On this week’s healthy vegetarian meal plan: Dairy-Free Potato Soup, Vegan Alfredo Pasta with Crispy Chickpeas, Loaded Lemony Greek Salad, Creamy Vegetable Chickpea Curry, and Sweet Potato Parsnip Fritters.
Happy meal prepping, and have a great weekend!
Dairy-free Potato Soup from Making Thyme for Health
Prep Ahead Tip: Recipe comes together fairly quick. Entire soup can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Vegan Alfredo Pasta with Crispy Chickpeas from She Likes Food
Prep Ahead Tip: Cauliflower alfredo sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Loaded Lemony Greek Salad from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the feta cheese to make this vegan. Substitute quinoa or millet for the bulgur to make it gluten free.
Creamy Vegetable Chickpea Curry from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Sweet Potato Parsnip Fritters from The Roasted Root
Prep Ahead Tip: Parsnip and sweet potato can be boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Click HERE to print the shopping list!