Meal Planning

It's that magical time of year between Thanksgiving and Christmas when I try to eat healthy and also use up stuff from my pantry. I currently have way too many beans, courtesy of the Rancho Gordo Bean Club. I'm trying to increase my protein intake without giving myself a stomachache, so I'm experimenting with some hummuses. I just made a classic hummus out of black tiny chickpeas from my latest bean box, which looks and tastes basically like any other classic hummus because it turns out the chickpeas aren't black on the inside. I'll buy some carrots to go with it. I replaced the oil with more aquafaba because I can't tell the difference in the final product and it makes it lower in fat.

I also want to try gingerbread hummus for eating with apples because it looks lower in fat than peanut butter and lower in sugar than date caramel, and I don't care for plain apples. It's snowy and cold out this week, so here is what I'm making for dinners:

Tofu Pot Pie

Tonight. To finish off the tofu in my freezer.

Instant Pot Mexican Quinoa and Black Beans 

Tuesday, with easy guacamole, because Simran has rehearsal until late.

Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)

Because I want the high protein sausages and it's a pretty low-fat, healthy meal.

Vegan Hot & Sour Soup

Because it sounds good and will use up some of the cabbage leftover from the colcannon. 

Chilli-Garlic Noodles

To finish off the cabbage.

Vegan Mushroom Bourguignon 

It's a nice cold weather stew.

Tofu Manchurian

Because it looks good, and I can scale up the sauce to include any leftover cauliflower from the bourguinon. I want to try making this in the air fryer instead of a skillet, but it might be smarter to just do the skillet version first. I'll probably go with skillet this time.

Thanksgiving 2025

 Deviled Eggs

Gardein Turkey Cutlets with Gravy 

 

Green Bean Casserole

Stuffed Mushrooms with Horseradish Cream Sauce

Boxed Mashed Potatoes

Dinner Rolls

Candied Pears

Pumpkin Pie

Meal Planning

I still haven't made everything from last week's meal plan, so there is some carry over. My goal is still to use up as much as possible of what's currently in my freezer and pantry. There is a new Rancho Gordo Bean box coming soon, so I'm always racing to make room for the new beans. Here is what I'm making for the next few days, plus some more recipe ideas for after that:

Huevos Rancheros

I'm making this tonight with midnight black beans I've already cooked.

Seven-Layer Tortilla Pie

Monday night, along with Mexican corn bag salad, with the remaining black beans, plus a cup of dry pinto beans. 

Catalan Polenta with Spinach and Butter Beans

To use up some polenta as well as some lima beans. The polenta is a time investment, but we all like it and I haven't made this one in a while.

Shakshuka

To use up some more beans as well as eggs and the spinach leftover from polenta night.

Curry Butternut Squash Soup and Sandwiches

The recipe calls for a can of pumpkin, but I have cubed butternut squash leftover from making cassoulet last week, so I'm just going to use that instead. I doubt it'll change the flavor much. Not sure what kind of sandwiches yet.

Chilaquiles Casserole

To use up yet more beans, plus the corn tortillas in the fridge and the corn in the freezer.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side

To finish off the sweet potatoes in the pantry as well as the shaved brussels sprouts in the fridge.

Vegetarian Chili and Cornbread 

Because it uses up a lot of beans. I can make this whenever.

Chilli Miso Pasta

To use up some noodles from the pantry. Also because I love this dish.

French Onion Skillet Lasagna 

Just because I have a box of lasagna noodles to use up.

Vegetable Barley Soup and Sandwiches

Meal Planning

Tofu Pot Pie

Autumn Cassoulet and Cheese Herb Rolls and Kale with Lemon Vinaigrette

Ravioli with Arugula and Pecorino

Seven-Layer Tortilla Pie

Huevos Rancheros

Chilli Miso Pasta

Meal Planning

I made so many bean/vegetable stew type dinners this week. Time to write out what else I'm planning, starting today, Friday. I'm still cleaning out the fridge/freezer/pantry, and next week we'll have some colder autumnal weather. Here is what I'm making:

Autumn Cassoulet and Cheese Herb Rolls and Kale with Lemon Vinaigrette and Grey Stuff Pudding

Tonight, because I still have some ingredients to make the cassoulet again and I already bought more royal trumpet mushrooms. I already have kale and vinaigrette in the fridge. This will also finally finish off all the potatoes of every variety in my house, which is a great achievement. I bought the ingredients to make the grey stuff dessert from Delish Loves Disney at least a week ago, so I want to make that this weekend.

Ravioli with Arugula and Pecorino

Because it's easy, quick, good, and I noticed I still have cheese ravioli in my freezer. Low effort Saturday night dinner.

Vegan Beef with Broccoli and Brown Rice

Sunday night I think because I didn't make it this past week. I will throw my cauliflower in here rather than make it into something else. Then I'll just have one half-bag of soy curls left to use up.

Lasagna

Because I have some no-boil lasagna noodles taking up space in the pantry. I think I have some frozen spinach I can throw into this. And any tomato products in the fridge that are still good can become sauce.

Tofu Pot Pie

There is cubed tofu in my freezer this could use up, plus lots of random vegetables.

Chilaquiles Casserole

I'd like to make Vegetable Barley Soup and some kind of sandwiches another night, but I think I'll take inventory and figure all that out after I've made some of these meals.

[Edited 10/22/2025: So far I've made the cassoulet and rolls, vegan beef & broccoli, soup and sandwiches, and ravioli. One shallot and another small container of arugula would be enough to make the ravioli again. I could make the vegan beef & broccoli one more time with the ingredients I have on hand, and my stockpile of soy curls will finally be used up. One more container of mushrooms and I could make cassoulet and rolls again, since I had to buy more sweet potatoes anyway for making groatnola. Next week might largely be a repeat of this week. I'm making chilaquiles tonight, prepping lasagna for tomorrow, and doing tofu pot pie Friday night, at which point I'll still have one container of tofu cubes and one of diced red bell pepper in my freezer. Haven't decided what we'll do Saturday night yet. Maybe some kind of tacos or enchiladas to use up the tortillas in the fridge. Seven Layer Tortilla Pie maybe.]

Meal Planning

We had so many leftovers this past week that I didn't end up making the mushroom bourguignon. Here is what I'm making starting tomorrow, Saturday.

Spinach & Feta Pita Bake

Because I have leftover pitas, mushrooms, spinach, and a second container of feta. This will be an easy Saturday night meal that only requires me to buy another jar of sundried tomato pesto.

Vegan Mushroom Bourguignon 

To use up any leftover mushrooms. It'll also finish off my russet potatoes, some of my spinach, and possibly my flageolet beans now that I include those in the bourguigon.

Vegetarian Chili and Cornbread 

Tuesday. Because it can be made in advance and uses up beans.

Vegan Lentil Quinoa Loaf and Whipped Sweet Potatoes and Veggie Side

To use up my sweet potatoes.

Vegan Beef with Broccoli and Brown Rice

To use up half the last bag of soy curls.

Hot Cauliflower Bites with Homemade Ranch Dip

or 

Black Pepper Cauliflower

Meal Planning

Fresh Veggie Tacos

Monday because it's still hot out.

Spinach & Feta Pita Bake

Autumn Cassoulet and Pistachio-Crusted Tofu and Garlic Sauteed Spinach

Vegan Mushroom Bourguignon 

To use up any leftover mushrooms from the week.

Beet Salad and Hot Cauliflower Bites with Homemade Ranch Dip and Baked Potato Skins 

To use up leftover cauliflower and russet potatoes.