Let’s keep things short and sweet this weekend, k? It’s a holiday weekend, after all.
Here’s what we’re cooking with this week’s meal plan!
- peanut sauce tempeh lettuce wraps – SO excited about these!!
- pesto quinoa salad with asparagus, avocado, and kale – gorgeously green
- summer pasta salad with no-cook heirloom tomato sauce – the ULTIMATE summer meal
- mango, wheat berry, and arugula salad with cilantro lime dressing – sign me up!
- EASY homemade falafel – yum
Peanut Sauce Tempeh Lettuce Wraps from Making Thyme for Health
Prep Ahead Tip: Peanut sauce can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root
Prep Ahead Tip: Prepare the pesto sauce and/or cook the quinoa up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Make recipe vegan by omitting the feta.
Summer Pasta Salad with No-Cook Heirloom Tomato Sauce from Eats Well With Others
Prep Ahead Tip: Mix up the tomato sauce ahead of time so it has time to marinate.
Vegan/Gluten-free Substitutions: Make recipe vegan by omitting the mozzarella. To make it gluten free use gluten free pasta.
Mango, Wheat Berry and Arugula Salad with Cilantro Lime Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use rice for GF.
Easy Homemade Falafel from She Likes Food
Prep Ahead Tip: Falafel mixture can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan, use gluten free flour to make gluten free.
Click HERE to print the shopping list!