Your Plant Dinner Plan: Dig In
BBQ Tofu Tostadas, Creamy Corn Pasta, Vegan Pulled Pork with Crispy Smashed Potatoes
🗓️ Make one, make all three, all that matters is that you’re eating more plants.
This week brings familiar comfort foods to the table using clever veggie swaps and pantry staples. We’re making smoky tofu tostadas with a blended avocado crema, a dairy-free corn pasta that builds its own sauce from empty cobs, and a delicious pulled mushroom sandwich paired with oven-roasted smashed potatoes.
🌱If you eat all the meals in this week’s plan, you’ll be
tapping in at 25 unique plants
Monday: 🌮 BBQ Tofu Tostadas - Crumbled tofu crisps up in a pan with BBQ sauce and spices, layered on crispy shells with cabbage slaw and a blended avocado drizzle.
Wednesday: 🌽 Creamy Corn Pasta - A dairy-free pasta where simmered corn cobs build the broth, and blended kernels mixed with miso form a surprisingly good sauce.
Friday: 🍔 Vegan Pulled Pork with Smashed Potatoes - Shredded oyster mushrooms sear in a pan until sticky with BBQ sauce, served on toasted buns alongside smashed roasted potatoes.
