Here comes Part 2 of our Plant-Based Winter Meal Plan, complete with nourishing dinner and dessert recipes for a week. There are cozy enchiladas, an amazingly quick one-pan veggie bake, and quick and simple broiled grapefruit for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1.
We hope you’ll find this helpful, and please let us know any feedback you might have. We always love to hear from you :)
(Check out Part 1 for meal prep, breakfast and lunch recipes)
Savory Dahl-Style Steel Cut Oats
Super Creamy Steel Cut Oats with Dried Fruit
Wild Rice Bowl with Roasted Root Vegetables, Marinated Mung Beans and Beet Caviar
Tempeh and Cabbage Chili over Wild Rice
One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry
Tempeh and Kale Enchiladas
*all recipes are vegan and gluten-free/gf option and will make enough for a work week (5 days), for 2 people
Day by Day Prep List
Make the Savory Dahl-Style Steel Cut Oats (recipe in Part 1) to have for breakfast Monday, Tuesday, and possibly Wednesday nights. In the evening, make the One Pan Root Vegetable, Swiss Chard and Mung Bean Bake to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already roasted the root vegetables and cooked the mung beans during prep day. Broil the grapefruits for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the One Pan Root Vegetable Bake and Broiled Grapefruit will be in Part 2.
- Make the Savory Dahl-Style Steel Cut Oats (recipe in Part 1) for breakfast in the morning. This should take you 10-15 minutes max, since you’ve already prepped all the ingredients. Eat the leftovers for breakfast for the next 1-2 days.
- Make the One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in the evening, for dinner, eat the leftovers for dinner for the next 1-2 days.
- Broil the grapefruits, eat the leftovers for dessert for the rest of the week.
Once you’ve finished the Savory Dahl-Style Steel Cut Oats (recipe in Part 1), make the Super Creamy Steel Cut Oats with Dried Fruit to have for breakfast for the rest of the week. Once you’re done with the One Pan Root Vegetable, Swiss Chard and Mung Bean Bake, prepare the Tempeh and Kale Enchiladas for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the Enchiladas will be in Part 2.
- Make the Super Creamy Steel Cut Oats with Dried Fruit (recipe in Part 1) to eat for breakfast during the rest of the week.
- Make the Tempeh and Kale Enchiladas to have for dinner for the rest of the week.
You’re going to be amazed by how quickly this one-pan bake comes together, since you’ve already cooked the mung beans and roasted up the vegetables on prep day. The only thing left to do here is to wash and chop the chard, mix everything together with coconut milk and curry, and bake. This is a rich, satisfying, plant-loaded dish, perfect for a winter dinner.
- half of the roasted vegetables (from Part 1)
- 1 bunch Swiss chard - leaves separated from stems, leaves roughly chopped, stems finely chopped
- 1½ cups cooked mung beans (from Part 1)
- 1 tablespoon curry powder
- 1 can light Thai coconut milk
- ½ cup reserved mung bean broth, plus more if needed (reserved from cooking the mung beans in Part 1)
- Preheat the oven to 400° F (200° C).
- Combine the roasted vegetables, chard leaves and stems, and the mung beans in a 9-10 inch cast iron pan or other deep baking dish. Add the curry powder, coconut milk and mung bean broth, stir to combine. At this point, it might seem like there's too much chard, but it will cook down quite a bit in the oven. Cover the pan, place it in the oven and bake for 25 minutes.
- Remove the pan from the oven, give everything a good stir and add more mung bean broth if needed. Place the pan back in the oven and bake, uncovered, for another 10 minutes, or until the chard stems are completely cooked through. Store the leftovers refrigerated in an airtight container, and reheat them in a pan or in the oven.
If you’ve already prepared the enchilada sauce and filling during prep day, this dinner will be a breeze to make. If not, no worries, one night’s worth of effort will pay off, since you’ll have enchilada leftovers for a few dinners to come. These enchiladas taste hearty and indulgent, but they are packed with healthy, whole food ingredients like mung beans, tempeh, kale, onion, carrots and spices.
- 1 tablespoon neutral coconut oil
- 1 small yellow onion - chopped
- 1 teaspoon cumin seeds
- 3 garlic cloves - sliced
- 1 jalapeño - seeded and minced
- 28 oz box or can crushed tomatoes
- 1 tablespoon smoked paprika
- 1 cup mung bean broth (from Part 1)
- 2 tablespoons neutral coconut oil
- 1 large yellow onion - chopped
- 1 medium carrot - peeled and sliced
- ½ teaspoon cumin seeds
- sea salt
- 3 garlic cloves - sliced
- 4 oz tempeh (half of an 8 oz package) - crumbled
- 1½ cup cooked mung beans (from Part 1)
- 1 tablespoon tomato paste
- 1 teaspoon chipotle powder or flakes
- 1 teaspoon smoked paprika
- 3-4 packed cups kale - roughly chopped
- 1 cup mung bean broth (from Part 1)
- 8-12 tortillas of choice (gf if needed)
- about 2 avocados
- about ½ cup chopped cilantro
- lime wedges (optional)
- Warm the coconut oil in a deep saucepan over medium heat. Add the onion, cumin and a pinch of salt and sauté for 5 minutes, until translucent. Add the garlic and jalapeño and sauté for another 2 minutes.
- Add the tomatoes, smoked paprika and mung bean broth and simmer for another 10 minutes, or until the sauce is thickened. Let cool and store refrigerated in an airtight container, until ready to use.
- Warm the coconut oil in a large sauté pan over medium heat. Add the onion, carrot, cumin and a pinch of sea salt, and sauté for 5 minutes, until the onion is translucent.
- Add the garlic and sauté for 2 more minutes. Add the tempeh, mung beans, tomato paste, chipotle, and smoked paprika. Stir to coat. Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted. At this point, it might help to cover the pan with the lid, so that the kale steams and wilts, making the mixture more manageable for stirring. Let cool and keep refrigerated in an airtight container until ready to make the enchiladas.
- Preheat the oven to 350° F (180° C).
- Add half of the sauce to a 9" x 9" baking dish, or one or more dishes of a similar size. Working with the one tortilla at a time, place about 2-4 tablespoons (depending on the tortilla size) of the filling along the center of the tortilla and fold both sides over. Place the rolled up enchilada in the baking dish, seam down. Continue with the rest of the tortillas, arranging them snugly inside the dish.
- Spoon the rest of the sauce on top of the enchiladas and bake for 25-30 minutes, until hot throughout. Serve the enchiladas with cubed avocado, cilantro leaves, and lime wedges, if using.
To be honest, my favorite late winter treat is a really ripe, fresh orange or grapefruit. Something about eating a juicy, vitamin-packed piece of fruit just feels so right when the weather’s not great. But if you do want something fancier but still really easy, try broiling grapefruit. When broiled, the top of grapefruit gets sweet and caramelized, but on the inside, it remains perfectly juicy. Combine that with some ice cream or coconut yogurt, and you’re in for a real treat.
- 5 grapefruits - halved, cut around the segments with a knife (so it's easy to eat it with a spoon)
- coconut sugar
- cacao nibs (optional)
- plant-based ice cream or plain plant-based yogurt (for serving)
- Set your broiler to high.
- Arrange the grapefruit halves on a parchment-covered baking tray (you might need 2 trays, depending on the ones you have). Generously sprinkle each grapefruit with coconut sugar.
- Place the tray under the broiler and broil for 5-10 minutes, depending on your broiler, until the grapefruits are caramelized and slightly charred on top. Enjoy the grapefruit sprinkled with cacao nibs, with a side of ice cream or yogurt, if using. You can reheat the leftover grapefruits in the oven, or eat them cold, both ways will be good.