Healthy Vegetarian Meal Plans- easy and flavorful meals for every night of the week! Prep ahead tips + vegan and gluten-free substitutions!

You know what’s not conducive to getting a meal plan post up on time?

FOOD POISONING.

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!

Sunday

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.

Vegan Mushroom Bourguignon from Making Thyme for Health

 

Monday

Tempeh and Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip:

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

Tempeh and Kale Enchilada Casserole from Hummusapien

Tuesday

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.

Vegetarian Cobb Salad from She Likes Food

 

Wednesday

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.

Aloo Gobi from Eats Well With Others

 

Thursday

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!

Coconut Curry Vegetable Soup from The Roasted Root

 

 

Click HERE to print the shopping list!

 

blog_share_subscribe
Share →

3 Responses to Healthy Vegetarian Meal Plan – 2.19.17

  1. Sarah says:

    Hi Joanne! These all look delicious.

    Random question – when you are on rotations, how do you find time to meal plan and cook? I’m wrapping up my fourth year right now so the last few rotations I’ve had more time than usual, but when I think back to most of my third year an the first half of fourth year, got to admit I really cooking/meal planning slide amongst all the rotations and mostly ate frozen food from Trader Joes.

    • joanne says:

      Hey! It’s tough. I’m in 4th year also (technically, though because I’m MD/PhD and took a maternity leave, some of my 3rd year rotations got pushed to 4th year)…and if you look back you’ll see that the blog really dropped off in 3rd year. I’m only now figuring out my groove…I think it helps that the baby is older and I don’t have to study as much! I think the key for me is to pick a two or three big meals to make on the weekends that can feed us throughout the week, and then we do a meal service like Plated or Blue Apron almost every week which is pretty quick to throw together plus I don’t have to think about it at all! But yeah, it’s a struggle, and we have eaten our fair share of takeout/scrambled eggs for dinner.

  2. Kate says:

    Loving the South/southeast Asian dishes this week!

Leave a Reply

Your email address will not be published.