Healthy Vegetarian Meal Plan 08.26.2018

On this week’s vegetarian meal plan, we have Turmeric Rice Burrito Bowls, Szechuan Spicy Garlic Eggplant and String Bean Stir Fry, Vegan Spinach and Artichoke Pasta, Balsamic Sweet Pepper Pasta with Spinach and Parmesan, and Mango Edamame Quinoa Salad. Enjoy!

Sunday

Turmeric RIce Burrito Bowls from Making Thyme for Health

Prep Ahead Tip: Cashew cheese and pico de gallo can be prepped up to 2 days in advance.

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

Turmeric RIce Burrito Bowls from Making Thyme for Health

 

Monday

Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others

Prep Ahead Tip: The brown rice can be made ahead.

Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari in place of soy sauce to make it gluten free.

Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others

Tuesday

Vegan Spinach and Artichoke Pasta from Hummusapien

Prep Ahead Tip: This recipe is so quick to prepare, no need to make it ahead.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.

Vegan Spinach and Artichoke Pasta from Hummusapien

 

 

Wednesday

Balsamic Sweet Pepper Pasta with Spinach and Parmesan from She Likes Food

Prep Ahead Tip: Peppers can be roasted up to 2 days in advance if desired.

Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. Omit parmesan or use vegan parmesan to make vegan.

Balsamic Sweet Pepper Pasta with Spinach and Parmesan from She Likes Food



Thursday

Mango Edamame Quinoa Salad from The Roasted Root

Prep Ahead Tip: Quinoa can be cooked up to 3 days in advance.

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

Mango Edamame Quinoa Salad from The Roasted Root

 

 

Click HERE to print the shopping list!

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  1. Pingback: Healthy Vegetarian Meal Plan 08.26.2018 | Nutrition & food

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