My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Search Results for: One pot pizza

One-Pot Pizza Pasta (Gluten-free and Vegan)

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This gluten-free and plant-based Pizza Pasta is just what you need for a quick and easy dinner!

Who loves pizza? Let’s see a show of hands!

We love pizza too but if you are trying to eat gluten-free it’s a little tough. Gluten-Free Pizzas are expensive and usually tiny. It is difficult to find one without egg and dairy too. I could make my own GF crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

Easy and delicious gluten-free and plant-based Pizza Pasta!

How about add all of our favorite pizza toppings to pasta instead!

Pizza Pasta Ingredients

One-Pot Pizza Pasta

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Do

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Serve

Serve the dish along side a green salad and Sweet & Tandy Oil-Free Salad Dressing! This is an easy dish to make and reheats well.

If it is still warm where you live try these try these Chocolate No-Bake Bites!

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

What is your favorite Pizza topping?

Yield: 4 Servings

Pizza Pasta

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

All the flavors of pizza in a pasta, and it's gluten free!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Instructions

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Notes

Add any of your favorite pizza toppings.

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© Heather Mayes

Week Night Plant-Based Dinners

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Every week I share my Plant-Based Meal Plan. Last week I only shared our dinners and it went so well I thought I’d do it again and share our Week Night Plant-Based Dinners Meal Plan. I’ll give you some breakfast and lunch suggestions also.

Week Night Plant-Based Dinners Meal Plan

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Plant-Based Meal Plan

Breakfast: I’ve been moving away from oatmeal and hot breakfasts over the last week or so. Two mornings a week we have early morning appointments and I try to start working by 8:00 the other mornings.

I still offer oatmeal but my kids have been requesting toast with fruit, bagels or cereal, most mornings. This summer, we are encouraging them to be more independent so some mornings they make their own breakfast. Peanut Butter Overnight Oats is a great option to have in the fridge for those mornings we need a little extra.

Lunch: Most days lunch will be leftover dinner or sandwiches. On Sunday I cooked Enchilada Soup in my Instant Pot and cooked my One Pot Broccoli and Rice Casserole so we have those ready for lunch all week. Typically I’ll eat the soup, my husband and youngest son will eat the casserole and my other son will have sandwiches.

Week Night Plant-Based Dinners

Monday: Broccoli and Mushroom Stir Fry is a super easy, oil-free stir fry that is easy to adapt, based on what you have and what you like. You can even use frozen veggies if you don’t have any fresh. I’m working on clearing out my freezer and pantry so I’ll probably use frozen this time.

Tuesday: One Pot Pizza Pasta is as simple as it sounds. I like having pasta at least once a week for an easy meal. I add extra sauce to mine once it’s in the bowl and my boys add olives to theirs. Just like pizza, we all have completely different preferences, we use the basics in the pasta then load up our favorite toppings on the side. This is perfect with a side salad with Creamy Italian or Sweet and Tangy Salad Dressing.

Wednesday: Instant Pot Mexican Casserole is one of my oldest and most loved recipes! It’s worthy of a permanent spot on the meal plan. The leftovers are perfect for lunches too.

Thursday: Southwest Tofu Scramble is another easy recipe. This time I’m making it as an excuse to make my Mango Salsa! I really want the Mango Salsa and I think this scramble will be the perfect pairing!

Friday: Nacho Night! I’ll use my Instant Pot Refried Beans recipe, Kathy Hester’s Instant Pot Queso from the Ultimate Vegan Instant Pot Cookbook, and all our favorite toppings!

I also have a few bananas that are getting ripe and almost perfect for Banana Bread. I usually make Blueberry Muffins while I’m at it. I’ve got a new Pampered Chef Brownie Pan that I really want to use for the muffins!

What are your favorite week night plant-based dinners? 

Meal Plan Monday: December is Here

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If you still have Thanksgiving leftovers just eat them. Don’t cook another thing until those leftovers are gone. Thanksgiving leftovers are some of my favorite. I’ll eat them for breakfast, lunch and dinner if I have them. I’m always sad when they are gone.

Did you over indulge on Thanksgiving? If you cooked healthy, plant-based recipes you probably only ate too much. If you used some of my recipes I’d love to hear your thoughts.

If you don’t have any Thanksgiving leftovers you may need some dinner inspiration.

Plant based meal plan

Plant-Based Meal Plan

I’m taking advantage of my Instant Pot this week. I love that I can cook dinner quickly after I get home or set a timer so it doesn’t begin cooking until I want it to start. If you don’t have an Instant Pot I recommend you buy one or at least put it on your Christmas list. You could also make these recipes in a Crock Pot or on the stove although it will take much longer.

Enchilada Soup made in the Instant Pot

Chili  made in the Instant Pot

One Pot Pizza Pasta

Sautéed Mushrooms and Baked Potatoes (cooked in the Instant Pot) with steamed greens

Lentil Quinoa Tacos

Now that December is here things start to move more quickly, or so it seems. Don’t get caught off guard by everything you “have to do.” Prioritize your health!

31 Day Plant-Based eCourse and Challenge

Have you Heard?

The 31 Day Plant-Based eCourse and Challenge starts January 1st! It’s going to be a life changing experience for a lot of people. Are you one of them?

You’ll get daily tips and encouragement to turn your plant-based aspirations into a reality. If you’ve been meaning to make a change now is the time! The eCourse is packed with information and the challenge will give you the extra push you need to achieve your goals whether they include weight loss, lower cholesterol and blood pressure, or physical fitness.

Have you signed up yet?

Meal Plan Monday: Cold Weather Recipes to Keep Warm

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Plant-Based Meal Plan for NovemberThis Plant-Based Meal Plan is full of warm recipes that are perfect for cold weather. Of course I still add a few salads in here an there.

Recently my boys (age 2 and 4) wanted a snack. I excitedly asked, “want some lettuce” and to my surprise they said yes. Ever since I’ve been offering them lettuce for snack. The 4 year old prefers “crunchy” lettuce.  It just goes to show that if you keep offering your family healthy choices eventually they will eat them.

Plant-Based Meal Plan

Breakfast

Lunch

  • Black Bean and Roasted Corn Salsa with Baked Potato and Salad
  • Gluten-Free Veggie Wraps with warm Roasted Veggies
  • Sunbutter Sandwiches with sliced fruit
  • Black Bean Quesadillas and Mexican Rice
  • Leftover soup or noodles

Snacks

Dinner

This weekend I’ll have a booth at the FITT for Life Expo in Florence, Arizona. It’s a free event for the whole family.

Meal Plan Monday…September is Here

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Happy September and Happy Labor Day to my US readers!

We have had company on and off this summer but now we are attempting to get back into a routine. Regular homemade dinners are a big part of that.

We are also going to do a gluten-free experiment for our whole household. This week we will be finishing off any wheat/gluten based foods (although there isn’t much) so that next week we will be gluten-free. Feel free to join! If gluten isn’t an issue for you maybe you want to take that next step and remove dairy or oil from your diet.

Meal Plan

Breakfast Stir Fry

Breakfast

This week we will be taking a break from the processed side of breakfast and sticking to whole grains, fruit and greens. Yes you read that right. My husband enjoys raw spinach for breakfast so my kids do to.

 

Lunch

I’ve been testing out some new recipes at lunch lately. There is less pressure to make an awesome meal at lunch time.

  • Quinoa Veggie Wraps with a side of beans
  • Lentil Quinoa Veggie Salad (Recipe Coming Soon)
  • Veggie Sandwich made with hummus, cucumbers, peppers, carrots, and greens
  • Taco Salad
  • Enchilada Soup

Summer Berry breakfast quinoa 008

Snack

We usually stick to fruit and veggies but I like to surprise my kids with popcorn and other treats from time to time.

  • Apples with Sunbutter
  • Popcorn
  • Smoothies
  • Veggies with Hummus
  • Random Fruit

Quinoa-Lentil Tacos

Dinner

brownie 2

I plan to make these incredible Gluten-Free Brownies this week as well. If you haven’t tried them yet you have more self-control than I do! They are amazing!

Is your Meal Plan ready for the week? I was later than normal (I blame the holiday). 🙂

Do you have something you want to eliminate from your diet? Gluten, dairy, oil, etc. We’d love for you to join us! Leave a comment letting me now what you are removing and let us support each other!

Plant-Based Meal Plan

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This week’s Plant-Based Meal Plan features easy breakfast ideas, leftovers for lunch, simple snacks, and delicious dinners.

Plant-Based Meal Plan featuring breakfast, lunch, snack and dinner recipes.

This page contains affiliate links. That means I may make a small percentage of commission if you make a purchase using one of my links.

My kids have gotten into a nice routine of making their own breakfast and lunch each day. Sometimes they will still ask me, “what’s for lunch” and I remind them of all the things they can make. They usually choose easy things like oatmeal, PB&J’s or beans.

Plant-Based Breakfast

This week we will be having Blueberry Baked Oatmeal (recipe coming soon), smoothies, Strawberry Banana Muffins and maybe Instant Pot Oatmeal.

Plant-Based Lunch

This week, I plan to enjoy dinner leftovers for lunch as much as possible. Soup and salad is always a favorite! My kids will love having tostada’s again. They’ve been making their own lunches every day and I love it. They’ve been eating lot’s of sandwiches and beans.

Plant-Based Snacks

Plant-Based Dinner

Monday: Hearty Veggie and Potato Soup is one of my favorites! It’s great for leftovers too.

Tuesday: Tostada’s using Instant Pot Refried Beans, lettuce, tomato, jalapenos, salsa and corn. Everyone loves tostada night!

Wednesday: Veggie Burgers with Oil-Free Potato wedges. I like to have a big salad right before or with dinner.

Thursday: As good as making pizza would be, pasta and sauce is much easier. Of course, Pizza Pasta is always an option!

Friday: Snack food night! We will have veggies and hummus, quesadillas, popcorn, potato wedges and maybe Chickpea Nuggets. The kids love eating stuff like this, especially when they get to eat in the living room while watching a movie!

I recently preordered a new book that is coming out this week! I’m excited to read Fiber Fueled! A new plant-based book all about gut health. Yes, I know I’m a geek but I’m still mentioning it in case you haven’t heard about it and want to preorder too.

Sale
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
  • Hardcover Book
  • Bulsiewicz MD, Will (Author)
  • English (Publication Language)
  • 400 Pages - 05/12/2020 (Publication Date) - Avery (Publisher)
$14.11
Buy on Amazon