I post quite a few vegetarian/vegan meals to my personal insta stories with many leading to messages like “can you send me the recipe?” or “you can freeze that?”. Being the efficient person that I am, (because at almost 43 years old I am claiming myself as efficient regardless of facts or proof), I thought why not throw my plan for the week on my blog! (This was of course after remembering I have a blog.)
The below recipes are all pescatarian/vegetarian (some vegan) and most if not all can be easily adapted to be vegan:
Monday: Black Bean Burgers – doubling the recipe so I can freeze half, omitting the corn and adding an add’l can of beans/Scalloped Potatoes -doubled the stock to replace coconut milk
Tuesday: Tuna Noodle Casserole – will be omitting the mushrooms & cheese
Wednesday: Creamy Avocado Pasta – double recipe
Thursday: Vegan Creamy Coconut Chickpea Curry served with brown rice and lime wedges (I do not have garam masala, will be adding a teaspoon of turmeric, no maple syrup as it’s sweet enough already for us, adding another can of chickpeas – without adjusting rest of recipe – to make it stretch a bit more, also adding 2 tbsp of tomato paste)
Friday: Pizza (Cheese & Basil Pesto) Dough/Sauce/Basil Pesto the dough recipe makes 2 large pizzas for us, I always make a double recipe (4 total pizza dough crusts) and freeze 2 (after rising) in large mason jars fitted with tight lids. To thaw those saved crusts, place frozen dough in fridge overnight, before using, let set on counter for 2 hours – lids ajar – remove from jars and knead a bit before forming into pizza shape.
I like to shape my dough on parchment paper then placing that on top of a preheated (for at least one hour in 525F oven) pizza stone in the oven. I top my cheese pizza with sauce and half a ball of mozzarella cheese (torn into small pieces). Same with the pesto pizza except replace sauce with pesto. Both pizzas are topped with freshly grated Parmesan cheese after baking.
Saturday: Sweet Potato Gnocchi – doubled the recipe the last time I made this so I have a quick meal for this week. Freeze extra unboiled gnocchi on a baking sheet in single layer before placing in glass mason jar fitted with a tight lid (I rarely use freezer plastic bags or containers). Boil gnocchi frozen, no thawing required.
Sunday: Black Bean Enchiladas – very similar to this recipe except I do not use the dairy products – adding a little smoky paprika & cumin as well as a can of refried black beans to mixture. Serve with lots of avocado, lime wedges and cilantro.
If you enjoy seeing my weekly veggie meal plans please let me know and I will try my best to continually post them! For those who follow my personal insta I will, for now, post the link to my meal plan in my profile.
Stay safe and healthy everyone!
