Having to cook dinner, every single night, can be really exhausting! Not only does it require coming up with healthy meals to cook, but it also requires writing a shopping list and spending the time actually preparing the food. I’ve created these Easy Vegetarian Meal Plans to hopefully help make your life a little easier! Each week, I share a new meal plan with an ingredient list to help you compose your shopping list. I also try to keep the recipes to minimal ingredients and minimal time. I hope you find them helpful!
*I realized after I put the meal plan together that three of these recipes are served with rice, but they can easily be served with a different grain, noodles, or something else of your choosing. Let me know if you have any questions in the comments.
Budget-Friendly Dinners
Grocery prices are insane right now, so I know I’m not the only one looking for ways to save money when I can. There are still a few things I try not to cut corners on, but for the most part, I try to buy the cheapest versions of our grocery staples that I can find these days. For these meals, I have tried to mostly include recipes that require minimal ingredients in hopes of helping you cut down your grocery bill. Always ask me if you have a question on how to make a recipe more affordable!
30-Minute Dinners
Both my boys are in school now, and as much as I love my alone time, I still want to spend lots of time with them. Dinners that take 30 minutes or less to prepare mean I’m not stuck in the kitchen all evening, allowing me to spend more quality time with my family or have more time to relax. I try to keep all the recipes to 30 minutes, but may add some in that take a little longer, and then add some tips on ways to shorten them.
Enjoy, and have a great weekend!
MONDAY
If you’re like me, and you’re fully embracing soup season right now, I have the perfect recipe for you. My Roasted Root Vegetable Soup is packed with 10 cups of nutrient-dense root veggies and is perfect for cozy fall dinners. Roasting the vegetables before adding them to the soup gives them so much extra flavor and makes the texture velvety smooth. Serve this hearty vegan soup with crusty bread or a fresh salad.
Serve with a side of bread or salad. Veggies can be roasted up to 3 days in advance.
TUESDAY
My Cheesy Beans with Rice recipe is one that I make often, especially when I don’t have much time or energy. Beans and rice combined create a complete protein, so this meal is perfect for vegetarians looking to hit those protein goals. It’s easy to make and you probably already have all the ingredients on hand. Serve with your favorite toppings and enjoy!
Serve over rice or inside of tortillas.
WEDNESDAY
My BBQ Tofu Bowls are easy enough to make for lunch and hearty and filling enough to enjoy for dinner. The homemade BBQ sauce is sweet, smoky, and full of flavor. I love adding fresh fruit and vegetables as toppings, but these bowls are easily customizable based on your preferences.
Serve with rice and your favorite toppings.
THURSDAY
Quick and Easy Peanut Butter Chickpeas
My Peanut Butter Chickpeas are packed with protein, fiber, and tons of flavor. They come together in about 20 minutes, all in one pan, with ingredients that you probably already have on hand. I enjoy serving this easy plant-based dinner with a side of rice and vegetables. You’ll definitely want to add this family-friendly recipe to your weekly meal plan!
Serve with a side of veggies and rice or noodles.
FRIDAY
These High-Protein Vegetarian Wraps are packed with hummus, quinoa, tofu, and vegetables. Once all ingredients are prepped, they’re quick and easy to assemble for a healthy lunch that can be taken on the go. These wraps can be served chilled or warm, depending on what you prefer. Enjoy these nutrient-dense wraps with a side of fruit, chips, or fresh veggies.
Serve with a side of fresh fruit and chips or fries.
PRINTABLE INGREDIENT LIST
This can be printed off and used to figure out what you already have at home and what exactly you need to buy.
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