So it’s definitely November and I’m COMPLETELY in denial about it. There’s so much going on this month, like my sister-in-law’s bridal shower next week for which I volunteered/was asked to make a hundred cupcakes. Still haven’t chosen exactly what to make yet for that, thanks for asking. It’s going to be an interesting week. I’m probably going with the chocolate and vanilla cupcakes from the Bravetart cookbook namely because they are the best, but also because they each make a batch of about 40 cupcakes. I think then half will be chocolate frosted and the other half will have salted caramel buttercream. I’m also thinking of making a batch of the maple cupcakes that are in the blog archives because everyone loves maple and they are one of my favorite cupcakes of all time!

Anyway, enough about cupcakes!! Let’s talk real food and this week’s healthy vegetarian meal plan. Here’s what we’re cooking:

  • cheesy vegan broccoli soup – basically drooling over this
  • easy vegetable teriyaki stir fry – take-out at home, yaaasssss
  • roasted sweet potato kale salad with avocado and jammy egg – so in love
  • roasted vegetable harvest salad with sesame chili sauce – make a big batch and eat ALLLLL week
  • easy parmesan pasta – total comfort food

Happy eating!

Sunday

Cheesy Vegan Broccoli Soup from Making Thyme for Health

Prep Ahead Tip: Comes together quickly!

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

Cheesy Vegan Broccoli Soup from Making Thyme for Health

 

Monday

Easy Vegetable Teriyaki Stir Fry from Hummusapien

Prep Ahead Tip: Use precooked rice or quinoa, so ready in just 30 minutes. Vegetables can be chopped ahead of time, or frozen can be used.

Vegan/Gluten-free Substitutions: Sub maple syrup for honey in sauce. Sub tamari for soy sauce to make gluten-free.

Easy Vegetable Teriyaki Stir Fry from Hummusapien

Tuesday

Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg from The Roasted Root

Prep Ahead Tip: The dressing can be made up to 7 days in advance and the sweet potato can be roasted up to 4 days ahead of time.

Vegan/Gluten-free Substitutions: Omit the feta cheese and egg to make recipe vegan.

Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg from The Roasted Root

 

 

Wednesday

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of the couscous to make it gluten free.

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others



Thursday

Easy Parmesan Pasta from She Likes Food

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. To make vegan, use vegan butter, plant based milk and vegan parmesan.

Easy Parmesan Pasta from She Likes Food

 

Click HERE to print the shopping list!

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One Response to Healthy Vegetarian Meal Plan – 11.2.19

  1. Kate says:

    My kids make parmesan pasta all the time!

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