This healthy seasonal vegetarian meal plan includes 5 dinner recipes perfect for summer eating. Print out the grocery list to make shopping for the week easy.
On this week’s healthy vegetarian meal plan: Gluten-free Falafel with Lemon Yogurt Sauce, Vegan Red Curry Zucchini Noodle Bowls, Fried Halloumi, Asparagus, and Roasted Cherry Tomatoes with Basil Oil, Instant Pot Pad Thai Stir Fry, and Pesto Gnocchi with White Beans and Broccoli.
Enjoy! xo
Sunday
Gluten-free Falafel with Lemon Yogurt Sauce from Making Thyme for Health
Prep Ahead Tip: Falafels and yogurt sauce 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
Vegan Red Curry Zucchini Noodle Bowls from The Roasted Root
Prep Ahead Tip: Recipe comes together quickly – no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Fried Halloumi, Asparagus, and Roasted Cherry Tomatoes with Basil Oil from Eats Well With Others
Prep Ahead Tip: The whole salad can be made ahead of time and stored in the fridge. Keep the basil oil separate until ready to serve, then toss together.
Vegan/Gluten-free Substitutions: To make this vegan use tofu in place of the halloumi. Recipe is already gluten free.
Wednesday
Instant Pot Pad Thai Stir Fry from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use brown rice noodles and tamari for GF.
Thursday
Pesto Gnocchi with White Beans and Broccoli from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Use vegan pesto to make vegan and gluten free gnocci to make gluten free.
Click HERE to print the shopping list!
