ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Peanut Butter Noodles with Sliced White Mushrooms and Mini Cucumbers
Description: Creamy peanut butter sauce coats tender noodles tossed with sauteed sliced white mushrooms and cool, crisp mini cucumber rounds for a satisfying weeknight dinner for two. The sauce comes together quickly with pantry staples like soy sauce, garlic, and a splash of rice vinegar, letting the peanut butter shine as the star protein source.
Sale items used: Simply Nature Organic Creamy Peanut Butter 16 oz ($4.39), Sliced White Mushrooms 8 oz pkg ($1.29), Mini Cucumbers 16 oz pkg ($1.69)
Prep time: 25 minutes
Serving note: Use about 3 tablespoons of peanut butter for the sauce, the full 8 oz mushroom package, and 3 to 4 mini cucumbers sliced thin; cook 6 oz of dry noodles (spaghetti or lo mein) for two generous portions. Remaining peanut butter and cucumbers carry forward to later meals this week.
Recipes:
- Easy Peanut Noodles
- Peanut Noodles with Kale and Mushrooms Recipe

Tuesday
Meal: Black Bean and Avocado Tacos with Cheddar and Cantaloupe Salsa
Description: Warm corn tortillas are loaded with seasoned canned black beans, creamy sliced avocado, and shredded cheddar, then topped with a bright fresh cantaloupe salsa made from diced melon, lime juice, and cilantro. This colorful taco dinner for two is filling, fast, and completely plant-based except for the dairy cheese.
Sale items used: Avocados x2 ($0.59 each, $1.18 total), Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz ($1.49), Athena Cantaloupe ($1.99)
Prep time: 20 minutes
Serving note: Use 2 avocados (one per person), about 3 oz of the cheddar sliced or torn, and roughly one quarter of the cantaloupe diced for the salsa; plan on 3 tacos per person using 6 small corn tortillas total. Store remaining cantaloupe wrapped in the fridge for snacking or the soup salad later in the week.
Recipes:
- Black Bean Tacos
- Crispy Black Bean Tacos

Wednesday
Meal: Scrambled Egg and Cheddar Open-Face Sandwiches with Avocado and Grape Jelly
Description: Thick slices of protein bread are toasted and topped with fluffy scrambled eggs, melted cheddar, and sliced avocado for a hearty open-face breakfast-for-dinner that serves two. A small side of grape jelly for spreading adds a sweet contrast that makes this simple meal feel complete and satisfying.
Sale items used: L'oven Fresh Protein Bread 18 oz ($3.99), Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz (already purchased), Avocados x2 ($0.59 each, already purchased), Berryhill Grape Jelly 30 oz ($2.59)
Prep time: 15 minutes
Serving note: Toast 2 thick slices of protein bread per person (4 slices total), scramble 3 eggs per person (6 eggs total), use the remaining cheddar from the 8 oz package (about 5 oz), and slice 1 avocado across both open-face sandwiches. Serve with 1 to 2 tablespoons of grape jelly per person on the side for dipping or spreading on an extra slice of bread.
Recipes:
- Avocado and Scrambled Egg Open-Faced Sandwich
- Scrambled Egg Sandwich with Avocado

Thursday
Meal: Red Lentil Soup with Mushrooms and Mini Cucumbers Salad
Description: A warming pot of red lentil soup is enriched with the remaining sliced white mushrooms, diced tomato, garlic, cumin, and a squeeze of lemon for a deeply satisfying vegetarian dinner for two. On the side, a simple salad of sliced mini cucumbers with olive oil, red wine vinegar, and a pinch of salt keeps things light and refreshing.
Sale items used: Mini Cucumbers 16 oz pkg (already purchased)
Prep time: 35 minutes
Serving note: Use 3/4 cup dry red lentils for two hearty bowls, the remaining mushrooms from the 8 oz package (roughly half the pack saved from Monday), and 3 to 4 mini cucumbers for the side salad. Red lentils cook in about 20 to 25 minutes; start the soup first and prep the salad while it simmers to keep total time under 40 minutes.
Recipes:
- Red Lentil and Mushroom Soup with Garlic and Ginger
- Lentil Soup Recipe with Mushrooms

Friday
Meal: Peanut Butter and Grape Jelly Stuffed French Toast with Fresh Blueberries and Red Grapes
Description: Thick slices of protein bread are sandwiched with creamy peanut butter and grape jelly, then dipped in a vanilla egg custard and pan-fried until golden for an indulgent stuffed French toast brunch or dinner for two. Served alongside a generous bowl of fresh blueberries and sweet red grapes, this meal feels like a treat while staying completely vegetarian.
Sale items used: L'oven Fresh Protein Bread 18 oz (already purchased), Simply Nature Organic Creamy Peanut Butter 16 oz (already purchased), Berryhill Grape Jelly 30 oz (already purchased), Blueberries $1.99 per pint ($1.99), California Red Grapes ($1.29/lb)
Prep time: 20 minutes
Serving note: Use 4 slices of protein bread to make 2 stuffed sandwiches (one per person), spread each with about 1.5 tablespoons peanut butter and 1 tablespoon grape jelly, and dip in a custard of 2 eggs whisked with a splash of milk and vanilla. Assume about 0.75 lb of red grapes for two people at $1.29/lb, totaling approximately $0.97; serve the full pint of blueberries split between two bowls.

SHOPPING LIST

Buy on sale:
- California Red Grapes (0.75 lb): $0.97
- Athena Cantaloupe (x1): $1.99
- Sliced White Mushrooms 8 oz pkg (x1): $1.29
- Mini Cucumbers 16 oz pkg (x1): $1.69
- Blueberries (x1 pint): $1.99
- Avocados (x2): $1.18
- Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz (x1): $1.49
- L'oven Fresh Protein Bread 18 oz (x1): $3.99
- Berryhill Grape Jelly 30 oz (x1): $2.59
- Simply Nature Organic Creamy Peanut Butter 16 oz (x1): $4.39

Pantry staples needed:
- Dry red lentils
- Canned black beans (1 can)
- Corn tortillas (6 small)
- Spaghetti or lo mein noodles (6 oz)
- Eggs (1 dozen)
- Milk (small amount for French toast custard)
- Soy sauce
- Rice vinegar
- Garlic
- Olive oil
- Cumin
- Lemon
- Lime
- Cilantro
- Red wine vinegar
- Vanilla extract
- Salt and pepper