This week’s meal plan in a nutshell:
- one pot tomato basil quinoa with VEGAN cashew ricotta
- one pot vegan caprese pasta
- SUMMER. ON. TOAST.
- grilled summer veggie quesadillas
- all the crunch thai salad
One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’ from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
One-Pot Creamy Vegan Caprese Pasta from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free, but may need to adjust liquid and cooking time.
Summer on Toast from Eats Well With Others
Prep Ahead Tip: This recipe is so quick to prepare, no need to make it ahead.
Vegan/Gluten-free Substitutions: Replace ricotta cheese with mashed avocado or tofu ricotta and omit the eggs to make this vegan. Use gluten free English muffins to make it gluten free.
Grilled Portobello Summer Squash Quesadillas from The Roasted Root
Prep Ahead Tip: Vegetables can be grilled up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Replace cheese with 3 mashed avocados to make recipe vegan.
Crunchy Thai Salad from Hummusapien
Prep Ahead Tip: Dressing can be made and veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Use maple syrup instead of honey to make vegan. Already gluten-free.
Click HERE to print the shopping list!