This week’s healthy vegetarian meal plan features a variety of summer produce in all sorts of dishes, from pasta to quinoa salad, to tacos! Print the grocery list for a super easy shopping experience!
Oh helloooo Saturday!
What are you up to this weekend? Garrett and I are heading up to Bend, OR for the weekend to spend time with his family, putz around town, traipse through the woods, and enjoy all of Bend’s finest beer and food.
This week, we have Vegan Spinach and Artichoke Pasta, Avocado Pesto Quesadillas, Roasted Summer Vegetable Quinoa Salad, Tacos with Roasted Sweet Potatoes, Poblanos, and Corn, and BBQ Tempeh Sandwiches.
I hope you all have a fabulous weekend! Holler if you have any questions!
Vegan Spinach and Artichoke Pasta from Hummusapien
Prep Ahead Tip: Recipe comes together pretty quick. No prep needed.
Avocado Pesto Quesadillas from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to make.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan and gluten free tortillas to make gluten free
Roasted Summer Vegetable Quinoa Salad from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked a few days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn from Eats Well With Others
Prep Ahead Tip: The veggies can be roasted ahead of time.
Vegan/Gluten-free Substitutions: Use vegan cheese to make this vegan. It is already gluten free.
BBQ Tempeh Sandwiches with Tangy Apple Slaw from Making Thyme for Health
Prep Ahead Tip: BBQ sauce can be made up to 3 days in advance and tempeh can be marinated up to 3 days in advance. Can also use store bought BBQ to save time. Cabbage can also be sliced in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free buns to make GF.
Click HERE to print the shopping list!