A healthy vegetarian meal plan geared toward the protein-conscious, balanced eater. This straight-forward menu is easy to prepare on the weekend to make weeknight eats a breeze!
What are you all up to this weekend? And more importantly, what are you doing for the 4th? I’ll be in the mountains both this weekend and for the 4th, but since the holiday falls on a weekday, I’ll be throwing some work in between.
On the menu this week: Vegetarian Tofu Banh Mi with Spicy Peanut Sauce, One-Pot Summer Vegetable Lasagna, Israeli Power Salad with Za’atar Roasted Sweet Potatoes, Grilled Portobello Mushroom and Bell Pepper Salad, 30 Minute Creamy Goat Cheese and Everything Bagel Pasta. Have an awesome meal prep session and a great rest of your weekend!
Vegetarian Tofu Banh Mi with Spicy Peanut Sauce from Eats Well With Others
Prep Ahead Tip: This recipe actually comes together pretty quickly so no need to prep ahead.
Vegan/Gluten-free Substitutions: To make this vegan, substitute dairy free yogurt for the Greek yogurt.
One-Pot Summer Vegetable Lasagna from Making Thyme for Health
Prep Ahead Tip: The cashew ricotta and parmesan can be prepped several days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta (that doesn’t fall apart easily) to make GF.
Israeli Power Salad with Za’atar Roasted Sweet Potatoes from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Grilled Portobello Mushroom and Bell Pepper Salad from The Roasted Root
Prep Ahead Tip: No advance prep is necessary, as meal tastes best when prepared fresh.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
30 Minute Creamy Goat Cheese and Everything Bagel Pasta from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and either a cashew cream or vegan ricotta to make vegan.
Click HERE to print the shopping list!