Ready, set, swoon! This week’s Healthy Vegetarian Meal Plan has me weak at the knees.
Open-Faced Pesto Salad Sandwich Melts from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly, so no need to prep ahead.
Vegan/Gluten-free Substitutions: Use your favorite dairy-free cheese slices in place of the mozzarella to make this vegan. Gluten-free bread can be used if desired.
One-Pot African Peanut Stew from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Curried Lentil, Chickpea, and Kale Salad with Citrus Dressing from The Roasted Root
Prep Ahead Tip: The lentils can be made up to 3 days ahead of time. The salad itself saves very well (up to 1 week in a sealed container), so the whole salad can be made ahead of time as well.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub avocado for the feta to make vegan.
Healthier One-Pan Stove Top Lasagna from She Likes Food
Prep Ahead Tip: Recipes doesn’t take very long to cook, but you could make the entire thing up to 3 days in advance and re-heat when ready to eat.
Vegan/Gluten-free Substitutions: Use gluten free noodles to make gluten free and either omit cheese to make vegan or subsitute vegan mozzerella and ricotta.
Avocado Basil Pesto Zucchini Noodles from Hummusapien
Prep Ahead Tip: This recipe comes together pretty quickly, but zucchini can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Add chickpea for a protein boost!
Click HERE to print the shopping list!