A simple, nutritious and delicious vegetarian meal plan perfect for meal prepping! This approachable meal plan is great for folks of all cooking abilities! Print out the grocery list to make shopping for the week a breeze.
And JUST like that, it’s the first weekend of October!
If it’s cooling off where you’re at and you’re looking for a scrumptious yet healthier baking project for the weekend, be sure to check out the Paleo Double Chocolate Banana Bread I posted a couple days ago! It’s super moist, comforting, and is sweetened mostly with banana!
Let’s chat DINNER!
What we’re cooking up this week: Creamy Tomato Spinach Pasta, Southwest Stuffed Bell Peppers, Roasted Delicata Squash Salad, Best Vegetarian Enchiladas, Easy One-Pan Veggie Red Curry
Creamy Tomato Spinach Pasta from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Use vegan cream cheese and gluten-free pasta to make vegan + GF.
Southwest Stuffed Bell Peppers from from The Roasted Root
Prep Ahead Tip: Rice filling can be prepared up to 4 days in advance.
Vegan/Gluten-free Substitutions: Omit the cheese or use vegan cheese of choice to make recipe vegan.
Roasted Delicata Squash Salad from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the feta cheese to make this vegan.
Best Vegetarian Enchiladas from She Likes Food
Prep Ahead Tip: Enchiladas can be assembled one day ahead of time and then baked off before dinner.
Vegan/Gluten-free Substitutions: Recipe is gluten free, use vegan cheese, or omit cheese if making vegan.
Easy One-Pan Veggie Red Curry from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Click HERE to print the shopping list!