Aaaaaand we’re back again on this lovely Saturday to dive into another week of the most delectable plant-powered eats. I was thrilled to get so much positive feedback last week about this new series!
Eat on, dear veggie pals of mine! I’ll be hauling 39 million boxes if you need me.
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped ahead of time and stored in an air-tight container until ready to use.
Vegan/Gluten-free Substitutions: Use gluten-free flour tortillas or corn tortillas to make this recipe gluten-free. Use vegan store-bought grated cheese to make the recipe vegan.
Chickpea Frittata with Roasted Red Pepper Sauce from Making Thyme for Health
Prep Ahead Tip: The roasted red pepper sauce can be made in advance. The kale, carrots, green onion and garlic can be chopped in advance. Store in an airtight container in the refrigerator until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others
Prep Ahead Tip: This recipe can be made in about 15-20 minutes without any prep depending on how good your chopping skills are, but the veggies can definitely be chopped beforehand if you’re extra short on time!
Vegan/Gluten-free Substitutions: Recipe is already vegan, use gluten-free soy sauce (tamari) to make it gluten free.
7-Layer Vegetarian Burritos from She Likes Food
Prep Ahead Tip: Quinoa can be cooked in advance and sweet potatoes can be roasted in advance.
Vegan/Gluten-free Substitutions: To make recipe vegan you can either omit the cheese or use vegan cheese. To make the recipe gluten free you can use gluten free tortillas.
Summer Vegetable Lasagna Rolls from Hummusapien
Prep Ahead Tip: Veggies can be sauteed and tofu riccotta can be assembled (and stored in the fridge) ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan, use brown rice noodles or zucchini for gluten-free.
Click HERE to print the shopping list!