Meal Plan // September 29, 2021Sep 28, 2021
What's for dinner this week? Take a look at what we're serving our Batch Cooking Club members in our meal membership next week and let it inspire your menu. With our done-for-you meal and prep plans, we aim to take the thinking out of dinner. Whether you're a member or not, you can use our plan preview as inspiration for what to plug into your meal plans. Use our free planner to get started on next week's meal plan today!
Our members receive a new meal plan every Wednesday morning so they have time before the weekend to finalize what else they're cooking for the week, grocery shop, and meal prep by Sunday.
Here's a peek at next week's menu:
Maple-Mustard Tempeh Polenta Bowls
Spinach Artichoke Stuffed Shells
Spinach & Artichoke Stuffed Sweet Potato Bar
Tandoori Tofu Quinoa Plates
We've got some Italian and Indian inspired dishes this week along with a hearty and savory Fall inspired bowl. The Tandoori Tofu Quinoa Plates are a member favorite, as well the Spinach Artichoke Stuffed Shells.
I can't get enough of food bars to feed my vegan / omni family so I've created a new stuffed sweet potato bar that starts with a filling of sweet potato and our Healthy Spinach Artichoke Dip. Spoiler alert: It's delicious! The Maple-Mustard Tempeh Polenta Bowls are also new this week and give me all the Fall feels without having to succumb to the pumpkin spice craze that's already on overload for me. What about you?
As the only vegan in the house, I've included suggestions in the plan for all of these recipes to please non vegans so that you can close your "restaurant kitchen" and all eat the same meal.
All of the recipes drop Wednesday morning. Not a member? Try us for $1 here.
Making it Happen
In addition to this done-for-you meal plan, we also include a step-by-step prep plan to speed up dinner during the week. If you're following our plan, here's what you can look forward to batch cooking on the weekend:
Healthy Spinach Artichoke Dip: This recipe is a winner! Non vegans won't believe it's vegan and vegans won't believe how healthy it is. You could deliciously serve this as just a dip but we've gone the extra mile coming up with various dinner meals you can use it in.
Maple-Mustard Tempeh: This plant-based protein staple is new to our Recipe Library this week. We predict it will be a favorite in our members' kitchens. We've made a double batch to use in both our Fall inspired bowls and sweet potato bar because why cook once when you can get more bang for your batch?!
Tandoori Tofu: If you're not a tofu fan, I beg you to give this recipe a try. The marinade works on all kinds of proteins so you can easily make two batches if you've got non vegans in the house like me. I make the tofu in one and chicken in the other for the rest of my family.
2 cups cooked quinoa
4 baked sweet potatoes
All that in just 2 hours and you've got 4 dinners prepped for your family.
Cheers to a delicious week!