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?)

RELATED: 60 Vegetarian Dinner Recipe Ideas You Need to Try

what to cook this week 4.12 18 shopping list
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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

Photo: Liz Andrew/Styling: Erin McDowell

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.

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Chloe Flavor

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.

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Linda Pugliese/Help Yourself

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.

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Kirsten Buck/Buck Naked Kitchen

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Photo: Nico Schinco/Styling: Sarah Copeland

Saturday: Yellow Tomato Gazpacho

Here’s that early taste of summer you ordered. The soup is vegan as is, so feel free to substitute vegan bread for the croutons if you don’t want to miss out.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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RELATED: 36 High-Protein Vegetarian Meals That Won’t Leave You Hungry

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