Happy Saturday!!

Can I tell you that I treated myself to a deep tissue massage yesterday and it was the BEST. I mean, now I’m a little bruised because of all the intense pushing and prodding on my MANY neck/shoulder/upper back knots but I think that’s what’s supposed to happen?!?! Would highly recommend.

It’s unfortunately pretty cold and rainy here today, so aside for a trip to the library to return our books we really don’t have a lot planned.

Let’s see what we have on the menu this week!

  • butternut squash falafel with maple tahini sauce
  • sheet pan roasted veggie and chickpea bowls
  • vegetable quinoa fried “rice”
  • vegan butternut squash pasta
  • korean tempeh bowls

Happy eating!

Sunday

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

Prep Ahead Tip: Squash can be roasted up to 2 days in advance. Or the entire recipe can be prepped in advance.

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

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

 

Monday

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.

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

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Tuesday

Vegetable Quinoa Fried “Rice” from The Roasted Root
Prep Ahead Tip: The recipe comes together rather quickly, but also saves well! The quinoa can be cooked up to 4 days ahead of time, and the whole recipe can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe can be made vegan by replacing the ghee/butter with oil, omitting the eggs, and adding black beans or chickpeas.

Vegetable Quinoa Fried "Rice" from The Roasted Root

 

 

Wednesday

Vegan Butternut Squash Pasta from Hummusapien

Prep Ahead Tip: Sauce can be made one day in advance.

Vegan/Gluten-free Substitutions: Use gluten-free noodles to make gluten-free. Recipe is already vegan.

Vegan Butternut Squash Pasta from Hummusapien



Thursday

Korean Tempeh Bowls from Eats Well With Others

Prep Ahead Tip: The brown rice and sriracha mayo can be prepared a few days ahead of time. Additionally, the veggies can be chopped in advance and stored in the fridge until ready to cook.

Vegan/Gluten-free Substitutions: Use vegan mayo to make this vegan. Substitute gluten free tamari to ensure it’s gluten free.

Korean Tempeh Bowls from Eats Well With Others

 

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 10.27.18

  1. Kate says:

    I wish it were colder and rainier! It’s in the 90s here! Blech!

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