This week’s Healthy Vegetarian Meal plan is packed with variety and flavor! Be sure to print out our grocery list to help make grocery shopping a breeze!
Heyo!
What are you all up to for President’s Day Weekend (other than whipping up a batch of Homemade Nut Milk and a Paleo Chocolate Mug Cake or three of course?)? I’m visiting family and friends in Tahoe for the weekend, enjoying this very summery non-wintery weather we’ve been having. Whatever you’re getting yourselves into this weekend, I hope it’s fun and relaxing! Let’s talk food!
On this week’s Healthy Vegetarian Meal Plan: Tomato Basil Veggie Burgers, One-Pot Spanish Quinoa, Roasted Beet, Black RIce, and Chickpea Salad, Stuffed Portobello Mushroom Pizzas, and Loaded Lemony Greek Salad with Bulgur, Chickpeas, and Feta Cheese.
Have a great long weekend, and enjoy!
xo
Sunday
Tomato Basil Veggie Burgers from Hummusapien
Prep Ahead Tip: Onion and carrot can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
One-Pot Spanish Quinoa from Making Thyme for Health
Prep Ahead Tip: No prep needed. Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Roasted Beet, Black Rice and Chickpea Salad from She Likes Food
Prep Ahead Tip: If not using pre-cooked beets, you can roast the beets up to 2 days in advance.
Vegan/Gluten-free Substitutions: Omit goat cheese or use a vegan version to make vegan.
Wednesday
Stuffed Portobello Mushroom Pizzas from The Roasted Root
Prep Ahead Tip: Rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use vegan cheese of choice to make recipe vegan.
Thursday
Loaded Lemony Greek Salad with Bulgur, Chickpeas, and Feta Cheese from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly, no need to prep ahead!
Vegan/Gluten-free Substitutions: Switch out the bulgur for quinoa to make this gluten free. Omit the feta cheese to make it vegan.
Click HERE to print the shopping list!
