On this week’s vegetarian meal plan, we have Turmeric Rice Burrito Bowls, Szechuan Spicy Garlic Eggplant and String Bean Stir Fry, Vegan Spinach and Artichoke Pasta, Balsamic Sweet Pepper Pasta with Spinach and Parmesan, and Mango Edamame Quinoa Salad. Enjoy!
Sunday
Turmeric RIce Burrito Bowls from Making Thyme for Health
Prep Ahead Tip: Cashew cheese and pico de gallo can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others
Prep Ahead Tip: The brown rice can be made ahead.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari in place of soy sauce to make it gluten free.
Tuesday
Vegan Spinach and Artichoke Pasta from Hummusapien
Prep Ahead Tip: This recipe is so quick to prepare, no need to make it ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Wednesday
Balsamic Sweet Pepper Pasta with Spinach and Parmesan from She Likes Food
Prep Ahead Tip: Peppers can be roasted up to 2 days in advance if desired.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. Omit parmesan or use vegan parmesan to make vegan.
Thursday
Mango Edamame Quinoa Salad from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
