Meal Plans

Meal Plan: Cheddar Mac & Cheese with BBQ Tofu, Tempeh Tacos & More

Grilled Veggie Banh Mi Sandwiches Recipe

Our weekly vegetarian meal plans are 5-day menus that serve a family of 4 — or less if you don’t mind leftovers! Click on each of the meal links below to get printable recipes.

Here’s this week’s meatless meal plan:

Monday

Grilled Veggie Banh Mi Sandwiches RecipeGrilled Veggie Banh Mi Sandwiches // Make sandwiches a little fancy with this Asian-inspired recipe. We used eggplant, zucchini and bell peppers, but feel free to use other grillable veggies.

Tuesday

Green Goddess Wedge SaladGreen Goddess Wedge Salad // Yes, iceberg lettuce is relevant again! This retro-inspired salad gets extra sustenance from smoky roasted chickpeas and avocado.

Wednesday

Smoked Cheddar Mac & Cheese with Baked BBQ Tofu RecipeSmoked Cheddar Mac & Cheese with Baked BBQ Tofu // Smoky cheddar and BBQ tofu will scratch just about any comfort-food itch you’ve got.

Thursday

Tempeh Tacos RecipeTempeh Tacos // Crumbled tempeh has that familiar ground-beef texture without the meat. This recipe makes 6-8 tacos, so buy more ingredients (or make some sides) if you’re expecting a crowd for Taco Night.

Friday

Couscous Bowls with Za'atar Chickpeas and Roasted Cauliflower RecipeCouscous Bowls with Za’atar Chickpeas and Roasted Cauliflower // No worries if you can’t find za’atar seasoning. Simply make it yourself using this recipe—or an approximation thereof.

Tips for This Week’s Plan

  • Serve 2 wedges of salad per person if you’re extra hungry, or serve extra bread from Monday’s sandwiches alongside
  • If you don’t want to make mac & cheese from scratch, you could sub in your favorite boxed variety
  • Add any leftover grilled veggies from Monday to Tuesday’s salad or Wednesday’s mac & cheese
  • Substitute vegan cheese, butter and milk in Thursday’s recipe if you want vegan mac & cheese, or buy a vegan boxed variety
  • Double the tempeh filling for the tacos and freeze it for later—or refrigerate it and do tacos again over the weekend
  • Make couscous on Wednesday or Thursday night, store in the fridge and reheat on Friday while you make the other za’atar bowl ingredients

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