Healthy Vegetarian Meal Plan 02.02.2019

Heyo! How’s your winter going? If you’re frozen, we have just the meal plan for you this week! It’s packed with comforting, warming, and nutritious meals. AND if you’re like me and love a nice baked treat, be sure to check out my Paleo Morning Glory Quick Bread – it’s one of my all-time favorites!

On this week’s healthy vegetarian meal plan: Vegan Tacos with Tahini Cheese, Slow Cooker Curried Butternut Chili, Black Eyed Pea Stew with Green Herb Mash, Roasted Garlic Spaghetti Squash with Sun-dried Tomatoes, One Pot Garlicky Chard with Chickpeas.

Enjoy!

Sunday

Vegan Tacos with Tahini Cheese Sauce from She Likes Food

Prep Ahead Tip: Cheese sauce can be made up to 2 days in advance

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

 

Monday

Slow Cooker Curried Butternut Chili from Hummusapien

Prep Ahead Tip: Vegetables can be chopped in advance

Vegan/Gluten-free Substitutions: Recipe is vegan and GF

 

Tuesday

Black Eyed Pea Stew with Green Herb Mash from Eats Will With Others

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

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

 

Wednesday

Roasted Garlic Spaghetti Squash with Sun-dried Tomatoes from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead 

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

 

Thursday

One Pot Garlicky Chard with Chickpeas from Making Thyme For Health

Prep Ahead Tip: Chard can be washed and chopped in advance

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

 

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