Healthy Vegetarian Meal Plans Week 49
Happy weekend, friends! This week was a bit of a doozy for me, hence the lack of a post on Wednesday. My meal planning has taken a major hit too but I’m hoping to get back into my normal routine soon.
The good news is that this week’s meal plan is full of lots of delicious inspiration like Ginger Zucchini Noodle Bowls, Jalapeño Quesadillas, Zucchini ‘Meatballs’, and Asian Peanut Noodles. I hope you find something you like!
30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls from She Likes Food
Prep Ahead Tip: Shells can be made up to 2 days advance and stored in the refrigerator in an airtight container. Add sauce and bake when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF shells to make gluten-free.
Greens, Jalapeno, and Brie Quesadillas from Eats Well With Others
Prep Ahead Tip: Recipe only takes 20 minutes to make!
Vegan/Gluten-free Substitutions: To make this vegan, substitute the brie with your favorite non-dairy cheese. Use gluten free tortillas to make it gluten free.
Vegan Zucchini ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: ‘Meatballs” can be prepped up to 2 days in advance. Bake when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta and gluten free oats to make GF.
Tomato, Kale and Parmesan Baked Eggs from The Roasted Root
Prep Ahead Tip: This recipe is prepared in less than 30 minutes, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Make recipe vegan by replacing the butter with olive oil, substituting the parmesan for vegan cheese of choice, and omitting the eggs and adding 2 cups chickpeas or black beans
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free spaghetti for gluten-free.
Click HERE to print the shopping list!