Healthy Vegetarian Meal Plan – 3.30.19

It’s spring! Really really really. I think this is finally it. I bought three pounds of asparagus yesterday to celebrate.

Excessive? Maybe.

Necessary? ABSOLUTELY.

What spring things are you doing this weekend????

Here’s what’s on our meal plan!!!

• one-pot lentil taco skillet (heck yes)
• beet pesto pizza with kale and goat cheese (that purple, tho)
• crispy kung pao tofu and veggie stir fry (MY FAVORITE)
• crunchy Thai salad with peanut dressing (you had me at peanut dressing)
• pizza skillet casserole (pizza Fridays a DAY EARLY)

Happy eating!

Sunday

One-Pot Lentil Taco Skillet from Making Thyme for Health

Prep Ahead Tip: Use canned lentils or cook lentils in advance to save time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

 

Monday

Beet Pesto Pizza with Kale and Goat Cheese from The Roasted Root

Prep Ahead Tip: Beet pesto can be made up to 1 week ahead of time.

Vegan/Gluten-free Substitutions: Replace parmesan cheese with 1/4 cup nutritional yeast. Replace mozarella and goat cheese with vegan “cheese” of choice.

Tuesday

Crispy Kung Pao Tofu and Vegetable Stir Fry from Eats Well With Others
Prep Ahead Tip: The tofu can be baked ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Replace the soy sauce with a gluten free version to make it gluten free.

 

Wednesday

Crunchy Thai Salad with “Peanut” Dressing from Hummusapien

Prep Ahead Tip: Dressing can be made ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Thursday

30-Minute Pizza Skillet Casserole from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make.

Vegan/Gluten-free Substitutions: Use gluten free tortillas to make gluten free and vegan cheese to make vegan.

 

Click HERE to print the shopping list!