This week’s healthy vegetarian meal plan includes filling and nutritious cozy fall recipes. Print the grocery list to make shopping for meal prep a breeze!
I can’t believe fall is right around the corner! While I can always use more warmth and sunshine (read: more months of summer), I’m looking forward to the shorter days, cozy evenings, and hearty fall and winter meals.
On the meal plan this week, we’re focusing on shoulder season recipes – meals that include both summer and fall produce and are nice and filling.
The menu this week includes Vegan Zucchini Taco Boats, Roasted Summer Vegetable Bowls, Healthy Quinoa and Vegetable Stew, Slow Cooker “Baked” Potatoes, and Mushroom Zucchini and Black Bean Vegetarian Enchiladas.
Enjoy!
Sunday
Vegan Zucchini Taco Boats from Making Thyme for Health
Prep Ahead Tip: The nacho cashew cream can be prepped up to 3 days in advance. The taco “meat” can be also be prepped up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Roasted Summer Vegetable Bowls from She Likes Food
Prep Ahead Tip: Bowls can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Healthy Quinoa and Vegetable Stew from Eats Well With Others
Prep Ahead Tip: This comes together easily, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan.
Wednesday
Slow Cooker “Baked” Potatoes from Hummusapien
Prep Ahead Tip: Recipe comes together quickly, and cooks throughout the day.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
Mushroom Zucchini and Black Bean Vegetarian Enchiladas from The Roasted Root
Prep Ahead Tip: Vegetable mixture can be prepared up to 4 days in advance.
Vegan/Gluten-free Substitutions: Use GF tortillas to make gluten-free and vegan “cheese” (or go cheeseless) to make vegan.
Click HERE to print the shopping list!
