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    Home » VEGETARIAN MEAL PLANS + TIPS

    Vegetarian Meal Plan: February - Week 4

    Modified: Feb 17, 2023 by Susan Pridmore · This post may contain affiliate links · Leave a Comment

    Here's a vegetarian meal plan for the upcoming week, full of easy weeknight dinners, and a weekend breakfast. The menu includes a tamale pie, cauliflower steaks rubbed with pesto, and a slow cooker black bean soup.

    Four vegetarian dinners for this week's weekly meal plan, with text overlay.

    MEAL PLAN

    MONDAY:  Tamale Pie

    TUESDAY:   Pesto Cauliflower Steaks

    WEDNESDAY:   Slow Cooker Black Bean Soup

    THURSDAY:   Citrus Salad with Cauliflower, Olives and Feta

    FRIDAY:  Baked Spaghetti Casserole

    WEEKEND:  Fattoush Salad with Crispy Chickpeas

    WEEKEND BREAKFAST: Breakfast Egg Stuffed Potato Skins

    This post may contain affiliate links. The Wimpy Vegetarian participates in various affiliate programs, including Amazon. This means I earn money from qualifying purchases, which helps to support the cost of running this blog, at no additional cost to you.

    M O N D A Y

    A baking dish filled with a tamale pie, topped with cheese, sliced tomatoes, avocado and cilantro.

    Tamale Pie

    This Vegetarian Tamale Pie starts with dressed up cornbread mix, and topped with Tex-Mex spiced Beyond Beef, cheese and whatever toppings you like. Pickled jalapeño slices, sour cream, chopped tomatoes, green onions and black olives are all fair game.


    T U E S D A Y            

    Cauliflower steaks topped with pesto, bread crumbs, and pine nuts. It's served on top of a fresh citrus salad.

    Pesto Cauliflower Steaks

    Super-easy cauliflower steaks, topped with pesto and toasted breadcrumbs, served over a fresh citrus salad.


    W E D N E S D A Y

    Bowl of black bean soup garnished with sour cream, red onions, jalapeño, lime and cilantro.

    Slow Cooker Black Bean Soup

    This slow cooker black bean soup is made with dry beans, and practically makes itself. Dress it up with garnishes such as sour cream, pickled jalapeños or the spicier variety, cilantro, lime, green onions, or avocado.


    T H U R S D A Y 

    Citrus salad of oranges, cauliflower, cashews, kalamata olives and feta cheese.

    Citrus Salad with Cauliflower, Olives and Feta

    Citrus salad with roasted cauliflower, kalamata olives, scallions, raisins, and cashews, dressed with a citrus vinaigrette. Add cooked quinoa or sautéed tofu chunks for a protein-rich main dish.


    F R I D A Y

    Casserole of spaghetti and thick sauce, topped with melted mozzarella cheese and fresh parsley.

    Baked Spaghetti Casserole

    This Baked Spaghetti casserole is a favorite at our house, especially when the kids come to visit!  A zesty sauce is combined with diced tomatoes, plant-based meat, and spaghetti noodles. There's a middle layer of cheese, and topped with more cheese.

    There's around 30 minutes of prep and stove-top cooking before it slides into the oven.


    W E E K E N D

    Bowl of fattoush salad of baby spinach, tomatoes, cucumber, crispy chickpeas and pita bread pieces.

    Simple Fattoush Salad with Crispy Chickpeas

    Fattoush is a bread salad popular in Middle Eastern and North African regions. This vegan fattoush salad features peak season bell peppers, tossed with tomatoes, cucumbers, green onions, crispy chickpeas and fried pita bread dressed in a light vinaigrette dressing.


    W E E K E N D    B R E A K F A S T

    Potato skins topped with cheese, oregano and over-easy eggs.

    Breakfast Egg Stuffed Potato Skins

    If you like potato skins, you'll like this breakfast potato and eggs dish. Potato skins are layered with cheese, green onions, oregano and an over-easy egg. Sometimes, if I have some baby spinach on hand, I'll quick sauté some up, and add it as another layer under the egg.

    « Slow-Cooker Black Bean Soup
    Pesto Cauliflower Steaks »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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