Healthy Vegetarian Meal Plan – 8.20.16

Sometimes I think back to before I started blogging and I wonder…did I even know what KALE was?!

Fact: I definitely did not.

Certainly one of the benefits of entering into the blogosphere has been the breadth of food knowledge (and vegetable names) I’ve added to my lexicon. This week’s meal plan is totally an example of that, as it features VEGAN zucchini “meat”balls, jackfruit sandwiches (!!!) and crispy tofu fingers alongside more familiar (but still delicious!) recipes for summer veggie gnocchi and one pot enchiladas. Perfect for keeping our taste buds guessing and making our weeks a little bit more exciting.

Sunday

Gnocchi with Summer Squash, Corn and Basil from Eats Well with Others.

Prep Ahead Tip: This recipe is super easy to throw together on a weeknight, but the veggies can definitely be chopped ahead of time and stored in the fridge.

Vegan/Gluten-free Substitutions: To make this vegan, omit the feta or substitute it with your favorite vegan cheese. For those who are gluten-free, just swap out the gnocchi with a gluten-free pasta.

 

Monday

One Pot Stove-Top Enchiladas from She Likes Food

Prep Ahead Tip: The vegetables can be chopped ahead of time and stored in the refrigerator in an airtight container.

Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use corn tortillas. To make vegan, either omit the cheese or use non-dairy cheese.

 

Tuesday

Crispy Baked Tofu Fingers from Hummusapien

Prep Ahead Tip: Press tofu ahead of time so it’s ready to go by dinner time.

Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use gluten free bread crumbs.

 

Wednesday

Vegan Zucchini “Meatballs“ from Making Thyme for Health

Prep Ahead Tip: The meatballs can be prepared up to two days in advance. Store in an airtight container in the refrigerator until ready to bake.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Serve with gluten-free pasta or zucchini noodles to make gluten-free.

 

Thursday

Pulled Jackfruit Sandwiches from The Roasted Root

Prep Ahead Tip: The BBQ jackfruit can be made up to 4 days ahead of time and stored in a ZipLock or tupperware container. The cabbage slaw can be prepared 1 day ahead of time.

*The shopping list includes store-bought BBQ sauce to help save time. If you would like to make the Peach BBQ Sauce, please refer to the recipe and write down the ingredients separately.

Vegan/Gluten-free Substitutions: This recipe is vegan, and can be made gluten-free by using gluten-free buns or sandwich bread.

 

Click HERE to print the shopping list!