Healthy Vegetarian Meal Plan Fall

I feel like I’m a broken record with this, but there is SO MUCH FALL IN THE AIR.

And so much fall in this meal plan.

My kitchen is filled with ALL the orange veggies, partly because I’m just so dang excited about them and partly because they’re the first veggies I want Remy to eat, so I’m getting mentally prepared for making the Real Food Leap by having them fill up every corner of my kitchen. Normal? I hope so.

Good thing we have lots of recipe inspiration this week to use them up with! Happy Sunday!

Sunday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: You can buy diced butternut squash to help save time.

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

Butternut Squash Enchilada Casserole from Making Thyme for Health

Monday

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

 

Tuesday

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time!

Vegan/Gluten-free Substitutions: This recipe is already vegan. Use GF soy sauce (tamari) if necessary.

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

 

Wednesday

Roasted Portobello Fajitas from The Roasted Root

Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.

Roasted Portobello Fajitas from The Roasted Root

 

Thursday

BBQ Spaghetti Squash Pizza from She Likes Food

Prep Ahead Tip: You can cook the spaghetti squash a few days beforehand if desired.

Vegan/Gluten-free Substitutions: Use gluten free pizza dough to make gluten free and dairy free cheese to make vegan.

BBQ Spaghetti Squash Pizza from She Likes Food

 

Click HERE to print the shopping list!

meal-plans-13

 

 

blog_share_subscribe
Share →

2 Responses to Healthy Vegetarian Meal Plan – 10.2.16

  1. Kate says:

    I am loving all this squash!

  2. Pam says:

    They all look hearty and super tasty. Those portobello tacos have me drooling!

Leave a Reply

Your email address will not be published.