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Meal Plan // November 10, 2021

meal plans Nov 08, 2021
Meal Plan Cover Photo

Hooray for Meal Plan Monday! Are you ready for a behind-the-scenes look at our upcoming member menu and meal plan ? Whether your whole family is vegan or not, our plant-based recipes are easily adaptable for everyone and curated with just that in mind. I'm really excited about this week's menu, full of big Fall flavors and a variety of cuisines, including Indian and Mediterranean. Let's dig in!


Get a peek at the recipes and prep plan below before they drop in our membership library on Wednesday. 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!



Plan Preview

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:


Autumn Vegan Frittata 

Green Curry Lentil Soup

Mediterranean Stuffed Spaghetti Squash Boats

Sheet Pan Greek Pitas


It's breakfast for dinner with our Autumn Vegan Frittata. (Serve it with some roasted fingerling potatoes and maple vegan sausage.) It makes great leftovers for lunch and is also a meal you can prep and cook ahead of time to just reheat and serve during the week if you're pressed for time.


New this week are two Mediterranean inspired meals. First up are our Stuffed Spaghetti Squashed Boats. We've loaded them with store-bought falafel, spinach, sun-dried tomatoes and our Creamy Greek Tahini Dressing. Also on the menu are our Sheet Pan Greek Pitas. Our members are serving them with our Farro Tabbouleh Salad. If you haven't joined the sheet pan bandwagon yet, head over to the blog on Wednesday to get the recipe and simplify dinner with this fun and tasty meal idea for the whole family.


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 each night. 


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:


Creamy Greek Tahini Dressing: Our members are making a double batch of this creamy dressing to coat everything on our Sheet Pan Greek Pitas, and also to stir into the hearty filling for the Stuffed Spaghetti Squash Boats. Get the recipe here. 


Green Curry Lentil Soup: This Indian inspired soup is fresh and different. Serve it with flatbread. 


Roasted Rosemary Fall Vegetables: Toss any variety of your favorite seasonal veggies with our seasoning blend to usher in the Fall feels. We're folding these into our Autumn Vegan Frittata later in the week.


All of the recipes drop Wednesday morning. Not a member? Try us for $1 here.


Wishing you a delicious week!



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