This Week's Vegetarian Meal Plan, December 12th to 18th

As we all know, the month of December can be a bit tough on the ol' waistline. Within just a few holiday parties myself and I am already considering sweat pants for Christmas dinner. No, seriously, I'm going to be dressed like Jane Lynch from Glee if I keep this up! To prevent that from happening, this week's meal plan is 100% vegan.

Monday: Curry and Maple Sweet Potato Soup
Tuesday: Tempeh and Broccoli Stir Fry
Wednesday: White Bean and Kale Ragout
Thursday: Cauliflower and Sweet Onion Soup
Friday: Chickpea Flour Crepes With Leeks
Saturday: Butternut Squash Gnocchi
Sunday Brunch: Banana and Coconut French Toast

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Curry and Maple Sweet Potato Soup

  • 4 sweet potatoes
  • 1 small sweet onion
  • 3 cloves of garlic, minced
  • 6 cups of light, salt-free vegetable broth
  • 2 1/2 tablespoons mild curry
  • 2 tablespoons maple syrup
  • Salt to taste
  • Cilantro, nutmeg and clove for garnish

Tempeh and Broccoli Stir Fry

  • 4 6 oz. pieces of tempeh
  • 4 cups vegetable stock
  • 1 cup red wine
  • 1/2 cup soy sauce
  • 4 tablespoon brown sugar
  • 1" piece of ginger cut into slices
  • 6 whole star anise
  • 2 teaspoon smoked paprika
  • 1 teaspoon chile flakes
  • 1/3 cup of your favorite stir fry sauce, or see our recipe
  • Small handful of broccoli, cut into 1 1/2" long spears.
  • Small handful of bell peppers, cut into thick julienne
  • 1/4 cup green onions, cut into 1" pieces
  • 2 tablespoons of cooking oil
  • Rice

White Bean and Kale Ragout (Modified)

  • 6 tablespoons extra-virgin olive oil, divided
  • 4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
  • 1 teaspoon plus 1 tablespoon chopped fresh thyme
  • 1 small onion, diced
  • 3 garlic cloves, finely chopped
  • 1/4 teaspoon dried crushed red pepper
  • 5 cups (packed) thinly sliced kale (about 1 large bunch)
  • 1 14 1/2-ounce vegetable broth
  • 1 14 1/2-ounce can diced tomatoes
  • 1 15-ounce can cannellini (white kidney beans), drained
  • Salt and pepper to taste

Cauliflower and Sweet Onion Soup

  • 1 medium sweet onion
  • 1 head very fresh cauliflower
  • 5 cups water
  • Salt to taste
  • Extra virgin olive oil
  • Ground black pepper

Chickpea Flour Crepes With Leeks

  • 1 cup chickpea flour
  • 1 cup water
  • 1 tbsp sesame oil
  • ½ tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • ¼ tsp turmeric
  • 1/2 leek, thinly sliced
  • 2 tbsp cilantro, coarsely chopped

Butternut Squash Gnocchi (Modified)

  • 1 large butternut squash
  • 2 cups of flour, more as needed
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of kosher salt

Banana and Coconut French Toast

  • 2 ripe bananas
  • 1 cup coconut milk
  • 1 tablespoon vanilla
  • 1 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 tablespoon flour
  • 1/2 teaspoon sea salt
  • 1 loaf bread
  • Coconut oil (optional)

Tags: Cooking | Recipes | Vegan | Vegetarian