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My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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Ultimate Plant-Based Meal Plan for Families

March 11, 2019 by Holly Yzquierdo 3 Comments

plant-based meal plan for families

My goal is to make plant-based eating easy for everyone. Transitioning a family to a plant-based diet is more difficult than transitioning one person. I decided to create a meal plan that will be fool-proof for most families. The Ultimate Plant-Based Meal Plan for Families is also a short guide to walk you through what you need to know to adopt a plant-based diet, including recipes that your whole family will love!

plant-based meal plan for families

While I can’t really guarantee that every person in your family will love every recipe, these are my most loved recipes that are family-friendly and easy to adapt for individual tastes.

What to Eat on a Plant-Based Diet

When people switch to a plant-based diet, they usually wonder what they should be eating. The answer is as diverse as the person asking. Different people like different food.

I looked through all the recipes on this website and thought about all the foods we typically eat and made a list of our most loved recipes.

We typically eat a lot of beans, rice, and pasta along with an assortment of fruits and veggies. We keep it simple and eat the same basic things, branching out occasionally to try new recipes.

If you loved pasta and Italian dishes before going plant-based, you’ll probably love plant-based versions. If you loved spicy foods, or Asian foods, or Mexican foods, etc. you’ll likely love healthier versions of your favorites.

However, it can take time for your palate to adjust to a diet without meat, dairy, eggs, and the other things you cut out. Sometimes it could take a while before your favorites are your favorite again.

Instant Pot Oatmeal

Plant-Based Breakfast

Switching to plant-based breakfasts are the easiest part of transitioning to plant-based eating, at least for me. We liked oatmeal, cereal, smoothies, etc. before making the switch. Choosing plant-based milk was the biggest change for us.

Invest in a few plant-based milks to try, once you find one you like, it will make breakfast easy peasy. I like soy milk and almond milk the best but rice milk is the over all family favorite so it’s what we keep on hand.

We usually eat the same breakfast every day. Cereal, oatmeal, toast or bagels. They are all quick and easy! Here is a sample of our favorite breakfasts.

Instant Pot Oatmeal

Toast with peanut butter and fruit

Banana Nut Oatmeal

Strawberry Banana Muffins or Banana Bread

Overnight Oats

For more ideas, check out my Plant-Based Breakfast Page or my Ultimate Oatmeal Guide!

When we have company or more time on the weekends I might make my Breakfast Hash or Breakfast Tacos. They are more time consuming than I’ll normally spend in the mornings but they are both delicious savory breakfast options.

Plant-Based Lunch

I usually eat dinner leftovers for lunch. It’s easy and saves time. My work day is busy and I don’t like to take time off to make food and eat so I stick to foods that I can heat and eat or just graze on throughout the day.

If I don’t have any leftovers available for lunch, I’ll eat something easy like a sandwich, hummus with veggies and maybe crackers or pretzels, beans with chips and salsa. In the summer when we have a lot of fresh veggies prepped, I might make a quick salad or my Mediterranean Bowl. Baked Potatoes are easy lunches but depending on where you eat lunch, it may not be an option.

Instant Pot Minestrone Soup may just be the perfect plant-based soup! Veggies, beans, broth and pasta create a hearty and healthy soup!

Plant-Based Dinner

I feel like plant-based dinners are the most difficult transition point for families. Often, this meal was full of meat and dairy before switching to a plant-based diet. For some families, it may be the only meal they are eating together and they want it to be peaceful.

These are our absolute favorite family friendly meals.

Minestrone Soup

Mexican Casserole

Veggie Pad Thai

Veggie Pasta

Lentil Tacos with Mexican Rice

Our 8 year old loves these more than our 10 year old. If they don’t like our dinner, we will let them having something else. Usually they choose one of their normal breakfasts like oatmeal or cereal, sometimes it’s a PB&J. Sometimes they will have other leftovers.

Often they will have the meal but pick out what they don’t like. This is normal childhood behavior, it doesn’t mean they won’t eat healthy foods. My son might eat the Minestrone but leave the tomatoes and celery. They both love the nachos but only the chips and beans, they don’t like the peppers or salsa.

When encouraging my kids to eat well, I’m not interested in a power struggle. Some kids will never be happy with their meals! Kids age, disposition, and preference all plays into it. It takes time to get used to eating healthy, it may take your kids longer than it takes you.

 

Would you like to be able to print off the dinner meal plan with an easy to follow shopping list?

I created a Dinner Only version of this meal plan that includes step by step recipe instructions and a shopping list. It takes some of the work out of clicking through the links, printing the recipe and painstakingly creating your list.

This Dinner Only version of the Ultimate Plant-Based Meal Plan for Families is available for $5.00!

Filed Under: Meal Plan Monday, Meal Plans 2019 Tagged With: Meal Plan Monday, Meal Plans, Plant Based Diet

Plant-Based Mediterranean Bowl

March 8, 2019 by Holly Yzquierdo 6 Comments

Every once in a while I get on a kick where I only want to eat one thing, fortunately for me that one thing is a super simple, whole food, Plant-Based Mediterranean Bowl!

Plant-Based Mediterranean Bowl

The temperatures in Arizona area finally on the rise. I’m slowly putting my soups aside and embracing fresh, raw veggies! If you are still frozen I’m sorry! Maybe you can enjoy this bowl in front of the fire and think about warmer days ahead!

The great thing about Mediterranean Bowls is that you can easily adapt it based on what you have and what you like.

This page contains affiliate links.

Gluten-Free Mediterranean Bowl

Most of the Mediterranean Bowls I’ve seen use quinoa but some use rice or no grain (or pseudo-grain) at all. Quinoa is great because it’s gluten-free, easy to cook, and I always have some in my pantry.

While the quinoa cooked, I got the veggies ready. Romaine lettuce is my favorite but you can choose your favorite greens. I love red and yellow bell peppers, cucumbers, tomatoes, and red onion. Chickpeas were the perfect addition because I also made hummus! My Cilantro Jalapeno Hummus was perfect in this but I may try my Red Pepper Dip next time.

I set out all the veggies, chickpeas and quinoa and my son made his own bowl. His was pretty much the same except he added apples and cuties and left out the hummus and peppers.

After cutting up all the veggies, I have enough for lunches all week plus some snacks! I’ve been able to make a quick salad with the veggies too. It’s so much easier to eat healthy meals when they are prepped and ready to go!

There are endless combinations you can choose for your bowl if this one isn’t exactly your thing.

  • Sweet Peppers
  • Artichokes
  • Avocado
  • Pickled Onions
  • Carrots
  • Sprouts
  • Micro Greens
  • Roasted Veggies
  • Fresh Herbs
  • Spinach

The list is endless! Please leave a comment and let me know what you want to eat in your bowl!

Plant-Based Mediterranean Bowl

Oil-Free Mediterranean Bowl

Most Mediterranean Bowls are topped with oil or and oil and vinegar type dressing. The hummus does a great job replacing the need for oil and the extra squeeze of lemon gives it an extra boost of acidity. You do not need the oil!

My boys love balsamic vinegar, if you are a fan, you could try it in this bowl. I didn’t think it would mix well with the hummus so I left it out this time.

When I made this bowl I bought olives to go with it. Our grocery store has an olive bar that I’d been wanting to try. My kids and husband love olives so I thought this would make the bowl a little more fun for them.

I, however, do not like olives. I’ve never found an olive I didn’t want to spit out! HA! While I put a few olives in my bowl I didn’t actually eat them. I loved my bowl so much I couldn’t risk it. More for my family.

Plant-Based Mediterranean Bowl

Plant-Based Mediterranean Bowl

This Plant-Based Mediterranean Bowl is gluten-free, nut-free, and perfect for the veggie lovers in your house. This meal is easy to make ahead during meal prep and take for lunch or enjoy it at the end of a long day. These measurements make 4+ bowls.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 head romaine lettuce (or your favorite lettuce).
  • 1 cucumber
  • 1-2 bell peppers (I used 1 red and 1 yellow)
  • 1/4 cup sliced red onion
  • 1 cup grape tomatoes (or equivalent fresh diced tomatoes)
  • 1 can chickpeas, drained and rinsed
  • 1 lemon
  • Kalamata olives (optional)
  • 1 cup hummus

Do

  1. Bring 2 cups water to boil, then add the quinoa and cover with a lid. Turn pot down to simmer. Cook for 10 minutes or until quinoa is done and water is absorbed. Fluff quinoa and set aside.
  2. While quinoa is cooking, prepare the veggies. If you haven’t already, wash and dry them. I prefer to peel the cucumbers, dice the red onion, tear or slice the lettuce, and dice the bell pepper. I like to leave my bell peppers in pretty big chunks but its just a personal preference. I’ll leave the tomatoes whole if I’m saving the bowl for later and cut the tomatoes in half if I’m having it now.
  3. Create an assembly line with all the veggies. Drain and rinse your chickpeas.
  4. If you are making hummus from scratch, make it now.
  5. Assemble your bowls.
    1. Make a bed of lettuce with 1 cup romaine.
    2. Scoop in 1/4-1/2 cup cooked quinoa.
    3. Arrange fresh veggies on both sides of the quinoa.
    4. Add a dollop of hummus. Since it’s oil-free, I used about 1/4 cup.
    5. Spoon in about 1/3 cup of chickpeas.
    6. Garnish with lemon wedge and olives.

Serve

This Mediterranean Bowl is perfect for a weekend meal prep that can be enjoyed all week. It tastes just as good coming out of a lunch bag as it does when it’s freshly made, you can’t say that about most lunches!

Yield: 4 Bowls

Plant-Based Mediterranean Bowl

Plant-Based Mediterranean Bowl

This Plant-Based Mediterranean Bowl is gluten-free, nut-free, and perfect for the veggie lovers in your house. This meal is easy to make ahead during meal prep and take for lunch or enjoy it at the end of a long day.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 head romaine lettuce (or your favorite lettuce).
  • 1 cucumber
  • 1-2 bell peppers (I used 1 red and 1 yellow)
  • 1/4 cup sliced red onion
  • 1 cup grape tomatoes (or equivalent fresh diced tomatoes)
  • 1 can chickpeas, drained and rinsed
  • 1 lemon
  • Kalamata olives
  • 1 cup hummus

Instructions

Bring 2 cups water to boil, then add the quinoa and cover with a lid. Turn pot down to simmer. Cook for 10 minutes or until quinoa is done and water is absorbed. Fluff quinoa and set aside.

While quinoa is cooking, prepare the veggies. If you haven’t already, wash and dry them. I prefer to peel the cucumbers, dice the red onion, tear or slice the lettuce, and dice the bell pepper. I like to leave my bell peppers in pretty big chunks but its just a personal preference. I’ll leave the tomatoes whole if I’m saving the bowl for later and cut the tomatoes in half if I’m having it now.

Create an assembly line with all the veggies. Drain and rinse your chickpeas.

If you are making hummus from scratch, make it now.

Assemble your bowls by making a bed of lettuce with 1 cup romaine. Scoop in 1/4-1/2 cup cooked quinoa, then arrange fresh veggies on both sides of the quinoa.

Add a dollop of hummus. Since it’s oil-free, I used about 1/4 cup.

Spoon in about 1/3 cup of chickpeas and garnish with lemon wedge and olives.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Do you eat Mediterranean Bowls? What are your favorite ingredients?

Filed Under: Main Dish Recipes, Recipes, Salads & Wraps Tagged With: Plant Based Diet, Quinoa, Recipes, Vegan

Plant-Based Meal Plan

March 4, 2019 by Holly Yzquierdo 2 Comments

I’m convinced that the best way to successfully adopt a plant-based diet is to follow a Plant-Based Meal Plan, at least in the beginning.

When we first started eating plant-based, it was completely new. Every single thing we ate before going plant-based had meat or dairy in it. I was nowhere close to being a healthy eater. To transition, I had to be deliberate and plan every single meal.Instant Pot Oatmeal

Making the move to a plant-based diet payed off and I was able to reverse illness. That’s one of the reasons I’m so passionate about meal planning and sharing meal plans with you.

This Week’s Plant-Based Meal Plan

Monday

Instant Pot Oatmeal

Sandwiches, Veggies and Hummus

Plant-Based Nachos

Tuesday

Toast with peanut butter and banana slices

Leftover Beans, Rice and Salsa

Spaghetti and Asparagus

Instant Pot Breakfast Rice

Wednesday

Instant Pot Breakfast Rice

Leftover Spaghetti and toast

Orange Tofu Stir Fry (I showed a sneak peak of the sauce in my Instagram stories)

Chipotle Black Bean Chili

Thursday

Overnight Oats

Sandwiches, Veggies and Hummus

Black Bean Chili and Instant Pot Baked Potatoes

Friday

Strawberry, Cherry and Kale Smoothie

Leftover Chili and Baked Potatoes

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole

Tips for New Meal Planners

If you are brand new to meal planning or following a meal plan someone else creates, it’s important to start small. It can be overwhelming to cook three meals a day if you aren’t used to it. That’s one of the reasons we eat leftovers for lunch.

I also give myself the option to skip any dinner and eat leftovers when possible. We don’t usually have leftover spaghetti or tofu because my kids love them, but we always have leftover chili because it’s too spicy for my kids. Yay, more for us!

We don’t need a lot of variety for breakfast or lunch but like to eat something new for dinner. Some foods lend themselves to being leftovers. Like beans and rice, we have it early in the week so we can use the leftovers in several different recipes like nachos or burritos.

Do you follow a meal plan? What are you eating this week?

Filed Under: Meal Plan Monday, Meal Plans 2019 Tagged With: Meal Plans, Plant Based Diet

Plant-Based Meal Plan

February 25, 2019 by Holly Yzquierdo Leave a Comment

Are you ready for a new Plant-Based Meal Plan? Me too!

The weather in Arizona has been crazy, over half the state is covered in snow! That is unusual for us. While it’s warmed up a bit, it’s still pretty cold; warm, comforting recipes are the only cure we have until the weather comes around.

Chipotle Black Bean Chili

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My big kids, who are adults, live in much colder places than we do. I still call them the big kids and probably always will, even after our little kids are grown too. Last week, I was talking to my daughter about dinner ideas. She got an Instant Pot for Christmas and we brainstormed some recipes for her and her husband to make. That conversation had me thinking about these recipes.

Plant-Based Meal Plan

Breakfast

We typically stick to easy breakfasts during the week. Quick and easy oatmeal, Instant Pot Oatmeal or Instant Pot Breakfast Rice require very little hands on time and can be started ahead of time and eaten once you are ready.

Lunch

We usually have leftovers or something really easy for lunch. Leftover soup is one of my favorite lunches because it tastes just as good as something I made fresh but doesn’t take as much time away from my work schedule.

Leftover beans and rice with salsa is another favorite. You could wrap it in a tortilla, or scoop it with chips if you are in to that sort of thing. I’ve been having a lot of chips and salsa lately.

Instant Pot Minestrone Soup may just be the perfect plant-based soup! Veggies, beans, broth and pasta create a hearty and healthy soup!

Dinner

Lately, my aim is to cook meals that can be eaten multiple times, either the next night, or for lunch the next day. I’m also trying to cook them in 30 minutes or less. Some meals may take more time cooking, but if my hands-on time is short, I don’t mind a longer cooking time, especially if it’s in my Instant Pot and I can be busy doing something else.

Monday

Veggie Pad Thai: I’ve been craving this Veggie Pad Thai for weeks but haven’t had a chance to make it. My daughter who lives across the country is even planning to make it this week!

Tuesday

Chipotle Black Bean Chili: This was a new recipe last week and I can tell you that we love it! It’s too spicy for my kids but I’ve eaten some every day since making it. It has black beans, quinoa and a good mix of veggies. Enjoy it on a baked potato, with tortillas or on it’s own. My mom loved it too.

Wednesday

Minestrone Soup: If my family had to pick one soup that everyone loved, it has be Minestrone Soup. I’ll save time by making it in the Instant Pot but you can easily make it on the stove.

Thursday

Chili Fries: Don’t worry, these are a healthy version of chili fries. I’ll use the leftover Chipotle Black Bean Chili and serve them over potatoes wedges I cook in my Air Fryer. Since the chili will only need to be reheated, I’ll only have to cook the potatoes. If I run short on time, I’ll cook “baked” potatoes in my Instant Pot instead.

Friday

Chickpea Noodle Soup: This is another soup my family loves. They can’t get enough of it and I’m pretty sure it’s because of the Dry Veggie Broth Mix that I use. You could use your favorite broth but if you have nutritional yeast and some basic spices, you can make your own.

These recipes rely on ingredients I normally keep stocked in my fridge and pantry. The only item that isn’t a regular is the chipotle peppers in the chili but since I’m in love with that new recipe, I’m pretty sure I’m going to keep those stocked.

Instant Pot Chickpea and Rice Soup

Family Friendly Plant-Based Recipes

All of these recipes except the chili are family friendly. The chili is spicy and my kids don’t like spicy. If you have teens or kids who love spicy food, they would probably like it.

The thing is, family friendly is really in the eye of the beholder. One of my sons loves fruit and veggies, the other not so much. On the night when we have the Chili Fries, they will just have the fries with a side of something else.

On Minestrone Soup night, one of my kids will pick through the veggies in the soup and only eat some of them. I’m ok with that. I sometimes skip foods I don’t like too.

When there are meals they truly don’t like, I have them fix themselves something like a sandwich or oatmeal. I’ll pull out some veggies or fruit to accompany their choice.

If you need help getting your kids to eat healthy foods, I’ve got some tips!

Do you follow a meal plan every week? Do you need help making a weekly meal plan or do you prefer to wing it?

Filed Under: Meal Plan Monday, Meal Plans 2019 Tagged With: Meal Plans, Plant Based Diet

Chipotle Black Bean Chili

February 20, 2019 by Holly Yzquierdo 7 Comments

Chipotle Black Bean Chili

Nothing beats a bowl of hot chili when it’s cold outside!

Chipotle Black Bean Chili

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Chipotle Black Bean Chili

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili ingredients

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

 

Chipotle Black Bean Chili ingredients

Directions:

  1. Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  2. If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
  3. If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
  4. Stir well and remove the cinnamon stick.
  5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

  • Cilantro
  • Diced avocados
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Diced green onion
  • Tortilla chips

Chipotle Black Bean Chili

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Soups, Stews, & Chili
Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Chipotle Black Bean Chili

Filed Under: Crock Pot, Instant Pot, Main Dish Recipes, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Instant Pot, Plant-Based

Plant-Based Valentine’s Day Meal Ideas

February 13, 2019 by Holly Yzquierdo 2 Comments

Banana Muffins with Chocolate

Are you making a special plant-based Valentine’s Day meal?

I got an email from a reader who wanted to know what I suggested for a special Valentine’s Day meal. Her husband asked if she could make a plant-based meal, even though he isn’t plant-based. Sounds like a sweetheart!

Veggie Pad Thai

I used to suggest big fancy meals but these days I’m all about keeping it simple. My recommendation was Veggie Pad Thai! I know, it’s not a traditional choice but it’s easy to make, cooks quickly, and is easy to adapt based on what you like.

My husband loves the Veggie Pad Thai. I do a mix of both of our favorite veggies and give him more of the mushrooms while I take more of the peppers. He likes to drizzle Sriracha on top.

Just because it’s Valentine’s Day doesn’t mean you need to put yourself out to make a meal. Spending less time in the kitchen so you can spend more time with your family seems like a win to me.

I know that some of you are over the top kind of people. I don’t mean that in a bad way. I mean that you love creating big elaborate meals for your family. That is awesome! Go for it!

If Pad Thai isn’t your thing, I’ve got a few other recipes for you. You can check out my post from 5 years ago (yes, I’ve been blogging that long) when my kids were little!

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

More Plant-Based Valentine’s Day Ideas

If I had plenty of time and energy, I’d plan a kid friendly meal of Chickpea Nuggets, Mashed Potatoes, Brown Gravy and veggies. I’d probably have a veggie tray or big salad too.

This page contains affiliate links.

Something you may not have heard yet, my Chickpea Nugget recipe is included in Ocean Robbins new book, The 31 Day Food Revolution! I’m so excited to read this book. You should check it out if you are looking for new reading material.

Plant-Based Dessert

Of course, we can’t forget about dessert. If there was any time to have desserts it’s random mid-week holidays, err, I mean Valentine’s Day. HA HA, just kidding. You don’t have to convince me to have dessert.

Banana Muffins with Chocolate Plant-Based Valentine's day

You can tell from my dessert page that I love chocolate. My husband never really liked chocolate but he has come around a bit. He still won’t eat a lot but he enjoys it in small amounts. With that in mind, big desserts are out, but smaller desserts like chocolate covered strawberries made with Enjoy Life Foods chocolate are totally in.

Another option we love is making my Banana Bread into muffins and putting chocolate chips (or chunks) in half of them.

What is your idea of a perfect plant-based Valentine’s Day meal? Do you like simple, elaborate, family friendly or romantic?

Filed Under: Holiday Cooking, Uncategorized Tagged With: Plant Based Diet, Valentine's Day, Vegan

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