Healthy Vegetarian Meal Plan: Week of 3-3-18

There’s double curry this week and that makes me VERY HAPPY. Enjoy!

Sunday

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo from Making Thyme for Health

Prep Ahead Tip: Cashew alfredo can be made up to 3 days in advance.

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

Monday

Sheet Pan Roasted Vegetable Fajita Lettuce Wraps from Eats Well With Others

Prep Ahead Tip: Remember to marinade your veggies from the night before! The vegetables can also be roasted ahead of time.

Vegan/Gluten-free Substitutions: To make these vegan, omit the queso or replace it with your favorite vegan cheddar cheese. The chipotle crema can be made with silken tofu in place of the sour cream and full fat coconut milk in place of the half and half. This recipe is already gluten free.

Tuesday

Sheet Pan Tofu and Veggie Bowls with Ginger Peanut Sauce from She Likes Food

Prep Ahead Tip: Veggies and tofu can be roasted up to 2 days in advance.

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

Wednesday

30-Minute Thai Green Curry with Avocado from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time, and the chickpeas can be roasted 1 day in advance

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

Thursday

Curried Chickpea Salad from Hummusapien

Prep Ahead Tip: Dressing can be made in advance and veggies can be chopped in advance.

Vegan/Gluten-free Substitutions: Already vegan and gluten-free.

Click HERE to print the shopping list!