A healthy weekly vegetarian meal plan with vegan and gluten-free options, using seasonal ingredients. Make meal prep easy by printing out the grocery list to get a head start on the week!
Happy Weekend! We made it through the week!
Daylight savings…do you love it? I can’t tell you how excited I am to have more daylight, as it gives me more opportunity after work to go for a walk and absorb some D’s. Spending time outside and getting adequate Vitamin D is so important for so many systems in our bodies, and therefore our minds.
This week’s Healthy Vegetarian Meal Plan includes Easy Vegan Chorizo, Coconut Curry Vegetable Soup, Chickpea and Vegetable Stir Fry, Crockpot Mushroom, and Barley, and Lentil Soup, and Sweet Potato, Quinoa and Veggie Enchilada Bake.
Have a great weekend, and happy meal prepping!
Easy Vegan Chorizo from Making Thyme for Health
Prep Ahead Tip: Chorizo can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Coconut Curry Vegetable Soup from The Roasted Root
Prep Ahead Tip: The soup saves very well! Prepare the whole recipe up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Chickpea and Vegetable Stir Fry from Eats Well With Others
Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari or gluten free soy sauce to make it gluten free.
Crockpot Mushroom, Barley, and Lentil Soup from Hummusapien
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten-free Substitutions: Recipe is vegan. Omit barley and sub brown rice for gluten-free.
Sweet Potato, Quinoa and Veggie Enchilada Bake from She Likes Food
Prep Ahead Tip: Entire recipe can be made up to 2 days in advance and re-heated.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!