vegetarian, recipes, meals

There is no shortage of delicious vegetarian recipes out there, the challenge is often finding the time to put together a week’s worth of dinner ideas. We think you’ll love our vegetarian weekly meal plan.

Monday: Portobello Mushroom Burgers

Simply marinate mushroom caps using your favourite marinade for 15 minutes. Grill the caps for about five minutes per side. Once they are done, place the mushroom caps on a brioche bun and top with guacamole, cheese and salad.

Tuesday: Spinach Quiche

Set your oven to 375 degrees. Saute a bag of spinach and any other vegetables you have left over in a skillet for 2 minutes. Next, use a whisk to mix 6 eggs and 1/4 cup milk together in a separate bowl. Pour the spinach mixture into a pie crust, then mix in the egg mixture. Bake the quiche for 15 minutes. Apply a layer of cheddar cheese on top, and then bake for another 35 minutes. Let the quiche stand for at least 10 minutes before serving.

Wednesday: Chipotle Bean Burritos

Use a fork to mash one ripe avocado in a bowl. Then add cooked black beans, chopped onion, cilantro, salt, lime juice, garlic and jalapeno. Mix everything together and spread over tortillas, then wrap like a burrito.

Thursday: Grilled Eggplant Sandwiches

Bake or grill thinly sliced eggplant for a few minutes on each side and and serve on toasted ciabatta bread. Then add any sandwich toppings you like, such as bell pepper, onion, goat’s cheese and arugula. To round out the meal, serve with a bowl of tomato soup.

Friday: Kale and Bean Soup

In a large pot set on medium heat, add diced onion, carrot, celery and cook until tender. Next, add in some garlic and salt to taste. Cook for one minute, then add a chopped head of kale and three cups of vegetable broth. Allow it to come to a boil before covering the pot. Lower the heat and let the soup simmer for about three minutes.

Puree two cups of cooked cannellini beans in a blender. Then add the pureed bean mixture to the pot. Bring the soup back up to a boil, then lower the heat and simmer for five minutes.

Saturday: Goat Cheese Pizza

Set your oven to 450F. Boil 2 potatoes until they are tender. Once they have cooled, cut them into slices. Next, saute a medium sized red onion in olive oil over medium heat. Cook until tender. Sprinkle a light layer of cornmeal on a baking sheet, then roll and stretch pizza dough on the baking sheet. Sprinkle the dough with an even layer of mozzarella cheese. Next, create a layer of potatoes and onions. Top this layer with goat cheese and minced garlic. Place the pizza into the oven and cook for 15 minutes or until the cheese is golden and melted.

Sunday: Potato Croquettes

Boil and mash 2-3 potatoes and add to a bowl. Next, finely chop leeks, mushrooms and thyme in a food processor. Set a skillet on medium heat and saute the mushroom mixture for about 6 minutes, and then add it to the potatoes. Add Gruyere and Parmigiano-Reggiano cheese to the potato mixture, along with one egg yolk and salt to taste. Mix thoroughly and form the mixture into patties. Dredge each patty in flour, and then dip them into an egg mixture containing one egg white and 2 teaspoons of water. Then dredge the patties into panko bread crumbs. Set a skillet to medium-high heat and add enough olive oil to generously cover the bottom of the skillet. Add the patties to the skillet and cook for four minutes each side.