This week’s healthy vegetarian meal plan is full of comforting yet nutritious and health-conscious dinner recipes. Print the grocery list to get a head start on shopping for the week!
Heyo! What are you up to this weekend? If you’re in need of something creamy, delicious, yet packed with nutrients to make your weekend a little sweeter, be sure to check out my tutorial on How To Make Chia Seed Pudding or slurp up an Almond Butter Protein Smoothie…healthy deliciousness on repeat!
On this week’s meal plan: Vegan Stuffed Shells, Asian Peanut Noodles, White Bean Soup with Pasta and Rosemary Oil, Mushroom Bolognese Spaghetti Squash Casserole, and One Pot Coconut Mung Bean Stew.
Vegan Stuffed Shells from She Likes Food
Prep Ahead Tip: Ricotta cheese can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten free pasta to make gluten free.
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: Recipe is ready in 25 minutes, so no real prep required
Vegan/Gluten-free Substitutions: Recipe is vegan, sub brown rice spaghetti and tamari (for soy sauce) to make gluten-free
White Bean Soup with Pasta and Rosemary Oil from Eats Will With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make this gluten free. Swap out the parmesan cheese for nutritional yeast to make it vegan.
Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead of time, and sauce can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Use your favorite vegan cheeses to make recipe vegan
One Pot Coconut Mung Bean Stew from Making Thyme For Health
Prep Ahead Tip: Veggies can be chopped in advance. Mung beans should be soaked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.