Crazy things are afoot over here. Remy has slept for a WHOLE WEEK in her new toddler bed without giving us issues. If that’s not a miracle, I don’t know what is. She’s also been insisting we do yoga poses together before bath every night, which is basically the cutest thing ever. And apparently she knows all of the months of the year and days of the week?!?! I certainly didn’t teach her because I pretty much never know what day it is, so I guess all that time at daycare is doing something!

Also, it’s my last working weekend for the next two weeks and I may or may not be counting down the hours until my day off tomorrow. I admit to nothing!

Here’s what we’ve got on the menu for this week’s healthy vegetarian meal plan:

  • a one pot white bean shakshouka
  • FIVE INGREDIENT baked ziti with chickpeas and spinach
  • tempeh “sausage” stuffed delicata squash
  • vegan sopa azteca
  • mega gorgeous kale and quinoa salad with apples and walnuts

Happy eating!

Sunday

One-Pot Vegan White Bean Shakshuka 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 White Bean Shakshuka from Making Thyme for Health

 

Monday

5-Ingredient Baked Ziti with Chickpeas and Spinach from She Likes Food

Prep Ahead Tip: Recipe doesn’t take long to make so no need to prep ahead. If you like you could make the entire meal up to 2 days in advance and just re-heat in oven before enjoying.

Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and your favorite vegan cheese to make vegan. You can also omit cheese all together if you prefer.

5-Ingredient Baked Ziti with Chickpeas and Spinach from She Likes Food

Tuesday

Tempeh Sausage Stuffed Squash from Hummusapien
Prep Ahead Tip: Recipe does not take long to prepare.

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

Tempeh Sausage Stuffed Squash from Hummusapien

 

 

Wednesday

Vegan Sopa Azteca from Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

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

Vegan Sopa Azteca from Eats Well With Others



Thursday

Kale & Quinoa Salad with Apples and Walnuts from The Roasted Root

Prep Ahead Tip: Salad comes together lickety split! No advance prep is necessary

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

Kale & Quinoa Salad with Apples and Walnuts from The Roasted Root

 

 

Click HERE to print the shopping list!

 

blog_share_subscribe
Share →

4 Responses to Healthy Vegetarian Meal Plan – 10.6.18

  1. Kate says:

    This week’s menu makes me want to curl up under a blanket in the best way possible!

  2. Pam says:

    They all look amazing to me!

  3. Mint says:

    Hi Joanne. More good stuff for our weekly menu making. Please never stop or we will starve. A small puzzling however: is it my imagination or do you not much like mushrooms? These are a gorg3ous veg staple in this neck of the woods but i find, following you, that I almost never eat them anymore. Not that there’s anything wrong with that – or rather, I could, obviously, use my own mind and cook with mushrooms and now that I’ve thought of that I probs will. Just wondering though.

    • joanne says:

      Ha! So funny that you picked up on that. You’re totally right! I’m not the biggest fan of mushrooms and my husband downright hates them…so I don’t cook with them much.

Leave a Reply

Your email address will not be published.