make and put together my grocery list. We're about a week in and so far it's all going swimmingly and I haven't felt like I'm missing out on anything at all. Even the donuts. Without further ado, here's my meal plan!

I've picked 5 regular length recipes and 2-3 longer or more involved recipes for each week in January. I'm taking this opportunity to explore a few of the cookbooks I got this year, so all of the recipes come from 3 (fabulous so far) cookbooks.

Key:
*Isa Does It - Isa Chandra Moskowitz
**Chloe Flavor - Chloe Coscarelli
***BOSH! - Ian Theasby, Henry David Firth

Week 1
Longer:
Chandra malai kofta* (If you love Indian like we do, you've got to make these.)
Phyllo pot pie*

Regular:
Smoky incan stew*
Creamy carbonara*** (The marinated mushrooms in this were amazing and I don't even really like mushrooms)
General tso’s tofu** (Seriously better than any take away I've had so far. And really easy.)
Sloppy Chlo’s** (Tasted exactly like regular sloppy joes!)
Sweet corn chowder**

Week 2
Longer:
White wine risotto*
Sweet potato gnocchi with brussels sprouts and tarragon cream*

Regular:
Tempeh meatballs and spaghetti*
Cast iron stir fry*
Shepard’s potato***
Tortilla soup**
Creamy korma***

Frying up some vegan kofta!



Week 3
Longer:
Nirvana enchilada casserole*
Nacho night*

Regular:
Tempeh orzilla*
Spinach and black bean burrito bowl*
Fiesta mac and cheese**
Takeout sesame noodles**
Chipotle sweet potato kale soup**

Week 4
Longer:
Tamale shepherd’s pie*
Peri Peri hasselback potatoes*

Regular:
Cheddary broccoli soup*
Tempeh agrodolce over grilled polenta*
Lemon garlic fava beans w/ mushrooms on rice*
Creamy tomato-basil spaghettini**
Down home curry*

Week 5
Longer:
New england glam chowder*
Creamy seaside pie*

Regular:
Roasted potato and fennel soup*
Lentil quinoa stew with kale*
Panang curry (thai peanut sauce and red curry, chickpeas and sweet potato)*
Nice spice rice***
Vegan ramen bowl**

I'm already sure I'll come out of this month with a few more staple recipes and I'll be sure to update you on which ones were the favorites and what I think of each cookbook in general. If you feel like joining in in whatever way you can, whether that's just 1 vegan meal a week or going all in, you can still sign up for Veganuary here! Hope you've had a great start to your 2019 so far and see you next time!
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