Weekly Meal Plan | Week 7 2026
6 Meat-Free Recipes to Enjoy This Week
Planning meat-free meals doesn’t have to be complicated, and this Week 7 Meat-Free Meal Plan is designed to make your week both easier and more delicious. With six varied, flavour-packed recipes, this plan offers a balance of comforting classics, fresh lighter meals and bold, globally inspired dishes, perfect for busy weeknights as well as relaxed weekend cooking.
Whether you’re fully plant-based or flexitarian trying to cut down on meat, this week’s menu proves that meat-free cooking can be hearty, satisfying and anything but boring. From oven-roasted vegetables and protein-rich legumes to comforting soups and spicy curries, each dish has been chosen to bring variety to your plate while keeping preparation straightforward.
The week begins with Cauliflower Steaks with Salsa Verde, a colourful and satisfying main that turns a humble vegetable into a centre-of-plate star. Roasted until golden and topped with a vibrant herb sauce, it’s a great reminder of how simple ingredients can deliver big flavour. Midweek comfort comes in the form of Mulligatawny Soup, a warming, gently spiced classic packed with lentils and vegetables, ideal for colder evenings or batch cooking ahead.
For something fun and family-friendly, Quorn Crispy Nuggets with “Chicken” Waffles bring together sweet and savoury elements in a playful way, while still being quick enough for a weeknight meal. Lighter options are covered too, with a Chickpea Salad that works equally well as a speedy lunch, side dish or wrap filling.
The Lentil Casserole with Sweet Potato and Leek is a comforting, oven-baked dish that’s perfect for a cosy Friday night, while Mushroom & Tofu Gochujang Curry adds a bold, spicy finish with its umami-rich Korean-inspired sauce, ideally served with rice or noodles.
To make things even simpler, a printable shopping list is included so you can organise your ingredients in one go and spend less time planning and more time enjoying your meals. Whether you’re cooking for yourself, your family, or sharing the table with friends, this Week 7 meal plan is here to help you eat well, save time and enjoy meat-free cooking all week long.
The Menu at a Glance
This Week’s Recipes
1. Cauliflower Steaks with Salsa Verde
Sliced cauliflower roasted until tender and golden, topped with a vibrant herb-rich salsa verde and accompanied by a white bean salad. A satisfying plant-based main that’s full of flavour and colour.
2. Quorn Crispy Nuggets “Chicken” Waffles
Light and crispy Quorn nuggets served on fluffy waffles with a fresh pineapple salsa and a drizzle of maple syrup. Quick and fun — great for brunch, lunch or a casual supper.
3. Mulligatawny Soup
A warming, plant-based version of this classic soup made with red lentils, root veg, coconut milk and aromatic spices, finished with a squeeze of lemon and optional naan for dipping.
4. Chickpea Salad
A versatile, protein-packed salad with chickpeas and fresh veg — perfect as a light lunch, side dish, or filling for wraps.
5. Lentil Casserole with Sweet Potato & Leek
Hearty and wholesome baked casserole featuring earthy lentils, sweet potato and soft leeks — ideal for a cosy evening meal.
6. Mushroom & Tofu Gochujang Curry
A bold, umami-rich Korean-inspired curry with meaty mushrooms and tofu in a spicy gochujang sauce, served with rice or noodles for a satisfying plant-based supper.
[Print Shopping List Here]
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