Hey friends! We are vegging out and watching “It’s The Great Pumpkin, Charlie Brown” on repeat over here. Our building put a blow-up Halloween Snoopy and Woodstock in the lobby and Remy has been obsessed. So I guess it’s going to be a Charlie Brown-filled weekend. Trust me, that’s better than watching some of the shows and movies she loves, so I really can’t complain.

Hopefully you all are keeping warm and cooking up some cozy things! I’ve got designs on making some pumpkin muffins, a lentil soup, and a big-as-your-face cinnamon roll, so stay tuned for those.

This week’s meal plan features:

  • ONE POT vegan pumpkin chili
  • curried chickpea salad
  • vegan mushroom tofu chili
  • sweet potato and black bean tacos
  • creamy tahini spaghetti squash with kale

Happy eating!

Sunday

One-Pot Vegan Pumpkin Chili from Making Thyme for Health

Prep Ahead Tip: Comes together quick and doesn’t require any prep.

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

One-Pot Vegan Pumpkin Chili from Making Thyme for Health

 

Monday

Curried Chickpea Salad from She Likes Food

Prep Ahead Tip: Recipe only takes about 20 minutes to make.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free crackers or bread to make gluten free. If you want to make it more of a dinner recipe I’d reccomend eating in a pita or bread.

Curried Chickpea Salad from She Likes Food

Tuesday

Vegan Mushroom Tofu Chili from Hummusapien
Prep Ahead Tip: Vegetables can be chopped ahead of time.

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

Vegan Mushroom Tofu Chili from Hummusapien

 

 

Wednesday

Sweet Potato and Black Bean Tacos from Eats Well With Others

Prep Ahead Tip: The sweet potatoes and beans can be cooked ahead of time so all you need to do on the day of eating is assemble the tacos.

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

Sweet Potato and Black Bean Tacos from Eats Well With Others



Thursday

Creamy Tahini Spaghetti Squash with Kale from The Roasted Root

Prep Ahead Tip: Sauce can be made up to 5 days ahead of time, and squash can be roasted up to 5 days in advance. Add chickpeas or black beans for more protein.

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

Creamy Tahini Spaghetti Squash with Kale from The Roasted Root

 

 

Click HERE to print the shopping list!

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2 Responses to Healthy Vegetarian Meal Plan – 10.20.18

  1. Pam says:

    The chickpea salad looks tasty. I always love the combination of sweet potato and black beans on tacos. YUM!

  2. Kate says:

    Two chilis in one week makes my heart sing!

    And I’m a step ahead of you because I’ve already got pumpkin (apple) muffins and cinnamon rolls in the fridge!

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