Whenever we are having a cold spell, I make a comforting bowl of pasta to warm us from the inside out. Pasta dinners are the weeknight chef's best friend! I often look at the jars of tomato sauce next to boxes of assorted pasta in the back of our pantry adoringly, knowing they will be there for me when I need them most.
This week I'm stretching my boxes of noodles and jars of sauce across all five days with some of my favorite plant-based recipes.
Welcome to This Week's Vegetarian Meal Plan
Planning my weekly meals is a habit I enjoy. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I thought it'd be useful to share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.
New to meal planning? Start here.
Who doesn't love macaroni and cheese? And I swear this sauce will fool even the most diehard cheese-lover. I figured macaroni and cheese would be a good way to set the tone for the week.
Usually this recipe is served over mashed cauliflower, but I tend to pull out the spaghetti noodles more often than not. These are hands-down my favorite veggie-based meatballs to date, leaving plenty left over in our home to build lunches with during the week!
Wednesday: Creamy Mushroom Lasagna
Rich in umami from the mushrooms and tamari, and creamy (thanks to cashews), this is comfort food in layered form. With this on the meal plan, it's a good night to invite friends over.
Thursday: Eggplant Bolognese
It's Thursday night and I've stuck to some simple staple recipes so far this week, so now it's time to pull out all the stops! This dish takes a little extra effort, but yields the most delicious reward. It also gives me a little extra oomph that I need to tackle Friday.
Friday: Honeynut Risotto
I snuck this rice risotto in here because, risotto. This one is made even better with a simple fuss-free method, and it's chock-full of all the fall flavors I'm craving this month. I like to make something a little fancier for the palate on a Friday, because cooking an entire week's worth of meals calls for celebration.