Welcome to another weekly meal plan, this is week 8! The aim of these plans is to help you plan your weekly meals. Whether you are trying to cut down on your meat intake, and you are looking for some vegetarian dinner inspiration or you’re a new vegetarian and you’re stuck for dinner ideas. I hope you find these plans helpful. You can follow them for the week or you can pick and choose one or two recipes. All recipes cater for 4 servings. They can be adjusted to suit less or more by using the serving tool in the recipe cards. Toward the end of this page, I have included a shopping list and a store cupboard list. If you’d like to see last week’s meal plan you can find here.
Monday - Creamy Garlic Mushroom Pasta
This garlic mushroom pasta is rich and creamy and garlicky. It's ready in 20 minutes and is so quick and easy to make. Perfect for busy weeknights and perfect for mushroom lovers. I don’t know if there is anything more comforting than a creamy pasta dinner. Add some veggie parmesan and some toasty pine nuts and you have a very tasty dinner.
Tuesday - Vegetarian Quesadilla
These vegetarian quesadillas are perfect for a light dinner. They're filled with caramelized red onions, mushrooms, spinach, tomatoes and cheese. We just have them on their own with sour cream but if you’re going all out then guacamole and salsa are perfect accompaniments. You could some crispy potato wedges with these if you're feeling extra hungry. They're filled with caramelized red onions, mushrooms, spinach, tomatoes and cheese.
Wednesday - Halloumi Salad
This warm halloumi salad comes with roasted butternut squash, fluffy quinoa, baby spinach and a lemon honey dressing. The halloumi is fried until it’s golden and a little crispy. I’ve also added some walnuts and pumpkin seeds to add some healthy fats and some crunch. This is ready in 30 minutes and is a tasty, filling salad.
Thursday - Mexican Vegetable Soup
This Vegan Mexican Vegetable Soup is jam-packed with veggies and beans, it’s warmly spiced so the kids can enjoy it too. It's warming, tasty and filling. Great for a light dinner, just serve with your favourite crusty bread.
Friday - Stuffed Shells with Spinach and Ricotta
Giant pasta shells stuffed with a cheesy, spinach and ricotta filling. Topped with mozzarella and baked in a tasty tomato sauce, these stuffed shells are perfect for a cosy weeknight dinner. This is proper comfort food that’s mouthwateringly delicious and easy to make! Serve with some good garlic bread if you're feeling especially hungry.
Ingredients
- 750g x chestnut mushrooms
- 2 x large brown onions
- 2 x banana shallots
- 3 x small red onions
- 1 x medium carrot
- 1 x stalk of celery
- 1 x red jalapeño pepper
- 100g cherry tomatoes
- 2 x medium portobello mushrooms
- 1 x small courgette
- 1 x medium green bell pepper
- 1 x orange bell pepper
- 400g x fresh spinach
- 350g butternut squash
- Fresh thyme
- Fresh flat-leaf parsley
- Fresh mint
- Fresh coriander/cilantro
- Fresh basil
- 1 x bulb of garlic
- 2 or 3 limes
- 1 lemon
- 2 x 400g tins of chopped tomatoes
- 1 x 140g can of sweet corn
- 1 x 400g can of black beans
- 150ml double/heavy cream
- Vegetarian parmesan cheese
- 1 x 250g tub of ricotta
- 1 x 140g ball of mozzarella
- 100g mature/sharp cheddar cheese
- 250g x halloumi cheese
- 250g x Rigatoni pasta (or penne)
- Large pasta shells (about 21)
- 8 x small corn tortillas
- Quinoa
- Walnut halves (about 20g)
*NOTE all the fresh herbs listed, a small bunch of each will suffice.
Store cupboard ingredients
- Olive oil
- Extra virgin olive oil
- Butter
- Runny honey
- Brown sugar
- Ground cumin
- Smoked paprika
- Hot chili powder
- Dried oregano
- Dried coriander leaf
- Nutmeg
- Pine nuts
- Vegetable stock cubes/ bouillon
- Balsamic vinegar
- Sea salt
- Black pepper
For Serving
- Sour cream
- Lime wedges
- Crusty bread