A Vegetarian Meal Plan centered around seasonal, nutritious meals. Print out the grocery list for this meal plan to get a head start on cooking for the week.
What are you getting yourself into this weekend? Whatever it is, I hope it’s relaxing and involves a batch or twelve of Chocolate Chip Paleo Vegan Banana Muffins. Seriously, those little lumps of joy are like fluff bliss for your face!
On the menu this week: Blackened Mushroom Tacos, Avocado Pesto Zucchini Noodles, Baked Huevos Rancheros, White Bean, Basil, and Arugula Mason Jar Salad, and Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto.
Blackened Mushroom Tacos from Making Thyme for Health
Prep Ahead Tip: Slaw can be prepared a day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Avocado Pesto Zucchini Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Baked Huevos Rancheros from The Roasted Root
Prep Ahead Tip: Recipe is best when prepared and consumed immediately – no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can be made vegan by substituting non-dairy cheese for the cheddar and omitting the egg. You can add tofu scramble to replace the eggs if desired.
White Bean, Basil, and Arugula Mason Jar Salad from Hummusapien
Prep Ahead Tip:
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others
Prep Ahead Tip: The dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Omit the mozzarella to make this vegan. Replace the farro with brown rice or quinoa to make this GF.
Click HERE to print the shopping list!