Healthy Vegetarian Meal Plans Week 44
Hi friends! This week’s meal plan includes a Crunchy Thai Salad, Zucchini Frittata, Red Curry Chickpea ‘Meatballs’, One Pot Pasta Primavera and Smoky Black Bean Avocado Toast. I hope you find something you like and that you enjoy the rest of your weekend!
Crunchy Thai Salad with Creamy Peanut Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub maple syrup for honey to make vegan.
Zucchini, Arugula, and Feta Frittata from The Roasted Root
Prep Ahead Tip: The zucchini can be shredded and drained up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make dairy-free. For a vegan frittata, see this Chickpea Frittata recipe.
Red Curry Chickpea Meatballs from Making Thyme for Health
Prep Ahead Tip: The chickpea meatballs can be prepared up to 2 days in advance and stored in an airtight container.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free. Make sure to use certified GF oats for allergies.
Easy One Pot Pasta Primavera from She Likes Food
Prep Ahead Tip: Vegetables can be cut up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. To make vegan you can use non-dairy milk and vegan cheese instead of parmesan.
Avocado Toast with Smoky Black Beans from Eats Well With Others
Prep Ahead Tip: This is super quick to prepare, so no advanced prep is necessary.
Vegan/Gluten-free Substitutions: TTo make this vegan, replace the eggs with a tofu scramble and omit the butter. Use gluten free toast to make it gluten free.
Click HERE to print the shopping list!