Basic monthly menu, 28 days

Monthly menu with 28 different dinners, everything under 30 minutes on weekdays. The menu follows today's season, or the season you pick yourself.

Autumn: 7 dishes adjusted to the season. The menu follows today's season: dishes from another season go out, seasonal dishes come in. Days with smart carry-over stay as they are.

Week 1

Shopping week 1 · 4 people
Day Breakfast Lunch Dinner Time
Mon Muesli with plant-based milk and nuts Toastie with vegan cheese, tomato, mustard and white bean spread Dal with spinach 30
Tue Overnight oats with banana and peanut butter Bread with vegan chicken pieces and salad Tofu and rice stir-fry 25
Wed Toast with avocado and tomato Leftover stir-fry with fried rice Wraps with beans and guacamole 20
Thu Plant-based yoghurt with muesli and fruit Tomato soup with basil and ciabatta Pasta arrabiata with lentils 25
Fri Breakfast smoothie with soy milk, banana, peanut butter and oats Spaghetti aglio e olio with broccoli Pitta with vegan shawarma 20
Sat Banana bread pancakes Quesadilla with black beans and vegan cheese Vegan lasagne with spinach and tofu ricotta 50
Sun Shakshuka with chickpeas Wrap with hummus, roasted vegetables and spinach Chickpea curry with squash and kale season 30

Smart carry-over

  • Het halve blik kokosmelk van de dal gaat dinsdag in de wok
  • 150 g rijst extra koken voor de roerbak van woensdag
  • Twee tortillas blijven over voor de quesadilla van zaterdag

Week 2

Shopping week 2 · 4 people
Day Breakfast Lunch Dinner Time
Mon Baked stuffed apple with soy yoghurt season Squash and ginger soup with coconut milk and roasted chickpeas Marinated tempeh with sweet potato 30
Tue Bread with hummus and cucumber Pasta salad with olives and sun-dried tomato Spiced tagine with turnips, dates and couscous season 30
Wed Chia pudding with coconut and mango Smoked tofu sandwich with quick carrot pickles Linguine with courgette and lemon 20
Thu Wholemeal bagel with vegan cream cheese, cucumber and dill Flatbread with lentils and roasted aubergine season Red curry with rice and vegetables 25
Fri Smoothie bowl with fruit and granola Chickpea bowl with tahini dressing Beyond burgers with fries 30
Sat Baked oats Pasta with peas, lemon and mint Autumn risotto with Jerusalem artichoke and mushrooms season 50
Sun Baked oats Bruschetta with white beans and rosemary Vol-au-veg in courgette cups 40

Smart carry-over

  • Een extra bakplaat groenten roosteren voor woensdag en eventueel donderdag
  • Baked oats geven vier porties, goed tot dinsdag van week 3
  • Het halve blik cannellinibonen van de paella gaat zondag op de bruschetta

Week 3

Shopping week 3 · 4 people
Day Breakfast Lunch Dinner Time
Mon Baked oats Pitta with falafel, tahini and iceberg lettuce Chana masala with basmati rice 30
Tue Baked oats Macaroni with tomato sauce and vegan meatballs Fried rice with smoked tofu and vegan chicken 20
Wed Toast with white beans in tomato sauce Vegetable broth with noodles and tofu Pasta with creamy squash sauce 30
Thu Muesli with plant-based milk and nuts Veggie burger in pitta bread with guacamole Oyster mushrooms in coconut broth 30
Fri Overnight oats with banana and peanut butter Red lentil and coconut soup Lettuce cups with quinoa and roasted vegetables 30
Sat Vegan scrambled eggs with tofu Quinoa salad with avocado and cherry tomatoes Vegan quiche with broccoli and spinach 50
Sun Quinoa breakfast bowl with coconut milk and fruit Cold pasta salad with pesto, cherry tomato and rocket Chili sin carne with rice 45

Smart carry-over

  • 250 g rijst extra koken, dat is de koude rijst voor dinsdag
  • Dubbel zoveel quinoa koken voor de salade van zaterdag
  • De zwarte bonen die zondag overblijven gaan naar maandag van week 4

Week 4

Shopping week 4 · 4 people
Day Breakfast Lunch Dinner Time
Mon Plant-based yoghurt with muesli and fruit Quesadilla with black beans and vegan cheese Asian noodle soup with tofu and vegetables 25
Tue Toast with avocado and tomato Bread with vegan chicken pieces and salad Spaghetti veganaise 30
Wed Breakfast smoothie with soy milk, banana, peanut butter and oats Pasta with tomato and white bean sauce Poke bowl with rice, mango and edamame 25
Thu Chia pudding with coconut and mango Couscous with roasted vegetables and mint Short pasta in tomato and basil sauce with spinach 30
Fri Warm porridge with apple and cinnamon Toastie with vegan cheese, tomato, mustard and white bean spread Noodles with peanut sauce and vegetables 20
Sat Smoked tofu on toast with avocado and kala namak Smoked tofu sandwich with quick carrot pickles Autumn tray bake with squash, Brussels sprouts and white beans season 45
Sun Banana bread pancakes Wrap with hummus, roasted vegetables and spinach Mushroom stew with lentils and thyme season 35

Smart carry-over

  • Woensdag rijst koken voor de poke bowl, de rest kan vrijdag bij de noedels

Seasonal swaps

These fixed swaps are already built into the menu above whenever the season calls for it.

Reserve, freely interchangeable