A healthy weekly Vegetarian Meal Plan with seasonal recipes and a grocery list to make meal prep for the week easy and delicious
On this week’s healthy vegetarian meal plan: White Bean Lettuce Wraps, Mango Edamame Quinoa Salad, Loaded Greek Chickpea Pasta Salad, Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa, Vegan Tempeh and Kale Enchilada Casserole.
Enjoy!
Sunday
White Bean Lettuce Wraps from Making Thyme for Health
Prep Ahead Tip: Recipe comes together super fast but the filling can be prepped the day before then add avocado when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Mango Edamame Quinoa Salad from The Roasted Root
Prep Ahead Tip: The quinoa can be prepared up to 4 days in advance. The whole salad saves well, so the entire recipe can be made up to 4 days in advance and stored in a sealed container in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free!
Tuesday
Loaded Greek Chickpea Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa from Eats Well With Others
Prep Ahead Tip: The zucchini can be roasted ahead of time. Store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Substitute vegan cheese for the mozzarella and omit the corn crema to make this vegan.
Thursday
Vegan Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free!
Click HERE to print the shopping list!
