🗓️ Make one, make all three, all that matters is that you’re eating more plants.
Holiday weekends are for hanging out, so this week is all about food that’s easy to share and simple to scale. We’re making a one-dish dumpling bake, crispy baked taquitos with a spiced black bean and tofu filling, and charred street corn quinoa salad.
If you are planning a feast for Labor Day Weekend, check out the Special Edition: Long Weekend Meal Plan
🌱If you eat all the meals in this week’s plan, you’ll be
tapping in at 20 unique plants
Monday: 🥟 Dumpling Bake - Frozen dumplings and thick-cut ramen noodles baked in a creamy coconut curry broth until the noodles are tender and the dumplings are steamed through. You don’t even have to stir it!
Wednesday: 🌮 Vegan Taquitos - Perfect for feeding a crowd, the corn tortillas are rolled around a spiced filling of black beans, grated tofu, and sweet corn, then baked until crispy and golden.
Friday: 🌽 Mexican Street Corn Quinoa Salad - Charred corn, red onion, jalapeño, and crumbled vegan feta tossed with quinoa and coated in a creamy lime dressing. It gets better the longer it sits.
Vegetables
2 baby bok choy
½ broccoli crown
3 limes
1 bunch scallions
2 red onions
3 cloves garlic
1 roma tomato
2 jalapeños
¼ cup fresh cilantro
Pantry & Spices
14 frozen or fresh vegan dumplings
2 ramen noodle nests (thick cut)
1 (14 oz) can coconut milk
1 cup vegetable broth
2 tbsp hoisin
2 tbsp red curry paste
2 tbsp soy sauce
1 (15 oz) can black beans
½ cup salsa
12 small corn tortillas
1 cup quinoa
½ tsp apple cider vinegar
Black sesame seeds (to serve)
2 ½ tbsp chili powder
1 ½ tbsp cumin
1 ½ tbsp paprika
½ tsp garlic powder
Refrigerated
1 block extra firm tofu
1 cup unsweetened vegan yogurt (plus extra for serving)
3 cups frozen corn
1 cup vegan feta
¼ cup vegan mayonnaise
Green goddess dressing (optional)
Pico de gallo (optional)
Mix up a quick homemade pico de gallo for your taquitos using the diced tomatoes, onions, jalapeños, cilantro, and lime juice you are already preparing for the quinoa salad.
Swap the vegan mayonnaise in the street corn salad for a blended avocado and lime juice dressing if you prefer a whole-food creamy alternative.
Toss any leftover bell peppers, mushrooms, or carrots from your fridge directly into the dumpling bake before cooking to clear out your produce drawer.
Dumpling Bake
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
14 dumplings, frozen or fresh
2 ramen noodle nests (discard seasoning packets)
2 baby bok choy, chopped
½ broccoli crown, chopped
For the Sauce:
14 oz coconut milk, one can
1 cup vegetable broth
2 tbsp hoisin
2 tbsp red curry paste
2 tbsp soy sauce
1 lime, juiced
To Serve:
Black sesame seeds
Scallions, chopped
Instructions
Preheat your oven to 400°F.
Whisk the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce, and lime juice in a bowl until the curry paste is completely dissolved.
Arrange the ramen nests, dumplings, bok choy, and broccoli evenly in a casserole dish so nothing is stacked too tightly.
Pour the sauce over everything, gently pressing the noodles down so they are mostly submerged.
Cover tightly with foil and bake for 30 minutes.
Uncover the dish, stir gently to separate the noodles, and bake uncovered for 5 more minutes until the dumplings are lightly browned. Let it sit for a few minutes to thicken before serving.