Healthy Vegetarian Meal Plans- weekly recipes with prep ahead tips, vegan/GF substitutions, and a color-coded shopping list!

First weekend of FREEEEDOOOOMMMMM in so long.

Except for the fact that I have two written assignments due on Monday, but at least I can do those sitting in the comfort of my apartment with a baby attached to me nonstop instead of having to get up super early and trek it over to the hospital on my day of rest. I also have MEGA plans to go grocery shopping today. Exciting life, I know.

This week’s meal plan is really digging deep into fall flavors and I am loving it! We have brussels sprouts, sweet potatoes, spaghetti squash, and soup! So many of my favorite things in one week, pinch me it must be a dream. Happy cooking!

Sunday

Kale and Brussels Sprout Caesar Salad with Parmesan Toasts from Eats Well With Others

Prep Ahead Tip: Hard boil the eggs ahead of time to make this recipe more quickly.

Vegan/Gluten-free Substitutions: Omit egg, use dairy-free yogurt and dairy-free parmesan to make vegan.

Kale and Brussels Sprout Caesar Salad with Parmesan Toasts from Eats Well With Others

Monday

Sweet Potato Souvlaki Bowls from Making Thyme for Health

Prep Ahead Tip: You can prepare the dressing in advance, chop the kale, then mix them together and store in an airtight container for up to one day in advance. You can make the pickled shallot several days in advance and roast the sweet potato the day before, if desired.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta and use tahini in place of yogurt to make it vegan.

Sweet Potato Souvlaki Bowls from Making Thyme for Health

 

Tuesday

Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root

Prep Ahead Tip: This recipe comes together pretty quick so no advance prep is needed.

Vegan/Gluten-free Substitutions: To keep this recipe gluten-free, use gluten-free flour tortillas. Make these enchiladas vegan by substituting vegan cheese for the jack cheese, or omit the cheese altogether.
Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root

 

Wednesday

Cheesy Spaghetti Squash Melts from She Likes Food

Prep Ahead Tip: The recipe is pretty quick to make, but you can cook the spaghetti squash up to 3 days in advance if desired.

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

Cheesy Spaghetti Squash Melts from She Likes Food

Thursday

Vegan Cream of Broccoli Soup from Hummusapien

Prep Ahead Tip: Chop veggies and soak cashews ahead of time. Feel free to use frozen broccoli.

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

Vegan Cream of Broccoli Soup from Hummusapien

 

Click HERE to print the shopping list!

 

meal-plan-shopping-list-16

blog_share_subscribe
Share →

2 Responses to Healthy Vegetarian Meal Plan – 10.23.16

  1. Kate says:

    We had Brussels sprouts last night and I informed my husband there are few things better in life than good Brussels sprouts.

  2. Tina says:

    I just made some veggie enchiladas and they are the bomb! I like the ones highlighted here and will definitely try that recipe. Another week of goodies.

Leave a Reply

Your email address will not be published.