A healthy plant-based weekly meal plan with vegan and gluten-free options. Print the grocery list to get started on meal prep for the week!
Happy Labor Day Weekend to you all!
Doing anything fun? Meal prepping? 😉
We’re experiencing a heat wave here in Nevada Land, so the weekend will be spent near water with a side of all-you-can-eat sushi. In essence, we’re trying to keep it as cool as possible.
If you’re trying to keep that weekly routine of making your meals ahead of time, we.got.you!! Just because it’s a holiday weekend doesn’t mean life doesn’t happen. We’ve gotta eat, right?
Did you have a chance to check out my Double Chocolate Edible Cookie Dough I posted this week? If not, I think you’ll love it! It’s a healthier dessert recipe made using BLACK BEANS of all things! It’s truly my favorite no-bake dessert recipe to date.
On to the food! This week, we have Pesto Quesadillas with White Beans and Tomato, Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg, Grilled Portobello Mushroom Burgers, Korean Tempeh Bowls, Creamy Vegetable Noodles, and Vegan Lasagna Soup.
Enjoy! xo
SUNDAY
PESTO QUESADILLAS WITH WHITE BEANS AND TOMATO from She Likes Food
Prep Ahead Tip: If using homemade pesto, pesto can be prepared up to 3 days in advance.
Vegan/Gluten Free Substitutions: Use gluten free tortillas to make gluten free. Use non-dairy cheese to make vegan, or omit cheese.
Meat Lover’s Version: Add shredded chicken or grilled steak.
MONDAY
ROASATED SWEET POTATO AND KALE SALAD WITH AVOCADO AND JAMMY EGG from The Roasted Root
Prep Ahead Tip: Dressing can be made up to 5 days in advance, and sweet potato can be roasted up to 4 days ahead of time.
Vegan/Gluten Free Substitutions: To make recipe vegan, substitute the eggs for 1/2 cup of black beans or garbanzo beans and omit the feta cheese
Meat Lover’s Version: Serve alongside your favorite animal protein or add rotisserie chicken, grilled steak, or baked salmon.
TUESDAY
GRILLED PORTABELLO MUSHROOM BURGERS from Rhubarbarians
Prep Ahead Tip: The mushrooms can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Omit the cheese or use vegan cheese. Use gluten-free burger buns.
Meat Lover’s Version: Add bacon!
WEDNESDAY
KOREAN TEMPEH BOWLS from Joanne Easts Well
Prep Ahead Tip: The rice can be cooked a few days ahead of time. The tempeh can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Use vegan mayo to make this vegan. Recipe is already gluten free.
Meat Lover’s Version: Use chicken instead of tempeh
THURSDAY
CREAMY VEGGIE AND NOODLES From I Heart Vegetables
Prep Ahead Tip:This recipe is quick and easy from start to finish!
Vegan/Gluten Free Substitutions: Use non-dairy milk to make this vegan. Substitute gluten free noodles to make this gluten free.
Meat Lover’s Version: Add chicken
FRIDAY
VEGAN LASAGNA SOUP from Hummusapien
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten Free Substitutions: Recipe is vegan. Use GF lasagna if needed.
Meat Lover’s Version: Add ground beef or turkey
DESSERT
VEGAN INDIVIDUAL APPLE CRISP from Rhubarbarians
Make it Gluten-Free and Refined Sugar-Free: Replace the all-purpose flour with your favorite gluten-free flour blend, and replace the granulated cane sugar and brown sugar with coconut sugar.
Click HERE to print the Shopping List
Linda Boyd
Saturday 5th of September 2020
Love be this site. Love be the recipes have tried a bunch. All yummy.
Julia
Saturday 5th of September 2020
I'm so happy you enjoy it, Linda!! Thanks for the sweet comment! xoxo