A healthy vegetarian meal plan with vegan and gluten-free options and a printable grocery list. Print out the grocery list to gather all your groceries for the week in one go!
This week’s menu is packed with nutritious yet comforting meals! We have Creamy Turmeric Chickpea Skillet, Roasted Vegetable Fajita Lettuce Wraps, Winter Squash, Farro and Pomegranate Salad with Shallot Vinaigrette, 20 Minute BBQ Black Bean Tacos, Roasted Vegetable Forbidden Rice Bowls with Carrot Top Pesto.
Have a great weekend, and enjoy your meal prep!
Creamy Turmeric Chickpea Skillet from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Roasted Vegetable Fajita Lettuce Wraps from Eats Well With Others
Prep Ahead Tip: Roast the vegetables ahead of time and just warm them when ready to eat.
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Substitute the dairy ingredients in the crema with your favorite cashew “cream” and omit the queso fresco/blanco to make it vegan.
Winter Squash, Farro and Pomegranate Salad with Shallot Vinaigrette from Hummusapien
Prep Ahead Tip: Farro can be cooked and dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
20 Minute BBQ Black Bean Tacos from She Likes Food
Prep Ahead Tip: Recipe only takes 20 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use corn tortillas to make gluten free.
Roasted Vegetable Forbidden Rice Bowls with Carrot Top Pesto from The Roasted Root
Prep Ahead Tip: Vegetables can be roasted up to 4 days in advance. Rice can be cooked up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Make recipe vegan by subbing tempeh for eggs.
Click HERE to print the shopping list!