What are you getting into this weekend? I’m up in the mountains skiing and avoiding packing boxes. You see, I’m moving to a different location this week and avoidance through skiing is my favorite behavior 😉
On this week’s healthy vegetarian meal plan: One-Pot Lentil Taco Skillet, Beet Pesto Pizza, Crispy Kung Pao Tofu and Vegetable Stir Fry, Crunchy Thai Salad with “Peanut” Dressing, 30-Minute Pizza Skillet Casserole.
One-Pot Lentil Taco Skillet from Making Thyme for Health
Prep Ahead Tip: Use canned lentils or cook lentils in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Beet Pesto Pizza with Kale and Goat Cheese from The Roasted Root
Prep Ahead Tip: Beet pesto can be made up to 1 week ahead of time.
Vegan/Gluten-free Substitutions: Replace parmesan cheese with 1/4 cup nutritional yeast. Replace mozarella and goat cheese with vegan “cheese” of choice.
Crispy Kung Pao Tofu and Vegetable Stir Fry from Eats Well With Others
Prep Ahead Tip: The tofu can be baked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Replace the soy sauce with a gluten free version to make it gluten free.
Crunchy Thai Salad with “Peanut” Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
30-Minute Pizza Skillet Casserole from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free tortillas to make gluten free and vegan cheese to make vegan.
Click HERE to print the shopping list!