Healthy Vegetarian Meal Plan 07.29.2018

If you weren’t already in full-blown summer mode, this week’s meal plan will kick your summer eating into high gear! Chock full of summer produce, you’ll love this week’s vibrant menu!

What are we eating this week? Healthy Greek Pasta Salad with Kohlrabi Noodles, Tomato Corn Orzo with White Wine Butter Sauce, Vegan Summer Vegetable Lasagna Rolls, Soft Corn Tacos with Roasted Sweet Potatoes, Poblanos, and Corn, The Ultimate Grilled Portobello Burger.

Enjoy!

Sunday

Healthy Greek Pasta Salad with Kohlrabi Noodles from She Likes Food

Prep Ahead Tip: Recipe comes together in about 30 minutes.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.

Monday

Tomato Corn Orzo with White Wine Butter Sauce from Making Thyme for Health

Prep Ahead Tip: Recipe comes together in less than 30 minutes

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.

Tuesday

Vegan Summer Vegetable Lasagna Rolls from Hummusapien

Prep Ahead Tip: Pesto can be made the day before.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free. If not using Chickapea pasta, make sure to use gluten free pasta if necessary.

Wednesday

Soft Corn Tacos with Roasted Sweet Potatoes, Poblanos, and Corn from Eats Well With Others

Prep Ahead Tip: The veggies can be roasted 2-3 days in advance.

Vegan/Gluten-free Substitutions: To make this vegan, omit the cotija cheese. It is already gluten free.

Thursday

The Ultimate Grilled Portobello Burger from The Roasted Root

Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary.

Vegan/Gluten-free Substitutions: Make it gluten-free by using a gluten-free bun, and vegan by using vegan pesto sauce and omitting the havarti cheese.

Click HERE to print the shopping list!