Healthy Vegetarian Meal Plan 01.20.2019

On this week’s healthy vegetarian meal plan: Dairy-Free Potato Soup, Vegan Alfredo Pasta with Crispy Chickpeas, Loaded Lemony Greek Salad, Creamy Vegetable Chickpea Curry, and Sweet Potato Parsnip Fritters.

Happy meal prepping, and have a great weekend!

Sunday

Dairy-free Potato Soup from Making Thyme for Health

Prep Ahead Tip: Recipe comes together fairly quick. Entire soup can be made up to 2 days in advance, if desired.

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

Monday

Vegan Alfredo Pasta with Crispy Chickpeas from She Likes Food

Prep Ahead Tip: Cauliflower alfredo sauce can be made up to 2 days in advance.

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

Vegan Alfredo Pasta with Crispy Chickpeas from She Likes Food

Tuesday

Loaded Lemony Greek Salad from Eats Well With Others

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

Vegan/Gluten-free Substitutions: Omit the feta cheese to make this vegan. Substitute quinoa or millet for the bulgur to make it gluten free.

Loaded Lemony Greek Salad from Eats Well With Others

Wednesday

Creamy Vegetable Chickpea Curry from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

Creamy Vegetable Chickpea Curry from Hummusapien



Thursday

Sweet Potato Parsnip Fritters from The Roasted Root

Prep Ahead Tip: Parsnip and sweet potato can be boiled up to 3 days in advance.

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

Sweet Potato Parsnip Fritters from The Roasted Root

Click HERE to print the shopping list!

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