Print out the grocery list and get ready for the week with our Healthy Vegetarian Meal Plan! We make meal prep easy, affordable, and above all: nutritious!
What’s on the menu this week? We have One-Pot Vegan Pumpkin Chili, Curried Chickpea Salad, Vegan Mushroom Tofu Chili, Sweet Potato and Black Bean Tacos, and Creamy Tahini Spaghetti Squash with Kale
As always, drop me a comment if you have any questions, and enjoy this week of healthy eats!
One-Pot Vegan Pumpkin Chili 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.
Curried Chickpea Salad from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free crackers or bread to make gluten free. If you want to make it more of a dinner recipe I’d reccomend eating in a pita or bread.
Vegan Mushroom Tofu Chili from Hummusapien
Prep Ahead Tip: Vegetables can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Sweet Potato and Black Bean Tacos from Eats Well With Others
Prep Ahead Tip: The sweet potatoes and beans can be cooked ahead of time so all you need to do on the day of eating is assemble the tacos.
Vegan/Gluten-free Substitutions: Omit the cotija to make this vegan.
Creamy Tahini Spaghetti Squash with Kale from The Roasted Root
Prep Ahead Tip: Sauce can be made up to 5 days ahead of time, and squash can be roasted up to 5 days in advance. Add chickpeas or black beans for more protein.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Click HERE to print the shopping list!