Meal Plan #45

Happy Friday!

I’m popping in with a new weekly meal plan and it includes a handful of NEW and updated recipes that I’m super excited about. I’ve made that Tofu Stir fry so many times lately and we love it every single time!

If some of these recipes aren’t working for you, reminder that I have around 850+ Vegetarian recipes on my blog. You can check them all out HERE!

And here is my list of easy 30 minutes dinners.

Happy cooking!

✨ 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!

• Veggie Chow Mein
  • Make it ahead: Whisk the sauce and store in a jar in the fridge – it keeps all week. You can also julienne the carrots and chop the broccoli and bell pepper up to 2 days ahead. Night of, this is a 15-minute dinner.
  • Component prep: Whisk together the sauce (soy sauce, hoisin, rice wine vinegar, brown sugar, cornstarch, sesame oil, hot water) and store in a jar. Julienne the carrots, chop the broccoli and slice the bell pepper.
• Tempeh tacos
  • Make it ahead: The tempeh filling keeps for up to 4 days in the fridge and reheats beautifully in a skillet with a splash of water. Make a double batch and freeze half for up to 2 months.
  • Component prep: Dice the onion and mince the garlic. Measure out all your spices into a small bowl so they’re ready to dump in at once.
• Tofu Stir Fry
  • Make it ahead: The full stir fry keeps for up to 4 days – reheat in a skillet over medium heat to revive the tofu. Note that the tofu will soften a bit as it sits in the sauce, but it still tastes great.
  • Component prep: Press and cube the tofu the night before and store uncovered on a paper towel-lined plate for extra crispiness. Whisk together the stir fry sauce and store in a jar. Slice the veggies ahead – they cook straight from the fridge.
• Tomato Pasta
  • Make it ahead: The sauce keeps for up to 4 days – reheat gently on the stovetop with a splash of milk or pasta water to bring it back together. Best to cook fresh pasta night of.
    Component prep: Blend the silken tofu and milk until completely smooth and store in the fridge – this is the biggest time saver. Dice the shallot and mince the garlic. Day of, it’s just sautéing the aromatics and tossing everything together.
• Chickpea Curry
  • Make it ahead: This one is the ultimate make-ahead – make the full pot on Sunday and it gets better every day. Keeps for up to 5 days in the fridge and freezes beautifully. Reheat on the stovetop over low heat with a splash of broth.
  • Component prep: Cube the sweet potato, cut the cauliflower into florets, and slice the carrots and bell pepper. Mince the garlic. Everything can be stored together in one container and goes straight into the pot.

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.