Check out this week’s healthy vegetarian meal plan! Make mealtime easy this coming week by printing out our printable grocery list and getting some of the prep work done ahead of time.
Super Bowl weekend! What are you up to?
How did I go a whole season without watching a single game? Weeeeeell, I know the answer to that, but that’s neither here nor there. Needless to say, if you all are looking for some last-minute snackables for your gathering, check out the Caramelized Onion and Cream Cheese Stuffed Peppers I posted yesterday, or give my appetizers archives a gander.
On the menu: mushroom, lentil, and barley soup, veggie dan dan noodles, chickpea burgers, panzanella salad, and stuffed sweet potatoes. All sorts of variety for you this week!
Have fun, be safe!
Crockpot Mushroom, Lentil, and Barley Soup from Hummusapien
Prep Ahead Tip: This comes together super quick since it’s made in a Crockpot. No need to prep anything!
Vegan/Gluten-free Substitutions: Recipe is vegan. Substitute quinoa to make gluten-free.
Fiery Vegetarian Dan Dan Noodles from Eats Well With Others
Prep Ahead Tip: No need to prepare anything ahead of time for this recipe.
Vegan/Gluten-free Substitutions: To make this vegan, substitute agave nectar or maple syrup for the honey.
Curried Sweet Potato Chickpea Burgers from Making Thyme for Health
Prep Ahead Tip: The entire recipe can be prepared in advance and stored in an airtight container for up to 2 days.
Winter Panzanella Salad from She Likes Food
Prep Ahead Tip: Vegetables can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan, use gluten free bread to make gluten free.
Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sweet potatoes can be roasted one day ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!