A nutritious and delicious vegetarian meal plan, complete with a shopping list to keep meal prep simple and easy.
On this week’s Healthy Vegetarian Meal Plan: Grilled Portobello Mushroom Fajitas, Falafel Burgers with Peperoncini Salsa, Slow Cooker Loaded Baked Sweet Potatoes, Southwest White Bean Veggie Burgers, Greek Chickpea Salad Pitas. Have a great weekend, and enjoy your week’s worth of tasty meatless meals!
Sunday
Grilled Portobello Mushroom Fajitas from Making Thyme for Health
Prep Ahead Tip: Comes together in 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn or gluten-free tortillas to make GF.
Monday
Falafel Burgers with Peperoncini Salsa from Eats Well With Others
Prep Ahead Tip: Form the burger mixture ahead of time and store it in the fridge until ready to bake.
Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan. Use gluten free buns if needed and swap out the flour for chickpea flour or your favorite gluten-free flour blend.
Tuesday
Slow Cooker Loaded Baked Sweet Potatoes from Hummusapien
Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Southwest White Bean Veggie Burgers from The Roasted Root
Prep Ahead Tip: The burger patty mixture can be made up to 5 days in advance and stored in the refrigerator until you’re ready to cook.
Vegan/Gluten-free Substitutions: Recipe is GF and can be made vegan by substituting a flax egg for the chicken egg.
Thursday
Greek Chickpea Salad Pitas from She Likes Food
Prep Ahead Tip: Recipe only takes 15 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is vegan, use gluten free pita to make GF.
Click HERE to print the shopping list!
