Since summer began, we’ve consumed more hot dogs, burgers, ribs, steaks and chicken skewers than we can count. Now that barbecue season is a wrap, we’re hungry for the one food group we’ve been neglecting: vegetables. Read on for a week’s worth of vegetarian dinners that get their deliciousness from fresh produce and plant-based ingredients. Even the staunchest carnivores at your table will be satisfied, promise.
Here’s What to Cook Every Night This Week (September 12 – 18)
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Published Sep 7, 2022
Maria Korneeva/Getty Images
Shopping List
Produce
1 red onion
1 red bell pepper
One 1-inch piece ginger
8 garlic cloves
1 small head cauliflower
5 limes
8 ounces frozen peas
10 ounces shiitake mushrooms
5 ounces baby spinach
1 large cucumber
5 medium carrots
2 ears fresh corn
6 ounces frozen corn
10 ounces new potatoes
1 jalapeño
2 heads romaine lettuce
5 ounces cherry tomatoes
2 avocados
5 zucchini
1 sweet onion
2 large sweet potatoes
3 bunches cilantro
3 bunches scallions
1 large bunch broccoli rabe or broccolini (about 12 ounces)
1 bunch basil
Dairy
1 stick unsalted butter
14 ounces ricotta cheese
4 ounces shredded mozzarella cheese
2 ounces grated Parmesan cheese
3 ounces crumbled blue cheese
3 ounces sour cream
1 ounce milk
Grains
Steamed white rice, for serving
7 ounces brown rice
6 ounces quinoa
Crispy tortilla strips, for serving
12 yellow corn tortillas
Canned and Packaged Goods
Red curry paste
One 14-ounce can coconut milk
One 28-ounce can chickpeas
12 ounces roasted red peppers
5 ounces natural almond butter
One 14-ounce package extra-firm tofu
Roasted almonds
5 ounces bean sprouts
Black and white sesame seeds, for serving
8 ounces ground seitan
8 ounces silken tofu
22 ounces canned black beans
16 ounces marinara sauce
Pantry Ingredients: extra-virgin olive oil, chili powder, ground coriander, kosher salt, freshly ground black pepper, sherry vinegar, tomato paste, flaky sea salt, gochujang, rice vinegar, honey, soy sauce, sesame oil, cayenne pepper, agave nectar, smoked paprika, dried oregano, crushed red pepper flakes
Monday: Chickpea and Vegetable Coconut Curry
Tuesday: Crispy Tofu Steaks with Broccoli Rabe and Romesco
You only think you don’t like tofu. Once you try it pan-fried, crispy and slathered in sweet-and-savory roasted red pepper sauce, you’ll change your mind for good.
Wednesday: Bibimbap Bowls
Thursday: Easy 5-Ingredient Corn Soup
Friday: Vegan Fiesta Taco Bowl
We can’t decide what we’re drooling over most: the citrusy green goddess dressing, the chorizo-like smoky seitan or the dairy-free lime “sour cream,” made from silken tofu.
Saturday: Baked Zucchini ‘Ziti’ Spirals with Mozzarella
Who needs pasta when you can use paper-thin slices of your favorite summer squash instead? The zucchini holds up to rich ricotta, gooey mozzarella and easy store-bought marinara like a dream.
Sunday: Sweet Potato and Black Bean Tacos with Blue Cheese Crema
Consider these vegetarian tacos a sampler of the fall bounty to come. Tender roasted sweet potatoes are the ultimate match for funky blue cheese, buttery avocado and tender black beans. Pass the hot sauce, would ya?
For even more great recipes, check out our first cookbook, Only the Good Stuff.
Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.
