Weekly Meal Plan | May 20th

What are your food and cooking goals?

Eat more plants? Cook more meals at home? Streamline your pantry and fridge stock list? If any or all of those sound familiar, you’re in the right place.

My weekly meal plans are designed to make cooking plant-based food easy and delicious. I curate three recipes each week, all based on my pantry and fridge stock list.

The best way to join the fun is to stock your pantry and fridge with my stock list essentials, view it here. Then check in each week for my weekly menu and set aside some time each week to make the three recipes.

Craving more? Join my Patreon page for an organized grocery list each week, meal prepping tips/tricks and a monthly newsletter. Check it out here!

1. BLT Salad with Mushroom “Bacon” + Creamy Basil Dressing

I’m on a salad kick right now and this salad is IT. Roasted mushrooms give this BLT-inspired salad the umami-rich flavor of bacon, along with the other usual suspects. My sunflower seed basil dressing brings it all together.

Get the recipe!

2. Crispy Tofu Cutlets with Sweet Potato Quinoa and Lemony Cream Sauce

This meal is totally dinner-guest worthy. With cripsy tofu, a flavor-packed quinoa and a savory lemon cream sauce – it’s elevated, complex and impressive… but easy enough for a weeknight dinner too.

Get the recipe!

3. Creamy Chickpea + Rice Soup

In my top three favorite soup recipes is this Panera-copy cat recipe. I use chickpeas instead of chicken and cashew cream for that velvety, rich texture. This recipe calls for poultry seasoning and while that isn’t a Lean Pantry staple, you’ll want to make this soup enough to where buying a jar of poultry seasoning is totally worth it.

Get the recipe!

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