Wednesday: Cozy Comfort Bowl
Creamy Butternut Squash Soup with a hint of sage and maple syrup, and roasted chickpeas or tempeh
Salad: Kale and Carrot Salad with a lemon-ginger vinaigrette.
Thursday: Hearty Grain Bowl
Brown rice and lentils cooked with your favorite spices (e.g., cumin, turmeric), and marinated tofu cubes or grilled seitan.
Salad: Bok Choy and Sweet Pepper Salad with a sesame-soy dressing.
Friday: Plant-Based Pasta
Whole-wheat pasta tossed with a creamy tomato-basil sauce, and Lentil meatballs or seasoned tempeh.
Salad: Mixed Lettuce Salad with a balsamic vinaigrette.
Saturday: Cozy Casserole
Shepherd's Pie made with lentils and vegetables. Optional: Add extra lentils or tempeh to the casserole.
Salad: Kale and Carrot Salad (again!) with a different dressing (e.g., tahini-maple).
Sunday: Roasted Vegetable Medley
Roasted vegetables (e.g., sweet potatoes, carrots, Brussels sprouts) tossed with a balsamic glaze. Grilled seitan, tempeh, or your favorite source of protein.
Salad: Mixed Lettuce Salad with a simple olive oil and lemon dressing.
Monday: Lentil Soup
Hearty lentil soup with vegetables and herbs. Optional: Add tofu or avocado to the soup.
Salad: Bok Choy and Sweet Pepper Salad (again!) with a different dressing (e.g., honey-mustard).
Tuesday:
Additional Tips:
Bulk Cooking: To save time, cook grains, beans, and sauces in larger quantities and store leftovers for quick meals.
Spice it Up: Experiment with different herbs and spices to add variety and flavor to your dishes.
Leftovers: Use leftovers to create new meals or snacks. For example, leftover roasted vegetables can be added to salads or sandwiches.
Enjoy these warm and comforting meals paired with fresh salads for a satisfying and nutritious fall week!
Comments