An easy vegan stir fry with noodles, bell peppers, purple cabbage, snap peas, tofu, green onions, broccoli, and carrots. Make in less than half an hour for a great dinner, and have loads left over for lunch tomorrow.

A vegan root vegetable power bowl packed with roasted butternut squash, carrot, and parsnip, bell peppers, brussels sprouts, kale, and quinoa. Throw together in under an hour and have lunch ready for a week.

This Vegan Paella will quickly shoot to the top of your list of meals you make every week. Packed with vegetables like zucchini, carrots, eggplants, and pepper, it’s just as healthy as it is delicious. Throw it together in under an hour, and have enough for a week’s worth of lunches.

A perfect fall or winter meal - vegan chili that tastes like the real thing (maybe even better), that’s packed with mushrooms, lentils, and black beans, and topped with avocado and fried taco strips.