Happy Saturday! Today is my husband’s and my 6th wedding anniversary! Hard to believe! It’s really hot here this weekend so we will probably be celebrating in a cold pool somewhere and hopefully having a nice dinner out 🙂
I hope you all have a wonderful weekend and enjoy our Healthy Vegetarian Meal Plan this week!
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Patties and tzatziki can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly, but the pesto can be made ahead of time if you’re really short on time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the ricotta or replace it with your favorite dairy free substitute. Use gluten free pasta to make it gluten free.
Southwestern Breakfast Bowls from Hummusapien
Prep Ahead Tip: Mayo can be made up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use roasted tofu instead of eggs and vegan mayo to make it vegan. Recipe is GF.
Spring Green Vegetable Stir Fry from The Roasted Root
Prep Ahead Tip: Cook the rice up to 3 days ahead of time. The stir fry requires very little time to prepare, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Southwestern Butternut Squash and White Bean Soup from She Likes Food
Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!