Meal Planning

Time for weekly meal planning.  I ran across a recipe for Soba Noodles with Chinese Vegetables that contains part of a head of cabbage, which has informed a lot of the rest of the week's dinners since I'll have cabbage to spare.  Here is what I'm making:

Soba Noodles with Chinese Vegetables (The Get Healthy, Go Vegan Cookbook by Neal Barnard, pg. 110)
I bought soba noodles at Whole Foods last week, and I ran across this recipe when I was looking for a new stir-fry.  I think I'll add some tempeh or tofu to make this more filling.  There isn't anything protein-heavy in it as far as I can see, and I tend to end up hungry afterward when this is the case.  I found a small container of cubed tofu in my freezer, and I'll also add the amount that comes in the package of tofu that is beyond what the vegan chorizo calls for.

Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)
The vegan Irish sausage recipe is at the end of the linked page.  I've made some recipes from that blog before and they were very good.  The colcannon will use up some of my remaining cabbage.

Chilli-Garlic Noodles
I'll finish off the head of cabbage on chilli-garlic noodles, one of my favorite cold weather comfort foods.  I use about half a head of it on this recipe anyway.  I'll need to make a fresh batch of milder chile-garlic paste.

Black Bean Burgers (How Not to Die Cookbook, pg. 88) and Vegan Cream of Broccoli Soup
I made a double batch of the black bean burgers last week, so I already have them in the freeze ready to go.  They are really good.  Slightly better than the best black bean burger recipe I've come up with I think, plus slightly easier to make.

Taco Night
I need to make a fresh batch of vegan chorizo, which is labor intensive but 100% worth it.

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook, pg. 114)
I'm going to have some Yukon gold potatoes leftover after making the colcannon, so I'm also going to make this very appealing looking soup.  I figure I'll throw in any leeks leftover from the soba noodles with Chinese vegetables too.  I'm not sure when I'll make this or what I'll serve with it.  It would be fine with DIY sandwiches.  I just want to take this recipe into account when I'm grocery shopping and making white beans in the InstantPot for inclusion in other recipes.