Healthy Vegetarian Meal Plan 10.07.18

On this week’s meal plan: One-Pot Vegan White Bean Shakshuka, 5-Ingredient Baked Ziti with Chickpeas and Spinach, Tempeh Sausage Stuffed Squash, Vegan Sopa Azteca, and Kale & Quinoa Salad with Apples and Walnuts.

Enjoy!

Sunday

One-Pot Vegan White Bean Shakshuka from Making Thyme for Health

Prep Ahead Tip: Comes together quick and doesn’t require any prep.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

One-Pot Vegan White Bean Shakshuka from Making Thyme for Health

 

Monday

5-Ingredient Baked Ziti with Chickpeas and Spinach from She Likes Food

Prep Ahead Tip: Recipe doesn’t take long to make so no need to prep ahead. If you like you could make the entire meal up to 2 days in advance and just re-heat in oven before enjoying.

Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and your favorite vegan cheese to make vegan. You can also omit cheese all together if you prefer.

5-Ingredient Baked Ziti with Chickpeas and Spinach from She Likes Food

Tuesday

Tempeh Sausage Stuffed Squash from Hummusapien

Prep Ahead Tip: Recipe does not take long to prepare.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

Tempeh Sausage Stuffed Squash from Hummusapien

 

 

Wednesday

Vegan Sopa Azteca from Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

Vegan Sopa Azteca from Eats Well With Others



Thursday

Kale & Quinoa Salad with Apples and Walnuts from The Roasted Root

Prep Ahead Tip: Salad comes together lickety split! No advance prep is necessary

Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.

Kale & Quinoa Salad with Apples and Walnuts from The Roasted Root

 

 

Click HERE to print the shopping list!

 

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  1. Pingback: Healthy Vegetarian Meal Plan 10.07.18 | Nutrition & food

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