50+ Healthy Sunday Vegan Weight Loss Recipes to Warm Your Soul

Finding the balance between enjoying a delicious Sunday meal and sticking to your weight loss goals can often feel like a challenge.

However, with the right ingredients and a bit of creativity, it’s possible to have both.

Vegan meals are naturally nutrient-dense, low in saturated fats, and high in fiber—making them an excellent choice for anyone looking to shed a few pounds without sacrificing taste or satisfaction.

In this article, we’ve curated 50+ mouthwatering vegan recipes that are not only perfect for a relaxed Sunday, but also designed with weight loss in mind.

From hearty stews to light salads, these dishes are filled with plant-based proteins, fiber-rich vegetables, and wholesome grains that keep you feeling full and energized.

Whether you’re preparing a meal for yourself or your loved ones, these recipes are sure to become a regular part of your Sunday routine.

50+ Healthy Sunday Vegan Weight Loss Recipes to Warm Your Soul

Embracing a plant-based diet doesn’t have to mean giving up comfort food, and it certainly doesn’t need to be boring.

With these 50+ Sunday vegan weight loss recipes, you can enjoy a variety of flavors and textures without compromising on your wellness goals.

Each recipe is designed to support healthy digestion, provide long-lasting energy, and help you maintain a healthy weight—all while keeping things simple and delicious.

As you experiment with these recipes, you’ll find that eating vegan doesn’t just benefit your health, but can also be an exciting culinary adventure.

So, the next time Sunday rolls around, try out a few of these plant-powered dishes to nourish your body and satisfy your taste buds.

Vegan Chickpea Salad Sandwiches

This Vegan Chickpea Salad Sandwich is a light yet satisfying meal perfect for a Sunday lunch. It features a combination of mashed chickpeas, crunchy vegetables, and a tangy dressing that mimics the classic egg salad but in a plant-based way. The recipe is packed with protein, fiber, and healthy fats to keep you feeling full and energized throughout the day, making it an ideal choice for weight loss.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tbsp mustard
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 4 slices whole-grain bread or lettuce leaves (for a gluten-free option)

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed but some chunks remain for texture.
2. Add the vegan mayo, mustard, lemon juice, garlic powder, onion powder, salt, and pepper to the mashed chickpeas and stir until well combined.
3. Add the diced celery, red onion, and parsley, mixing until evenly distributed.
4. Taste and adjust seasoning if needed.
5. Serve the chickpea salad on whole-grain bread slices or wrap it in lettuce for a low-carb option.

This Vegan Chickpea Salad Sandwich is a versatile recipe that’s easy to prepare and can be stored in the fridge for a few days. It’s high in fiber and protein, making it an excellent option for weight loss as it keeps you satisfied for longer. Whether you enjoy it in a sandwich or wrapped in lettuce, this dish is a healthy and delicious way to enjoy a vegan meal that aligns with your weight loss goals.

Zucchini Noodles with Avocado Pesto

This Zucchini Noodles with Avocado Pesto dish is the ultimate healthy, low-carb alternative to traditional pasta. The zucchini noodles are paired with a creamy, vibrant avocado pesto that’s full of healthy fats and packed with flavor. It’s a nutrient-dense, weight-loss-friendly recipe that’s rich in fiber and antioxidants, making it perfect for a guilt-free Sunday meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine the avocado, basil, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth and creamy. Add salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Garnish with halved cherry tomatoes if desired and serve immediately.

Zucchini noodles with avocado pesto are a refreshing, low-calorie dish that makes the perfect Sunday lunch or dinner. The zucchini noodles are light and hydrating, while the avocado pesto is rich in healthy fats that support weight loss by keeping you full and satisfied. This dish is not only vegan but also gluten-free and can be made in under 20 minutes, making it a great option for a quick, healthy meal.

Vegan Cauliflower Tacos with Mango Salsa

These Vegan Cauliflower Tacos with Mango Salsa are a colorful and flavorful way to enjoy a light, plant-based meal. Roasted cauliflower, seasoned with chili powder and cumin, is paired with a refreshing mango salsa that adds a sweet contrast to the spiced cauliflower. This dish is rich in vitamins and antioxidants, low in calories, and perfect for anyone aiming to lose weight without sacrificing taste.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas (or gluten-free tortillas)
• 1 mango, peeled and diced
• 1/4 cup red onion, finely diced
• 1/2 cup chopped cilantro
• 1 tbsp lime juice
• 1 small avocado, sliced
• 1/4 cup vegan sour cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the cauliflower evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower is roasting, prepare the mango salsa by combining the diced mango, red onion, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a few roasted cauliflower florets on each tortilla, top with mango salsa, avocado slices, and a drizzle of vegan sour cream (if using).

These Vegan Cauliflower Tacos with Mango Salsa are the perfect balance of sweet, spicy, and savory flavors. The cauliflower provides a low-calorie, nutrient-packed base, while the mango salsa brings a refreshing burst of flavor and texture. This meal is filling and satisfying, yet light enough to keep you on track with your weight loss journey. These tacos are a fun and healthy way to enjoy Taco Night without the guilt!

Sweet Potato & Black Bean Buddha Bowl

This Sweet Potato & Black Bean Buddha Bowl is a wholesome, nutrient-dense meal that offers a variety of textures and flavors. With roasted sweet potatoes, seasoned black beans, and a mix of fresh vegetables, it provides a hearty and filling meal that’s perfect for a Sunday lunch or dinner. Packed with fiber, antioxidants, and plant-based protein, this dish helps keep you full and satisfied, making it a great option for weight loss.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1 cup cooked quinoa (or brown rice)
• 1 cup chopped kale or spinach
• 1/2 avocado, sliced
• 2 tbsp tahini dressing (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat the black beans in a small pan over medium heat. Add the lime juice, chili powder, and garlic powder. Stir and cook for about 5 minutes until warmed through.
4. In a large bowl, layer the quinoa (or rice), roasted sweet potatoes, black beans, chopped kale or spinach, and avocado slices.
5. Drizzle with tahini dressing if desired, and season with additional salt and pepper to taste.

This Sweet Potato & Black Bean Buddha Bowl is a colorful and nourishing dish that’s loaded with nutrients and ideal for weight loss. The fiber from the sweet potatoes, beans, and quinoa keeps you feeling full, while the healthy fats from the avocado provide satiety. It’s a well-rounded, vegan meal that’s packed with flavor and texture, making it an enjoyable way to stay on track with your weight loss goals.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti Squash with Tomato Basil Sauce is a light, low-carb alternative to traditional pasta dishes. The spaghetti squash is roasted to perfection, creating noodle-like strands that pair beautifully with a homemade tomato basil sauce. This dish is not only delicious but also packed with antioxidants, fiber, and essential vitamins, making it a perfect weight-loss-friendly meal for your Sunday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (14.5 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of the squash with olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes until tender.
3. While the squash is roasting, make the tomato basil sauce. In a saucepan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the crushed tomatoes, oregano, and red pepper flakes (if using), and bring to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally. Stir in the fresh basil at the end of cooking.
5. Once the squash is done, use a fork to scrape the inside of each half, creating spaghetti-like strands.
6. Serve the roasted spaghetti squash topped with the tomato basil sauce. Garnish with nutritional yeast if desired.

This Spaghetti Squash with Tomato Basil Sauce is a wonderfully light and satisfying dish that’s perfect for a Sunday meal. The spaghetti squash is low in calories and carbs, making it a great choice for those looking to lose weight. Paired with the fresh, homemade tomato basil sauce, this dish is not only delicious but also packed with vitamins and antioxidants. It’s a comforting and filling meal without the guilt!

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty, comforting dish that’s perfect for a Sunday dinner. The filling is made from protein-packed lentils, vegetables, and a savory gravy, all topped with a creamy layer of mashed potatoes. This plant-based version of a classic shepherd’s pie is rich in fiber and protein, making it a filling and satisfying meal that supports weight loss while still providing all the comfort and flavor of the traditional recipe.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 1/2 cups vegetable broth
• 4 medium potatoes, peeled and chopped
• 1/4 cup unsweetened plant milk
• Salt and pepper to taste

Instructions:

1. In a pot, cook the lentils according to package instructions (usually simmering in water for 20-25 minutes). Drain any excess liquid and set aside.
2. While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the carrots, peas, and tomato paste to the skillet and cook for another 5 minutes. Stir in the cooked lentils, soy sauce, thyme, rosemary, and vegetable broth. Let the mixture simmer for 10 minutes, until the vegetables are tender and the flavors meld together. Season with salt and pepper.
4. In a separate pot, boil the chopped potatoes in salted water until tender (about 15 minutes). Drain the potatoes and mash with plant milk, salt, and pepper until smooth.
5. Preheat the oven to 400°F (200°C). Spread the lentil and vegetable mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, spreading them out evenly with a spatula.
6. Bake for 20 minutes, until the top is slightly golden.

This Vegan Lentil Shepherd’s Pie is a hearty and nutritious meal that’s perfect for weight loss without sacrificing comfort food cravings. The lentils provide a rich source of plant-based protein, while the mashed potatoes add a creamy texture that feels indulgent. This dish is filling, flavorful, and high in fiber, making it a satisfying choice for your Sunday dinner. Plus, it’s easily customizable with your favorite vegetables and seasonings!

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers are a colorful and satisfying dish that’s both delicious and weight-loss-friendly. Filled with a flavorful combination of quinoa, black beans, corn, and spices, these peppers are high in fiber and plant-based protein, keeping you full and satisfied. This easy-to-make recipe is perfect for a healthy Sunday meal and can be customized with different fillings or toppings to suit your preferences.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional)
• 1/4 cup avocado, diced (optional, for topping)
• Lime wedges (optional, for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine.
3. Stuff the bell peppers with the quinoa mixture, packing it in tightly.
4. Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 30 minutes.
5. After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the peppers to slightly brown and soften.
6. Top with chopped cilantro, diced avocado, and serve with lime wedges, if desired.

These Vegan Stuffed Bell Peppers are not only vibrant and flavorful but also packed with nutrients to keep you energized and satisfied throughout the day. The quinoa and black beans provide a perfect balance of protein and fiber, while the corn adds sweetness and crunch. This dish is versatile, easy to make, and perfect for meal prep, making it a great choice for weight loss and a healthy Sunday meal.

Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice, using cauliflower rice as a base. Packed with vegetables like peas, carrots, and onions, this dish is both nutrient-dense and flavorful. It’s a quick, easy, and weight-loss-friendly option that’s perfect for a light and satisfying Sunday meal.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 2 tbsp low-sodium soy sauce or tamari
• 1 tsp sesame oil (optional)
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Begin by grating or processing the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat the olive oil in a large skillet or wok over medium heat. Add the diced onion and carrots and cook for 3-4 minutes until softened.
3. Add the frozen peas and garlic, cooking for another 1-2 minutes until fragrant.
4. Add the cauliflower rice to the skillet and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
5. Stir in the soy sauce and sesame oil (if using), and cook for another 1-2 minutes.
6. Season with salt and pepper to taste, and garnish with chopped green onions.

Vegan Cauliflower Fried Rice is a deliciously healthy and satisfying dish that’s a great option for weight loss. By swapping regular rice for cauliflower rice, you significantly cut down on calories and carbs while still enjoying all the flavors and textures of traditional fried rice. Packed with vegetables and easy to customize, this meal is quick to prepare and can be enjoyed as a side or main dish.

Vegan Thai Peanut Zoodles

Vegan Thai Peanut Zoodles are a refreshing and low-calorie twist on traditional Thai peanut noodles, replacing pasta with zucchini noodles. The creamy, savory peanut sauce is rich in flavor and the zucchini noodles offer a light, low-carb base that’s perfect for a weight-loss-friendly meal. This dish is quick to make, full of nutrients, and perfect for a healthy Sunday lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup natural peanut butter (smooth or chunky)
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame oil (optional)
• 1 tbsp water (to thin the sauce)
• 1/4 cup chopped peanuts (for garnish)
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, sesame oil (if using), and water until smooth. Add more water if necessary to reach a pourable consistency.
3. In a large bowl, toss the zucchini noodles with the peanut sauce until fully coated.
4. Garnish with chopped peanuts, cilantro, and serve with lime wedges for an added burst of freshness.

Vegan Thai Peanut Zoodles are a light, refreshing, and flavorful meal that’s perfect for a healthy Sunday lunch. The peanut sauce is rich and creamy, while the zucchini noodles provide a light, hydrating base that’s low in carbs and calories. This dish is not only delicious but also packed with healthy fats and protein, making it an excellent choice for weight loss while still feeling indulgent.

Vegan Chickpea Salad Sandwich

A Vegan Chickpea Salad Sandwich is a protein-packed, delicious, and nutritious meal that’s both satisfying and perfect for weight loss. The creamy chickpea filling, made with mashed chickpeas, vegan mayo, mustard, and spices, mimics traditional chicken salad but without the animal products. Packed with fiber and plant-based protein, this sandwich is filling, easy to make, and perfect for a light and healthy Sunday lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 4 slices whole-grain bread or lettuce leaves (for a gluten-free option)
• Fresh herbs for garnish (optional)

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still chunky.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, red onion, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
3. Taste and adjust seasoning if necessary, adding more salt, pepper, or mustard to your liking.
4. Serve the chickpea salad on whole-grain bread or as a wrap in lettuce leaves for a low-carb option. Garnish with fresh herbs if desired.

The Vegan Chickpea Salad Sandwich is a hearty and satisfying option that doesn’t sacrifice flavor for health. Packed with fiber and plant-based protein from chickpeas, it’s perfect for a Sunday meal that’s both filling and weight-loss-friendly. This recipe is versatile and can be made in advance, making it great for meal prep. Plus, it can be easily customized with different veggies or spices to suit your taste.

Vegan Sweet Potato and Black Bean Tacos

Vegan Sweet Potato and Black Bean Tacos are a tasty and healthy alternative to traditional tacos, packed with fiber, antioxidants, and plant-based protein. Roasted sweet potatoes, black beans, and a zesty cilantro-lime dressing create a satisfying combination that’s perfect for a light yet filling meal. These tacos are not only delicious but also low in calories, making them ideal for a weight-loss-friendly Sunday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 1/2 red onion, thinly sliced
• 1/2 avocado, sliced
• Lime wedges (for serving)

For the Cilantro-Lime Dressing:

• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp maple syrup or agave (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, cumin, and chili powder. Toss to coat evenly.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
3. While the sweet potatoes are roasting, prepare the cilantro-lime dressing by blending the cilantro, lime juice, olive oil, maple syrup (if using), salt, and pepper in a food processor or blender until smooth.
4. In a small saucepan, warm the black beans over low heat until heated through.
5. To assemble the tacos, warm the corn tortillas on a dry skillet or in the oven for a few minutes. Fill each tortilla with roasted sweet potatoes, black beans, sliced avocado, red onion, and a drizzle of cilantro-lime dressing.
6. Garnish with chopped cilantro and lime wedges.

These Vegan Sweet Potato and Black Bean Tacos are not only bursting with flavor but also packed with nutrients that support weight loss. The roasted sweet potatoes are naturally sweet and filling, while the black beans provide protein and fiber. The cilantro-lime dressing ties everything together, offering a zesty and refreshing touch. This recipe is easy to make, customizable, and perfect for a nutritious Sunday dinner.

Vegan Zucchini Noodles with Avocado Pesto

Vegan Zucchini Noodles with Avocado Pesto is a light and refreshing dish that’s perfect for a healthy Sunday lunch or dinner. The zucchini noodles are a low-carb alternative to pasta, while the creamy avocado pesto offers healthy fats and vibrant flavor. This dish is quick to prepare, nutrient-dense, and weight-loss-friendly, making it an ideal choice for those seeking a healthy and satisfying meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)
• Pine nuts or walnuts (for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor or blender, combine the avocado, basil, lemon juice, olive oil, garlic, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve the zucchini noodles in bowls, garnished with halved cherry tomatoes and a sprinkle of pine nuts or walnuts.

Vegan Zucchini Noodles with Avocado Pesto are a light yet satisfying dish, perfect for a weight-loss-friendly Sunday meal. The zucchini noodles are low in calories and carbs, while the creamy avocado pesto provides healthy fats and a burst of flavor. This dish is full of fresh ingredients and can be customized with your favorite toppings. It’s quick, easy to prepare, and ideal for a healthy, guilt-free meal.

Vegan Lentil and Spinach Stew

This Vegan Lentil and Spinach Stew is a hearty, nutritious dish that’s full of fiber, protein, and essential vitamins. The combination of lentils and spinach makes this stew a powerful option for weight loss, as it’s low in calories but high in nutrients that will keep you full longer. With the addition of aromatic spices and tomatoes, this dish is full of flavor and perfect for a cozy Sunday dinner.

Ingredients:

• 1 cup dried lentils, rinsed (or 2 cups cooked lentils)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (low-sodium)
• 4 cups fresh spinach
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
2. Add the cumin, turmeric, and paprika to the pot, and cook for another minute to release the spices’ fragrance.
3. Add the diced tomatoes, vegetable broth, and lentils. Stir well, then bring to a boil. Once boiling, reduce the heat to low and simmer, uncovered, for 25-30 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for another 2-3 minutes until wilted.
5. Season the stew with salt and pepper to taste, and serve with a squeeze of fresh lemon juice for added brightness.

This Vegan Lentil and Spinach Stew is the perfect example of a filling yet healthy dish. The lentils provide a great source of protein and fiber, while the spinach adds essential nutrients without adding many calories. This dish is incredibly satisfying and helps keep you full for longer, making it a great option for weight loss. It’s easy to make, nourishing, and perfect for meal prepping throughout the week.

Vegan Chickpea and Cucumber Salad

Vegan Chickpea and Cucumber Salad is a light, refreshing, and nutrient-packed meal that’s perfect for a healthy Sunday lunch. Chickpeas are full of plant-based protein and fiber, while cucumber and fresh herbs provide a crisp and hydrating base. With a tangy lemon-tahini dressing, this salad is not only delicious but also low-calorie and weight-loss-friendly.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or agave (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper until smooth.
3. Drizzle the tahini dressing over the chickpea and cucumber mixture and toss well to coat.
4. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
5. Serve chilled or at room temperature.

This Vegan Chickpea and Cucumber Salad is light yet packed with nutrients that support weight loss. The chickpeas provide protein and fiber, while the cucumber adds hydration and freshness. The creamy tahini dressing ties everything together with a zesty, tangy flavor. This salad is perfect for a quick, healthy, and satisfying Sunday meal that can also be made ahead for meal prep.

Vegan Quinoa Stuffed Acorn Squash

Vegan Quinoa Stuffed Acorn Squash is a warm, satisfying dish that’s perfect for fall or winter Sundays. The roasted acorn squash serves as a flavorful, naturally sweet vessel for quinoa, cranberries, and toasted pecans. This dish is full of protein, fiber, and antioxidants, making it not only filling but also ideal for a weight-loss-friendly meal.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and drizzle with olive oil. Roast for 35-40 minutes, or until tender.
2. While the squash is roasting, cook the quinoa according to the package instructions.
3. Once the quinoa is cooked, fluff with a fork and stir in the dried cranberries, toasted pecans, cinnamon, nutmeg, salt, and pepper.
4. Once the acorn squash is roasted and tender, remove from the oven and flip the halves over. Spoon the quinoa mixture into the center of each squash half.
5. Garnish with fresh parsley and serve warm.

Vegan Quinoa Stuffed Acorn Squash is a perfect blend of savory and sweet flavors, offering a delicious yet light dish for weight loss. The quinoa provides a great source of plant-based protein, while the acorn squash adds natural sweetness and fiber. This dish is also great for meal prep and can be enjoyed as a main course or as part of a festive holiday meal. It’s a warming, hearty option that’s nutritious and satisfying without being heavy.

Note: More recipes are coming soon!