Hello my humtastical humbugs!
We’re back again with another edition of healthy vegetarian meals to satisfy any and all cravings all week long. Don’t hesitate to holler in the comments if you’ve found these meal plans helpful! I know a lot of you have been enjoying the grocery list, which makes me super happy. Cheers to good food for the heart, mind, and belly!
Roasted Summer Vegetable Burrito Bowls from The Roasted Root
Prep Ahead Tip: Cook the rice up and/or pre-chop the vegetables and store them in an airtight container for up to two days om advance.
Vegan/Gluten-free Substitutions: The recipe is already vegan and gluten-free!
Kale and Leek Pesto Pasta with Tofu from She Likes Food
Prep Ahead Tip: You could make the pesto ahead of time and refrigerate until ready to add to pasta.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Summer Vegetable Corn Chowder with Chive Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe already comes together pretty quickly (under 30 minutes!), but you could speed things up by chopping the veggies ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, saute the veggies in olive oil instead of butter and omit the ricotta.
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Use frozen brown rice or quinoa to save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make it gluten-free.
One Skillet Mexican Rice Casserole from Making Thyme for Health
Prep Ahead Tip: Chop vegetables up to two days ahead of time and store in an airtight container. Use frozen brown rice to save time.
Vegan/Gluten-free Substitutions: Substitute dairy-free shredded cheese to make vegan.
Click HERE to print the shopping list!