My kids were sick for almost two weeks and are finally on the mend. We were able to have a productive weekend and I got some batch cooking done. Check out this week’s plant-based meal plan to see everything we plan to eat.
If you follow me on Instagram you may have seen my stories. I made Instant Pot Broccoli and Rice and a Tofu Scramble. You can follow me to see more step by step recipes. I didn’t share the delicious Veggie Soup I made but it reminded me of Minestrone Soup with potatoes added. I also made Pumpkin Bread!
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Plant-Based Meal Plan
Having so many foods ready will help us eat well during our busy week. I can confidently add them to our meal plan without wondering if I’ll have time to cook them all.
My husband will be eating the Instant Pot version of my One Pot Broccoli and Rice Casserole for lunch most days. He loves it! We have at least 7 servings in the fridge and I’m sure my youngest son will try to eat at least half.
I also have all the veggies for my Plant-Based Mediterranean Bowl. I’d love to get some pita to make a Mediterranean pockets, basically all the same ingredients put into a pita. YUM!
Monday: Leftover Veggie Soup with bread from the book Artisan Bread in 5 Minutes a Day! I love baking bread but can only do it when it’s not too hot here in Arizona.
Tuesday: Baked Potatoes with steamed Broccoli! This is one of the tips I shared in my weekly email that went out on Saturday! It was about quick ways to eat healthy when you don’t have a lot of time. Baked Potatoes in the slow cooker or Instant Pot take almost no effort.
Wednesday: Instant Pot Plant-Based Goulash is a newer recipe but I’ve been getting GREAT feedback! We love this recipe and it makes a lot!
Thursday: Chickpea Noodle Soup is a family favorite! Who would like to see my Instant Pot version? I haven’t shared it yet!
What are you eating this week? Do you prefer Instant Pot recipes or stove top recipes?