Healthy Vegetarian Meal Plan 09.10.2017

A healthy vegetarian weekly meal plan featuring gluten-free and vegan options. This meal plan comes with a printable grocery list to make food prep a breeze.

Oh hey weekend!

Between taking Monday off and hunkering down to develop cookbook recipes, this week flew right by! What’s up this weekend? I’m hanging back in Reno, watching The Great Balloon Races (<- basically the most therapeutic event ever), doing some yoga, and working on more recipes for the coming weeks.

It’s cooling off here in Reno with some afternoon rain storms and even the leaves are starting to turn. Fall is rapidly approaching, which means I’m beginning to think about two things: pumpkin, and soup!

This week’s healthy vegetarian meal plan features Quinoa and Vegetable Stew, Butternut Squash Enchilada Casserole, Vegan Tuna Pasta Salad, Sweet Potato and Parsnip Fritters, and Vegetarian Chili. I hope you enjoy your weekend and your week’s worth of meals!

xo

Sunday

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: To make this vegan, omit the cheese. It is already gluten free.

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Monday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.

Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.

Butternut Squash Enchilada Casserole from Making Thyme for Health

 

Tuesday

Vegan “Tuna” Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.

Vegan "Tuna" Pasta Salad from She Likes Food

 

Wednesday

Sweet Potato and Parsnip Fritters from The Roasted Root

Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.

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

Sweet Potato and Parsnip Fritters from The Roasted Root

Thursday

Vegetarian Chili from Hummusapien

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

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

Vegetarian Chili from Hummusapien

 

Click HERE to print the shopping list!

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