Hellooo!
This month we’re making the most of late summer with juicy tomatoes, sweet corn, fresh berries, cucumbers, and eggplant. These are the ingredients I look forward to every August, and they come together in meals that are fresh, satisfying, and easy enough for any night of the week!
Inside this month’s meal plan you’ll find mixed berry chia pudding for make-ahead breakfasts, a summer orzo salad for easy lunches, eggplant sandwiches with tempeh bacon, smoky BBQ jackfruit sliders, and crispy tofu tacos with a crunchy slaw for simple weeknight dinners.
Everything is plant-forward and designed for real weekday life, so the recipes are approachable, flavorful, and easy to mix and match throughout the week.
And as always, the recipes are built to work together, so ingredients carry from one meal to the next, helping you use everything up with less waste and fewer trips to the grocery store :)
Keep reading for the full grocery list, a Sunday prep checklist, all the recipes, and plenty of easy substitutions.
Enjoy!
BREAKFAST
Mixed Berry Chia Pudding
LUNCH
Summer Orzo Salad
Roasted Eggplant & Tempeh Bacon Sandwiches
DINNER
BBQ Jackfruit Sliders
Crispy Tofu Tacos
1 eggplant
1 sweet onion
2 ears of corn
1 pint cherry tomatoes
1 cucumber
1 small head red cabbage
1 lime
2 lemons
2 pints mixed berries of choice
1 small container or handful of greens (such as arugula, spinach, or mixed greens)
1 box or bag of orzo
1 can white beans
1 can black beans
1 can jackfruit (in water or brine)
Chia seeds
BBQ sauce
Soy sauce
Ciabatta rolls
Slider buns
1 package corn or flour tortillas
1 block extra-firm tofu
Plant-based milk
Vanilla dairy-free yogurt
Vegan mayonnaise
1 package tempeh
Olive oil
Maple syrup or agave
Apple cider vinegar
Dried oregano
Paprika
Salt
Black pepper
Cornstarch (for extra crispy tofu)
Fresh basil (for the orzo salad)
When it comes to meal prep, I like to do a mix of ingredient prep and meal prep on Sunday to make the week ahead feel a little easier!

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