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

No new recipe this week, for which I am sorry sorry sorry!

HOWEVER, this meal plan features one of my all time favorites, which I actually made in real life yesterday because I was super jealous that you guys were probably all going to make it this week and I wouldn’t get to.

This week has been a lot of ups and downs. I have two residency interviews scheduled so far (which is great!) BUT I have to work today and the.boy has come down with a pretty bad cold so we’re all keeping our fingers crossed that Remy doesn’t catch it. I’m okay so far, so I’m really hoping that she’s getting some good antibodies in her breast milk. Only time will tell!

Hope you all have a relaxing Sunday!

Sunday

Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root

Prep Ahead Tip: Cook the quinoa, roast the vegetables, and/or prepare the cashew cream sauce up to 3 days ahead of time. Store quinoa and roasted vegetables in a tupperware container, and store the cashew sauce in a sealed jar.

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

Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root

 

Monday

Vegan Tempeh Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip: Soak cashews ahead of time and chop kale and peppers.

Vegan/Gluten-free Substitutions: Make sure enchilada sauce and tempeh are gluten-free.

Vegan Tempeh Kale Enchilada Casserole from Hummusapien

 

Tuesday

Roasted Acorn Squash Apple Soup from Making Thyme for Health

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 and gluten-free.

Roasted Acorn Squash Apple Soup from Making Thyme for Health

 

Wednesday

Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others

Prep Ahead Tip: This recipe is super quick to throw together, so no prep ahead needed!

Vegan/Gluten-free Substitutions: To make vegan you can substitute vegan butter and coconut milk or pureed cauliflower or pureed white beans for the cream and then mix it with the pumpkin puree. Use vegan and/or gluten free pasta if necessary.

Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others

 

Thursday

Black Bean Veggie Fajita Burgers from She Likes Food

Prep Ahead Tip: Veggie burgers can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Use dairy free cheese or omit cheese to make vegan. Use gluten free bread crumbs and buns to make gluten free.

Black Bean Veggie Fajita Burgers from She Likes Food

 

Click HERE to print the shopping list!

 

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6 Responses to Healthy Vegetarian Meal Plan – 10.9.16

  1. Good luck with your interviews, I know you will be great!!!

    L always seemed to get my antibodies while breastfeeding (now is another story) so hopefully Remy will stay good and healthy for you!

  2. Kate says:

    The picture of the squash soup reminded me I’ve got pomegranates to open!

  3. Cakespy says:

    I think I’m going to take some inspiration from your meal plan – it really all sounds so good and so perfect for fall!

  4. Pam says:

    That pumpkin tortellini has me drooling. Seriously.

  5. Cassie says:

    They all look great… but which is the favourite?

  6. Zainab says:

    Eeeekkkk! Residency. How is time passing so fast?? Hope you get your first match.

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