Meal Plan #46

Happy Friday!

I’ve got a new plan for you this week and it’s ALL NEW recipes that haven’t been part of my meal plans before. Super excited to hear what you think of these!

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!

Brita

✨ 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!

• Pesto Pasta Salad
  • Make it ahead: One of the best make-ahead dishes! Make the full thing up to 2 days ahead and store in the fridge. Just hold off on adding the arugula and fresh basil until right before serving so they stay fresh and don’t wilt.
  • Component prep: Make a full batch of pesto and store in an airtight container with a thin layer of olive oil on top (keeps it from browning). Halve the cherry tomatoes and thinly slice the red onion. Cook and cool the pasta ahead of time too – just toss with the pesto right before serving so the noodles don’t dry out.

• Soy Curl Fajitas
  • Make it ahead: The marinated soy curls can sit in the fridge for up to a few hours (or even overnight) before cooking – they actually soak up more flavor the longer they sit. Cooked fajita filling keeps for up to 4 days and reheats well in a skillet.
  • Component prep: Slice the bell peppers and onion ahead and store in the fridge. Mix together the marinade (broth, orange juice, lime juice, cilantro, garlic, spices) and store in a jar – just pour over the soy curls when ready to go.

• Romesco Butterbeans
  • Make it ahead: The romesco sauce can be blended up to 3 days ahead and stored in the fridge. Just add the beans and simmer when you’re ready to eat – ready in under 10 minutes from there!
  • Component prep: Blend the romesco sauce (roasted red peppers, tomatoes, garlic, almonds, parsley, Greek yogurt or silken tofu) and store in an airtight container. Drain and rinse the butter beans ahead so they’re ready to go straight into the skillet.

• Ground Tofu Stir Fry
  • Make it ahead: The full stir fry keeps for up to 4 days and reheats really well in a skillet or microwave – one of the few tofu dishes that holds up great as leftovers! Store the rice separately if meal prepping.
  • Component prep: Shred the tofu on a box grater ahead of time and store in the fridge. Whisk together the sauce (bouillon, soy sauce, water, maple syrup, ginger, tomato paste) and store in a jar. Slice the bell pepper, onion, and trim the green beans ahead of time.

• Lentil Chili
  • Make it ahead: This is the ultimate make-ahead dinner! It’s even better the next day! Make the full pot on Sunday and store in the fridge for up to 5 days, or freeze for up to 3 months.
  • Component prep: Dice the onion and mince the garlic ahead of time. Since everything else just gets dumped in and simmered, that’s really the only prep needed — this one’s about as low-effort as it gets.

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.