Healthy Vegetarian Meal Plans: Week 113
Sunday
Eggplant Curry with Cucumber Lime Raita from Making Thyme for Health
Prep Ahead Tip: Cucumber mint raita can be prepared up to 2 days in advance. Use precooked rice or cook rice in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Quinoa Chickpea and Sweet Potato Salad from She Likes Food
Prep Ahead Tip: Salad can be made up to 2 days in advance and re-heated when ready to eat.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Golden French Lentil Soup from Hummusapien
Prep Ahead Tip: Finished recipe can be held in an air-tight container and re-heated for up to 5 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Weeknight Lentil Bowls with Zucchini Ragout from Eats Well With Others
Prep Ahead Tip: The lentils and basil vinaigrette can be prepared ahead of time.
Vegan/Gluten-free Substitutions: To make these vegan, omit the ricotta. This recipe is already gluten free.
Thursday
Vegan Red Curry Zucchini Noodle Bowls from The Roasted Root
Prep Ahead Tip: Recipe is quick and easy to make – no advance prep necessary.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF. Add chickpeas or black beans for additional plant-based protein.
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