Healthy Vegetarian Meal Plan: Week of 8-19-2017

It’s been WAY too long since I had fettuccine and that’s about to change!!

Sunday

Rosemary Roasted Potato, Mushroom, and Lentil Salad from Hummusapien

Prep Ahead Tip: Lentils and dressing can be made ahead of time.

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

Monday

Garlicky Fettuccine with Tomatoes, White Beans, and Mascarpone from Eats Well With Others

Prep Ahead Tip: This recipe is quick to prepare.

Vegan/Gluten-free Substitutions: Substitute the mascarpone with a vegan ricotta or cheese to make it vegan. Use gluten free pasta to make it gluten free.

Tuesday

Crispy Tofu Bahn Mi Tacos from Making Thyme for Health

Prep Ahead Tip: Tofu can be pressed in advance up to 1 day in advance. Vegetables can be pickled up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn tortillas to make gluten-free.

Wednesday

Lower Carb Zucchini Noodle Spaghetti Bake from She Likes Food

Prep Ahead Tip: Recipe comes together pretty quickly. You could make the entire thing up to 2 days in advance and heat in the oven before serving, if desired.

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

Thursday

Mediterranean Quinoa Salad from The Roasted Root

Prep Ahead Tip: The quinoa can be cooked up to 3 days in advance.

Vegan/Gluten-free Substitutions: Omit the feta to make this recipe vegan. Recipe is gluten-free!

Click HERE to print the shopping list!