Happy weekend to you! What’s new?
We finally got a little snow in the Sierra Nevada, so I’m back up in Tahoe for the weekend snowboarding and soaking up the winter vibes. Hope you all are having yourselves a glorious weekend so far!
This week’s Healthy Vegetarian Meal Plan includes Vegan Tempeh and Kale Enchilada Casserole, One-Pot Baked Paneer with Chickpeas and Spinach, Vegan Broccoli “Cheddar” Soup, Butternut Squash and Cauliflower Rice Enchilada Bowls, Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette.
Enjoy your weekend and week of healthy meals ahead!
Vegan Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip: Soak cashews ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
One Pot Baked Paneer and Chickpeas with Spinach from Eats Well With Others
Prep Ahead Tip: No need to prepare ahead of time, this recipe comes together pretty quickly and is very hands off!
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Substitute tofu for the paneer and use dairy-free milk in place of the heavy cream to make it vegan.
Vegan Broccoli “Cheddar” Soup from The Roasted Root
Prep Ahead Tip: You can cook the potatoes up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Butternut Squash and Cauliflower Rice Enchilada Bowls from She Likes Food
Prep Ahead Tip: Rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use vegan cheese of choice to make recipe vegan.
Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette from Making Thyme for Health
Prep Ahead Tip: This recipe comes together fairly quick so there’s no need to prep ahead.
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Click HERE to print the shopping list!