Healthy Vegetarian Meal Plans: Week 34
We’re getting so close to spring! The recipes this week are a good mix of light and warm meals to help get you through the remaining chilly days.
I hope you find something you like and that you enjoy the rest of your weekend!
Sunday
Roasted Veggie Buddha Bowls with Pesto from She Likes Food
Prep Ahead Tip: Quinoa and pesto can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Sweet Potato Veggie Burgers from The Roasted Root
Prep Ahead Tip: The sweet potato and brown rice can be prepared up to 3 days ahead of time. The burger mixture can also be prepared up to 5 days in advance and stored in a sealed container until ready to make into burgers.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Make it gluten-free by serving on a gluten-free burger bun or enjoy as a lettuce wrap.
Tuesday
Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health
Prep Ahead Tip: The chipotle cream and/or the filling can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
White Bean Soup with Rosemary Oil from Eats Well With Others
Prep Ahead Tip: The rosemary oil can be made ahead and stored in the fridge. Just reheat and when ready to use.
Vegan/Gluten-free Substitutions: To make this vegan, omit the parmesan cheese garnish. Use gluten free pasta if desired.
Thursday
Curried Cauliflower Chickpea Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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Very nice recipes, but I just wish people would stop putting garlic in such a lot of food food. I am highly allergic to it and it’s becoming a total nightmare in now having to read ALL ingredients.even in some flavoured crisps are they now putting in garlic.
I’m so sorry to hear about your allergy, Ruth! That must be very difficult. You can always leave garlic out of the recipe if it calls for it.