A vegetarian Meal Plan to keep weeknight meal prep quick, easy, and healthful. Print out the grocery list to get all your ingredients in one haul!
How’s your spring shaping up? We still have tons of snow here in the Sierra Nevada mountains, so I’m still clutching on to ski season with all my might! It will be a while until the higher elevation trails have melted off, so I’m fine with putting mountain biking season on hold for now for the sake of taking some runs at the resort 😉
This week we have some spring-inspired meals for your enjoyment! Be sure to print out the grocery list to make shopping for the week a total breeze.
On this week’s menu: Garlic Herb Baked Tempeh, Cheesy Potato Enchilada Casserole, Roasted Sweet Potato Kale Salad, Creamy Vegan Broccoli Cauliflower Soup, and Cannellini Bean Salad with Roasted Red Pepper and Kale.
Garlic Herb Baked Tempeh from Making Thyme for Health
Prep Ahead Tip: Tempeh can be steamed and marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Cheesy Potato Enchilada Casserole from She Likes Food
Prep Ahead Tip: Potatoes and veggies can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use vegan cheese or omit cheese to make vegan.
Roasted Sweet Potato Kale Salad from The Roasted Root
Prep Ahead Tip: Eggs can be cooked up to 3 days ahead of time, and dressing can be made up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the eggs and add chickpeas and use vegan feta to make recipe vegan.
Creamy Vegan Broccoli Cauliflower Soup from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub GF flour for GF.
Cannellini Bean Salad with Roasted Red Pepper and Kale from Eats Well With Others
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the parmesan cheese or replace with a vegan version to make this vegan. Already GF.
Click HERE to print the shopping list!