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Happy Sunday!
Happy Sunday! I’m sliding in with this week’s new meal plan! I hope you find it helpful as you’re planning out your meals for this week :)
PS- You can get my new Tasty Tofu ebook here!
I hope you and your family have a beautiful week!
Here is my list of easy 30 minutes dinners if you need more inspiration for the week!
Happy cooking!
Here’s what we’ve got this week:
- Monday | Chickpea Tikka Masala
- Tuesday | Vegan Taco Salad
- Wednesday | Pesto Gnocchi
- Thursday | Vegan Lentil Soup
- Friday | Tofu Meatballs + Veg + pasta/ rice
- BONUS | Peanut Butter Bars
✨ Get the printable shopping list here! ✨
Meal Prep Tips:
I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.
Make it ahead = tips to cook/ meal prep the recipe ahead of time.
Component prep = ideas for dicing veggies etc to make weeknight meals fast and easy!
- Chickpea Tikka Masala
- Make it ahead: This one is BY FAR the best meal prep recipe of the week — the flavors deepen overnight and it reheats perfectly. Make the full pot on Sunday and store in the fridge for up to 4 days. The sauce thickens as it sits, so add a splash of broth or water when reheating on the stovetop.
- Component prep: Dice the onion, mince the garlic, and grate the ginger and store together in a small container in the fridge. Measure out all your spices into one small bowl so when it’s time to cook, the whole thing comes together in under 10 minutes.
- Taco Salad
- Make it ahead: The walnut taco meat keeps in the fridge for up to 5 days — make it at the start of the week and you can throw the salad together in minutes on a weeknight. Store the dressing (sour cream + salsa) separately so the lettuce stays crisp.
- Component prep: Make the walnut taco meat ahead and refrigerate. Wash and chop the romaine, and store it wrapped in a paper towel to keep it fresh. Keep the tortilla chips, dressing, and toppings separate until serving.
- Pesto Gnocchi
- Make it ahead: This one is best made fresh — it only takes about 20 minutes and gnocchi gets gummy when reheated. That said, you can trim and cut the asparagus ahead of time and store it in the fridge.
- Component prep: Trim the asparagus into 2″ pieces and refrigerate. If using store-bought pesto, portion it out so it’s ready to go. Have your pasta water salted and ready — the whole dish comes together while the gnocchi cooks.
- Vegan Lentil Soup
- Make it ahead: Make this on Sunday — it’s one of those soups that genuinely gets better on day 2 and 3. Keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months. Add a splash of broth when reheating since it thickens up overnight.
- Component prep: Dice the onion and carrots and store together in the fridge. Mince the garlic and store separately. Zest the lemon before juicing it — much easier that way — and store both in a small container.
- Tofu Meatballs
- Make it ahead: Press the tofu the night before — wrap it in a clean towel, set something heavy on top, and refrigerate overnight. The meatball mixture can also be made ahead and refrigerated for up to a day before forming and cooking.
- Component prep: Press the tofu ahead of time (see above). Finely dice the onion and refrigerate. Measure out the breadcrumbs and nutritional yeast together so the mix comes together fast when you’re ready to cook.
I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.
Happy cooking!
Brita
