Healthy Vegetarian Meal Plan: Week of 4-15-2017

Seven words: Creamy Cashew Lemon Pasta with Spring Vegetables. Read on, my fellow chickpeas.

Sunday

Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health

Prep Ahead Tip: Tempeh can be marinated up to 1 day in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa to make GF.

Monday

Avocado Egg Salad from The Roasted Root

Prep Ahead Tip: This recipe is can be made vegan by replacing the hard boiled eggs with 2 (14-ounce) cans of garbanzo beans. Drain, rinse, and mash the garbanzo beans in a bowl, then proceed as normal. Alternatively, you can use crumbled tofu.

Vegan/Gluten-free Substitutions: Hard boliled eggs can be prepared up to 3 days ahead of time.

Tuesday

Creamy Cashew Lemon Pasta with Spring Vegetables from She Likes Food

Prep Ahead Tip: Lemon cashew sauce can be made up to 2 days ahead in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.

Wednesday

Amaranth-Crusted Tofu with String Beans and Forbidden Rice from Eats Well With Others

Prep Ahead Tip: Rice can be cooked up to 2 days in advance.

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

Thursday

Spaghetti Squash with Vegan Artichoke Sauce from Hummusapien

Prep Ahead Tip: Spaghetti Squash can be roasted up to 2 days in advance.

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

Click HERE to print the shopping list!