Plant based meals
Lifestyle,  Plant Based,  Recipes

Monday Menu Planning – Week 2

Hey, friends! Welcome to another installment of Monday Menu Planning! I’ll be sharing with you the delicious plant based meals I’ve planned for our family this week.

If you’re interested in why we eat plant based you can read more here. If you’d like to check out last week’s menu, you can find that here. Also, I told you I would update you on the new recipe we tried last week – the Moroccan Couscous with Roasted Veggies and Chickpeas. Silly me forgot to buy couscous, so I just subbed quinoa. It was yummy, but Claire was not a huge fan, so I’m not sure we’ll make it again.

Without further ado, here is this week’s menu!

plant based menu week 2
Plant based weekly meal plans

Spaghetti with Lentil Bolognese (by Eats Well with Others) – GUYS. This is SO good! It is one of our absolute favorites. The only substitutions I make are using half the lentils (we like our sauce to be a bit more saucy) and I have subbed a green pepper for the red pepper, because it’s cheaper. Also, this is a perfect example of how brown/green lentils are a great substitute for ground beef.

Mexican Red Lentil Stew (by Budget Bytes) – Anything by Budget Bytes quickly becomes a favorite in our home. This stew makes a huge batch, so we usually eat some, save some for leftovers and freeze the rest. In fact, I’m using the freezer half this week.

Sweet Potato Chili (by If You Give a Blonde a Kitchen) – This is one of our favorites. Plus, it’s a crockpot meal! Initially, I made it without the cocoa and the cinnamon, because the combo with chili seemed strange to me. But then I got braver and gave it a chance. It gives it such a great depth of flavor. It’s another one of those recipes that makes so much that we end up freezing half. I’m making it with regular potatoes this week, because it’s what we already had. I’ll let you know how it turns out.

Teriyaki Noodle Bowls (by Budget Bytes) – Told you we love Budget Bytes in our home! This is the quickest, easiest recipe ever, since you use frozen veggies. You can make it even quicker by using bottled teriyaki sauce, but the homemade sauce is simple and much healthier than store bought. We use brown rice noodles.

That’s all I have planned for this week! I didn’t get around to making the Buddha Bowls from last week, because it was a crazy week, so I’ll be throwing that into the rotation and we’ll also have a leftovers night at one point. I hope you find some new, delicious recipes you love from this week’s menu planning!

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