Try to, instead of writing a classic weekly menu with specific dishes, start from a bunch of your favorite vegetables when planning the week's menu. I suggest picking ones that are currently in season! Then try composing dishes of the ones you selected. It saves both money, makes preparations more efficient, simplifies all the steps when you want the lunch box or dinner ready quickly - and last but not least, it will make you discover how versatile plant-based food is! A little further down you will find my weekly menu with tips on components to prepare - and dishes to cook for the whole week.
Prepare and stock up
With a bunch of pre-cooked / cooked components at home, you can easily swing together 5 completely different lunches and dinners for the whole week. I usually start from 6 different groups to easily build dishes that are both saturating, tasty, exciting and nutritious. Discover how plant-based food can be varied and how the same raw materials can turn into completely different dishes!
Below I have filled in a schedule with examples of ingredients for a week’s menu. You can also see some examples of recipes that are made from the schedule.
The vegetables in my dishes change depending on the season and what I have at home at the moment. This time of the year there will be a lot of root vegetables because they are available now locally produced (shopping local food is good for both the environment and the wallet - and will be an aid (or challenge depending on how you see it) to eat a bigger variety of different vegetables throughout the year! So, you can use the list below as an template and feel free to replace the ingredients in the different categories depending on what is currently available, what you are craving for or what you have at home.