Next Week’s Vegetarian Meal Strategy: 5 Fall Supper Recipes Utilizing Beans & Grains

As someone who consumes entirely plant-based, I’ve found that a person of the most “clutch” meal prepping methods for a week’s worth of headache-free meals is batch cooking beans and grains ahead of time. From here you have the building obstructs for a variety of dinners, and it saves you precious energy come dinnertime to get a little imaginative too!

Now that it is fall and the temps have actually dropped a bit, I’m craving comforting food at night. So this week I opted to comfortable up to some of my favorites, each making extra-tasty leftovers for lunch the following day as well.

Invite to This Week’s Meal Plan, Veggie Edition!

Whether you’re just learning how to meal plan and trying to find a real-life example of how this works or you’re an old pro on the hunt for motivation, here’s a peek at how I’m feeding my family this week.

I’ll take cobbler in any kind, but this savory rendition might be my preferred for the fall and winter season! From the stovetop to the oven, this one-pot meal complete of veggies in a garlicky navy bean sauce is stunning, tasty, therefore achievable. And biscuits, you guys, biscuits!

Warm quinoa, soft beets, crispy tofu, and an appetizing cashew sauce– this bowl is really flavorful and extra quite too, if you can spring for those pomegranate seeds to sprinkle on top. This is among my favorite lunch leftovers the next day. Double win!

When produce is low and you have a handful of cilantro to use, this meal will knock your socks off. It comes together actually rapidly, even if you do need to prepare the quinoa from scratch, makings it perfect for a Wednesday.

Leftover quinoa from last night’s recipe gets happily used in this delicious macro bowl. The sesame sauce and kraut give this dish a wonderful depth of flavor when integrated. Prep the sauce ahead of time, or make while everything is heating on the stove.

It’s Friday, so let’s not complicate things. A huge bowl of comfortable soup to unwind the week is exactly what I crave! It’s a single pot filled with numerous terrific flavors and textures. The farro can be cooked with the soup if you do not prep it ahead of time, and this is a fantastic method to utilize any leftover navy beans from Monday’s cobbler.