Happy Saturday!
Here’s this weeks meal plan featuring a new recipe that I’m so excited about!
PS- You can get my new Tasty Tofu ebook here!
I hope you and your family have a beautiful weekend!
Here is my list of easy 30 minutes dinners if you need more inspiration for the week!
Happy cooking!
Brita
Here’s what we’ve got this week:
Monday | Marry Me Lentils
Tuesday | Vegan Noodle Soup
Wednesday | Honey Garlic Tofu
Thursday | Sweet Potato Lentil Bowls
Friday | Cauliflower Steaks
BONUS | Chickpea Buffalo Dip
✨ Get the printable shopping list here! ✨
Meal Prep Tips:
I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.
Make it ahead = tips to cook/ meal prep the recipe ahead of time.
Component prep = ideas for dicing veggies etc to make weeknight meals fast and easy!
Make it ahead: The full dish keeps well in the fridge for up to 4 days. The sauce thickens as it sits – reheat on the stovetop over medium-low with a splash of broth or cream to loosen. Tastes even better the next day.
Component prep: Mince the garlic. Chop the sun-dried tomatoes. Measure and combine the tomato paste, chili flakes, oregano, and thyme into one small bowl so they’re ready to go.
Make it ahead: The full soup keeps for up to 5 days. Note that the noodles absorb liquid as it sits – if you want to avoid that, cook the noodles separately and add them when reheating. Freezes great without the noodles.
Component prep: Soak the soy curls in warm water + the Better Than Bouillon for 10 minutes, then drain and squeeze dry – do this ahead and refrigerate for up to 2 days. Dice the onion, slice the celery and carrots, and store together in one container.
Make it ahead: The sauce (soy sauce, honey, sesame oil, rice vinegar, sriracha, garlic, ginger) can be mixed and stored in the fridge for up to 3 days. Press and cube the tofu up to a day ahead. Best cooked fresh – the coating loses its crispiness once stored.
Component prep: Press the tofu and cut into cubes. Mince the garlic and grate the ginger. Whisk the sauce ingredients together and refrigerate. When ready to cook, toss tofu in flour, cook, then pour sauce over.
Make it ahead: Everything can be made ahead and stored separately – roasted veggies and lentils keep for 4 days, dressing keeps for up to a week. Massage the kale but store it dry (without dressing) so it stays tender, not soggy. Assemble bowls when ready to eat.
Component prep: Make the tahini dressing and refrigerate. Peel and cube the sweet potatoes. Cut the cauliflower into florets. Wash and de-stem the kale, tear into pieces. Drain and rinse the lentils.
Make it ahead: The beet bean puree is the biggest time saver – make it up to 2 days ahead and refrigerate. The cauliflower steaks and potatoes are best roasted fresh but can be reheated in a 400°F oven for 8-10 minutes to re-crisp.
Component prep: If roasting your own beets, do those first (they take 45-60 min). Make the beet puree and refrigerate. Halve the baby potatoes. Slice the cauliflower into steaks (cut straight down through the head to get flat slabs – 3-4 per head).
I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.
Happy cooking!
Brita
The post Meal Plan #56 appeared first on Food with Feeling.