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

It’s beginning to feel a lot like Christmas! I mean, I still haven’t bought a single gift, but we did buy a tree last weekend and we plan on taking Remy to see Santa today. Fingers crossed she doesn’t collapse into a crying heap when she realizes some weird old guy with a beard is holding her.

In other news, I have an interview free week next week! Which means lots of time for cooking and baking. No time like the present for starting to work on my Christmas cookie menu! If you have any favorites, feel free to leave them in the comments. I am always looking for suggestions.

Happy eating and meal planning this week!

Sunday

Brussels Sprouts Risotto from Eats Well With Others

Prep Ahead Tip: Risotto takes a bit of time given all the stirring, which is why it’s better served as a weekend meal. To save time, you could always prepare the brussels sprouts ahead of time.

Vegan/Gluten-free Substitutions: I love the smoky cheese in this, but as a vegan substitue use your favorite vegan cheese along with a dash of smoked paprika. The recipe is already gluten free!

Brussels Sprouts Risotto from Eats Well With Others

Monday

30-Minute Gnocchi Enchilada Skillet from She Likes Food

Prep Ahead Tip: Peppers and onions can be chopped a few days ahead of time. Recipe can also be made ahead of time and heated on the stovetop or in the oven before eating.

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

30-Minute Gnocchi Enchilada Skillet from She Likes Food

Tuesday

Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root

Prep Ahead Tip: Prepare the cranberry vinaigrette up to 5 days in advance, and roast the pecans 1 day ahead of time.

Vegan/Gluten-free Substitutions: Make this salad vegan by omitting the feta cheese.

Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root

 

Wednesday

Lemony Lentil and Greens Soup from Making Thyme for Health

Prep Ahead Tip: This recipe comes together in just 30 minutes but you can cut the chard and shallot ahead of time, if desired.

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

Lemony Lentil and Greens Soup from Making Thyme for Health

 

 

Thursday

Tempeh Sausage Stuffed Squash from Hummusapien

Prep Ahead Tip: Squash can be baked before and re-heated the next day.

Vegan/Gluten-free Substitutions: Vegan and gluten-free per recipe instructions (check that tempeh is gluten-free and sub tamari for soy sauce).

Tempeh Sausage Stuffed Squash from Hummusapien

 

Click HERE to print the shopping list!

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2 Responses to Healthy Vegetarian Meal Plan – 12.3.16

  1. Kate says:

    Stained glass window cookies are my go-to!

  2. OMG I can’t wait to see Remy Santa photos!!!

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