Vegetarian Meal Plan 4/3
From chopped salad to baked pasta, this week’s meal plan has something for everyone! We’ve included make ahead tips and a shopping list for all the items so meal planning is a snap!
SUNDAYGARLIC SWISS MUSHROOMS ON TOAST from Rhubarbarians Prep Ahead Tip: The mushrooms can be cooked ahead of time and reheated before broiling. Vegan/Gluten Free Substitutions: Replace the butter with olive oil or vegan butter. Omit the cheese or use vegan mozzarella. Use gluten-free bread.
MONDAYBAKED GREEK PASTA from I Heart Vegetables Prep Ahead Tip: Recipe can be prepared 2-3 days in advance, then baked when ready to eat. Vegan/Gluten Free Substitutions: Use gluten free pasta to make this gluten free. Use vegan feta and mozzarella cheese to make it vegan.
TUESDAYSUMMER SQUASH, TOMATO, AND BASIL PASTA from Joanne Eats Well With Others Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Use gluten free pasta to make this gluten free. Use vegan parmesan cheese or nutritional yeast to make it vegan.
WEDNESDAYPORTOBELLO FAJITAS from Hummusapien Prep Ahead Tip: Veggies can be sliced ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAYMEXICAN CHOPPED SALAD PITAS From She Likes Food Prep Ahead Tip: Recipe is best when prepared just before eating. Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free pita bread if needed.
DESSERTSTRAWBERRY COCONUT CHOCOLATE CUPS from She Likes Treats
For a printable shopping list, click here.