You know what’s not conducive to getting a meal plan post up on time?
I’ll spare you all the gory details, but suffice it to say things have not been pretty around here. Thankfully, I’m turning a corner, at least enough to be able to share this week’s healthy vegetarian meal plan with you all! It’s full of good stuff – a hearty mushroom bourguignon, an enchilada casserole, a crazy awesome veg cobb salad, my Indian food favorite aloo gobi, and a super tasty curry soup. Happy eating!
Vegan Mushroom Bourguignon from Making Thyme for Health
Prep Ahead Tip: Mashed potatoes can be made a day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip:
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Vegetarian Cobb Salad from She Likes Food
Prep Ahead Tip: Sweet potatoes can be roasted and eggs can be hard boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Omit hard boiled eggs to make vegan.
Aloo Gobi from Eats Well With Others
Prep Ahead Tip: This recipe comes together pretty quickly, but the masala spice paste can be prepared ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Substitute olive oil for the butter to make this vegan.
Coconut Curry Vegetable Soup from The Roasted Root
Prep Ahead Tip: The soup doesn’t take much time to prepare, so there’s no need to do much prep work in advance. If desired, the vegeables can be chopped one day ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free!
Click HERE to print the shopping list!