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
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
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
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
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
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.
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