A healthy vegetarian meal plan complete with a shopping list for making weeknight eats a breeze.
What’s happening this weekend??
We’re up in Truckee/Tahoe for some trail traipsing and R&R. The weather has been gorgeous here – nice and sunny, little bouts of rain from time to time, and cooler temperatures. Perfect for playing outdoors!
This week, we’re doing Rosemary Roasted Potato Mushroom and Lentil Kale Salad, Garlicky Fettucine with Tomatoes, White Beans and Mascarpone, Crispy Tofu Bahn Mi Tacos, Low-Carb Zucchini Spaghetti Bake, and Mediterranean Quinoa Salad.
Rosemary Roasted Potato, Mushroom, and Lentil Salad from Hummusapien
Prep Ahead Tip: Lentils and dressing can be made ahead of time.
Garlicky Fettuccine with Tomatoes, White Beans, and Mascarpone from Eats Well With Others
Prep Ahead Tip: This recipe is quick to prepare.
Vegan/Gluten-free Substitutions: Substitute the mascarpone with a vegan ricotta or cheese to make it vegan. Use gluten free pasta to make it gluten free.
Crispy Tofu Bahn Mi Tacos from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed in advance up to 1 day in advance. Vegetables can be pickled up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn tortillas to make gluten-free.
Lower Carb Zucchini Noodle Spaghetti Bake from She Likes Food
Prep Ahead Tip: Recipe comes together pretty quickly. You could make the entire thing up to 2 days in advance and heat in the oven before serving, if desired.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan and gluten free pasta to make gluten free.
Mediterranean Quinoa Salad from The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Omit the feta to make this recipe vegan. Recipe is gluten-free!
Click HERE to print the shopping list!