Healthy Vegetarian Meal Plan 08.18.2019

On this week’s healthy vegetarian meal plan: White Bean Lettuce Wraps, Mango Edamame Quinoa Salad, Loaded Greek Chickpea Pasta Salad, Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa, Vegan Tempeh and Kale Enchilada Casserole.

Enjoy!

Sunday

White Bean Lettuce Wraps from Making Thyme for Health

Prep Ahead Tip: Recipe comes together super fast but the filling can be prepped the day before then add avocado when ready to serve.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

 

Monday

Mango Edamame Quinoa Salad from The Roasted Root

Prep Ahead Tip: The quinoa can be prepared up to 4 days in advance. The whole salad saves well, so the entire recipe can be made up to 4 days in advance and stored in a sealed container in the refrigerator.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free!

Mango Edamame Quinoa Salad from The Roasted Root

Tuesday

Loaded Greek Chickpea Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe comes together quickly.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Loaded Greek Chickpea Pasta Salad from She Likes Food

 

 

Wednesday

Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa from Eats Well With Others

Prep Ahead Tip: The zucchini can be roasted ahead of time. Store in the fridge until ready to use.

Vegan/Gluten-free Substitutions: Substitute vegan cheese for the mozzarella and omit the corn crema to make this vegan.

Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa from Eats Well With Others



Thursday

Vegan Tempeh and Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free!

Vegan Tempeh and Kale Enchilada Casserole from Hummusapien

 

Click HERE to print the shopping list!

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