How to Make a Week's Worth of Vegetarian Dinners With Only 10 Ingredients

In the United States, about 40% of food that is produced is then thrown away. Personally, I hate going into the fridge after grocery shopping and realizing that my food started to go bad before I could use it. One trick to help lower the amount of food you throw away is to buy less food. This idea can be daunting because you want to make sure that you won't run out of food before your next scheduled grocery trip. Plus, we all know how hard it is to think of new vegetarian dinner recipes. Here's how you can have a week of easy, satisfying vegetarian dinners with only 10 ingredients. 

Ingredients:

1. Zucchini

2. Broccoli

3. Pesto

4. Edamame

5. Cauliflower

6. Tempeh

7. Eggs

8. Sweet Potato

9. Spinach

10. Rice

Monday: Cauliflower Fried Rice

• Prep Time:0
• Cook Time:10 mins
• Total Time:10 mins
• Servings:1
• Easy

Ingredients

• 1/3 bag riced cauliflower
• 1/2 package tempeh
• 1 1/2 cup edamame
• 1 egg
• Soy sauce optional

• Step 1

  Spray oil of your choice onto the pan and add in edamame.

  

• Step 2

  After a minute or two, add in riced cauliflower.

  

• Step 3

  Cut tempeh into cubes and add to the pan.

  

• Step 4

  Crack an egg into the middle of the pan and start to scramble it as it cooks.

  

• Step 5

  Pour in soy sauce, if desired, mix together, and enjoy!

  

Tuesday: Rice Bowl with Pesto Coated Tempeh

• Prep Time:40 mins
• Cook Time:7 mins
• Total Time:47 mins
• Servings:1
• Easy

Ingredients

• 1/4 cup brown rice dry
• 1 cup broccoli
• 1 cup spinach
• 1/2 sweet potato
• 1/2 package tempeh
• 2 tablespoons pesto
• Olive oil

• Step 1

  Cook brown rice as directed.

• Step 2

  Add desired oil to pan and add in broccoli.

  

• Step 3

  After about 3 minutes, add in spinach.

  

• Step 4

  While broccoli and spinach are cooking, poke holes into sweet potato with a fork, wrap in damp papertowel and microwave about 3-4 minutes, or until soft. Then cut half into cubes.

  

• Step 5

  Cut tempeh and coat in pesto. Assemble all ingredients in the bowl, and enjoy!

  

Wednesday: Cauliflower Crust Veggie Pizza

• Prep Time:0
• Cook Time:30 mins
• Total Time:30 mins
• Servings:1
• Medium

Ingredients

• 1/3 bag riced cauliflower
• 1 egg
• Pesto
• Zuchinni
• 1-2 cups spinach

• Step 1

  Preheat oven to 400°.

• Step 2

  Add riced cauliflower to a bowl with egg and mix.

  

• Step 3

  Cover a cooking sheet with tinfoil and spread the cauliflower-egg mixture onto it.

  

• Step 4

  Put pizza crust into the oven and bake for 20 minutes or until golden brown.

• Step 5

  While cooking, coat a pan in oil and add in zucchini rounds.

  

• Step 6

  When zucchini starts to become tender, add in spinach.

  

• Step 7

  Take pizza crust out of oven and coat with pesto.

  

• Step 8

  Top with the sautéed veggies and enjoy!

  

Thursday: Omelette with Pesto, Spinach, Broccoli, and Edamame

• Prep Time:0
• Cook Time:7 mins
• Total Time:7 mins
• Servings:1
• Easy

Ingredients

• 1/2 cup edamame
• 1/2 cup broccoli
• 1 cup spinach
• 2 eggs
• Pesto
• Olive oil

• Step 1

  Coat pan with oil and add in edamame and broccoli.

  

• Step 2

  After broccoli becomes tender, add in spinach.

  

• Step 3

  Once spinach is wilted, add two whisked eggs into the pan.

  

• Step 4

  After about 5 minutes, flip the omelette and leave on medium heat until cooked through.

  

• Step 5

  Spread pesto on top of omelette and enjoy!

  

Friday: Tempeh with Roasted Sweet Potato and Zucchini Fritters

• Prep Time:0
• Cook Time:10 mins
• Total Time:10 mins
• Servings:1
• Easy

Ingredients

• 1 zucchini shredded
• 1 egg
• 1/2 package tempeh
• 1/2 sweet potato
• Olive oil

• Step 1

  Squeeze excess water out of shredded zucchini using paper towel.

  

• Step 2

  Mix zucchini with egg in a bowl.

  

• Step 3

  Scoop the zucchini-egg mixture into an oil coated pan.

  

• Step 4

  Once the zucchini fritter becomes golden, flip and cook other side.

  

• Step 5

  Cut tempeh into strips, use other half of roasted sweet potato (or microwave another using previous directions) and assemble onto plate. Enjoy!

  

Saturday: Zucchini Noodles with Pesto and Veggies

• Prep Time:5 mins
• Cook Time:10 mins
• Total Time:15 mins
• Servings:1
• Easy

Ingredients

• 1 zuchinni
• 1 cup broccoli
• 1 cup spinach
• Pesto
• Olive Oil

• Step 1

  Peel zucchini into ribbons.

  

• Step 2

  Add zucchini and broccoli into a pan. After a few minutes, add in spinach.

  

• Step 3

  After the zucchini is tender, mix in pesto and enjoy!

  

Sunday: Sweet Potato Stuffed with Egg and Spinach

• Prep Time:5 mins
• Cook Time:20 mins
• Total Time:25 mins
• Servings:1
• Medium

Ingredients

• 1 sweet potato
• 2 eggs
• 1/2 cup spinach
• Pesto

• Step 1

  Preheat oven to 350°.

• Step 2

  Poke holes in sweet potato with fork and microwave about 3 minutes.

  

• Step 3

  Cut sweet potato in half and scoop out insides.

  

• Step 4

  Whisk eggs with spinach and add mixture into each half.

  

• Step 5

  Bake about 20 minutes, or until the egg has turned white and appears cooked.

• Step 6

  Add pesto on top and enjoy!

  

Now buy your ten ingredients and get cooking. Embrace the party in your stomach as you eat delicious meals while saving money and wasting less food.