Here is the rest of my vegan and vegetarian meals from March.
Homemade vegan quinoa and veggie soup. Sliced avocado with a little salt and pepper. Delicious vegan meal.
Veggie Fajitas with stuffed sweet peppers. This fell into the vegetarian category, I couldn’t resist piling on monterey jack cheese on those sweet peppers.
Vegan Quinoa stuffed Avocados. I can’t explain just how much I love this meal.
Vegan Ramen with Kimchi and Broccoli. A local store carries plain Ramen, and I love using it in all sorts of tasty dishes.
Crunchwraps have quickly become a family favorite.
I veganize mine. This crunchwrap was made sauteed sweet peppers and onions, guacamole, and vegan refried beans. It was so good!
One big batch of vegan Quinoa and veggies can stretch into so many meals. I added a little salsa, and sweet peppers to this batch for a yummy soup at lunchtime.
Well we are under another tornado watch around dinner when this photo was taken. I made a quick meal for all of us. Mine was a tasty vegan broccoli salad.
I’ve almost finished off this batch of vegan Quinoa and veggies. I made a yummy soup for lunch, and put one serving in the freezer. I love keeping vegan goodies in the freezer, cause sometimes I really don’t feel like cooking.
Last, but not least…
Homemade vegan Sushi! Seriously I love this stuff so much. I think I could eat it for every single meal. I made a batch with just sushi rice, one with broccoli slaw, and one with celery. Homemade sushi is a great way to use some of those veggies hiding out in the fridge.
As I said before, March was the easiest month so far on the two-thirds vegan plan. I really enjoyed trying out new dishes, and “veganizing” some family favorites.