Meal Plan #47

Happy Friday!

I’m back (finally!) with another meal plan! Summer has been a little crazy but I’m finally back in the swing up posts new recipes and sending out meal plans :)

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!

• Cilantro Lime Tofu
  • Make it ahead: Marinate the tofu up to 24 hours in advance — the flavor only gets better the longer it sits.
  • Component prep: Dice all the mango salsa ingredients (mango, bell pepper, onion, jalapeño) up to a day ahead and store separately; toss with lime juice and cilantro right before serving so it stays fresh, not watery.
• Pasta Puttanesca
  • Make it ahead: The sauce (through the simmer step) keeps in the fridge for up to 4 days and honestly tastes even better the next day.
  • Component prep: Pre-chop the shallot and garlic, and measure out the olives and capers, so it’s a dump-and-go situation on busy nights.
• Roasted Veggie Bowls
  • Make it ahead: Whisk the dressing up to 5 days ahead and store in the fridge — just give it a stir before using.
  • Component prep: Chop all the veggies and drain the chickpeas the night before; toss with oil and spices right before roasting so they don’t get soggy sitting in the fridge.
• Pesto Gnocchi
  • Make it ahead: Make the pesto up to 3-4 days in advance (or use store-bought to skip this step entirely).
  • Component prep: Trim the asparagus ahead of time. This one comes together so fast that most of the “prep” really is just having the pesto ready to go.
• Corn Chowder
  • Make it ahead: This soup reheats beautifully, so it’s a great one to make a day or two ahead — or double the batch for planned leftovers.
    • Component prep: Chop the bell pepper, onion, carrots, and celery a day early and store together in one container so sautéing is a one-step dump.
• BBQ Jackfruit
  • Make it ahead: Fully cooked BBQ jackfruit reheats great, so this is an easy one to make 1-2 days ahead for a fast weeknight assembly.
  • Component prep: Drain and shred the jackfruit ahead of time and store it plain in the fridge, then just toss with sauce when you’re ready to eat.

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