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.
Monday
Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip:
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
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.
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.
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!
Click HERE to print the shopping list!
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.
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.
Loving the South/southeast Asian dishes this week!