This week’s vegetarian meal plan features spring-inspired meals that are both comforting and nutritious! Print out the grocery list to get a head start on shopping for the week.
Heyo!
What are you up to this weekend?
Spring has definitely sprung here in the Sierra Nevada, with partly cloudy skies in the forecast and lovely temperatures. Which for me means one thing: playing outdoors and soaking up some sunlight!
On this week’s meal plan: Swiss Chard Mushroom Enchiladas, Thai Lentil Vegan Meatloaf, Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta, Taco Stuffed Sweet Potatoes, and Orange Ginger Zucchini Noodles.
Enjoy your weekend, and enjoy your meal prep!
Sunday
Swiss Chard Mushroom Enchiladas from Making Thyme for Health
Prep Ahead Tip: Enchiladas and crema can be prepped up to 2 days in advance (without topping them with sauce) then baked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free tortillas to make GF.
Monday
Thai Lentil Vegan Meatloaf from The Roasted Root
Prep Ahead Tip: Rice and lentils can be cooked up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta from Eats Well With Others
Prep Ahead Tip: The whole meal can be made ahead of time and reheated when ready to eat.
Vegan/Gluten-free Substitutions: To make this vegan, replace the butter with olive oil, heavy cream with coconut milk, ricotta with crumbled tofu, and mozzarella with dairy-free cheese. Use gluten free pasta to make it gluten free, if desired.
Wednesday
Taco Stuffed Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet potatoes can be roasted ahead of time and slaw can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Orange Ginger Zucchini Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
