It's Monday, so let's play "what a forum of vegetarians eats for dinner" during a conventional workweek. If you work an unconventional workweek, feel free to participate too!
This weekend I made up a batch of this Tuscan white bean stew. We ate it over polenta, and it made enough leftovers that I still have a half gallon in the fridge, so we'll be relying upon that this week for a leftovers meal.
M: caramelized onion and goat cheese omelette; apple celery salad with lemon yogurt dressing
Tu: (the weather forecast if for chilly rainy weather) cabbage slow cooker soup (veggie broth instead of chicken;) if I feel like it, I might add a batch of biscuits
W: tuscan bean stew; fried polenta sticks
Th: bbq tofu on hamburger bun w/pineapple jalepeno slaw; potato chips
F: yellow squash fritters w/lemon garlic dipping sauce; leftover bean stew; sauteed spinach
OR we might order out on Friday and have the Friday night meal for Saturday lunch.
by HelpfulEchidna3726
20 Comments
We don’t have a fixed menu but on high rotation here are:
Veggies and tofu in the oven with homemade sauce (usually tomato paste, Sriracha, garlic, soy sauce, mirin, sesame oil)
Pasta with tofu sauce and a veggie (blended tofu with basil, lemon, garlic, nutritional yeast)
Homemade pizza (dough made with half wholegrain half white flour)
Salad with rucola and spinach, lentils, tomatoes, grilled haloumi cheese and homemade dressing
I prepped a butternut squash, beet, coconut soup that I’ll be eating for dinner for a few days this week. I also bought ingredients to make black bean taquitos that I’ll make later this week. I prepped tofu that I’ll have in salads and on sandwiches for lunch. I usually do smoothies for breakfast and am rotating pumpkin and blueberry this week.
This week I have a spring salad (snap pea/apple/ginger dijon dressing) and garlic butter parmesan pasta on the menu for dinner. Idk about the rest of the week. Vegetarian snack wraps, vegetarian famous bowlsnor mac and cheese are my go-to when I don’t feel like actually cooking. I prefer to make seasonal menus for my husband instead of picking meals for each night. I don’t feel so overwhelmed that way but still try a variety of new recipes
We’re doing meal delivery but for lunches I have pasta salad, veggies with hummus, hard boiled egg.
We don’t do the menu thing either, we also eat lots of meat substitutes like Morningstar products(veggie patties, bacon/sausage, Loma Linda scallops/hotdogs, etc). Pasta with scallops/salad or veggie
Pizza(home made or order out depends)
Tofu with veggies
Burritos/burrito bowls/tacos with Morningstar crumbles
Enchiladas (cheese)
Burgers with Morningstar grillers
Hotdogs with loma linda big franks
Sloppy joes (Morningstar crumbles for base) w homemade fries
We do breakfast for dinner often(eggs, homemade hashbrowns, biscuits and gravy, veggie bacon/sausage, etc).
Stuffed shells w garlic bread and veggie/scallops or similar
Quite a few others but those are all common ones we eat
For me it varies week over week but this week’s menu is:
M – tofu, rice, and veggie bowl with peanut sauce
T – big salad with roasted chickpeas and lemon-Dijon dressing
W – primavera couscous salad
Th – quinoa, kale, and eggplant bowl with hummus and pita chips
F – tortilla soup
i try to do 2-3 nights of food for reach recipe. this week we’ve got swedish meatballs over egg noodles (using impossible meat and imitation beef better than bullion), bean and cheese burritos, and sesame chicken (quorn chikn) over rice.
as you can see i like my meat alternatives 🤪
for next week im already thinking vegetarian “kfc bowls” and maybe lentil sloppy joes
This week it’s tofu herbed spread (tofu mixed with dip mix) on good bread with tomatoes, and chef salad with sunflower cream dressing.
My staples are
* morningstar farms crumbles (taco/burrito meat)
* jackfruit (chili lime tacos)
* impossible ground sausage (added to indian, mexican, italian)
* impossible sausage links (served with mashed or scalloped potatoes, etc)
* impossible chicken nuggets (served with MAC, etc)
* impossible or beyond burgers
I usually plan three meals as dinners and eat a lot of leftovers. This week I have:
* Teriyaki Tofu stir fry with rice
* Black bean burrito bowls (black beans, rice, roasted butternut squash, roasted corn)
* Baked potato with salad
I’m a college student but I just prepped a huge bowl of Greek salad, quinoa, roasted carrots, and roasted chickpeas+sweet potatoes. For dinner I’ll throw a little bit of everything into a bowl and it’s perfect for me! Lasts all week. For breakfast I made a huge batch of chocolate overnight oats.
Rotali, shaak, daal and bhaat. With different shaak every day. alternating between two to three types of daal in a week. Pretty typical meal for hundreds of millions of people that are vegetarian. Pretty well balanced diet as well.
Yesterday I made a big batch of air fryer tofu with garlic soy sauce and air fried veggies. Eating it with rice until Wednesday 🙂
I love this post! Thank you!
I switch it up a lot, but I tend to simply prep a bunch of ingredients that I can use in multiple ways. I make a Nicoise salad with no tuna that I love. I usually make a farro salad with root vegetables and spinach. I make a kidney bean and spinach soup that is amazing. Panzanella salad is also a favorite.
This week’s menu plan for us (My menu week starts on Saturday so that’s what I’m doing here):
Sat: Big salads with Gardein F’sh Filets
Sun: Grilled cheese, tomato/red pepper soup, creamed spinach
Mon: Black bean soup, salad
Tue: We’re going to vote in the municipal election & will go out to eat after
Wed: Mediterranean flatbreads, salad
Thu: Veggie omelets, salad
Fri: Elote bowls, salad
(We’re big fans of side salads!)
I made a chickpea salad with red onion, feta, pesto and pine nuts. I’ll probably eat it on a bed of rice for a few meals. I prepped a batch of pepperoni rolls with plant-based pepperoni, mozzarella cheese and crescent rolls. I’ll enjoy those with some pre-made minestrone soup. I have all the ingredients to make a big pasta primavera but need to find the time to prep it (tomorrow night maybe). I keep lots of grab-and-go “girl dinner” foods in my fridge like bagged salads (which I usually add nuts, beans or crumbled tofu to), hummus dip and veggies/pita chips, string cheese, raw veggies, crackers, etc.
Tofu, noodles, lots of fruit lol
This week’s plan: kung pao soy curls over rice, peanut stew with sun dried tomato flatbread on the side, baked penne with green beans on the side, taco soup, fried rice (made with marinated, baked tofu, green beans, water chestnuts, shiitakes, cashews).
From the grocery list:
S: Lasagna
M: Tomato egg rice
T: Spinach artichoke pasta (with cashew butter)
W: Restaurant
Th: Broccoli and pierogi
F: Grill? (Pick up day of)
It’s a busy work week, so we’re going simple. Not on the schedule this week but regular staples: Tortellini with kale, butter beans and marinara, various soups, vegan mac (with butternut squash sauce), eggplant parm, and tomato cucumber salad with Quorn chik’n
This week we’re having:
– Spinach & Ricotta Lasagne with Garlic-Rosemary White Asparagus
– Pesto Pasta Salad with Mozzarella and both Fresh and Pickled Veggies
– Veggie-Burger Tacos with Homemade “Big Mac” Sauce, Caramelised Onions and Shredded Cabbage