Vegetarian Meal Plan: April - Week 1

M O N D A Y

Barley Pilaf with Artichokes, Peas and Mint Pesto

This vegan barley pilaf with artichokes is tossed with sautéed artichoke hearts, cherry tomatoes, green peas and a mint pesto. And it's ready in about 30 minutes, so it's perfect for a weeknight dinner.

I use jarred, marinated artichoke hearts to keep this dinner simple, and you can either make the mint pesto, make a basil pesto (in about 10 minutes!), or purchase a premade pesto at the market.

T U E S D A Y            

Cheese Tortellini with Fava Beans and Herbed Ricotta

Cheese tortellini is tossed with herbed ricotta while still warm. Sautéed tomatoes and scallions are tossed in the mix, and topped with shelled, steamed fava beans.

If you don't see fava beans yet in your market, no worries, just purchase canned broad beans and fava beans. This is a full meal, and doesn't need anything more than a simple salad of romaine lettuce and avocado drizzled with a lemon vinaigrette.

W E D N E S D A Y

Artichokes Stuffed with Lemony Quinoa Tabbouleh

These vegan, gluten-free stuffed artichokes are filled with tabbouleh made with quinoa, parsley, mint, and cucumber tossed in a simple lemon vinaigrette. The instructions include an easy way to scoop out the artichoke for stuffing it.

The tabbouleh can be made and dressed the day before, or made while the artichokes cook. And these stuffed artichokes can be served warm or at room temperature.

I like to serve this with air fryer potatoes, because they're so easy.

T H U R S D A Y 

Vegetarian Hamburger Helper

This vegetarian Hamburger Helper is an easy, hearty, one-pot vegetarian dinner the whole family will love. It's a meatless hamburger helper of the boxed version that many of us grew up with, that uses vegan ground beef. Think of it as a cheeseburger pasta.

The pasta cooks in the sauce, and there's almost no meal prep required. This is a perfect week-night meal on busy nights, and if you have kids, they will LOVE it.

F R I D A Y

Sweet Potato and Carrot Soup

This creamy sweet potato and carrot soup is make silky with the addition of a sweet potato and creme fraîche, for a perfect vegetarian lunch or light dinner.

Make this soup ahead and keep in the refrigerator, if that's easier for your schedule. And if you don't have any créme fraîche, substitute heavy cream or full-fat coconut milk.

W E E K E N D

Asparagus Egg Bake with Orzo, Spinach and Feta

This asparagus egg bake with orzo is made with spinach and a combination of feta, ricotta and creme fraiche for a delicious vegetarian dish for brunch or dinner.

B O N U S    R E C I P E

Sauce Gribiche

Sauce Gribiche is a classic French sauce that starts with hard-boiled eggs, and has an added bit of tanginess from briny ingredients like capers and cornichons.

This cold sauce is fantastic as a dipping sauce for artichokes, or tossed with potatoes, broccoli or carrots. One of my favorite ways to use it is to make roasted asparagus gribiche.