This week’s meal plan consists of cozy, comforting yet healthful fall-inspired meals. Print out the grocery list to make shopping easy for the week!
How’s it going? What are we getting ourselves into this weekend?
It’s chilly here in Reno-Tahoe with rain and snow in the forecast, so it’ll be a hot yoga/stay inside with a mug of tea and a great book sort of weekend for me. If you’re looking forward to a mellow weekend, too, be sure to check out my Paleo Sweet Potato Breakfast Bake I posted a couple days ago! It’s such a cozy fall breakfast!
Let’s talk dinner!
On this week’s healthy vegetarian meal plan: The Best Vegan Chili, Vegan Stuffed Shells with the Best Tofu Ricotta, Loaded Vegetarian Sloppy Joe Baked Sweet Potatoes, Spagheeti Squash Stir Fry, and Vegan Taco Bowls.
The Best Vegan Chili from Making Thyme for Health
Prep Ahead Tip: Using canned beans makes this come together quick. You can also prep the entire chili in advance and reheat when needed.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Vegan Stuffed Shells with the Best Tofu Ricotta from Hummusapien
Prep Ahead Tip: Tofu ricotta can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free shells to make GF.
Loaded Vegetarian Sloppy Joe Baked Sweet Potatoes from Eats Well With Others
Prep Ahead Tip: Roast the sweet potatoes and cook the lentils ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Spaghetti Squash Stir Fry from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan. Add chickpeas, black beans, or tofu for some protein!
Vegan Taco Bowls from She Likes Food
Prep Ahead Tip: Recipe comes together in just about 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Click HERE to print the shopping list!