Happy St. Patrick’s Day!!!
Sorry for the late post. I woke up yesterday with a bad headache that required me to go back to bed IMMEDIATELY to try to sleep it off. It worked! So hopefully you’ll forgive me.
Here’s what we’ve got on this week’s meal plan:
- one pot vegan Irish stew (perfect for TODAY, but great any time)
- 30 minute vegetarian curry (sign me up!)
- LOADED vegetarian tortilla soup (forever a favorite)
- instant pot pad thai stir fry (yaaass to more Instant pot recipes!)
- red beans and cauliflower rice (yuummmm)
One-Pot Vegan Irish Stew from Making Thyme for Health
Prep Ahead Tip: Vegetables (minus potato) can be chopped in advance.
Vegan/Gluten-free Substitutions:Recipe is vegan. Use gluten-free beer to make GF.
6-Ingredient 30-Minute Vegetarian Curry from The Roasted Root
Prep Ahead Tip: The recipe is super quick to prepare! Make the whole recipe up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Loaded Vegetarian Tortilla Soup from Eats Well With Others
Prep Ahead Tip: No need to prep ahead, this comes together quickly.
Vegan/Gluten-free Substitutions: Omit the queso fresco or replace with your favorite vegan cheddar to make this vegan. Already gluten free.
Instant Pot Pad Thai Stir Fry from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use brown rice/quinoa spaghetti and tamari for gluten-free.
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!