Here’s What to Cook Every Night This Week (February 28 – March 6)

Believe it or not, eating vegetarian (or even vegan) doesn’t mean you have to stick to boring salads and crudité platters for every meal. To prove it, we’ve rounded up inventive sandwiches, pastas and other mains that show you don’t need to invite meat to the dinner table to indulge. Read on for seven of our favorite plant-based comfort foods of all time, from kung pao cauliflower to Kentucky fried “chicken.”

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

what to cook this week february 28 march 5 shopping list
mapodile/Getty Images

Shopping List

1 spaghetti squash
1 pint cremini mushrooms
14 garlic cloves
2 medium heads cauliflower
2 pounds butternut squash
1 large sweet potato
2 large sweet onions
1 lemon
One 1-inch piece ginger
2 medium carrots
3 Persian cucumbers
2 jalapeño peppers
4 ounces shiitake mushrooms
2 bunches thyme
1 bunch rosemary
1 bunch Italian flat-leaf parsley
2 bunches scallions
2 bunches cilantro
1 bunch radishes
1 bunch basil

1 large egg

1 stick salted butter
2 ounces goat cheese
4 ounces sharp cheddar cheese
4 ounces fresh mozzarella cheese
Whole milk

6 slices sourdough bread
4 mini baguettes
1 pound elbow macaroni

Canned and Packaged Goods
16 ounces marinara sauce
Nutritional yeast
12 ounces French green lentils
Two 32-ounce cartons vegetable broth
Miso paste
9 ounces cashews
12 ounces panko breadcrumbs
3 ounces pine nuts
Hoisin sauce
Chile garlic sauce
Sesame seeds
2 ounces roasted salted peanuts
1½ pounds firm tofu
4 ounces soy milk
10 ounces seitan
5 ounces chickpea flour

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, rice wine vinegar, soy sauce, agave, cornstarch, sesame oil, crushed red pepper flakes, vegetable oil, all-purpose flour, garlic powder, flaky salt, mayonnaise, sriracha, smoked paprika, dried rosemary, dried tarragon, dried sage, onion powder, sugar, cayenne pepper, dried chile flakes, dried oregano, ground allspice

Monday: Vegan Spaghetti Squash With Mushroom Marinara Sauce

Just because this veggie is a low-carb substitute for pasta doesn’t mean it needs to pale in comparison. Herbed mushrooms and savory marinara dress it up just right.

Tuesday: Triple-decker Grilled Cheese

Three times the cheese, three times the comfort. A mix of tangy goat, sharp cheddar and creamy mozzarella cheeses elevates the classic sammy. Add avocado, hummus or a fried egg for a protein boost.

Wednesday: Creamy Vegan Lentil And Roasted Vegetable Bake

Get in on the tail-end of butternut squash season while you still can. Feel free to skip the breadcrumbs in the pine nut topping to make this baked beauty gluten-free.

Thursday: Kung Pao Cauliflower

This Insta-worthy dish is only 15 minutes away. The zingy, nutty glaze is damn near sticky, thanks to agave nectar and hoisin sauce.

Friday: Crispy Tofu Bánh Mì

Spicy mayo, pickled veggies and pork belly might be a match made in sandwich heaven, but we’re betting you’ll be just as wowed by this vegetarian alternative that stars crunchy, sesame-encrusted tofu instead of meat.

Saturday: Vegan Butternut Mac And ‘cheese’ With Smoky Shiitake ‘bacon’

Even dairy devotees will be blown away by the buttery, salty “cheese” sauce. The secret to its texture is butternut squash and raw cashews.

Sunday: Vegan Kentucky Fried Chick’n

The seitan-based masterpiece calls for mashed potatoes, biscuits and all the vegan dressings you can find. If you’re running short on time, feel free to substitute cauliflower florets.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...