Seven recipes that prove that plant-based diets are not boring

Seven recipes highlight how plant-based cuisine can be anything but monotonous, offering a fresh take on summer meals with simple ingredients and accessible techniques. The weekly meal plan, crafted by Serious Eats, showcases how vegan cooking can be easy, affordable, and rich in flavor without requiring exotic ingredients or complex methods. Each recipe focuses on seasonal vegetables at their peak quality during the summer months, emphasizing simplicity and practicality. The week begins with creamy avocado pasta, a quick dish that takes less than 20 minutes to prepare. This recipe demonstrates how depth of flavor can be achieved without heating sauces. The ingredients include 250 grams of pasta of choice, one ripe avocado, half a lemon’s worth of juice, one to two cloves of garlic, two tablespoons of olive oil, salt and pepper to taste, 100 grams of cherry tomatoes, and young green onions. The process involves boiling the pasta according to package instructions while preparing the sauce by mashing the avocado in a bowl and mixing it with lemon juice, minced garlic, olive oil, salt, and pepper. Some of the pasta cooking water is reserved to add creaminess. Once the pasta is drained, it is combined with the sauce, adding more water as needed before finishing with halved cherry tomatoes and finely chopped green onions. On Tuesday, an aromatic vegan curry with chickpeas is suggested. This one-pot dish is easily adaptable depending on available vegetables. Ingredients include one onion, two cloves of garlic, one tablespoon of vegetable oil, one teaspoon of turmeric, two teaspoons of curry powder, a pinch of chili flakes, 400 grams of canned chickpeas, 400 grams of chopped tomatoes, 400 milliliters of coconut milk, 200 grams of mixed vegetables such as broccoli, carrots, or cauliflower, and 150 grams of rice for serving. The preparation involves sautéing chopped onions and garlic in oil, adding spices, and then incorporating chickpeas, tomatoes, and coconut milk. Vegetables can be added as desired, and everything is simmered gently for 15 minutes until tender. It is served alongside cooked rice. Wednesday features baked tofu with Mediterranean vegetables, a dish that requires minimal active effort. The key step is tearing the tofu by hand to allow better absorption of the marinade. Ingredients include 180 grams of tofu, a small pumpkin, bell peppers, red onions, 150 grams of cherry tomatoes, olives, and 50 grams of vegan feta cheese. For the marinade, three tablespoons of olive oil, half a lemon's juice, two cloves of garlic, one teaspoon of oregano, and one teaspoon of Dijon mustard are used. The tofu is drained and torn into irregular pieces, then combined with pumpkin, bell peppers, red onions, and whole cherry tomatoes. The marinade is mixed thoroughly and poured over the mixture. Everything is placed on a baking sheet and roasted until golden brown. Olives and crumbled vegan feta cheese are added towards the end of roasting. Thursday brings a nutritious salad made with green lentils, perfect for warmer days as a complete meal. The ingredients consist of 150 grams of green lentils, a small pumpkin, bell peppers, a smaller eggplant, 100 grams of cherry tomatoes, olives, and fresh mint or basil leaves. For the dressing, three tablespoons of olive oil and half a lemon's juice are used, seasoned with salt and pepper. Green lentils are boiled according to package instructions and allowed to cool. Pumpkin, bell peppers, and eggplant are cut into cubes and lightly roasted in a pan or oven, ensuring they remain crisp. In a large bowl, cooled lentils, roasted vegetables, cherry tomatoes, and olives are combined. The dressing is prepared using olive oil and lemon juice, and drizzled over the salad. Friday introduces a refreshing gazpacho-style soup made with cucumber and tomato, highlighting the versatility of summer produce. The base includes peeled and diced cucumbers, chopped tomatoes, green onions, garlic, olive oil, vinegar, and herbs such as parsley or dill. The soup is blended until smooth and chilled before serving, making it an ideal light lunch option. Saturday offers a grilled vegetable skewer recipe, showcasing the natural flavors of seasonal vegetables. Ingredients include zucchini, bell peppers, eggplant, cherry tomatoes, and marinated vegetables. The marinade consists of olive oil, lemon juice, garlic, and herbs. Vegetables are threaded onto skewers, brushed with marinade, and grilled until charred and tender. This dish is best served with a side of quinoa or couscous. Sunday concludes the week with a vibrant fruit salad featuring tropical fruits such as mango, pineapple, and kiwi, complemented by fresh berries and a honey-lime dressing. This dessert-like dish emphasizes the freshness and variety of summer fruits, providing a sweet and satisfying finish to the week-long meal plan.