Summer is still a few months away, but we’re already fantasizing about grilling season. With all those burgers, steaks and chops awaiting us, we figured it’d be a good idea to load up on fresh seasonal produce while we still can. Here are seven vegetarian dinners to cook this week—we promise you won’t miss the meat. (Did we mention some of these recipes are also vegan?)
Here’s What to Cook Every Night This Week (April 12 – 18)
•
Published Apr 8, 2021
d3sign/Getty Images
Shopping List
Produce
3 avocados
4 limes
1 jalapeño
2 heads romaine lettuce
6 ounces frozen or canned sweet yellow corn
2 pints cherry tomatoes
5 garlic cloves
12 ounces broccoli rabe or broccolini
Three 1-inch pieces fresh ginger
1 head purple cauliflower
1 head white cauliflower
1 Gala apple
6 stalks asparagus
3 ounces snap peas
2 red onions
5 zucchini
2 yellow bell peppers
1 green bell pepper
4 large orange or yellow tomatoes
1 seedless cucumber
1 pound heirloom tomatoes
2 peaches
2 bunches green onions
1 bunch cilantro
1 bunch mint
1 bunch parsley
1 bunch basil
Meat (and Meat Substitutes)
8 ounces ground seitan
12 ounces silken tofu
14 ounces extra-firm tofu
4 eggs
Grains
1 pound gemelli pasta
2 ounces quinoa
1 large seeded flatbread or pizza crust
4 thick slices white or sourdough bread
Dairy
1 pint whole milk
1 stick butter
12 ounces shredded white cheddar cheese
2 ounces shredded mozzarella cheese
5 ounces shaved Parmesan cheese
1 half-pint heavy cream
Grated Parmesan, for serving
Canned and Packaged Goods
One 4-ounce can green chiles
Pickled jalapeños
One 15½-ounce can black beans
Tortilla chips, for serving
24 ounces roasted red peppers
Natural almond butter
Tomato paste
Roasted almonds
Hemp hearts or sunflower seeds
4 ounces marinara sauce
2 ounces tahini
Gochujang
Kimchi
Pantry Ingredients: garlic powder, all-purpose flour, extra-virgin olive oil, agave nectar, sea salt, freshly ground black pepper, chili powder, smoked paprika, cayenne, sherry vinegar, apple cider vinegar, maple syrup, Dijon mustard
Monday: Jalapeño-avocado Mac And Cheese
Comfort food is our go-to cure for a case of the Mondays. This gem is extra decadent and flavorful, thanks to buttery avocado and pickled jalapeños.
Tuesday: Vegan Fiesta Taco Bowl
Not only is the bowl topped with smoky seitan instead of ground beef, but it also gets a drizzle of lime “sour cream” made from silken tofu. Your Taco Tuesday will never be the same.
Wednesday: Crispy Tofu Steaks With Broccoli Rabe And Romesco
There are countless ways to prepare tofu, but we’d argue that it’s tastiest when browned in a skillet until irresistibly crispy.
Thursday: Shaved Spring Vegetable And Apple Salad With Ginger-dijon Dressing
We see a trip to the farmers market in your future. This meal has alllll the produce, from asparagus to snap peas to cauliflower.
Friday: Cheater’s Vegetarian Pizza With Zucchini And Bell Peppers
Don’t sweat the crust getting soggy under all those wet veggies. The pie starts with store-bought seeded flatbread, so it’s bound to stay crisp.
Saturday: Yellow Tomato Gazpacho
Sunday: Creamy Gochujang Zoodles
The spicy, umami-rich sauce made from tahini, gochujang, kimchi, cream and veggies is miles ahead of jarred marinara. Skip the egg and swap Parmesan cheese for nutritional yeast if you want to make it vegan.
