Gingham's Vegetarian Meal Planner

Gingham_Ribbon

I have written a 4 week plan and will provide a list of store cupboard essentials, fridge and freezer essentials and recipes where required. I will start with week 1 below.

I hope you find it useful for ideas. I won't be providing details of pricing as it will depend very much on the seasonal veg you can get hold of, whether you use organic dairy, eggs, fruit and veg like we do, whether you cook your pulses or buy them in tins etc etc. eg I use organic passata in the Italian dishes, but find Morrisons cheap stuff great for chilis and curries., I like cheap porridge oats for porridge but prefer jumbo oats in flapjack etc. We make our own bread, which is cheaper but prefer wholegrain rice and pasta which is more expensive than the saver stuff.

It CAN be a very cheap menu however as well as being nutritious.

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WEEK 1

Breakfast:
Monday: Yoghurt and muesli, fruit
Tuesday: Toast and fruit
Wednesday: Toast and scrambled egg
Thursday: Pancakes and fruit
Friday: Fruit yum
Saturday: Cereal with raisins and banana
Sunday: Porridge with apple and raisins

Lunch:
Monday: Pasta pesto salad, fruit and flapjack
Tuesday: Couscous and bean salad, muffin
Wednesday: Cheddar sandwiches, salad, muffin
Thursday: Peanut butter and raisin sandwiches, fruit, flapjack
Friday: Pesto and mozzarella sandwiches, fruit, sesame snaps
Saturday: Broth with bread
Sunday: Mushroom risotto

Dinner:
Monday: Sausage casserole (I like the cauldren tofu sausages.)
Tuesday: Root veg curry with rice
Wednesday: 3 bean chili with wraps, jalapinos and soured cream
Thursday: Sausage, mash and root veg
Friday: Broth, eve's pudding
Saturday: Pizza, salad and garlic bread
Sunday: Nut cutlets, salad and crusty bread.

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Fruit yum: Simply porridge made with ground millet and milk and a gated pear or apple added. It is very sweet and gluten free so also serves as a good weaning food.

Sausage casserole: See this post

Broth: I use the broth mix (I think it's called 'country soup mix) from Morrisons. not the kind with pasta in. Broth should have pulses and barley. I soak half a packet overnight then rinse clear top up with plenty of water a couple of stock cubes, a big dollop of brown sauce a few grated carrots and a large chopped leek. Potato or turnip also good in it. I like it thick so you could stand a spoon in it, but DH waters his down. It takes about an hour and a half on gentle simmer, but check it earlier. It's done when the green peas are soft enough as they take longest to cook.

Flapjacks: I've linked to Thriftlady's recipe on post 2 as it's very similar to the one I use but doesn't breach copyright. I add chopped nuts though as it's a good way for veggies to sneak in some extra protein.

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WEEK 2:

Breakfast:
Monday: Toast and beans
Tuesday: Cereal, raisins and banana
Wednesday: Toast and cheese puddin'
Thursday: Fruit yum
Friday: Bread and butter, fruit,
Saturday: Porridge with raisins and apple
Sunday: Cereal, raisins and banana

Lunch:
Monday: Butternut squash soup and bread
Tuesday: Pesto and mozzarella sandwiches, salad
Wednesday: Pesto pasta with salad and fruit
Thursday: Lentil and mushroom pate sandwiches, fruit
Friday: Broth with bread
Saturday: Cheese on toast with fried mushrooms and leeks
Sunday: Butternut squash soup and bread

Dinner:
Monday: Lentil lasagne
Tuesday: Pizza and salad
Wednesday: Broth and eves pudding
Thursday: Houmous, cheese and chive dip, crusty bread, olives, crudites, fruit crumble and ice cream
Friday: Pasta bake in tomato sauce with seasonal veg and olives
Saturday: Lentil dhal, rice and chutneys
Sunday: Chilli with seasonal veg and rice

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WEEK 3:

Breakfast:
Monday: Bread and butter, fruit
Tuesday: Apple yum
Wednesday: Cereal with banana and raisin
Thursday: Toast and beans
Friday: Yoghurt and muesli
Saturday: Fried eggs, sausage, beans, tomatoes, hash browns
Sunday: Eggy bread and fruit

Lunch:
Monday: Mozzarella and tomato sandwiches, muffins
Tuesday: Lentil and veg soup and crusty bread
Wednesday: Peanut butter and apricot sandwiches, flapjack
Thursday: Pitta with houmous and olives, fruit salad, yogurt
Friday: Cheddar and coleslaw sandwiches, fruit
Saturday: Baked potatoes with coleslaw and cottage cheese
Sunday: mini pizzas, salad, flapjack

Dinner:
Monday: Vegetable hotpot with dumplings
Tuesday: Sweet and sour tofu stir fry, fruit crumble and ice cream
Wednesday: Delia's lentil and egg curry with rice
Thursday: Macaroni cheese and salad
Friday: Chick pea burgers, mash, root veg
Saturday: Dauphinois potatoes with nut cutlets and side salad
Sunday: Chilli with tortilla wraps, jalapinos and soured cream.

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WEEK 4:

Breakfast:
Monday: Waffles, butter and jam, fruit
Tuesday: Toast and cheese puddin'
Wednesday: Waffles, butter and jam, fruit
Thursday: Muesli and yogurt, fruit
Friday: Fruit yum
Saturday: Porridge with apple and raisin
Sunday: Fried egg and mushroom butties

Lunch:
Monday: Lentil and mushroom pate sandwiches, fruit, flapjack
Tuesday: Peanut butter and raisin sandwiches, fruit
Wednesday: Cold pasta salad with cherry tomatoes and olives, flapjack
Thursday: Cheddar salad sandwiches, fruit
Friday: Squash soup and crusty bread, fruit
Saturday: Baked potatoes and 3 bean chilli
Sunday: Stir fried tofu and veg in plum sauce with noodles

Dinner:
Monday: Macaroni cheese, salad and eves pudding
Tuesday: Chick pea burgers, mash and HM mushy peas
Wednesday: Vegetable hotpot
Thursday: 3 bean chilli in tortilla wraps with soured cream and jalapinos
Friday: Simple tomato pasta with ginger and coriander, salad
Saturday: Broth and fruit crumble
Sunday: Sausage casserole with HM mushy peas

busymumof3

Thanks GR. In need of some veggie inspiration and some of your dishes look great for Autumn.

Gingham_Ribbon

Strong white flour
Strong wholemeal flour
Self raising flour
Yeast
Sugar
Salt
Pepper
Vegetable stock cubes
Rice
Pasta
Straight to wok noodles
Tortilla wraps
Chick, baked and kidney beans either dried or canned
Other canned or dried pulses
broth mix
Red and green dried lentils
Olive oil
Sunflower oil
eggs
raisins
cornflakes
rice crispies
muesli
peanut butter
jam
whole quinoa
ground millet
mango chutney
lime pickle
porridge and jumbo oats
golden syrup
Italian herbs
bouquet garni 'teabags'
Assorted chilli and curry spices
Assorted dried herbs

Fridge essentials:
Milk
Strong cheddar
Mozzarella
Hard cheese (like parmesan)
butter
black olives
Jalapinos
capers
brown sauce
mustard
large bottle cold water

Freezer essentials:
peas
sweeetcorn

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I'll be back with some details of recipes etc later today.

thriftlady_2

Yummy yummy, thanks for that Gingham. You must have spent ages doing that. Loads of variety in those meals

Sazbo

This is brilliant Gingham. Thanks so much - must've taken you ages!

Know you're going to give recipe details later, but loved the sound of your broth and just wondered whether you do it in the sc?

Saz