Vegetarian Meal Plan #21 on the Stove

Happy Friday, friends!

I’m dropping in with this week’s meal plan and they’re all some of my ALL TIME regular recipes. I made this one with fall in mind – simple comforting recipes – even though it’s going to be 90 degrees here in Portland today haha.

As always, please let me know if you need anything or have questions.

And, I hope you have the most lovely weekend!

Here’s what we’ve got this week:

✨ Get the printable shopping list here!✨

Meal Prep Tips:

• I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.
• Monday: this ENTIRE meal can be prepped ahead of time. Cut all of the veggies and mix them together with the drained and rinsed chickpeas. You can either roast them NOW or put the raw veggies in the fridge to roast day of (this is my preference). Make the dressing.
• Tuesday: prep the carrots + green beans. Cut the tempeh. Make the sauce in a jar so it can be shaken later. Store all of the components separately until ready to cook.
• Wednesday: chop any veggies that you plan to enjoy with the ramen.
• Thursday- Friday: there’s not much to prep but these 2 are especially short!
• BONUS: These are RELIABLE for meal prep! You can either freeze them OR make them to store in the fridge and eat throughout the week.

I GENUINELY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.

Happy cooking!

the cook