Healthy Vegetarian Meal Plan – 9.19.20

The world lost a hero yesterday. A champion of women, and a role model for all of us.

Rest in peace, RBG. We won’t let the world forget you and your mission.

I’m not feeling much in the way of small talk today, so I’m just going to let today’s meal plan speak for itself. Happy eating!

SUNDAY

MOROCCAN CHICKPEA SOUP from I Heart Vegetables

Prep Ahead Tip: This soup can be made up to 3 days in advance.

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

MONDAY

ROASTED GARLIC KALE SPAGHETTI SQUASH from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days ahead of time

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

TUESDAY

STICKY LEMON CAULIFLOWER from She Likes Food

Prep Ahead Tip: Cauliflower can be cut up 3 days in advance

Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free breadcrumbs to make GF.

WEDNESDAY

SOPA AZTECA WITH RED LENTILS AND BABY GREENS 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 and gluten free.

THURSDAY

PUMPKIN WALNUT BURGERS From Hummusapien

Prep Ahead Tip:Recipe comes together quickly.

Vegan/Gluten Free Substitutions: Use dairy-free yogurt for sauce and use GF buns if needed.

FRIDAY

CHICKPEA CURRY STUFFED ZUCCHINI BOATS from Rhubarbarians

Prep Ahead Tip: The chickpea curry mixture can be made up to a day ahead and kept in the refrigerator until ready to use. The yogurt sauce can also be made ahead as well as the rice.

Vegan/Gluten Free Substitutions: Replace the yogurt with plant based yogurt or coconut milk. Recipe is gluten free

DESSERT

ALMOND FLOUR PUMPKIN BREAD from Hummusapien

 

SHOPPING LIST