Healthy Vegetarian Meal Plan – 9.21.19

Keeping it short and sweet today because we have t-ball practice to get to and Remy and I have already had three fights about where she is allowed to eat breakfast (NOT: her bed, the couch, my bed, the bathroom). Yep, it’s gonna be A DAY.

Let’s get cooking! Here’s what we’ve got on our menu this week:

• vegan spaghetti squash lasagna bowls – so perfect for fall!
• the best shakshouka – breakfast for dinner yaaaassss
• butternut squash and lentil bolognese – my FAVORITE vegetarian bolognese
• guacamole and black bean loaded sweet potatoes – could anything be more perfect
• pizza polenta bowls – love eating pizza ALL THE WAYS

Happy eating!

Sunday

Vegan Spaghetti Squash Lasagna Bowls from Making Thyme for Health

Prep Ahead Tip: Ricotta can be prepped up to 3 days in advance. Kale can also be washed and chopped then stored in a sealed container for up to 3 days.

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

 

Monday

The Best Shakshuka from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Use white beans instead of eggs.

Tuesday

Butternut Squash and Lentil Bolognese from Eats Well With Others

Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: Omit the mascarpone to make this vegan. Use gluten free pasta to make it gluten free.

 

 

Wednesday

Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root

Prep Ahead Tip: Sweet potatoes can be roasted up to 4 days ahead of time and reheated in the microwave or oven when ready to serve.

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

Thursday

Pizza Polenta Bowls from She Likes Food

Prep Ahead Tip: Recipe comes together in just 30 minutes.

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

 

Click HERE to print the shopping list!