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Healthy Vegetarian Meal Plan 02.16.2020

 On this week’s Healthy Vegetarian Meal Plan: Butternut Squash Mac & Cheese, Baked Spaghetti with Pumpkin Tofu Ricotta, Roasted Chickpea Taco Salad, All the Good Veggies Detox Salad and Best Ever Quinoa Chili!




Butternut Squash Mac & Cheese from Sprouting Wild Ones

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

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



Baked Spaghetti with Pumpkin Tofu Ricotta from Hummusapien

Prep Ahead Tip: Vegetables can be chopped ahead of time and tofu ricotta can be made in advance

Vegan/Gluten-free Substitutions: Recipe is vegan. Used GF pasta to make gluten-free



Roasted Chickpea Taco Salad from Eats Will With Others

Prep Ahead Tip: Roast the chickpeas and prepare the dressing ahead of time. Assemble the salads right before serving.

Vegan/Gluten-free Substitutions: Use quinoa to make this gluten free. Substitute the chipotle ranch with a cashew-based dressing to make it vegan.



All The Good Veggies Detox Salad from The Roasted Root

Prep Ahead Tip: Salad is best served fresh – no advance prep necessary!

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



Best Ever Quinoa Chili from Making Thyme For Health

Prep Ahead Tip: Veggies can be chopped in advance.

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


Seared Scallops with Chimichurri Sauce - everything you need to know about cooking perfect seared scallops
Seared Scallops with Chimichurri Sauce
Sicilian Chicken Soup (gluten-free)

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