7 nutritious and delicious plant-based recipes to get you through your busy week!
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Getting back into a routine can be tough after a summer filled with vacays and beach days, especially when it comes to meal prep. But we’re here to help make it a little easier (and more fun)! 

Below are some of our favorite plant-based recipes that taste just as good as leftovers — maybe even better. 

Want to step up your meal plan game even more? 

Check out our 7-Day Kickstart Meal Plan that’s filled with 21 plant-based recipes for breakfast, lunch, and dinner. It also includes a bonus shopping list, a day-by-day meal-prep schedule, and tips for making plant-based cooking efficient and enjoyable (win-win). You’ll never feel lost in a grocery store again!  

7 plant-based recipes that’ll feed you all week!  

Vegan Date-Sweetened Banana Bread

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Happy National Banana Bread Day! Let’s celebrate with a slice of our date-sweetened banana bread, shall we? Even though it’s refined sugar, gluten and oil-free, its still bombbb and one of the most popular recipes on our blog! The recipe will be below ♥️ #vegan #sweetsimplevegan #bananabread #feedfeed #bestofvegan #nationalbananabreadday #bananabread Date-Sweetened Banana Bread from sweetsimplevegan.com INGREDIENTS *2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)* *2 cups gluten-free oat flour *1/2 cup crushed nuts (optional) *1 teaspoon cinnamon *1 teaspoon baking powder *1/2 teaspoon baking soda *½ teaspoon salt *3 large ripe & spotty bananas, mashed (about 1 1/2 cups) *+ 1 banana to top, sliced it in half lengthwise (optional) *1 cup pitted Medjool dates, packed *½ cup unsweetened non-dairy milk *1 1/2-2 teaspoons pure vanilla extract (I used 2) *1 teaspoon apple cider vinegar INSTRUCTIONS (1) Preheat oven to 350°F and line a 9×5″ bread pan with parchment paper or lightly coat it with oil. Mix the flaxseed meal with the water and stir well. Set aside to thicken, about 15 minutes. (2) In a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, and nuts if using. Mix well until uniform and set aside. (3) In a food processor, add the dates, almond milk, vanilla extract, and apple cider vinegar. Process until smooth, and then mix in the mashed banana and flax egg with a spoon until combined. Add the date and banana mixture to the dry mixture and stir until a batter forms. (4) Pour the batter into the prepared loaf pan and if desired top with the optional banana, cut side facing up (refer to photos in post). (5) Place into the oven and bake for 50-60 minutes, or until a toothpick runs clean. Remove from the oven and cool completely before cutting. NOTES: You can use 2 tablespoons of chia seeds in place of flaxseed meal.

A post shared by Jasmine Briones – Food Blogger (@sweetsimplevegan) on

This banana bread by Sweet Simple Vegan is gluten-free and oil-free but FULL of delicious vegan goodness. It’s perfect for breakfast with coffee, but we love it any time of the day. A loaf will last you a week-ish and if you pop it in the freezer, that’ll definitely extend its lifespan. 

PB&J Overnight Oats

Overnight oats are a meal prep dream come true. They’re quick, easy, and delicious (favorite trio!). Check out this PB&J recipe from From My Bowl. The best part? Your oats can last up to six days in the fridge! 

Soba Salads with Tahini Miso Dressing

This recipe from Love and Lemons is amazing inspiration for a healthy, dreamy lunch to-go. Just remember to use maple syrup instead of honey to keep it vegan! And pack your salad in mason jars in advance to make it easy, breezy to grab them in the morning before you take on the day. 

Broken Lasagna

This Broken Lasagna with vegan white pesto and broccoli dish by Dolly & Oatmeal will make you feel like your kitchen turned into an Italian restaurant and you’re the head chef. The recipe feeds four (or you four times!). 

One Pot Chana Masala

One pot chana masala plant-based recipe

Spices, chickpeas, and rice come together for a hearty Vegan Chana Masala that’s loaded with flavor and protein. And be sure to store your leftovers in the freezer if you’re not going to eat it the next day or two (or three). It’ll typically last in the freezer for about a month.

2-Ingredient Cookies

These 2-ingredient cookies from The Balanced Blonde are absolutely addicting (in a good way) and satisfyingly sweet without making your teeth hurt or belly squirm. Who knew bananas and oats could create something so magical?

Apple cinnamon granola 

Apple Cinnamon Granola plant-based recipe from the Wholesome Culture Cookbook

Granola’s equally great for breakfast with your favorite vegan yogurt or as a crunchy, slightly sweet mid-afternoon pick-me-up. Check out this super yummy granola recipe from The Wholesome Culture Cookbook

Makes 3 cups of granola

Prep time: 5 mins

Cook time: 15 mins

2 cups large flake oats

1/3 cup slivered almonds

1 tablespoon chia seeds

1/3 cup chopped pecans

1/2 cup dried apples (cut into pieces)

2 tablespoons nut butter of choice

1 tablespoon maple syrup

3 tablespoons water

1 teaspoon cinnamon


  1. Preheat the oven to 325 and line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, almonds, chia seeds, pecans, and dried apples. In a separate smaller bowl, combine the nut butter, maple syrup, and water until smooth.
  3. Pour the nut butter mixture into the oat mixture and stir until evenly distributed. Finally, add in the cinnamon and once again stir until its distributed evenly amongst the mixture.
  4. Place the granola in an even layer on the lined baking sheet and bake for 8 minutes, then remove from the oven and mix the granola around on the pan. Bake for an additional 6-8 mins until golden brown, watching closely so it doesn’t burn. 
  5. Allow the granola to cool completely before removing from the pan.

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