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

Happy weekend, you guys! It’s been a low key one over here, which I am SO thankful for. We definitely needed it given last week’s combination of interview + election + election aftermath. And, of course by LOW KEY, I mean filled with lots of cooking! I made some lentil meatballs in a curry sauce that I am super excited to share with you guys this week (also, Remy LOVED the sauce, so it’s even kid-approved!) and I’m hoping to bake a pie today.

As far as baby feeding goes, we started giving Remy two meals a day this week, usually oatmeal with a sweeter puree in the morning (cinnamon sweet potatoes, butternut squash, applesauce) and a savory puree at lunch. This week’s new puree was a spinach/white bean/lemon/parmesan combo and it was a BIG hit. We also tend to do more baby led weaning-style eating at dinner time, just giving her little bites of stuff off our plate and letting her go to town with it.

This week’s meal plan is a doozy, kicking off the week with a truly luscious creamy wild rice mushroom soup and then going on to include meals with a wide variety of ethnic flavors: Mexican, Greek, Thai, and a couscous salad with some Middle Eastern flair. It’s gonna be a good one!

Happy cooking!

Sunday

Creamy Wild Rice Mushroom Soup from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped ahead of time to help save time.

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

Creamy Wild Rice Mushroom Soup from Making Thyme for Health

Monday

Roasted Vegetable Stacked Enchiladas from The Roasted Root

Prep Ahead Tip: Roast the vegetables up to 2 days ahead of time. Store in a tupperware container until ready to prepare the enchiladas.

Vegan/Gluten-free Substitutions: Substitute non-dairy cheese of choice.

Roasted Vegetable Stacked Enchiladas from The Roasted Root

Tuesday

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others

Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.

Vegan/Gluten-free Substitutions: Substitute agave or maple syrup for the honey to make this vegan. To make it gluten free, substitute a gluten free grain like quinoa for the couscous.

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others

 

Wednesday

Greek Chickpea Salad Sandwiches from She Likes Food

Prep Ahead Tip: Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Vegan/Gluten-free Substitutions: This recipe is already vegan and can be gluten-free if using GF bread.

Greek Chickpea Salad Sandwiches from She Likes Food

 

Thursday

Thai Quinoa Fried Rice from Hummusapien

Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.

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

Thai Quinoa Fried Rice from Hummusapien

 

 

Click HERE to print the shopping list!

 

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4 Responses to Healthy Vegetarian Meal Plan – 11.13.16

  1. Kate says:

    I haven’t made chickpea salad in ages

  2. Pam says:

    It’s cold and rainy here today so that creamy rice soup looks amazing!

  3. It’s official, Remy eats way better than I do!

  4. These dishes look amazing! Especially your creamy soup- Have to try them all!!

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