Happy Friday!
I hope you had a wonderful week and have some fun cooking planned for the weekend.
Here’s your weekly meal plan for next week to help make dinner time easier and more delicious.
Happy cooking! – Brita
Here’s what we’ve got this week:
- Monday | Lentil Sloppy Joes
- Tuesday | Vegetarian Enchiladas
- Wednesday | Marry Me Butter Beans
- Thursday | Gochujang Tofu Stir Fry
- Friday | Garlic Butter Noodles + Roasted Vegetables
- BONUS | Sushi Bake
✨ Get the printable shopping list here! ✨
Meal Prep Tips:
I like to do grocery shopping the same day I meal prep — otherwise items can get buried in the fridge.
“Make it ahead” notes explain how to prepare the full dish in advance. “Component prep” lists simple tasks (dice, shred, blend) to speed up weeknight assembly.
- Sloppy Joes
- Make it ahead: Cook the full filling on Sunday and refrigerate up to 4 days — the flavors improve over time. Reheat on the stove with a splash of water or broth. Freezes well for up to 3 months.
- Component prep: Dice the onion and bell pepper, mince the garlic, and combine the sauce ingredients (tomato sauce, ketchup, mustard, soy sauce) in a jar so they’re ready to add.
- Enchiladas
- Make it ahead: Assemble with sauce, cover, and refrigerate up to 24 hours before baking. Bring to room temperature before baking. Leftovers keep 3 days.
- Component prep: Sauté the veggie filling up to 2 days ahead, shred cheese, and warm tortillas just before assembling so they roll without tearing.
- Marry Me Butter Beans
- Make it ahead: The full dish keeps up to 4 days; reheat gently over low heat with a splash of broth to recombine the sauce.
- Component prep: Blend silken tofu, broth, and nutritional yeast in advance (keeps 3 days), mince garlic, and chop sun-dried tomatoes.
- Gochujang Tofu
- Make it ahead: The stir fry stores well for up to 4 days; reheat in a skillet over medium heat. Cook a big batch of rice at the start of the week to serve alongside.
- Component prep: Whisk the gochujang sauce and keep it in a jar. Press and cube tofu the night before and store on a paper towel-lined plate for extra crispiness. Julienne carrots and thaw edamame.
- Garlic Butter Noodles
- Make it ahead: Best made fresh, but roast the vegetables up to 3 days earlier and reheat in the oven or air fryer to crisp. The noodles reheat fine with a splash of water or butter.
- Component prep: Chop zucchini, bell pepper, and cauliflower and store in a container so they roast straight from the fridge. Mince garlic and keep in a small jar.
I really hope these meal plans make your week easier. Please reply if you have questions or suggestions — I love hearing what would make these even more helpful.
Happy cooking!
Brita
Lentil Sloppy Joes
These Lentil Sloppy Joes are the ultimate comfort dinner — hearty, saucy, packed with plant protein, and made in one pot. They capture the familiar sloppy joe flavors in a vegetarian version that’s every bit as satisfying.
View Recipe
Vegetarian Enchiladas
These Vegetarian Enchiladas are filled with plant-based protein and are surprisingly simple to make. They’re flexible — swap in the veggies or proteins you prefer.
View Recipe
High-Protein Marry Me Butter Beans
This High-Protein Marry Me Butter Beans recipe is creamy, comforting, and packed with protein — a hearty vegetarian main the whole family will enjoy.
View Recipe
Gochujang Tofu & Edamame Stir Fry
Crispy tofu tossed in a vibrant, spicy-sweet gochujang sauce. This Gochujang Tofu is quick to make and pairs well with rice or noodles; add edamame if you want more protein.
View Recipe
Garlic Butter Noodles
Simple and comforting, this Garlic Butter Noodles recipe becomes a full meal when paired with roasted vegetables.
View Recipe
Vegetarian Sushi Bake (vegan friendly!)
This Vegetarian Sushi Bake is my take on the viral trend — a casserole-style sushi bake made with a flavorful tofu mixture so it’s meat- and seafood-free while staying deliciously close to the original.
View Recipe