Weeknight cooking has two jobs: get food on the table and leave you enough energy to enjoy it. These three GreenLife recipes are all plant-based, built from ingredients you can find at a regular grocery store, and suited to different kinds of evenings.
Here is how to choose among them, plus a few ways to make the week easier.
If you have 25 minutes: Vegetable Stir-Fry with Tofu
The Vegetable Stir-Fry with Tofu is the quickest of the three. It takes 15 minutes to prep and 10 minutes to cook, and it serves four.
What goes in: firm tofu, broccoli, red bell pepper, snap peas, garlic, ginger, and a sauce of soy sauce, rice vinegar, and cornstarch, finished with sesame seeds and green onions.
Why it works on a busy night: a hot pan cooks everything fast. The cornstarch thickens the sauce so it clings to the vegetables, and you can serve it over rice or noodles.
Tips:
- Press the tofu before you cube it. Removing excess water helps it turn golden instead of steaming.
- Prep every ingredient before turning on the heat, since the cooking moves quickly.
- Cook the tofu first, set it aside, and add it back at the end so it stays crisp.
If you want a make-ahead pot: Hearty Lentil Curry
The Hearty Lentil Curry takes 10 minutes of prep and about 30 minutes of cooking, and it serves six. Most of that time is hands-off simmering, which makes it a good choice for a night when you are juggling other things.
What goes in: red lentils, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, cumin, turmeric, and vegetable broth, garnished with cilantro and lime.
Why it works: red lentils do not need soaking and soften as they simmer. One pot makes six servings, so you can eat well the next day too.
Tips:
- Cook the curry powder, cumin, and turmeric in the pot for about 30 seconds before adding liquid. The recipe does this to bring out the aroma of the spices.
- Serve over rice with a squeeze of lime for brightness.
- Rinse the lentils before cooking.
If you want a fresh dinner with room to customize: Rainbow Buddha Bowl
The Rainbow Buddha Bowl takes 15 minutes to prep and 20 minutes to cook, and it serves two. Much of the work happens in the oven while you do something else.
What goes in: quinoa, roasted chickpeas and mixed vegetables (bell peppers, carrots, broccoli), leafy greens, sliced avocado, and a tahini dressing made with lemon juice and garlic.
Why it works: each component is simple, and the tahini dressing ties them together. Swap in whichever vegetables are in your fridge.
Tips:
- Roast the vegetables and chickpeas on the same tray at 400°F (200°C) while the quinoa cooks.
- Whisk the dressing with a few tablespoons of water until it pours smoothly.
- Keep components separate in containers for lunches, and add the avocado and dressing when you eat.
A simple plan for the week
| Night | Meal | Why |
|---|---|---|
| Monday | Hearty Lentil Curry | Makes six servings, so you have leftovers. |
| Wednesday | Vegetable Stir-Fry with Tofu | Quick cook for the middle of a busy week. |
| Friday | Rainbow Buddha Bowl | Uses up the vegetables and greens left in the fridge. |
Rice shows up in two of these meals, and garlic, ginger, and onion appear in the curry and the stir-fry, so one shopping trip covers the week.
Make the week easier
- Cook a double batch of rice or quinoa on Monday and use it later.
- Chop vegetables once. Broccoli, bell peppers, and carrots appear in both the Buddha Bowl and the stir-fry.
- Keep lemons, limes, and fresh herbs on hand. A bright finish makes simple meals taste more complete.
- Taste and adjust. Add salt, acid, or spice at the end until the dish tastes the way you like.
Ready to cook?
Open any of the recipes above for full ingredient lists and step-by-step instructions, or browse every GreenLife recipe. Need ingredients? The shopping section and our starter pantry guide help you stock up, so Monday's dinner is already half decided.