Vegetarian Meal Plan 3/20
This week’s meal plan is packed with a rainbow of vegetables! With plenty of substitution options, you can enjoy many of these recipes with what you already have in your fridge!
SUNDAYCOCONUT CURRY LENTILS WITH ROASTED CAULIFLOWER from Rhubarbarians Prep Ahead Tip: All of the vegetables can be chopped ahead of time. The lentils can be cooked ahead of time, but the cauliflower is best when freshly roasted. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAYLENTIL STUFFED PEPPERS from I Heart Vegetables Prep Ahead Tip: Lentil mixture can be prepared up to 3 days in advance. This recipe also works well with leftover lentils and/or rice. Vegan/Gluten Free Substitutions: Recipe is gluten free. Substitute vegan cheddar shreds to make this recipe vegan.
TUESDAYCHICKPEA AND VEGETABLE STIR FRY from Joanne Eats Well With Others Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is already vegan. Use tamari in place of soy sauce to make it gluten free.
WEDNESDAYMINESTRONE SOUP from Hummusapien Prep Ahead Tip: Veggies can be chopped ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan, use GF pasta for gluten free.
THURSDAYEASY VEGAN BLACK BEAN TACOS From She Likes Food Prep Ahead Tip: Recipe only takes about 20 minutes to make. Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
DESSERTLEMON AND ALMOND CAKE from Joanne Eats Well With Others
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