Vegetarian Meal Plan for March

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.

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

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

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.