ALDI Vegetarian Meal Plan

BUDGET RATIONALE

Why these meals: This week's plan is built around the produce and pantry deals at ALDI, so you can fill most of your cart with fresh, seasonal picks. The California Navel Oranges ($2.69 for the 4-lb bag) do double duty, dressing the Monday black bean and avocado rice bowls and brightening the Friday pomegranate chickpea bulgur salad. Tuesday's pumpkin and red lentil stew, made with the $1.59 ALDI Canned Pumpkin, is a cozy midweek meal, and Wednesday's Honeycrisp apple and cheddar quiche uses the ALDI Deep Dish Pie Crust so there is no dough to fuss with. Thursday's brown butter pasta with pears and Southern Grove Chopped Walnuts, plus the pecans in Friday's salad, keep the protein coming from beans, lentils, eggs, cheese and nuts all week long.

5-DAY MEAL PLAN

Monday
Meal: Black Bean and Avocado Rice Bowls with Orange-Dressed Grape Tomatoes
Description: Seasoned stovetop black beans over fluffy rice, topped with sliced Organic Avocados and Cherub Grape Tomatoes tossed in a fresh orange juice and cumin dressing. It is a bright, hearty, no-fuss bowl with protein from the beans.
Sale items used: Organic Avocados, Cherub Grape Tomatoes, California Navel Oranges
Prep time: 30 minutes
Serving note: 1 4-pack Organic Avocados (1 avocado per person), 1 10-oz pkg Cherub Grape Tomatoes (halved), juice and zest of 2 California Navel Oranges from the bag, 1 1/2 cups dry long-grain rice, 2 cans black beans (drained), cumin, and salt from the pantry.
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 ALDI Canned Pumpkin, onion, garlic, and curry spices into a thick, creamy stovetop stew. Each bowl gets a spoonful of plain yogurt for a cool, tangy finish.
Sale items used: ALDI Canned Pumpkin
Prep time: 35 minutes
Serving note: 1 can ALDI Canned Pumpkin, 1 1/2 cups dry red lentils, 1 diced onion, 3 cloves garlic, 5 cups water or vegetable broth, 2 tbsp curry powder, and 1/2 cup plain yogurt for topping, all from the pantry.

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: Slowly caramelized onions and thin slices of New York Honeycrisp Apples are folded into an egg and cheddar custard and baked in an ALDI Deep Dish Pie Crust. It bakes until golden and set, with eggs and cheese as the protein.
Sale items used: ALDI Deep Dish Pie Crusts, New York Honeycrisp Apples
Prep time: 55 minutes total (15 minutes prep, 40 minutes bake)
Serving note: 1 ALDI Deep Dish Pie Crust, 2 Honeycrisp Apples from the 2-lb bag (thinly sliced), 2 large onions, 5 eggs, 1 cup milk, 1 1/2 cups shredded cheddar, salt, and pepper. Cut into 4 generous wedges; the remaining apples are good for snacking.
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: Pasta is tossed in nutty brown butter with sauteed Washington Organic Pears and toasted Southern Grove Chopped Walnuts. Parmesan melts into a sweet-savory skillet sauce, with walnuts and cheese providing the protein.
Sale items used: Washington Organic Pears, Southern Grove Chopped Walnuts
Prep time: 30 minutes
Serving note: 1 2-lb pkg Washington Organic Pears (use about 1 lb, roughly 2 pears, sliced; save the rest for snacks), 1 package Southern Grove Chopped Walnuts (toasted), 12 oz dry pasta, 4 tbsp butter, 1/2 cup grated Parmesan, salt, and pepper.

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: A chilled grain salad of cooked bulgur and chickpeas, tossed with California Pomegranates seeds, California Navel Orange segments, toasted Southern Grove Pecan Halves, and crumbled feta. A simple olive oil and orange juice dressing ties it together for a no-oven finish to the week.
Sale items used: California Pomegranates, California Navel Oranges, Southern Grove Pecan Halves
Prep time: 30 minutes
Serving note: 2 California Pomegranates (seeds only), 2 California Navel Oranges from the same bag used Monday (segmented, with a splash of juice for the dressing), 1 package Southern Grove Pecan Halves (toasted and roughly chopped), 1 1/2 cups dry bulgur, 2 cans chickpeas (drained), 3/4 cup crumbled feta, olive oil, salt, and pepper.
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): $1.59
- ALDI Deep Dish Pie Crusts (x1): $2.49
- New York Honeycrisp Apples (x1 2-lb bag): $1.99
- Washington Organic Pears (x1 2-lb pkg): $3.49
- Southern Grove Chopped Walnuts (x1): $2.79
- California Pomegranates (x2): $2.58
- Southern Grove Pecan Halves (x1): $5.29

Pantry staples needed:
- Long-grain rice, dry pasta, dry bulgur
- Dry red lentils, canned black beans (2 cans), canned chickpeas (2 cans)
- Eggs (5), milk, plain yogurt, butter
- Shredded cheddar, grated Parmesan, crumbled feta
- Onions, garlic
- Olive oil, curry powder, cumin, salt, black pepper
- Vegetable broth (optional, or use water)