This week’s healthy vegetarian meal plan is jam packed with variety, from salad to stir fry and lots in between. Print out the grocery list to make shopping for the week an absolute cinch!
Heeey, Happy Weekend! What’re you stepping in?
I’ll be working on my cookbook this weekend (I’m almost finished, hazaaaaaaaah!) as well as paying my dues to Uncle Sam (I procrastinated my taxes per usual). The weather is supposed to be beautiful so when I’m not going cross-eyed in front of the computer, I hope to enjoy some quality time outdoors, hiking around the good ol’ Sierra Nevada.
Let’s talk food.
On the menu this week: Kale & Quinoa Salad, Easy Split Pea Soup, Chickpea and Vegetable Stir Fry, Creamy Spring Vegetable Chickpea Curry, and Easy Broccoli Fried “Rice”.
I hope you enjoy this week’s healthy eats!
xo
Sunday
Kale and Quinoa Salad from The Roasted Root
Prep Ahead Tip: Kale can be chopped and quinoa can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Monday
Easy Split Pea Soup from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped up to 2 days in advance and reheated.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Chickpea and Vegetable Stir Fry from Eats Well With Others
Prep Ahead Tip: This recipe is already quick, no need to prep ahead.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari instead of soy sauce to make it gluten free.
Wednesday
Creamy Spring Vegetable Chickpea Curry from Hummusapien
Prep Ahead Tip: Veggies can be chopped and rice can be cooked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Easy Broccoli Fried “Rice” from She Likes Food
Prep Ahead Tip: Recipe is already vegan and gluten free.
Vegan/Gluten-free Substitutions: Broccoli can be shredded and tofu can be pressed in advance.
Click HERE to print the shopping list!
It’s nice