This week’s healthy vegetarian meal plan is full of color and variety! Print the grocery list to get a head start on cooking for the week!
On this week’s meal plan!: Beet Patties with Vegan Tzatziki, One-Pot Baked Paneer with Chickpeas and Spinach, Thai Curry Soba Noodle Bowls, Easy Vegan Black Bean Burgers, and 30-Minute Thai Green Curry with Avocado.
Stay warm and enjoy this week’s healthy vegetarian meals!
Sunday
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Tzatiki can be prepared up to 2 days in advance. Patties can also be prepped in advance and refrigerated until ready to cook and serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Be sure to use certified gluten-free oats for allergies.
Monday
One-Pot Baked Paneer with Chickpeas and Spinach from Eats Well With Others
Prep Ahead Tip: The entire recipe can be made up to 2 days ahead of time and reheated if desired.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Substitute tofu for paneer, olive oil for the butter, and coconut milk for the heavy cream to make this vegan.
Tuesday
Thai Curry Soba Noodle Bowls from Hummusapien
Prep Ahead Tip: Entire recipe can be made up to 2 days in advance and re-heated if desired.
Vegan/Gluten-free Substitutions: Entire recipe can be made up to 2 days in advance and re-heated, if desired.
Wednesday
Easy Vegan Black Bean Burgers from She Likes Food
Prep Ahead Tip: Burgers can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use a gluten free bun to make gluten free.
Thursday
30-Minute Thai Green Curry with Avocado from The Roasted Root
Prep Ahead Tip: Rice can be cooked up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Click HERE to print the shopping list!
