A Vegetarian Meal Plan 🥬
For late winter & early spring
More salads, veggie recipes, and healthy, easy meals with simple ingredients. Ask and you shall receive!
You all LOVE your vegetables—specifically, finely chopped veggies dressed in the most delicious dressings. (How could you not?) I love hearing from you in comments, DMs, and the reader survey about recipes you want to see more of, and today we’re going all in with a veggie-packed meal plan.
When I make a vegetarian meal, I always add an egg, tofu, or cottage cheese to make it filling and packed with protein. That’s the general rule of thumb with all of today’s recipes, so feel free to mix and match as you want or based on your dietary preferences. The crispy tofu is GOOD—make it once and you’ll be hooked.
Here’s what’s on the menu this week:
Veggie Soup
Melted Leeks & Sautéed Bok Choy
Leftovers with Eggs
Crispy Tofu Wrap with Miso Vinaigrette
Cottage Cheese Wrap with Green Goddess, Arugula & Avocado
Israeli Salad on Toast
Bok Choy Salad with Marinated Tofu
dream dinner rotation
Veggie Soup
This colorful soup is hearty and satisfying with sugar snap peas and potatoes. I love how the colors pop and make you want to dive in. Make it over the weekend for easy lunches, then add an egg when you heat it up for extra protein. This recipe serves 1-2, so double it if you want it to last longer.
Melted Leeks & Sautéed Bok Choy
Leeks are so good right now. I’m trying to use them as much as possible. This crispy rice is a delicious and impressive meal; paired with the bok choy it’s incredible. (Even if you only make the bok choy, make a little rice to serve with it.) I love to reheat the leftovers and crack an egg into it the next day.
Crispy Tofu Wrap
I almost always have slaw in my fridge to tuck in a wrap or a bowl for a quick lunch. Crunchy veg is the perfect vessel for my favorite dressings—here, miso vinaigrette. Add sliced crispy tofu for an easy lunch or quick weeknight dinner, or you can grate tofu directly into the slaw so it soaks up the flavors from the dressing. Yum.
Cottage Cheese Wrap
This is one of those recipe trends I made more out of curiosity than anything else, but it was good. The wrap is made with eggs and cottage cheese, creating the perfect base for anything in your fridge—Green Goddess, arugula, and avocado or leftover salad would be my first picks.
Israeli Salad on Toast
I make Israeli salads all the time. They’re easy to make for a smaller group of people (like if it’s just me and Adi working from home) and goes well with everything. My tried-and-true way to enjoy it is on toast with cottage cheese, or you can stuff it in a pita with leftover roasted veggies. It’s also great in a bowl.
Bok Choy Salad with Marinated Tofu
This super crunchy salad would be great to eat for lunch throughout the week—keep the dressing, salad, and tofu separate, then dress individual portions when you’re ready to eat. It’s delicious on toast, too. Add a schmear of hummus or avocado so it sticks.
Love this!!!!! Thanks Melissa!🤍