As I mentioned last week, I’ve decided to retire What I Ate This Week and I’m replacing it with a weekly vegetarian meal plan. In these posts, you’ll find write ups about the recipes we’ve included (just like What I Ate This Week!), some tips to help you make the most of your meal plan, and a printable menu and shopping list. We’ll be posting these on Fridays so you can do your grocery shopping over the weekend and have all your ingredients ready for Monday! Here’s what’s on the menu this week:
Creamy Wild Rice & Mushroom Soup from Oh My Veggies // This soup is creamy, filling, and it’s a reader favorite! Normally, a soup like this would include turkey or chicken, but I replaced the meat with mushrooms.
Lentil Loaf from One Ingredient Chef + Simple Creamy Mashed Cauliflower from Inspired Taste + Frozen Green Beans // Helloooo comfort food! I am a sucker for meals like this. I had a hankering for a good veggie meatloaf and this one definitely fit the bill. To trim things down a little bit, I made mashed cauliflower instead of mashed potatoes; frozen green beans make an easy extra side dish and a little ketchup or store-bought mushroom gravy (we like Pacific Natural Foods’ version!) is the perfect addition to the meatloaf.
Zucchini, Bell Pepper & Edamame Stir Fry from Bake Your Day + Side Salad // This veggie stir fry is meant to serve 2, but we got 4 servings out of it by pairing it with a salad on the side. We loved the spicy stir fry sauce in this and pairing it with udon noodles was a little more fun than the usual rice.
Lemony Wheat Berries with Roasted Brussels Sprouts from Oh My Veggies // Although this takes about an hour to cook, it’s a really hands-off recipe–after you’ve put the wheat berries in the pot and the Brussels sprouts in the oven, you just have to wait a while for them to cook, then toss everything together in a bowl. Easy!
Light Southwestern Twice-Baked Potatoes from Cookin’ Canuck // How can you not love these?! Twice-baked potatoes can be high on calories and low on nutrition, but these keep things in check by skipping the sour cream and butter and adding black beans for protein. Serve them with some fresh fruit or veggies on the side and you’ve got yourself a filling meal.
Tips for This Week’s Plan
- Save a little time on prep by making the Creamy Wild Rice & Mushroom Soup and Lentil Loaf on Sunday. The Lentil Loaf serves 6 to 8, so you can have the extra servings for lunch!
- If you have a food processor, you can whip the mashed cauliflower in there for an even creamier texture.
- Use a bagged salad mix and your favorite Asian-inspired salad dressing for Wednesday’s side salad.
- You should be able to pull off this meal plan in one shopping trip; if you do your shopping on Saturday or Sunday, all the veggies you buy should last throughout the week.
Click here for a printable version of this week’s meatless meal plan and shopping list, then click on the links above to print out each recipe. Now you’re set for the week!