Healthy Vegetarian Meal Plans: 8/17/19
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!
Dear Making thyme for health,
I am JUST learning about plant based eating. I actually JUST heard of this way of eating to live, lifestyle!
I am already committed to what appears to be a really “thyme” consuming change in what I eat, and the time, and cost of this much needed change that I desperately need.
I love the recipe, grocery list, and meal plan! Thank you for that, Sarah! I needed a sort of “jump-start” for this big change.
I will rate the first recipe that I make.
Sincerely,
Julia-juliasuddath1@gmail.com