A healthy vegetarian meal plan with seasonally-inspired recipes. This tasty meal plan includes options for vegan and gluten-free eaters.
How was your 4th of July? If you’re trying to get back into your normal routine, never fear…this week’s meal plan is here! I find meal prepping always helps my week run smoothly and also gets me back into a solid food routine.
On this week’s Healthy Vegetarian Meal Plan: Peanut Sauce Tempeh Lettuce Wraps, Pesto Quinoa Salad with Asparagus, Avocado, and Kale, Summer Pasta Salad with No-Cook Heirloom Tomato Sauce, Mango, Wheat Berry and Arugula Salad with Cilantro Lime Dressing, Easy Homemade Falafel.
Print out the grocery list to get everything you need in one go!
Enjoy! xo
Sunday
Peanut Sauce Tempeh Lettuce Wraps from Making Thyme for Health
Prep Ahead Tip: Peanut sauce can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root
Prep Ahead Tip: Prepare the pesto sauce and/or cook the quinoa up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Make recipe vegan by omitting the feta.
Tuesday
Summer Pasta Salad with No-Cook Heirloom Tomato Sauce from Eats Well With Others
Prep Ahead Tip: Mix up the tomato sauce ahead of time so it has time to marinate.
Vegan/Gluten-free Substitutions: Make recipe vegan by omitting the mozzarella. To make it gluten free use gluten free pasta.
Wednesday
Mango, Wheat Berry and Arugula Salad with Cilantro Lime Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use rice for GF.
Thursday
Easy Homemade Falafel from She Likes Food
Prep Ahead Tip: Falafel mixture can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan, use gluten free flour to make gluten free.
Click HERE to print the shopping list!
