Here’s a vegetarian meal plan for the coming week featuring late-summer dinners: summer pastas, a hearty soup using fresh farmers’ market produce, and a vegan sloppy joe perfect for game day.
MEAL PLAN
MONDAY: Roasted Whole Cauliflower with Tahini Sauce
TUESDAY: Pasta and (Vegetarian) Meatball Casserole
WEDNESDAY: Summer Farro Soup with Vegetables and White Beans
THURSDAY: Cheesy Mexican Stuffed Sweet Potatoes
FRIDAY: One-Pot Summer Pasta with Tomatoes, Corn, and Zucchini
GAME DAY: Vegan Sloppy Joe Sliders
PARTY APPETIZER: Easy Tomato Caprese Tart
WEEKEND BAKING: Peach Scones
DESSERT: Grilled Pineapple Shortcakes
M O N D A Y
Roasted Whole Cauliflower with Tahini Sauce
A whole head of cauliflower is roasted until the edges are charred and caramelized, then served on a bed of creamy tahini sauce and finished with a smoky paprika dressing. It’s an impressive, flavor-packed vegetarian main; both the tahini and paprika sauces can be made ahead for easy weeknight serving.
T U E S D A Y
Pasta and (Vegetarian) Meatball Casserole
This simple weeknight casserole combines uncooked pasta and vegetarian meatballs in a single pan, letting the pasta cook in the sauce as it bakes. With just a handful of ingredients plus herbs and spices, it’s a comforting, kid-friendly dish that also satisfies omnivores at the table.
W E D N E S D A Y
Summer Farro Soup with Vegetables and White Beans
This summer farro soup highlights fresh-season produce—zucchini, yellow wax beans, Anaheim pepper, and corn—combined with cannellini beans for protein and texture. Topped with grated Swiss cheese, it’s comforting yet bright and a great way to use market vegetables.
T H U R S D A Y
Cheesy Mexican Stuffed Sweet Potatoes
Baked sweet potatoes are split and filled with a savory mixture of black beans, white onion, sautéed Anaheim pepper, and melted cheese. Finish them with chipotle-spiced Mexican crema or regular sour cream for a hearty, satisfying vegetarian dinner.
F R I D A Y
One-Pot Summer Pasta with Tomatoes, Corn and Zucchini
This risotto-style one-pot pasta brings together summer tomatoes, zucchini, sweet corn, pesto, and melted mozzarella. It’s quick to prepare, comforting, and a great way to celebrate seasonal produce.
G A M E D A Y E A T S
Vegan Sloppy Joe Sliders
These vegan sloppy joe sliders use plant-based beef cooked in a sweet-and-tangy sauce and are topped with a crisp vegan coleslaw. Spoon the warm mixture onto slider buns for an easy, crowd-pleasing option for weeknights or game day.
P A R T Y A P P E T I Z E R
Easy Caprese Tart with Pesto
This simple Caprese tart layers fresh tomatoes, mozzarella, and basil pesto in a flaky pastry shell. It’s an easy, elegant appetizer or side that showcases ripe summer tomatoes.
W E E K E N D B A K I N G
Peach Scones
These peach scones are made with fresh fruit and a touch of crystallized ginger. Sour cream and buttermilk in the dough keep them tender and moist—softer and more flavorful than typical dry scones.
D E S S E R T
Grilled Pineapple with Coconut and Lime Shortcakes
Grilled pineapple is a bright, caramelized dessert for summer barbecues. Serve it alone, with ice cream, or sandwiched in coconut shortcakes with lime-scented whipped cream for a tropical finish.