Healthy Vegetarian Meal Plans: 3/23/19
Sunday
Swiss Chard Mushroom Enchiladas from Making Thyme for Health
Prep Ahead Tip: Enchiladas and crema can be prepped up to 2 days in advance (without topping them with sauce) then baked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free tortillas to make GF.
Monday
Thai Lentil Vegan Meatloaf from The Roasted Root
Prep Ahead Tip: Rice and lentils can be cooked up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta from Eats Well With Others
Prep Ahead Tip: The whole meal can be made ahead of time and reheated when ready to eat.
Vegan/Gluten-free Substitutions: To make this vegan, replace the butter with olive oil, heavy cream with coconut milk, ricotta with crumbled tofu, and mozzarella with dairy-free cheese. Use gluten free pasta to make it gluten free, if desired.
Wednesday
Taco Stuffed Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet potatoes can be roasted ahead of time and slaw can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Orange Ginger Zucchini Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
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