Healthy Vegetarian Meal Plan: Week of 9-3-16

Hello my ferocious figs!

I’m currently in… Nashville!

My sister and I surprised my mom with a little trip for her 60th and I can’t wait to spend a long weekend with them both. I basically plan to eat all the delish food continuously for three days. Thanks for all the recommendations! Be sure to follow along on Insta and Snapchat (@hummusapien)! In the meant time…enjoy these tasty plant-powered recipes and perhaps a day off!

Sunday

Eggplant Involtini with Moroccan Marinara Sauce from The Roasted Root

Prep Ahead Tip: Marinara sauce can be made ahead of time and stored in an airtight container.

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Sub cashew ricotta and nutritional yeast to make it vegan.

Monday

Easy Vegan Lasagna from Hummusapien

Prep Ahead Tip: The tofu ricotta can be made ahead of time for easy prep.

Vegan/Gluten-free Substitutions: For gluten-free, use gluten-free noodles or zucchini.

Tuesday

Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health

Prep Ahead Tip: The slaw can be prepared and stored in an airtight container for up to 2 days.

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

Wednesday

Spicy Thai Noodles with Peppers from Eats Well With Others

Prep Ahead Tip: Feel free to chop the peppers ahead of time and store them in the fridge, but otherwise this recipe comes together in under 30 minutes as written!

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free, so no substitutions necessary!

Thursday

Creamy Tahini Greek Pasta Salad from She Likes Food

Prep Ahead Tip: You can make the tahini sauce ahead of time, if desired.

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

Click HERE to print the shopping list!