Vegetarian Meal Plan 4/17
From crunchy salads to savory stir fry, this week’s meal plan is a great way to use up the vegetables in your fridge while trying something new!

SUNDAY
ASPARAGUS SOUP WITH PISTACHIO CREAM from Rhubarbarians Prep Ahead Tip: The vegetables can be chopped and the pistachio cream can be prepared ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.MONDAY
VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS from I Heart Vegetables Prep Ahead Tip: Salad dressing can be made up to 3 days in advance. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.TUESDAY
THAI TOFU ZOODLE SOUP from Joanne Eats Well With Others Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.WEDNESDAY
CREAMY SPRING VEGETABLE PASTA PRIMAVERA from Hummusapien Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Use gluten free pasta if needed.THURSDAY
HONEY GARLIC CHICKPEAS AND VEGGIES From She Likes Food Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Use maple syrup to make vegan. Recipe is gluten free.DESSERT
CHEESECAKE STUFFED STRAWBERRIES from I Heart VegetablesSHOPPING LIST
For a printable shopping list, click here.