Healthy Vegetarian Meal Plan – 9.15.18

Happy weekend! Hope all of you who are in the path of Hurricane Florence are staying safe. Here’s what we’ve got cooking this week:

• vegan zucchini taco boats
• roasted summer veggie bowls (great for meal prepping!)
• healthy quinoa and vegetable stew
• slow cooker “baked” potatoes
• mushroom, zucchini, and black bean enchiladas

Happy eating!!

Sunday

Vegan Zucchini Taco Boats from Making Thyme for Health

Prep Ahead Tip: The nacho cashew cream can be prepped up to 3 days in advance. The taco “meat” can be also be prepped up to 1 day in advance.

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

 

Monday

Roasted Summer Vegetable Bowls from She Likes Food

Prep Ahead Tip: Bowls can be made up to 2 days in advance.

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

Tuesday

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Prep Ahead Tip: This comes together easily, no need to prep ahead.

Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan.

 

 

Wednesday

Slow Cooker “Baked” Potatoes from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, and cooks throughout the day.

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

Thursday

Mushroom Zucchini and Black Bean Vegetarian Enchiladas from The Roasted Root

Prep Ahead Tip: Vegetable mixture can be prepared up to 4 days in advance.

Vegan/Gluten-free Substitutions: Use GF tortillas to make gluten-free and vegan “cheese” (or go cheeseless) to make vegan.

 

 

Click HERE to print the shopping list!