This week we’ve got a surplus of vegetarian recipes that will make your taste buds sing in harmony.
“Do, re, mi, fa, so, la, ti, do.” –your taste buds

Sunday

Sweet Potato and Black Bean Vegetarian Meatball Enchilada Bake from She Likes Food

Prep Ahead Tip: Meatballs can be made up to 2 days in advance.

Vegan/Gluten-free Substitutions: Use gluten free breadcrumbs to make gluten free and vegan cheese to make vegan.

Monday

One-Pot Lentil Taco Skillet from Making Thyme for Health

Prep Ahead Tip: Lentils can be cooked and vegetables can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Tuesday

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads from Eats Well With Others

Prep Ahead Tip: No need to prep ahead, these come together pretty quickly.

Vegan/Gluten-free Substitutions: To make these vegan, just omit the goat cheese – they will still be delicious! Use a gluten free flatbread to make them gluten free.

Wednesday

Spring Vegetable Pad Thai from The Roasted Root

Prep Ahead Tip: Recipe comes together quickly, so advance prep is not necessary

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Thursday

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

Prep Ahead Tip: Sauce can be made ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free with tamari.

 

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