Here's a vegetarian meal plan for the upcoming week, full of easy weeknight dinners, and a weekend 3-ingredient breakfast pastry. This week, the menu includes a cauliflower tomato gratin, bean soup, burgers and a lasagna.
MONDAY: Cheesy Polenta Lasagna
TUESDAY: White Bean and Kale Soup
WEDNESDAY: Cauliflower and Tomato Gratin
THURSDAY: 30-Minute Chickpea Spaghetti
WEEKEND: Umbrian Lentils and Roasted Tomatoes
WEEKEND BREAKFAST: 3-Ingredient Mini Pain au Chocolat
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M O N D A Y
Cheesy Polenta Lasagna
This delicious vegetarian polenta lasagna is made with layers of polenta, cheeses, peppers, spinach and marinara sauce for 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. And use a store bought marinara if you don't want to make your own tomato sauce.
T U E S D A Y
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.
W E D N E S D A Y
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
30 - Minute Chickpea Spaghetti
This chickpea spaghetti is a great vegetarian dinner on busy weeknights. Spaghetti is tossed with chickpeas and onions cooked in a tomato sauce, and topped with Parmesan cheese.
F R I D A Y
Quinoa Potato and Spinach Patties
These quinoa potato patties are made of cooked quinoa, a baked potato, ground pumpkin seeds, cheese, spinach and spices. Serve with a mustard-yogurt sauce.
They 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
Umbrian Lentils and Roasted Tomatoes
This Umbrian lentils recipe combines sautéed leeks, celery, carrot, garlic and spices with lentils, and is topped with balsamic roasted tomatoes, fresh mint and parsley. This is a fantastic vegan dinner.
W E E K E N D B R E A K F A S T
3 - Ingredient Mini Pain au Chocolat
These mini pain au chocolat are flakey and buttery with little chunks of chocolate. They are incredibly quick and easy to make with frozen puff pastry. You just need 3 ingredients!
These breakfast treats are best warm from the oven, but can be assembled the night before, and baked off the next morning.
Did you miss last week's meal plan? Here are the past 4 meal plans, full of easy dinners and winter comfort.
I didn't include Week 3 of February in this round up, as it was a menu for Valentines Day, and only included one dinner. Have fun with these recipes this week!