We’ve been indulging in meat-based mains all winter long. No hate to our protein-packed faves (looking at you, beef stroganoff), but it’s about time we put vegetables in the spotlight again. Here, you’ll find seven plant-based dinners to savor all week long, from a takeout-inspired tofu dish to an unconventional spin on shakshuka. Even the most enthusiastic carnivores will be impressed, promise.
Here’s What to Cook Every Night This Week (February 19 – 25)
Family-style falafel FTW
•
Published Feb 15, 2024
Clare Winfield/The Shortcut Cook All in One
angelsimon/Getty Images
Shopping List
Produce
18 garlic cloves
2 ounces curly or Lacinato kale
3 lemons
4 yellow onions
8 ounces broccoli
1 cucumber
Lettuce, for serving
5 Roma or vine-ripened tomatoes
2 red onions
1 Scotch bonnet pepper
2 jalapeño peppers
2 limes
1 shallot
1 head green cabbage
1 pound eggplant
1 bunch scallions
1 bunch basil
1 bunch flat-leaf parsley
1 bunch mint
2 bunches cilantro
2 bunches thyme
1 large bunch Swiss chard (about 12 ounces)
1 bunch dill
Meat
6 large eggs
Dairy
2 ounces grated Parmesan cheese (or nutritional yeast)
26 ounces Greek yogurt
8 ounces sour cream
8 ounces plain yogurt
Grains
9 ounces bucatini
Pita bread or wraps, for serving
6 ounces stale bread
Canned and Packaged Goods
1 pound medium-firm tofu
Toasted sesame seeds, for serving
2½ ounces frozen peas
Hazelnuts or pine nuts, for serving
Two 14-ounce cans chickpeas
Zhoug, for serving
Pickles, for serving
16 ounces vegetable stock
Two 15-ounce cans black beans
4 ounces unsweetened coconut milk
One 15-ounce can white beans
One 16-ounce package frozen cheese and potato pierogi
Preserved lemons
Pantry Ingredients: kosher salt, tapioca starch, freshly ground white pepper, canola oil, ketchup, rice vinegar, light soy sauce, vegetarian oyster sauce, plum sauce, sugar, extra-virgin olive oil, freshly ground black pepper, ground coriander, sumac, paprika, corn starch, cumin seeds, tahini, hot sauce, vegetable oil, allspice, crushed red pepper flakes, Dijon mustard, za’atar (or fresh oregano)
Monday: Sweet and Sour Tofu (Tang Cu Doufu)
Yes, the tangy marinade will taste heavenly on pork, salmon and chicken alike—but we’d recommend giving tofu a try, even if you’re a skeptic. Soaking it in a salt brine to draw out excess moisture, thoroughly patting it dry and coating it in tapioca starch will give you the drool-worthy crunch you seek.
Wednesday: Family Falafel with Tahini Yogurt
You love falafel, but shaping and deep-frying them is kind of a drag, especially on a busy weeknight. Luckily, this recipe calls for baking the chickpea fritters in a thin layer instead, which will give you the same crispy results for a fraction of the work. That’s a win-win, friend.
Thursday: Quick and Easy Spicy Coconut Black Bean Soup
This dairy-free soul-soother gets a generous dose of heat from a whole jalapeño (or Scotch bonnet if you dare). The soup is blended before serving for ultimate creaminess. Just be sure to substitute vegetable stock for chicken to keep it vegetarian.
Friday: Lemony Swiss Chard Salad with White Beans and Garlic Breadcrumbs
Fun fact: Swiss chard can be enjoyed raw. If you’ve only ever sautéed it (or never cooked it at all), add this recipe to the queue. The tender, sturdy green holds its own against hefty toppers (white beans! mustard dressing! fresh breadcrumbs!) like a charm.
Saturday: Sheet Pan Pierogi with Caramelized Cabbage, Onions and Dill
It doesn’t get more hands-off than these dressed-up, store-bought dumplings. This recipe only requires eight simple ingredients (including salt and pepper) and your trusty baking sheet will minimize your post-dinner cleanup to boot.
