Vegetarian meal plan for late spring

Monday

Fresh yellow tomato soup

All of you yellow tomato lovers out there, this one's for you! This yellow tomato soup is simple, clean, and loaded with fresh tomato flavor. Best of all? No peeling necessary!

Pro tip: buy pre-chopped mire poix at the grocery store to save time on prep.

Recipe tips:

• This tomato soup is makes great leftovers! It stores well in the fridge and freezes well for great meals later on.
• After pureeing, add some heavy cream or plant based milk of your choice a little at a time and stir in to make it creamy.
• Use on the vine red tomatoes if you can't find yellow. The flavor will be less sweet and little more rich.

Serve with:

• olive rosemary focaccia bread
• grilled cheese sandwich
• lemon chickpea arugula salad

Print this yellow tomato soup recipe including ingredient list here.

Tuesday

Pinto bean taco lettuce wraps

The taco "meat" for these lettuce boats is super simple to whip together. Everything gets pulsed in a food processor and then heated up in a pan. It's all ready in just 15 minutes!

Pro tip: make extra pinto bean mixture and freeze it for easy dinners later on.

Recipe tips:

• To make these for meal prep, you'll want to keep the ingredients separated until you are ready to eat.
• You want a crispy lettuce that will hold it's shape for these wraps! We use romaine lettuce leaves in this recipe which creates a long boat like wrap, but holds it's shape very well.
• You can also wrap a tortilla around the lettuce and make a great vegan pinto bean taco!

Serve with:

• Your favorite taco toppings like cilantro, avocado, cheese, sour cream, etc.
• Vegan creamy cilantro sauce
• Tortilla chips and strawberry pico de gallo

Print this taco lettuce wraps recipe including ingredient list here.

Wednesday

Italian tortellini salad

The highlight of this dish is the cheese tortellini, which is a filling pasta. But, this is served cold with a light Italian salad dressing rather than a heavy pasta sauce so it's great for warmer weather.

Pro tip: this is one of those recipes that is better if it marinates in the fridge.

Recipe tips:

• Wait to add the fresh basil until ready to serve so it doesn't get soggy and stays fresh.
• If you have a favorite recipe for homemade Italian dressing, go ahead and use that instead of bottled.
• Add a handful or two of fresh baby arugula before serving for more greens.

Serve with:

• Instant Pot artichokes
• A glass of your favorite wine
• Grilled green beans or corn

Print this tortellini salad recipe including ingredient amounts here.

Thursday

Black bean quinoa salad with mango and cherries

This one is bright and refreshing, loaded with summer mango and cherries and tossed in a cumin lime dressing. It comes together in just 10 minutes.

Pro tip: this is another "better the next day" salads. Make it the night before if that's possible!

Recipe tips:

• Double the recipe so that it makes enough for lunches.
• Add a protein of your choice, corn, bell pepper, olives, maybe even a spicier chile pepper.
• Cook the quinoa ahead of time to save time.

Serve with:

• A small bowl of black bean pozole
• Broccoli quesadilla triangles
• Instant Pot corn on the cob

Print this quinoa salad recipe including ingredient list here.

Friday

Caprese portobello mushroom pizzas

These quick and easy portobello pizzas only take 20 minutes to make from start to finish! They are small, the size of a portobello mushroom, so they are the perfect individual size pizza for everyone in the house.

Pro tip: let each person at your dinner table add their own toppings before baking!

Recipe tips:

• First, choose the right portobello mushroom. Make sure that the caps are large, unbroken, and not at all soggy.
• Keep the toppings sparse, as there is a lot of liquid already in the mushrooms. Overloading the caps with toppings will make the pizzas too soggy.
• Cook the mushrooms on a baking sheet with a rack on it.

Serve with:

• A glass of your favorite wine or beer
• Homemade chocolate mousse for a Friday treat
• Leftover tortellini pasta salad from Wednesday

Print this portobello pizza recipe including ingredient list here.

Saturday

Roasted spring veggie toast

The veggies get roasted on a sheet pan in the oven, a quick goat cheese spread is whipped up, and then it's all topped on some sourdough toast. Easy, delicious, and versatile too.

Pro tip: The goat cheese mixture can be made ahead and stored in the refrigerator. Make a little extra for snacking on with crackers.

Recipe tips:

• If you can't find fresh peas, frozen peas are great! Just increase the cook time 1-2 minutes.
• If you can't find fresh herbs, dried herbs are great options. Use ⅔ teaspoon dried dill or ⅔ teaspoon dried chives instead of the full amount.
• Swap out the veggies for your faves. You do you!

Serve with:

• Crispy burnt onions on top (trust me)
• Lemon rosemary sauteed chickpeas on top
• A small bowl of vegan asparagus soup

Print this veggie toast recipe including ingredient list here.

Sunday

Chickpea curry stuffed zucchini boats

These come together very quickly with only 15 minutes of prep and are a hit with the whole fam. A great way to get everyone eating zucchini!

Pro tip: make sure you have large zucchini. You want the zucchini to be big enough so that you have about ½" of zucchini flesh after scooping out the seeds.

Recipe tips:

• The chickpea curry mixture can be made up to a day ahead and kept in the refrigerator until ready to use. The yogurt sauce can also be made ahead as well as the rice. I recommend prepping the zucchini right before cooking, though!
• If you have small zucchini, try making 6-8 small boats instead of 4 large.
• Yellow summer squash would work perfectly too.

Serve with:

• Basmati rice and naan bread
• Indian cucumber salad
• Vegetable samosas

Print this zucchini boat recipe including ingredient list here.

Products:

• These produce saver tupperware containers are perfect for prepped fruits and veggies. I love ours for chopped greens!
• I like to use 8 ounce mason jars to make salad dressing. Just screw on the lid and shake!
• Food processor. We have Ninja food processor attachment.
• Immersion blender or high speed blender.
• Baking sheet with rack.

Resources:

• Here is a list of all of the vegetarian meal plans on the site.
• Here are all of our spring recipes.
• And all of our dinner recipes!