Healthy Vegetarian Meal Plans: Week Three
Happy Saturday, friends! I hope you’re finding some time to relax and savor summertime.
The weather is supposed to be beautiful and warm here, but I’ll be catching up on some work because I’m getting ready to leave for an exciting trip next week. I promise I’ll tell you more about it soon! In the meantime let’s get on to what really matters around here- FOOD. :)
If you’re new to the meal plans, this is where myself and four other bloggers (Alexis, Julia, Izzy and Joanne) get together to offer you healthy dinner ideas for the week ahead. At the bottom you can find a printable color-coded grocery list (green for produce, blue for pantry and misc. items, and red for dairy). If you have any questions or suggestions, please let us know.
Enjoy the rest of your weekend! :)
Easy Vegan Black Bean Burgers from She Likes Food
Prep Ahead Tip: Quinoa can be prepared in advance. You can also make these veggie burgers ahead of time and refrigerate until ready to cook.
Vegan/Gluten-free Substitutions: Recipe is already vegan. To make gluten free you can use gluten free bread crumbs and hambuger buns.
Caprese Frittata with Arugula from The Roasted Root.
Prep Ahead Tip: There’s no need to prepare any part of this recipe in advance, as it comes together quickly. You can beat the eggs and half & half and slice the tomatoes and mozarella while the garlic and arugula are sauteeing in order to decrease prep time.
Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made dairy-free by using dairy-free cheese of choice and non-dairy milk to replace the mozarella and half & half. For a vegan option you can try this Chickpea Frittata instead.
One Pot Zucchini Pasta from Making Thyme for Health
Prep Ahead Tip: This recipe comes together very quick so there’s not much need for prep. But you can spiralize the zucchini noodles in advance to save time.
Vegan/Gluten-free Substitutions: Omit parmesan if vegan. Serve with a side salad with nuts and seeds or whole grain bread for protein.
Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad from Hummusapien
Prep Ahead Tip: Use pre-chopped kale and pre-cooked lentils (I like Trader Joe’s) for super easy prep!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free!
Chickpea Fajitas from Eats Well With Others
Prep Ahead Tip: Toss all of the ingredients (except for the tortillas) together in a Ziploc bag the night before to let them marinate.
Vegan/Gluten-free Substitutions: This recipe is already vegan! Use corn tortillas and tamari instead of soy sauce to make it gluten free.
Click HERE to print the shopping list!