Sometimes it’s easier to begin with something small, instead of going whole hog. Or, in this case, no hog at all. Let’s just give it a go for the weekend: Three days of environment-friendly eating, where we’ll get out of our cooking ruts, enjoy all of our daily greens, and give ourselves a fresh focus to brighten up the depths of January.
Yes, you can go vegan for the weekend. How do I know? Because I can, and I’m definitely not a vegan all of the time. (Maybe you are, and you’re just looking for some winter recipe inspiration—welcome! Maybe you can teach us a thing or two over the next few days. Just tag @Epicurious in your Instagram posts this weekend.) Maybe, like me, you like to dip your toe in veganism now and then because it can be a wonderfully affordable and delicious way to eat, and sometimes, switching up your whole way of eating can bring out creativity in the kitchen.
Whatever your reason for joining, this long-weekend meal plan is filled with easy, nourishing meals that let you focus on a kind of soothing, methodical cooking, like peeling and slicing vegetables, rather than high-stakes, time-sensitive tasks, like searing meat. There are hearty breakfasts (and baked goods too!) and lunches and dinners that are full of big, warming flavor. I’ll be cooking along on Epi’s and my own Instagram. Please join me!
Saturday
Breakfast
This pistachio-studded loaf proves that eggs aren’t always a must for baking. And a cake for breakfast will prove to any naysayers in your family that a vegan weekend is going to be fun, after all. This loaf goes well with a side of fresh fruit and/or coconut yogurt—I’m partial to Brooklyn-based Anita’s, which has a light, almost whipped texture.
Lunch
Not to be confused with a pasta salad, this salad pasta is refreshing and flavorful. The recipe below needs a small adjustment this weekend: Skip the anchovies or replace with a little bit of miso for that umami hit. And use vegan butter, such as Miyoko’s, or oil.
Dinner
Make a pot of white rice to go alongside this creamy cashew curry and cucumber salad. Most Sri Lankan meals are eaten with many elements, so I’ll also serve some pol sambol (just leave out the optional Maldive fish), a little simple sautéed kale, plus a dollop of katta sambol on the side for spice, but that’s extra credit.
Sunday
Breakfast
If you think you know oatmeal and all its cran-raisin, apple-cinnamon variations, this one by Lukas Volger will pleasantly surprise you. A drizzle of tahini adds creaminess, while squash and maple syrup add a sweetness that’s at once earthy and fragrant—and so, so good. For those looking to keep this vegan thing up for a while, I’d recommend picking up a copy of Volger’s highly doable, clearly written vegetarian book, Start Simple.
Lunch
This adaptable lentil soup keeps incredibly well: Cook a double batch today and you’ve got a major bit of meal prep for the coming week out of the way. If it thickens too much as it sits in the fridge (the lentils will continue to absorb the broth), just add a little water or vegetable broth when reheating. The grocery list below has enough for a double batch; feel free to size down if you don’t want extra soup around.
Snack
It’s amazing that we made it this far without talking about snacks. This creamy, savory, tangy vegan sour cream and onion dip goes on just about everything: chips, crackers, vegetable spears, or just a spoon. The recipe comes from Epi contributor Ramin Ganeshram, who is also going to guide us through the best of vegan dairy alternatives this weekend.
Dinner
When Epi contributor Hetty McKinnon’s roasted cabbage steak recipe debuted on the site last year, my colleagues and I rejoiced. The rounds of cabbage get a tender, caramelized edge, while the sourdough croutons and chickpeas add a satisfying crunch. It’s all tied together by an herbaceous, creamy dressing (just swap out the mayo for a vegan one; I like this one from Sir Kensington’s.) Be sure to make a double batch of crispy chickpeas so you can toss them onto tomorrow’s salad.
Monday
Breakfast
Breakfast today is whatever you’d like, as long as it’s easy. If you have leftover sourdough from making those croutons last night, you might consider toast. Maybe top it with the remaining squash purée from yesterday’s oatmeal and drizzle with a bit of olive oil. I’ll be making my usual smoothie. Here’s the breakdown: about a cup of nondairy milk (I use Oatly, but have been eying this homemade soy milk recipe), a handful of ice cubes, frozen berries or frozen banana (the latter will make it deliciously creamy), a scoop of plant-based protein powder (optional, of course), and a handful of spinach. Then, depending on how hungry I’m feeling, I mix in a spoonful of nut butter, flaxseed, or chia seeds.
Lunch
Remember those extra chickpeas you made from the cabbage steaks? Well, today we’ll use them in another excellent recipe by McKinnon. This deconstructed falafel salad comes together easily with store-bought pita chips and your roasted chickpeas, but you wouldn’t know it from the layers of flavor and impressive final product.
Dinner
We all need a warming braise in January—and unlike with many meat braises, this vegetarian one takes very little time to get tender. Cookbook author Najmieh Batmanglij replaces traditional lamb with crimini mushrooms to make a vegan version of a popular Persian khoresh.
Grocery list
Nondairy
½ cup unsalted vegan butter, such as Miyoko’s
2 cups unflavored, unsweetened nondairy milk, such as Oatly
8 oz. (225 g) plant-based cream cheese such as Miyoko’s, Kite Hill, or Violife
Coconut yogurt (optional, to serve with cake)
Pantry
½ cup vegetable oil
3 cups extra-virgin olive oil
5 Tbsp. virgin coconut oil
¾ cup raw pistachios
2 cups raw cashews
½ cup vegan mayo, such as Sir Kensington’s
1¾ cups all-purpose flour
1 cup granulated sugar (check to make sure the brand is vegan if you’re keeping things strict)
Brown sugar (check that the brand is vegan if you’re keeping things strict)
Maple syrup
2 tsp. baking powder
2 cups powdered sugar (check to make sure the brand is vegan if you’re keeping things strict)
1 lb. penne pasta
3 (13.5-oz.) cans unsweetened coconut milk
2½ cups freshly grated or desiccated (shredded) coconut (if making pol sambol)
1 cup steel-cut oats
1 jar tahini
1½ cups red lentils
2 (14.5-oz.) cans crushed tomatoes
3 cups pita chips plus potato, corn, or pita chips for dipping
4 (14.5-oz.) cans chickpeas
2 tsp. Dijon mustard
Nut butter of your choice (if making smoothie, or sub flax seeds or chia seeds)
3 cups (600g) white basmati rice (optional)
Kosher salt
Flaky salt (optional)
Spice cabinet
Black pepper
2½ tsp. ground coriander
3 Tbsp. dried fenugreek leaves
2 tsp. ground cumin
1½ tsp. crushed red pepper flakes
1 Tbsp. (3 g) dried chopped onions
2 Tbsp. medium curry powder (such as S&B)
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
¾ tsp. paprika
¾ tsp ground chile peppers (if making pol sambol)
Saffron threads (you’ll need ½ tsp. ground)
Produce
6 lemons
6 limes
3 heads garlic
Fresh ginger: Three 2½" pieces
1 head radicchio
1 (5-oz.) package baby arugula
3 small onions
3 medium onions
1 medium sweet onion, such as Vidalia
4 shallots (for a half-batch of crispy shallots, or use store-bought crispy fried shallots)
1 field or English cucumber
1 Persian cucumber
2 green (Thai) chiles
1 jalapeño pepper
1 medium tomato (if making pol sambol)
2 bunches kale, plus 1 additional (optional) for serving with cashew curry
Handful spinach (if making smoothie)
2 medium purple or green cabbages (4–5 lb. total)
1½ lb. crimini mushrooms
1 medium butternut squash
1 bunch (8 stalks) celery
Fruit for breakfast/snacking (optional)
Crudités for dipping (celery sticks, carrot sticks, endive, red pepper, or radishes will all work)
Frozen berries or frozen banana (if making smoothie)
Herbs
1 cup fresh basil leaves
1 large bunch cilantro
1 bunch fresh thyme
2 large bunches parsley
5 fresh curry leaves (if making pol sambol)
1 large bunch mint (need ½ cup chopped plus a handful of leaves)
Bakery
1 loaf sourdough bread
Optional
Katta Sambol
Plant-based protein powder (optional, if making smoothie)
