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    Home » VEGETARIAN MEAL PLANS + TIPS

    Vegetarian Meal Plan: March - Week 2

    Modified: Mar 9, 2025 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 baking project - fougasse bread. This week, the menu includes a vegetarian skillet enchillada, cauliflower tomato gratin, bean soup, burgers and lasagna made with polenta.

    Four vegetarian dinners from a weekly meal plan including soup, burgers, and a lasagna.

    MEAL PLAN

    MONDAY:  Cheesy Polenta Lasagna

    TUESDAY:  White Bean and Kale Soup

    WEDNESDAY:  Cauliflower and Tomato Gratin

    THURSDAY:  Vegetarian 30-Minute Skillet Enchiladas

    FRIDAY:  Quinoa Potato and Spinach Patties

    WEEKEND:  Umbrian Lentils and Roasted Tomatoes

    WEEKEND BAKING: Black Olive and Herb Fougasse

    M O N D A Y

    Cheesy polenta lasagna on a plate, layered with peppers, spinach and tomato sauce.

    Cheesy Polenta Lasagna

    This delicious vegetarian polenta lasagna has layers of polenta, cheeses, peppers, spinach, and marinara sauce, making it a perfect gluten-free lasagna casserole on chilly nights.

    Make the polenta ahead of time, or use store-bought polenta to make this super easy on a busy weeknight. If you don't want to make your own tomato sauce, use your favorite store-bought marinara.


    T U E S D A Y            

    A bowl of white bean soup with tomatoes, kale, and topped with croutons and grated Parmesan cheese.

    White Bean and Kale Soup

    This tomato, white bean, and kale soup is a rustic white bean soup, made smoky from dried chipotle peppers that are added to the soup while it simmers. Don't want that smoky flavor? Just leave the dried peppers out.

    Kale is added at the end, but baby spinach works just as well if you don't like kale.


    W E D N E S D A Y

    Cheesy cauliflower and tomato gratin topped with breadcrumb and chopped parsley.

    Cauliflower and Tomato Gratin

    This cauliflower and tomato casserole is a comforting gratin with tofu and spinach in a yogurt-curry sauce. It's all topped off with breadcrumbs.

    This dish only needs about 15 minutes of prep work, before sliding it into the oven.


    T H U R S D A Y 

    A cast iron skillet of skillet enchiladas topped with cheese, avocado, tomatoes, scallions, cilantro and jalapeño slices.

    Vegetarian 30-Minute Skillet Enchiladas

    These vegetarian skillet enchiladas are made with a red enchilada sauce, and can be completely made in ONE pan in about 30 minutes. This dish will become your new family favorite dinner!


    F R I D A Y

    A skillet of patties made from cooked quinoa, baked potato, spinach and spices.

    Quinoa Potato and Spinach Patties

    These quinoa potato patties are made of cooked quinoa, baked potato, ground pumpkin seeds, cheese, spinach, and spices. Serve it with a mustard-yogurt sauce (the recipe is included).

    These patties are ready in less than 40 minutes if you need to cook up the quinoa, and only 20 minutes if you already have it on hand.


    W E E K E N D

    A serving platter of lentils tossed with sautéed leeks, carrots and celery, topped with balsamic tomatoes, mint and parsley.

    Umbrian Lentils and Roasted Tomatoes

    This Umbrian lentils recipe combines sautéed leeks, celery, carrot, garlic, spices, and lentils. It's topped with balsamic roasted tomatoes, fresh mint and parsley. This is a fantastic vegan dinner.


    W E E K E N D    B A K I N G

    Pieces of fougasse on a cutting board with olive oil.

    Black Olive and Herb Fougasse

    Fougasse is a French version of focaccia and is traditionally made with kalamata or other black olives and deeply scored before baking to look like a grain of wheat. My verson includes caramelized onion slices, fennel seed, and fresh rosemary.

    « Cheesy Cauliflower Soup
    Roasted Cauliflower Salad with Mushroom Vinaigrette »

    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!

    More about me →

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