Thursday dinner: Veggie shepherd’s pie with boiled eggs
about 4 cups of leftover tomato-lentil-veggie sauce (see Monday)
about 4 cups of leftover mashed potatoes (see Tuesday)
2 hard-boiled eggs
organic Veganaise (cheese substitute)
Put eggs in a pot and cover with water. Once the water boils, turn down the temperature to medium/low and simmer for 10 minutes. Then carefully remove the hot water and cover the eggs with cold water. Leave eggs in the cold water away from the heat for a minute or so, before peeling and cutting up the eggs into small cubes. Reserve on plate.
Veggie shepherd’s pie
Cover the bottom of a 2 liter, oven-safe dish with Monday’s leftover tomato-lentil-veggie sauce. Put a layer of Tuesday’s mashed potato leftovers on top. Add thin slices of tomato and hard-boiled egg cubes as toppings and heat in the oven or microwave. Serve with a seasonal veggie of your choice.
Preparation for next day’s meals
Think about topping options for Friday’s pizza bites. Take out leftovers from the freezer, if necessary, and keep in the fridge.