Go ahead, feast your eyes on this fantastical Healthy Vegetarian Meal Plan! This week we have soups, salads, and wholesome bowls galore in store (yeah, that did rhyme).
Sunday
Tofu ‘Chicken’ Noodle Soup from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed and diced into cubes in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Monday
The Greenest Chopped Salad from She Likes Food
Prep Ahead Tip: Salad comes together very quickly but can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Tuesday
Fettuccine with Swiss Chard Pistachio Pesto and Butternut Squash from Eats Well With Others
Prep Ahead Tip: The pesto and butternut squash can be prepared ahead of time so that all you have to do is warm them and cook the pasta on the night you plan to make it!
Vegan/Gluten-free Substitutions: Omit the parmesan to make vegan. Use gluten-free pasta to make GF.
Wednesday
Yellow Curry Lentils with Halloumi from The Roasted Root
Prep Ahead Tip: The lentils and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the halloumi to make this recipe vegan – consider replacing with red potato and/or chickpeas.
Thursday
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: The sauce can be made up to 3 days in advance. Rice or quinoa can also be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make gluten-free.
Click HERE to print the shopping list!
Meat and pork time out for a while, gonna eat some veggies for dinner tonight.
Love it! Enjoy.