It snowed here in Raleigh this week. Snow! More snow than I’ve seen since we’ve moved here! Even though I didn’t get a snow day out of it, I was still a little bit giddy when I woke up to see the ground covered in white. The cold weather has been making me crave filling, creamy soups and I’ve got a tasty one on the menu this week, along with a few more simple, delicious vegetarian recipes.
Here’s this week’s meatless meal plan:
Philly-Style Broccoli Raab, Provolone, and Portabella Sandwiches from Vegetarian Times // Broccoli raab (also called broccoli rabe or rapini) is one of those love-it-or-hate-it kinds of veggies. Like many greens, it has a little bit of bitterness to it, so when I make it, I like it in things rather than just having it on its own. If you haven’t had broccoli raab before, these sandwiches are a delicious way to give it a try!
Thai Cashew Quinoa with Ginger Peanut Sauce from Alaska From Scratch // This is one of those recipes that tastes even better the next day, so feel free to assemble it on Monday night and then you’ll have dinner ready to go for Tuesday. I could eat the gingery peanut dressing with a spoon!
Creamy Vegan Broccoli Potato Soup from Edible Perspective // You will be amazed how flavorful this simple vegan soup is! Although it’s perfectly creamy on its own, the cashew cream adds some richness to the soup too.
Penne with Butternut Squash & Kale from Rikki Snyder // The last two recipes of the week both use roasted butternut squash and caramelized onions. Make them tonight, then save half for Friday’s dinner. Adding roasted butternut squash, kale, and caramelized onions makes this simple pasta dish super filling!
Butternut Squash & Caramelized Onion Flatbread from Oh My Veggies // This flatbread is one of my favorite recipes. On Friday nights, I’m usually in weekend mode and I don’t want to cook an elaborate dinner, which makes this recipe perfect for ending the week. You’ve already got the roasted butternut squash and caramelized onions done, so you just have to throw them onto the pizza crust with the remaining ingredients and in a few minutes, dinner is done.
Tips for This Week’s Plan
- Save a little money by crossing the provolone slices off the list and using the shredded Italian-blend cheese on the sandwiches instead.
- Imported Parmesan cheese isn’t vegetarian; if you’re a strict vegetarian, make sure the block you buy is made without rennet. If you can’t find a block of vegetarian Parmesan, use shredded instead. Organic Valley and Whole Foods 365 are both rennet-free.
- Not sure about broccoli raab? Try these Portabella Mushroom Cheesesteaks instead.
- The sandwiches are pretty filling, so we just had a handful of chips on the side. If your cabbage is bigger than what you’ll need for the Thai Cashew Quinoa, you can throw together a quick slaw with the seasoned rice vinegar.
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!