Another weekend, another meal plan!
We’re all knee deep in cold and flu season, and if you haven’t gotten sick already, you likely know someone who has or is currently. To ward off illness or to boost your immune system back up after it has taken a nose dive, I posted my Immunity-Boosting Turmeric Soup with Vegetables. Give it a shot, or share it with your friends and family who have been feeling under the weather!
On this week’s healthy vegetarian meal plan, we have Vegan Chili Beans, Vegan Lasagna Soup, Crispy Black Bean Tacos with Mango Pico De Gallo, Teriyaki Vegetable Stir Fry with Rice, and Quinoa Chickpea Spinach Soup.
Vegan Chili Beans from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free
Vegan Lasagna Soup from Hummusapien
Prep Ahead Tip: Recipe is ready in 30 minutes
Vegan/Gluten-free Substitutions: Recipe, is vegan, sub gluten-free noodles for gluten-free variation
Crispy Black Bean Tacos with Mango Pico De Gallo from Eats Will With Others
Prep Ahead Tip: The pico de gallo can be made ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Teriyaki Vegetable Stir Fry with Rice from The Roasted Root
Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary
Vegan/Gluten-free Substitutions: Recipe is GF and vegan
Quinoa Chickpea Spinach Soup from Making Thyme For Health
Prep Ahead Tip: Vegetables can be chopped in advance. Quinoa can also be soaked in advance, if desired.
Vegan/Gluten-free Substitutions:Recipe is vegan and gluten-free