The path to vibrant vegan eating unfurls like a well-stocked pantry, brimming with canned beans whispering promises of hearty stews, whole grains holding earthy secrets, and nuts offering their rich, buttery truths. For the uninitiated wanderer, Kenji López-Alt’s wisdom echoes: begin not with absence, but abundance. Fill shelves with pickled treasures, versatile tofu, and a rainbow of vegetables. Invest in liquid gold—olive oil—and the sharp tang of fine vinegar. Let condiments like harissa’s fiery kiss, tahini’s creamy murmur, miso’s deep umami song, and mustard’s bright sting become your flavor alchemists. This foundation transforms the week ahead from mere sustenance into a symphony of plant-based delight, where leftovers sing second verses and no meal succumbs to frozen despair. 🌱✨

:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__03__20141015-chickpea-cumin-salad-recipe-e332a839383a4bddaad43a960e0b2a67.jpg)

Sunday: Comforts & Foundations

Sunday dawns with the sizzle and spice of Vegan Migas. Silken tofu, tender and yielding, mimics scrambled eggs beautifully, cradling fried tortillas, onion, tomato, and chiles in a classic Tex-Mex embrace. A Dried Olive and Miso Shake lends its savory, rosemary-kissed crunch to popcorn for an afternoon snack, or perhaps a Dairy-Free Coquito Smoothie offers tropical respite. As evening falls, a large pot of The Best Vegetarian Bean Chili simmers, a promise of comfort for days to come. Sweet closure arrives with Vegan Oatmeal Chocolate Chip Cookies, warm and inviting. Cook extra chili; Monday thanks you.

Monday: Brightness & Leftovers Reborn

Awaken to the nutty aroma of Vegan Toasted Steel-Cut Oats, swimming with tart cranberries and sweet raspberries under a maple syrup drizzle. Lunch unveils the Make-Ahead Chickpea Salad With Cumin and Celery, its flavors deepening overnight, perfect with pita or naan. (Make extra!). A simple Banana with almond butter bridges the gap. Dinner transforms Sunday's chili into playful joy: Frito Pie, crowned with bright pickled onions and creamy avocado slices. A humble bowl becomes a fiesta.

Tuesday: Simplicity & Savory Notes

Keep it effortlessly savory. Breakfast Garlic Toast delivers pungent pleasure, or a Spicy Chard and Pineapple Smoothie offers a vibrant green start. Lunch revisits the satisfying Chickpea Salad. An Avocado, simply adorned with lime, salt, and hot sauce, makes a perfect snack. Dinner celebrates vegetables with Zucchini and Roasted Tomatoes With Pasta, dramatically elevated by the Dried Olive Flavor Shake from Sunday. More veggies than pasta? Always a good choice.

:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__03__20150206-menu-pasta-topping-olive-parm-miso-vegan-13-thumb-1500xauto-419176-25e31e154c06478c8e7e6a3615664a7f.jpg)

Wednesday: Global Inspiration & Wholesome Bowls

Banish rubbery tofu scrambles! Turkish-Style Vegan Menemen showcases silken tofu’s custardy grace, simmered with tomatoes, onions, and chilies – ready in 20 minutes. Lunch offers Tuesday's leftover pasta or the richly smoky Warm Spanish-Style Giant-Bean Salad With Smoked Paprika and Celery. A snack of vegan cheese and olives satisfies. Dinner soothes with simplicity: choose Easy Lentil Soup brightened by Lemon Zest, Garlic, and Parsley, the vibrant Quick Colombian Vegetable Soup (Ajiaco Negro), or the hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil. Simmer extra; Thursday awaits.

People Also Ask:

• Can tofu scrambles be truly satisfying? Absolutely! Silken tofu, as in the Menemen, achieves a delightful custardy texture far from rubbery.

• How do I add depth without meat? Umami powerhouses like miso, smoked paprika, olives, tomato paste, and mushrooms are essential.

• Are vegan meals time-consuming? Planning is key! Batch cooking (chili, soup, salad) and reimagining leftovers (Frito Pie, salad toppings) save immense time.

Thursday: Creamy Starts & Bold Flavors

Toast With Refried Beans and Avocado delivers creamy, savory satisfaction for breakfast. Lunch could be leftover soup or the robust Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds. Dates stuffed with peanut butter offer sweet energy. Dinner stars Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches (Bánh Mì). Pro tip: Double the fillings! Pickled carrots, daikon, cucumber, cilantro, and grilled tofu become tomorrow's salad treasure.

Friday: Green Vibes & Nutty Warmth

A Tropical Paradise Green Smoothie alongside avocado toast (maybe adorned with smoky mushroom 'bacon' or crunchy olive topper) launches the day. Lunch artfully assembles leftover Bánh Mì fillings atop fresh greens or rice – a vibrant, crunchy feast. Raw veggies with hummus or baba ganoush make a fresh snack. Dinner is pure comfort innovation: Vegan Peanut, Sweet Potato, and Kale Soup With Coconut, a luscious fusion of Thai and West African inspiration. Hearty, nutty, divine.

:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__03__20160309-menu-peanut-sweet-potato-kale-coconut-soup-stew-19-9cf77bd838064ff3843b6dc0b89e818a.jpg)

Saturday: Celebration & Indulgence

Weekend brunch beckons with Chilaquiles With Pepitas, Charred Corn, and Black Beans, accompanied by Refried Beans. A cup of leftover peanut soup is a warm afternoon hug. Dinner elevates the evening: a luxurious Mushroom Ragù – deep, earthy, combining fresh and dried fungi – ladled over creamy polenta (made with veg stock and olive oil), plus a simple green salad. Dessert? Homemade vegan ice cream, impossibly plush and rich, coconut-based and crystal-free. A perfect end.

Sunday Again: Crispy Comforts & Silky Finishes

Embrace the potato's glory with Crispy Potato, Onion, and Mushroom Rösti – golden, crunchy exterior giving way to tender heart, served with garlicky vegan mayo and fresh fruit. Raw veggies with hummus or baba ganoush return for snack time. Dinner journeys east: Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic offers silky, spicy warmth, while Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups provide refreshing crunch. More ice cream whispers sweet farewells.

:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__03__20160322-potato-rosti-mushroom-vegan-mealplan-36d4ea5de25c4c56b82814cddd74ff60.jpg)

The circle closes, not with deprivation, but with the resonant abundance of that initial pantry. A week of vegan eating, guided by Kenji's hand, reveals itself as a tapestry woven from global flavors, clever reuse, and the deep, satisfying richness found in beans, grains, vegetables, and thoughtful seasoning. Leftovers become adventures, pantry staples transform into feasts, and the question isn't "What can I eat?" but "Which delicious path shall I choose next?" The journey, nourishing and vibrant, continues, one simmering pot, one crispy rösti, one creamy scoop of coconut ice cream at a time. 🥑🍠🍋