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    Oh My Veggies » Meal Plans » Meal Plan: Chermoula Kebabs, Southwestern Veggie Wraps & More

    Meal Plan: Chermoula Kebabs, Southwestern Veggie Wraps & More

    Published: Jun 5, 2015 · Modified: Mar 4, 2021 by Dana Raidt · This post may contain affiliate links.

    Our weekly vegetarian meal plans are 5-day menus that serve a family of 4 — or less if you don't mind leftovers! Click on each of the meal links below to get printable recipes.

    Here's this week's meatless meal plan:

    Monday

    Chermoula Veggie Kebabs

    Chermoula Veggie Kebabs // There's no better way to beat the Monday blues than to bust out the grill and whip up these savory kebabs.

    Tuesday

    Lemon-Asparagus Linguine with Garlicky Panko Recipe

    Lemon Asparagus Linguine with Garlicky Panko // Prime asparagus season is coming to a close in most places, so make the most of it while you can!

    Wednesday

    Black Bean and Veggie Baked Tostadas

    Black Bean & Veggie Baked Tostadas // Mix and match your favorite toppings—this recipe is a great way to use up any cilantro or veggies from the kebabs that might not make it the rest of the week.

    Thursday

    Firecracker Cauliflower

    Firecracker Cauliflower // Resist the urge to call for takeout and make this spicy cauliflower instead.

    Friday

    Southwestern Veggie Wraps

    Southwestern Veggie Wraps // Sweet potato rounds make for a filling dinner wrap. Add eggs and you've got breakfast burritos.

    Tips For This Week's Plan

    • If you have veggies left over from Monday's kebabs, throw them on Wednesday's tostadas
    • Extra grilled veggies from Monday would go nicely in Tuesday's pasta
    • If avocados won't make it until Friday, you can prep the fresh guacamole on Wednesday or Thursday; simply cover it with lemon or lime juice, place plastic wrap taut over the guac, then cover tightly and store in the fridge. Or, you can buy store-bought.
    • You can serve the Firecracker Cauliflower with quinoa or any other grains you have on hand, rather than rice—or even extra greens!
    • To make the tostadas gluten-free, use corn tortillas. Make the wraps gluten-free by subbing in collard leaves or GF tortillas.

     

    About Dana Raidt

    Dana Raidt is a Minneapolis-based writer and editor with a passion for music, a penchant for thrift-store shopping and a never-ending recipe repertoire.

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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