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    Home » VEGETARIAN MEAL PLANS + TIPS

    Vegetarian Meal Plan: January Week 5

    Modified: Mar 8, 2025 by Susan Pridmore · This post may contain affiliate links · 2 Comments

    Here's a vegetarian meal plan for the upcoming week, full of easy weeknight dinners, a weekend breakfast idea, and a dessert that's also a cocktail you will love.

    by Susan Pridmore

    Four dinners from a vegetarian meal plan with text overlay.

    Planning Notes

    Most of the dinners for this week's meal plan can be made within approximately 30 - 40 minutes. I save recipes that take a little longer and more effort for the weekend when I have more time.

    MEAL PLAN

    MONDAY:  5 Ingredient Aglio e Olio Spaghetti Squash Pasta 

    TUESDAY:   Easy Mexican Black Beans

    WEDNESDAY:   Warm Chickpea Feta Salad with Roasted Tomatoes

    THURSDAY:   Cheesy White Bean and Tomato Bake

    FRIDAY:  Vegan Carrot Coconut and Ginger Soup with Curry

    WEEKEND:  Huevos Rancheros (Award Winner!)

    WEEKEND BREAKFAST: German Pancake

    M O N D A Y

    30-MINUTE DISH         GLUTEN-FREE        EASY
    A bundle of aglio e olio spaghetti squash topped with Parmesan cheese.

    5 Ingredient Aglio e Olio Spaghetti Squash Pasta

    This spaghetti squash recipe is ready in 30 minutes if you have an air fryer for cooking the spaghetti squash. The air fryer is my favorite way of cooking this vegetable. This is a very easy recipe that only needs 5 ingredients plus olive oil, salt and pepper.


    T U E S D A Y

    VEGAN        30-MINUTE DISH        EASY
    Mexican black beans topped with cilantro and grated cheese in a dish, with lime slices on the side.

    Mexican Black Beans

    These Mexican Black Beans are a great main dish, side dish, or filler for quesadillas, tacos, and enchiladas.


    W E D N E S D A Y

    EASY        30-MINUTE DINNER        SHEET PAN DINNER
    Warm roasted chickpea feta salad with olives, fire roasted tomatoes and arugula on a baking sheet ready to be served.

    Warm Chickpea Feta Sheet Pan Dinner with Roasted Tomatoes

    This warm chickpea salad is roasted in a sheet pan. Everything roasts until charred, and then slabs of feta are added to melt for a few minutes in the oven. The warm salad is finished with arugula, olives, and sherry wine vinegar.


    T H U R S D A Y 

    EASY        READY IN 35 MINUTES        GLUTEN-FREE
    A baked bean and tomato casserole topped with cheese and rosemary.

    Warm White Bean and Tomato Bake

    This cheesy white bean tomato bake is total comfort food and one of the most popular on the blog.


    F R I D A Y

    VEGAN 

    A bowl of carrot coconut and ginger soup topped with a little cilantro.

    Vegan Carrot Coconut Ginger Soup with Curry

    This easy vegan carrot soup is full of flavors with carrots, ginger, garlic, coconut milk, and green curry paste. It's very lightly spiced to allow the carrot, ginger, curry and coconut flavors to shine.


    W E E K E N D

     GLUTEN-FREE

    Huevos Rancheros on a plate with roasted mini peppers in a bowl beside it.

    Huevos Rancheros (Award Winner!)

    Huevos Rancheros is a traditional Mexican breakfast of crispy corn tortillas, refried beans, and warm salsa, with a fried egg on top. This recipe, which won first prize in a contest, adds roasted mini peppers and uses salsa verde instead of the more traditional red salsa.


    W E E K E N D    B R E A K F A S T

    READY IN ABOUT 35 MINUTES

    Piece of German pancake topped with strawberries and ricotta cream.

    German Pancake (Dutch Baby)

    This baked German Pancake reminds me of the pancake soufflés we made when I was in culinary school. Just top with sliced strawberries and a dollop of sweetened ricotta cheese whipped together with Greek yogurt.

    For more ideas, check out my magazine on Flipboard for Vegetarian Dinners.

    « Easy Creamy Carrot and Sweet Potato Soup Recipe
    Vegan Carrot Coconut and Ginger Soup with Curry »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Gisela duVigneau

      December 27, 2024 at 7:54 pm

      Thank you Susan for all the wonderful recipes throughout the year. I can't wait to see the delicious meals you develop in 3025.Happy New Year!

      Reply
      • Susan Pridmore

        December 30, 2024 at 11:54 am

        Thank you so much Gisela! Big hugs to you and Heinz for the New Year. We're looking forward to getting together!!

        Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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