Healthy Vegetarian Meal Plans: Week 40
It’s that time again, folks! This week’s meal plan features Balsamic Dijon Tempeh Bowls, Avocado Egg Salad, Creamy Lemon Pasta, Amaranth-Crusted Tofu and Artichoke Spaghetti Squash.
I hope you find something that you like and that you enjoy your weekend!
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Tempeh can be marinated up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa to make GF.
Avocado Egg Salad from The Roasted Root
Prep Ahead Tip: This recipe is can be made vegan by replacing the hard boiled eggs with 2 (14-ounce) cans of garbanzo beans. Drain, rinse, and mash the garbanzo beans in a bowl, then proceed as normal. Alternatively, you can use crumbled tofu.
Vegan/Gluten-free Substitutions: Hard boliled eggs can be prepared up to 3 days ahead of time.
Creamy Cashew Lemon Pasta with Spring Vegetables from She Likes Food
Prep Ahead Tip: Lemon cashew sauce can be made up to 2 days ahead in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.
Amaranth-Crusted Tofu with String Beans and Forbidden Rice from Eats Well With Others
Prep Ahead Tip: Rice can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Sub a mixture of 1 tablespoon cornstarch (or arrowroot) whisked smooth with 1/2 cup water as a vegan replacement.
Spaghetti Squash with Vegan Artichoke Sauce from Hummusapien
Prep Ahead Tip: Spaghetti Squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!