On this week’s healthy vegetarian meal plan: Thai Zucchini Noodles with Sesame Almond Ginger Sauce, Spring Vegetable and Meatless Meatball Bowls, Charred Broccoli, White Bean, and Lemony Freekeh Salad, Easy Vegan Black Bean Burgers. Enjoy your meals this week!
Sunday
Thai Zucchini Noodles with Sesame Almond Ginger Sauce from The Roasted Root
Prep Ahead Tip: This recipe comes together quickly, but you can spiralize the zucchini up to 2 days ahead of time and prepare the sauce up to 5 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan, gluten-free, and paleo friendly!
Monday
30-Minute Creamy Red Pepper Penne from Making Thyme for Health
Prep Ahead Tip: This recipe comes together in less than 30-minutes so there’s no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Tuesday
Spring Vegetable and Meatless Meatball Bowls from She Likes Food
Prep Ahead Tip: Pesto can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Charred Broccoli, White Bean, and Lemony Freekeh Salad from Eats Well With Others
Prep Ahead Tip: The broccoli and freekeh can be prepared ahead of time. Store them in the fridge until you’re ready to throw the salad together.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Sub brown rice for the freekeh to make gluten-free.
Thursday
Easy Vegan Black Bean Burgers from Hummusapien
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free breadcrumbs to make GF.
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