Healthy Vegetarian Meal Plans – Week Four

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Happy Saturday!  After being home for two weeks with a newborn the days all start to run together and everyday feels like the weekend, minus the going out and being crazy part!  I’ve also really come to appreciate a good home cooked meal.  Not that I didn’t before, but after eating hospital food and take out for a week, you realize just how delicious homemade food is!  I have also really come to appreciate quick and easy dinner recipes.  

All the recipes we have for you this week are all pretty quick and easy to make so you won’t need to spend hours in the kitchen prepping and cooking your weeknight dinners!  I hope you all enjoy these delicious recipes!  Have a great weekend :)

SUNDAY

Roasted Summer Vegetable Burrito Bowls from The Roasted Root.

Prep Ahead Tip: Cook the rice up and/or pre-chop the vegetables and store them in an airtight container for up to two days om advance.

Vegan/Gluten-free Substitutions: The recipe is already vegan and gluten-free!

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MONDAY

Kale and Leek Pesto Pasta with Tofu from She Likes Food

Prep Ahead Tip: You could make the pesto ahead of time and refrigerate until ready to add to pasta.

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

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TUESDAY

Summer Vegetable Corn Chowder with Chive Ricotta from Eats Well With Others

Prep Ahead Tip: This recipe already comes together pretty quickly (under 30 minutes!), but you could speed things up by chopping the veggies ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, saute the veggies in olive oil instead of butter and omit the ricotta.

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WEDNESDAY

Chickpea Broccoli Buddha Bowl from Hummusapien

Prep Ahead Tip: Use frozen brown rice or quinoa to save time.

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

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THURSDAY

One Skillet Mexican Rice Casserole from Making Thyme for Health

Prep Ahead Tip: Chop vegetables up to two days ahead of time and store in an airtight container. Use frozen brown rice to save time.

Vegan/Gluten-free Substitutions: Substitute dairy-free shredded cheese to make vegan.

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Click HERE to print the shopping list!

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Comments

  1. Brenda says

    This is AWESOME later I was suppose to prep my grocery and meals for this week and I can’t believe it’s done! Thank you!!

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