On this week’s menu: Baked Spaghetti with Kale, Mushrooms and Tofu Ricotta, Vegetarian Chili with Summer Vegetables, Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers, and Roasted Summer Vegetable Burrito Bowls with Avocado Basil Crema.
Happy Meal Prepping!
xo
Sunday
Baked Spaghetti with Kale, Mushrooms and Tofu Ricotta, Vegan Mediterannean Chickpea ‘Meatballs’,
Prep Ahead Tip: Comes together quickly. No prep needed.
Vegan/Gluten-free Substitutions: Already vegan. Use brown rice spaghetti to make it gluten-free.
Monday
Vegan Mediterannean Chickpea ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped up to 2 days in advance. Tzatziki can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Vegetarian Chili with Summer Vegetables from She Likes Food
Prep Ahead Tip: Chili can be made up to 2 days in advance and re-heated when you want to use.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers from Eats Well With Others
Prep Ahead Tip: Roast the peppers ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make this vegan, substitute the monterey jack with vegan cheddar, the cream cheese with vegan cream cheese, and omit the queso fresco.
Thursday
Roasted Summer Vegetable Burrito Bowls with Avocado Basil Crema from The Roasted Root
Prep Ahead Tip: The rice can be cooked up to 4 days in advance
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use dairy-free yogurt to make vegan.
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