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:
Peanut Udon Noodles with Snow Peas // We love crisp spring snow peas in this easy Asian-inspired noodle dish, but broccoli, snap peas and red bell pepper would work too.
Roasted Vegetable and White Bean Pesto Hummus Pizza // Who needs cheese or sauce? A flavorful homemade hummus does the job of both!
Wednesday & Thursday
Rustic Polenta Casserole with Mushrooms and Swiss Chard // This makes 8 servings, so it’s on the meal plan 2 nights in a row—which means this week’s shopping list is super short.
Curried Red Lentil and Quinoa Bowls with Cilantro-Mint Chutney // With red lentils and quinoa, this dinner doesn’t skimp on the protein.
Tips For This Week’s Plan
- To bulk up Monday night’s dinner, add some cubed baked tofu to the udon noodles before serving.
- The polenta casserole takes a while to make, but it lasts several days in the fridge, so make it over the weekend if you don’t have time during the week.
- Shredded mozzarella can be substituted for fontina in the polenta casserole.
- We called for a medium onion for Friday’s dinner—use 1/4 cup for the chutney and the rest to make the curried lentils.