A weekly healthy vegetarian meal plan with seasonal dinner recipe! This easy meal plan comes with a grocery list for your meal prep convenience.
Happy weekend to ya!
Did you take a look at my Homemade Peanut Butter Cups I posted this week? If not, go have a looksy and come right back! The recipe is very versatile in the sense that you can use any nut butter and sweeten them in many ways. If you follow a low-carb diet, you’re in luck! I included a keto option with the recipe.
On this week’s meal plan, we have Teriyaki Tofu Bowls, Vegan Meatball Subs, Sheetpan Roasted Vegetable Fajita Lettuce Wraps, Immunity Boosting Turmeric Soup, and Vegan Mushroom Bourguignon.
Teriyaki Tofu Bowls from She Likes Food
Prep Ahead Tip: Recipes comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan. Make sure to use gluten free Tamari to make gluten free.
Vegan Meatball Subs from Hummusapien
Prep Ahead Tip: Meatballs can be baked in advance
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF breadcrumbs and buns to make gluten-free
Sheetpan Roasted Vegetable Fajita Lettuce Wraps from Eats Will With Others
Prep Ahead Tip: The vegetables can be roasted ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make this vegan, omit the queso fresco and substitute the crema with a cashew-based sauce.
Immunity Boosting Turmeric Soup from The Roasted Root
Prep Ahead Tip: Recipe comes together very quickly! No advance prep necessary
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Vegan Mushroom Bourguignon from Making Thyme For Health
Prep Ahead Tip: Recipe is best prepared fresh
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.