Healthy Vegetarian Meal Plans Week 47
It’s that time again! This week’s meal plan is getting summery with Grilled Portobello Quesadillas, Kale Pesto Pasta, Thai Zucchini Soup, Mediterranean Pitas, and Spring Veggie Bowls with Cilantro Lime Crema.
I hope you find something you like and that you have a wonderful weekend!
Grilled Portobello and Summer Squash Quesadillas from The Roasted Root
Prep Ahead Tip: The vegetables can be grilled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Use vegan cheese of choice, or mash up 3 avocados and use mashed avocado in place of cheese. Could also use hummus in place of cheese. Use gluten-free or whole grain flour tortillas.
Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health
Prep Ahead Tip: Pesto can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Thai Zucchini Soup from Eats Well With Others
Prep Ahead Tip: Cook the brown rice ahead of time. The soup itself is very quick to come together.
Vegan/Gluten-free Substitutions: To make this recipe vegan, substitute the butter with olive or coconut oil. It is already gluten free.
Mediterranean Chopped Salad Pitas from She Likes Food
Prep Ahead Tip: The recipe comes together very quickly so there is no need to make any of it ahead of time.
Vegan/Gluten-free Substitutions: Use gluten free pita to make gluten free. If making vegan, either omit the feta cheese or use tofu feta cheese.
Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use a gluten-free grain like quinoa or brown rice for gluten-free.
Click HERE to print the shopping list!