This Week's Vegetarian Meal Plan, February 13th to 19th

© Sabrina Modelle via The Tomato Tart

If you know me at all, the one thing I love almost as much as food is social media. So where last week's meal plan was inspired by Pinterest, this one is inspired by Reddit. The site has many subreddits about cooking, food porn, vegan recipes and more.

Monday: Miso Chickpea Sliders
Tuesday: Roasted Butternut Squash Vegetarian Chili + Leftover Sliders
Wednesday: Cauliflower Crust Pizza
Thursday: Vegetarian Pad Thai (Add some tofu)
Friday: Veggie and Seitan Pot Pie
Saturday: Maple Grilled Tempeh
Sunday Brunch: Poached Eggs in Tomato Sauce with Chickpeas and Feta

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Miso Chickpea Sliders

  • 8 tablespoons sweet white miso, divided
  • 1/2 cup mayonnaise
  • 2 15-ounce cans chickpeas, drained
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon five-spice powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Zest of 1 lemon
  • 1 1/2 cups panko breadcrumbs
  • 1 to 2 tablespoons sesame oil
  • Sliced tomato
  • Leaf lettuce
  • 8 mini burger buns

Roasted Butternut Squash Vegetarian Chili + Leftover Sliders

  • 4 small jalapeño peppers, roasted
  • 4 cups butternut squash, peeled and cubed
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon finely minced chipotle peppers in adobo sauce
  • 1-1/2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup red wine
  • 1 (28-ounce) can diced tomatoes in their juices
  • Corn kernels from 4 ears of fresh corn
  • 1 ( 15-ounce) can red kidney beans
  • 1 (15-ounce) can white kidney beans
  • 1-1/2 tablespoons finely chopped, fresh oregano
  • Olive oil
  • Sea salt and brown sugar to taste
  • 1/3 cup each for garnish: shredded sharp cheddar cheese, diced avocado, diced red onion

Cauliflower Crust Pizza

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • olive oil (optional)
  • pizza sauce
  • shredded cheese
  • left over veggies

Vegetarian Pad Thai

  • Ready to Wok Rice Noodles
  • 3 Red Onions (chopped)
  • A 3 inch piece of Ginger
  • Cloves of Garlic
  • Half a Chilli
  • 150g Beansprouts
  • 4 Stalks of Lemongrass (cut up nice and fine)
  • 150g Sugarsnap Peas
  • 2 Red Peppers, 1 Yellow Pepper
  • 150g Cashew Nuts
  • A bunch of Coriander
  • 3 Tablespoons of Honey
  • 8 Tablespoons of Tamari or Soya Sauce
  • 1 1/2 Limes

Veggie and Seitan Pot Pie

  • 2 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 cup Earth Balance Vegan Buttery Sticks (12 tablespoons), chopped
  • 2/3 cup water
  • 1 tablespoon buttery sticks
  • 2 tablespoons olive oil
  • 1/3 cup flour
  • 2 teaspoons mustard powder
  • 1 lb seitan, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 2 medium red potatoes, diced
  • 1 stalk celery, diced
  • 2 medium sized carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup white wine
  • 3/4 cup vegetable broth

Maple Grilled Tempeh

  • 8 ounces tempeh
  • 3 tablespoons soy sauce (I prefer shoyu sauce)
  • 3 tablespoons maple syrup
  • 1 teaspoon rice vinegar
  • 2 cloves garlic, peeled, crushed and chopped
  • 1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
  • optional (version in photo):
  • 1 -2 portobello mushrooms
  • 2 1/2 cups cooked quinoa or brown rice
  • a handful of blanched green beans

Poached Eggs in Tomato Sauce with Chickpeas and Feta

  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded, finely chopped
  • 1 15-ounce can chickpeas, drained
  • 3 teaspoons Hungarian sweet paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon red pepper flakes (optional)
  • 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely crumbled feta
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread

Tags: Cooking | Recipes | Vegetarian

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