A healthy vegetarian meal plan with vegan and gluten-free options. This seasonally inspired meal plan is perfect for healthy eating during the week!
Wooooowee it it heating up here in Reno-Tahoe?!
We went from a very snowy winter to a very rainy spring and are now heading directly into a hot, hot summer. I’ve been jonesing over the Individual Vegan Strawberry Cheesecake Jars I posted a few days ago – they really hit the spot on a hot day!
On the menu this week: White Bean Zucchini Burgers, Kale, Cherry, and Bulgur Salad with Savory Granola, Healthy Pasta Salad, Farmer’s Market Forbidden Rice Bowls, and Easy Coconut Curry with Tofu.
Stay cool, and enjoy!
Sunday
White Bean Zucchini Burgers from Making Thyme for Health
Prep Ahead Tip: Burgers can be prepared up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Kale, Cherry, and Bulgur Salad with Savory Granola from Eats Well With Others
Prep Ahead Tip: Omit the goat cheese to make this vegan. Swap out the bulgur for brown rice or quinoa to make it gluten free.
Vegan/Gluten-free Substitutions: Make the granola, dressing, and bulgur ahead of time. Then, toss everything together when it’s time to eat!
Tuesday
Healthy Pasta Salad from Hummusapien
Prep Ahead Tip: Veggies can be chopped in advance.
Vegan/Gluten-free Substitutions: Use GF pasta for GF.
Wednesday
Farmer’s Market Forbidden Rice Bowls from The Roasted Root
Prep Ahead Tip: Rice can be cooked up to 4 days ahead of time and apricot tahini sauce can be prepared up to 1 week in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Thursday
Easy Coconut Curry with Tofu from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Click HERE to print the shopping list!
