A healthy vegetarian meal plan including 5 dinner recipes that are made with fresh, seasonal ingredients. Make cooking a breeze by printing out the grocery list and gathering all your ingredients in one go!
On this week’s healthy vegetarian meal plan: Vegan Mediterranean Chickpea ‘Meatballs’, Kale Pesto Pasta Salad, Stone Fruit Panzanella, Curried Cauliflower Chickpea Buddha Bowls, and Fajita Tostadas.
Enjoy!
Sunday
Vegan Mediterranean Chickpea ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: ‘Meatballs’ can be prepped up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Kale Pesto Pasta Salad from The Roasted Root
Prep Ahead Tip: Make the kale pesto sauce up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the asiago cheese from the kale pesto sauce, and add nutritional yeast if desired.
Tuesday
Stone Fruit Panzanella from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the goat cheese to make this vegan. Use gluten free bread to make it gluten free.
Wednesday
Curried Cauliflower Chickpea Buddha Bowls from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Thursday
Fajita Tostadas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
