Healthy Vegetarian Meal Plans: Week 53
Hey guys! How was your week?
It was a hot one for us. I forgot how brutal the southeast summers can be! With that in mind, we’ve got some light and easy eats on the menu this week including Avocado Quesadillas, Tomato Basil Veggie Burgers, Healthy Zucchini Corn Fritters and more.
Enjoy your weekend!
Grilled Vegetable Avocado Quesadillas with Chipotle Cashew Cream from The Roasted Root
Prep Ahead Tip: The vegetables can be grilled up to 3 days in advance
Vegan/Gluten-free Substitutions: Recipe is vegan and can easily be made gluten-free using GF tortillas
Tomato Basil Veggie Burgers from Hummusapien
Prep Ahead Tip: Burgers can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use tamari and GF breadcrumbs to make GF.
Healthy Zucchini Corn Fritters from Making Thyme for Health
Prep Ahead Tip: Zucchini can be shredded up to 2 days in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
One Pot Creamy Vegan Caprese Pasta from She Likes Food
Prep Ahead Tip: This recipes comes together quick so no prep is needed.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.
Corn, Jalapeno, and Brie Frittata from Easts Well With Others
Prep Ahead Tip: Recipe is already quick to make.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. For a vegan option you can make this chickpea frittata with jalapeño and corn.
Click HERE to print the shopping list!