5 Must-Make Vegetarian Dinners from Michelle Braxton of Supper with Michelle
All of us here at Kitchn always want to make (and more importantly eat!) everything Michelle Braxton shares on her Instagram. The Atlanta-based food blogger and self-proclaimed “veggie enthusiast and soup lover” is a pro at turning out vibrant, crave-worthy, feel-good food. Every time we check out her feed, we get extremely excited to eat vegetables — especially now in these waning summer days.
Here, she shares a week’s meal plan with us that makes the most of these late summer days, and tells us how she does it.
A Week of Summer-Inspired Vegetarian Dinners
This week’s meal plan is a request from home cooks looking for different ways to incorporate more flavorful vegetarian meals into their week. It includes five fresh and seasonal, vegetable-heavy dinners that are easy and fun to make.
Monday: Summer “No Recipe” Pasta Delight
I just love the ease of this “no-recipe” dish. Grilled or roasted summer vegetables are placed on a bed of pasta, and then topped with a simple marinara sauce (either homemade or store-bought), with some plain Greek yogurt and some fresh herbs. To cut down on time, use any veggies left over from grilling over the weekend.
Get the recipe: Summer “No Recipe” Pasta Delight
Tuesday: Spicy Peanut Sauce Tofu Noodle Bowl
I’ve been finding a lot of comfort in meals like this. I adore the combination of fresh, cold, and warm ingredients. And what’s great about this dish is you have the flexibility to add whatever toppings that you like and use whatever type of noodles you like. As for the delicious sauce, it comes together quickly and can easily be adjusted to suit your taste.
Get the recipe: Spicy Peanut Sauce Tofu Noodle Bowl
Wednesday: Chipotle Ranch Salad
Do you make your own salad dressing? Well, if not, then my chipotle ranch salad is just the reason to start! The salad dressing comes together quite easy — just throw the ingredients in your blender and then you’re done. Additionally, if you don’t like the heat of the chipotle peppers, then simply leave that out and you have ranch dressing. As for the salad, the toppings are truly up to you. I like to use corn, avocados, beans, tomatoes, cheese, and tortilla chips.
Get the recipe: Chipotle Ranch Salad
Thursday: Southwestern Inspired Corn and Zucchini Chowder
This may very well be the one soup that you’ll want to add to your menu this summer. I love this time of year because there always is an abundance of the sweetest corn. Every time I go grocery shopping, I find myself picking up a few ears to have on hand to add into dishes. To bring a cool, zingy element to the soup, I enjoy adding a little avocado on top along with a squeeze of lime and some green onions and/or cilantro. Additionally, to change this soup up a bit, I can see adding in tomatoes, maybe a small portion of black beans or another protein, and even adding some shredded cheese on top.
Get the recipe: Southwestern Inspired Corn and Zucchini Chowder
Friday: Creamy Sundried Tomato and Spinach Ravioli
We’re ending this week with a delicious, dreamy pasta dish. I tried to keep it as simple as possible by using store-bought ravioli, which means the meal comes together quickly, (which I love!). As for the sauce, I’ve added in sun-dried tomatoes and fresh spinach. Feel free to substitute the spinach out for something like kale, if you prefer. This meal serves two, which is great for a “date night,” but if you’re feeding more than two, then I recommend doubling the recipe.
Get the recipe: Creamy Sundried Tomato and Spinach Ravioli
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