A light and healthful vegetarian meal plan perfect for those who follow a vegetarian, vegan, and/or gluten-free diet. Adapt this meal plan to your personal dietary needs using our suggestions for each meal.
Happy Saturday!
I’m in Wyoming this weekend for an organized trail run! In fact, I may very well be jogging through the forest as you read this! I’m with a group of strapping lads who are all running 32 miles, but I’ll just be doing a solid 14…I mean, I can hang, but 32 miles is a bit rich for my blood, know what I’m saying? I’ll be showing you updates on my Instagram story if you’d like to follow along.
What are we consuming this week? Sheet Pan Mexican Veggie Dinner, Easy Black Bean Burgers, Asian Chickpea Chopped Salad, Grilled Vegetable Avocado Quesadillas, and Spiced Braised Lentils with Tomatoes and Toasted Coconut. I hope you enjoy!
xx
Sunday
Sheet Pan Mexican Veggie Dinner from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
Easy Black Bean Burgers from Making Thyme for Health
Prep Ahead Tip: The burgers come together quick but you can prep the whole recipe up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Asian Chickpea Chopped Salad from She Likes Food
Prep Ahead Tip: Dressing can be made up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Grilled Vegetable Avocado Quesadillas from The Roasted Root
Prep Ahead Tip: Vegetables can be grilled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan, and can be made gluten-free by using gluten-free flour tortillas or turning this into a taco situation using corn tortillas
Thursday
Spiced Braised Lentils with Tomatoes and Toasted Coconut from Eats Well With Others
Prep Ahead Tip: The lentils for this meal take some time to simmer, but it is mostly hands off time. This dish tastes better the longer it sits in the fridge, so feel free to make it on a day when you have a little bit more time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. To make this vegan, use coconut or olive oil in place of the butter.
Click HERE to print the shopping list!
Thank you for helping me plan out my meals this week!