ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Black Bean and Avocado Rice Bowls with Orange-Dressed Grape Tomatoes
Description: Warm cumin-spiced rice and black beans are topped with sliced creamy avocado and juicy grape tomatoes tossed in fresh orange juice and zest. It is a bright, filling bowl built to serve two with a little rice left over.
Sale items used: Organic Avocados, Cherub Grape Tomatoes, California Navel Oranges
Prep time: 25 minutes
Serving note: Use 3/4 cup uncooked rice, one 15-oz can black beans (rinsed), 2 avocados (1 per person), the full 10-oz pack of tomatoes (halved), and the juice and zest of 1 orange for the dressing. Use the 2 leftover avocados for toast or snacks later in the week.
Recipes:
- Black Bean and Rice Bowls with Creamy Avocado Sauce
- Black Bean Rice Bowl
- Avocado Black Bean Rice Bowl

Tuesday
Meal: Pumpkin and Red Lentil Stew
Description: Red lentils simmer with canned pumpkin, onion, garlic and curry spices into a thick, creamy stew. This makes two generous dinner portions plus one lunch portion.
Sale items used: ALDI Canned Pumpkin
Prep time: 35 minutes
Serving note: Use 1 cup dry red lentils, one 15-oz can pumpkin, 1 diced onion, 2 cloves garlic, 1 tbsp curry powder, and about 3 1/2 cups vegetable broth. Finish with a spoonful of plain yogurt or a squeeze of lime if you have it. Serve with any bread you have on hand.

Check the label: broth is often made from chicken or beef. Vegetable broth is the safe choice.

Recipes:
- Red Lentil and Pumpkin Stew [Vegan]
- Pumpkin Red Lentil Soup
- Lentil Pumpkin Stew (Healthy Fall Dinner)

Wednesday
Meal: Honeycrisp Apple, Caramelized Onion and Cheddar Quiche
Description: Sweet Honeycrisp slices and slow-caramelized onions are baked with sharp cheddar in a creamy egg custard inside a deep dish crust. Cut into 6 wedges, it serves two with leftovers for lunch.
Sale items used: New York Honeycrisp Apples, ALDI Deep Dish Pie Crusts
Prep time: 25 minutes active, about 90 minutes total
Serving note: Use 1 deep dish crust, 1 large Honeycrisp apple (thinly sliced), 2 medium onions, 3 eggs, 1/2 cup milk, and 1 cup (4 oz) shredded cheddar. Make-ahead tip: caramelize the onions (about 25 minutes) earlier in the day or the night before, then assemble and bake 35 to 40 minutes at 375°F. Serve 2 wedges each with a simple salad and save 2 wedges for lunch.
Recipes:
- Apple Maple, Onion & Cheddar Quiche
- Apple, Cheddar, and Caramelized Onion Galette
- Caramelized Onion Quiche

Thursday
Meal: Brown Butter Pasta with Pear, Walnuts and Parmesan
Description: Nutty brown butter coats al dente pasta, which is tossed with soft sliced pear, toasted walnuts and plenty of grated Parmesan. It is a quick, rich dinner sized for two.
Sale items used: Washington Organic Pears, Southern Grove Chopped Walnuts
Prep time: 25 minutes
Serving note: Use 8 oz dry pasta, 4 tbsp butter, 1 large ripe pear (sliced), 1/4 cup chopped walnuts (toasted), and 1/3 cup grated Parmesan. Finish with black pepper. Keep the remaining pears for snacking.

Check the label: many hard cheeses are set with animal rennet.

Recipes:
- Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce

Friday
Meal: Pomegranate Chickpea Bulgur Salad with Pecans, Orange and Feta
Description: Chewy bulgur and chickpeas are tossed with ruby pomegranate seeds, toasted pecans, orange segments and tangy feta in an orange-olive oil dressing. It makes a fresh, protein-rich dinner for two.
Sale items used: California Pomegranates, Southern Grove Pecan Halves, California Navel Oranges
Prep time: 30 minutes
Serving note: Use 3/4 cup dry bulgur, one 15-oz can chickpeas (rinsed), seeds from 1 pomegranate (about 3/4 cup), 1/4 cup toasted pecan halves (roughly chopped), 1 orange (segmented, with the juice saved for the dressing), and 1/3 cup crumbled feta. Add chopped parsley or mint if you have it. Use leftover oranges and pecans for snacks.
Recipes:
- Bulgur and Chickpea Salad with Pomegranate Seeds
- Mediterranean Bulgur Salad with Bulgur Wheat, Feta, Blood Orange, and Pomegranate Seeds
- Pomegranate, Feta and Chickpea Salad

SHOPPING LIST

Buy on sale:
- Organic Avocados (x1 4-pack): $2.99
- Cherub Grape Tomatoes (x1 10-oz pkg): $1.99
- California Navel Oranges (x1 4-lb bag): $2.69
- ALDI Canned Pumpkin (x1 can): $1.59
- New York Honeycrisp Apples (x1 2-lb bag): $1.99
- ALDI Deep Dish Pie Crusts (x1): $2.49
- Washington Organic Pears (x1 2-lb pkg): $3.49
- Southern Grove Chopped Walnuts (x1): $2.79
- California Pomegranates (x1): $1.29
- Southern Grove Pecan Halves (x1): $5.29

Pantry staples needed:
- Long-grain rice
- Canned black beans (1 can)
- Canned chickpeas (1 can)
- Dry red lentils
- Bulgur
- Pasta (8 oz, spaghetti or fettuccine)
- Vegetable broth
- Onions (3) and garlic
- Eggs (3)
- Milk
- Shredded cheddar (4 oz)
- Grated Parmesan
- Feta (2 to 3 oz)
- Butter
- Plain yogurt (optional)
- Limes or lemon
- Fresh parsley or mint (optional)
- Olive oil
- Curry powder, cumin, dried thyme, salt and black pepper