Come on in for this week’s healthy vegetarian meal plan!!
But first: have you finished all of your holiday shopping??? We have a ways to go. A WAYS. Quite far, actually. Eeek.
And I have done ZERO Christmas cookie planning!! Usually I make about 10 different kinds but since we’re not going to be seeing anyone, I’m not really sure what to do. Like, I still want to eat ten different kinds of cookies, but that sounds excessive. What do you think?
Speaking of gratuitous cookie consumption, let’s talk healthy foods!! This week’s meal plan has it all: sweet potato and beet wild rice salad, vegan mac and cheese, a one pan squash and kale pasta, vegan shepherd’s pie, and bbq black bean tacos.
SWEET POTATO AND BEET WILD RICE SALAD from Rhubarbarians
Prep Ahead Tip: The dressing can be made ahead
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
VEGAN MACARONI AND CHEESE from I Heart Vegetables
Prep Ahead Tip: Sauce can be made up to 3 days in advance and kept in the fridge.
Vegan/Gluten Free Substitutions: Recipe is vegan. Used gluten free pasta, if desired.
ONE PAN PASTA WITH SQUASH, KALE, AND CAPERS from Joanne Eats Well With Others
Prep Ahead Tip: Prep the squash and kale ahead of time.
Vegan/Gluten Free Substitutions: Omit parmesan cheese or use a vegan version to make it vegan. Use gluten free pasta to make it gluten free.
COZY VEGAN SHEPHERD’S PIE from Hummusapien
Prep Ahead Tip:Mashed potatoes can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free flour for gluten free.
BBQ BLACK BEAN TACOS From She Likes Food
Prep Ahead Tip: Recipe only takes 20 minutes to make.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free
VEGAN PEANUT BUTTER CUP COOKIES from Hummusapien