A healthy vegetarian meal plan featuring seasonal fall produce. Lunches and Dinners have never been so nutritious and easy with this meal plan!
This fall weather has me craving all the hearty soups, stews, and winter squash recipes. If you’re in the same boat, you’re in for a treat, as this week’s meal plan is packed with fall-inspired eats!
Check it!
On this week’s Healthy Vegetarian Meal Plan: Butternut Squash Quinoa Chili, Vegan Broccoli Cheddar Stuffed Sweet Potatoes, Vegetarian Lentil Minestrone, Pumpkin Quesadillas with Black Beans and Green Chile, and Tempeh Butternut Squash Noodle Bake!
Oh, and if you’re looking for recipes to use up your fall apple harvest, be sure to check out my Instant Pot Apple Butter recipe!
Enjoy!
xo
Sunday
Butternut Squash Quinoa Chili from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Broccoli Cheddar Stuffed Sweet Potatoes from from The Roasted Root
Prep Ahead Tip: The cashew “cheese” sauce can be prepared up to 5 days ahead of time, and the sweet potatoes can be roasted 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Tuesday
Vegetarian Lentil Minestrone from Eats Well With Others
Prep Ahead Tip: The whole soup can be made ahead of time and stored in the fridge until ready to eat.
Vegan/Gluten-free Substitutions: Leave off the parmesan garnish to make this vegan.
Wednesday
Pumpkin Quesadillas with Black Beans and Green Chile from She Likes Food
Prep Ahead Tip: Squash can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Be sure tempeh is GF.
Thursday
Tempeh Butternut Squash Noodle Bake from Hummusapien
Prep Ahead Tip: Squash can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Be sure tempeh is GF.
Click HERE to print the shopping list!
