Healthy Vegetarian Meal Plan: Week of 5-26-18

Digging into spring and summer fuel!

Sunday

Berliner Burgers from Making Thyme for Health

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

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

Monday

Honey Chipotle Roasted Tofu and Sweet Potato Bowls from Eats Well With Others

Prep Ahead Tip: To make this more quickly, the sweet potatoes and tofu can be roasted ahead of time. Additionally, you can also cook the quinoa beforehand and prepare the dressing. Then, just mix everything together when you’re ready to eat!

Vegan/Gluten-free Substitutions: To make this vegan, use maple syrup in place of the honey. It is already gluten free.

Tuesday

Easy Vegan Lasagna from Hummusapien

Prep Ahead Tip: Tofu can be pressed in advance.

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

Wednesday

Spring Vegetable Pasta with Lemon and Dill from She Likes Food

Prep Ahead Tip: The dressing can be prepared ahead of time.

Vegan/Gluten-free Substitutions: Recipe is GF, vegan, and paleo.

Thursday

Caramelized Onion, Spinach, and Avocado Quesadillas from The Roasted Root

Prep Ahead Tip: Caramelize the onions up to 5 days in advance.

Vegan/Gluten-free Substitutions: Make quesadillas vegan by using vegan cheese (I recommend vegan ricotta). Keep quesadillas gluten-free by using GF tortillas or corn tortillas.

Click HERE to print the shopping list!