Healthy Vegetarian Meal Plan – Week 39

 Happy weekend!  I hope that where ever you are, that spring is in the air!  We had a few really hot days but it’s cooled off a little and I’m thankful to have some cool weather before the heat of summer really hits.  

I’m getting hungry just looking at the recipes we have for you this week, so I hope you enjoy them!  Have a wonderful weekend 🙂

Sunday

Spring Vegetable Hummus Wraps with Herbed Mayo from She Likes Food

Prep Ahead Tip: Recipe doesn’t make much time to prepare, but mayo can be made up to 2 days ahead of time if desired.

Vegan/Gluten-free Substitutions: Use vegan mayo to make vegan and gluten free tortillas to make gluten free.

Monday

Paneer Tikka Masala from Eats Well With Others

Prep Ahead Tip: Tofu can be pressed up to 2 days in advance (for vegan version).

Vegan/Gluten-free Substitutions: Use tofu in place of the paneer to make this vegan. It is already gluten free.

Tuesday

Mexican Chopped Salad from Hummusapien

Prep Ahead Tip: Salad dressing can be made ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Wednesday

Roasted Garlic and Kale Spaghetti Squash from The Roasted Root

Prep Ahead Tip: The spaghetti squash and garlic can be roasted up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Thursday

One-Pot Lemon Pasta with Greens and Sundried Tomatoes from Making Thyme for Health

Prep Ahead Tip: No need to prep! This recipe comes together super fast.

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

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