A healthy vegetarian meal plan with gluten-free and vegan options. Using seasonal produce, this meal plan is perfect for those trying to keep meals both nourishing and satisfying.
On this week’s meal plan: The Best Lentil Soup, Stuffed Portobello Mushroom Pizzas, Pizza Beans, Hidden Veggie Pesto Pasta with Chickpeas, and Winter Squash, Farro, and Butternut Salad.
To get a head start on cooking for the week, you can print out the grocery list below and snag all your groceries in one go!
Enjoy!
Sunday
The Best Lentil Soup from Making Thyme for Health
Prep Ahead Tip: Veggies can be chopped in advance or entire soup can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Stuffed Portobello Mushroom Pizzas from from The Roasted Root
Prep Ahead Tip: The rice can be cooked up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is GF! Use vegan mozzarella or vegan cheese of choice to make recipe vegan.
Tuesday
Pizza Beans from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Use vegan mozzarella and nutritional yeast in place of the dairy-based cheese to make this vegan.
Wednesday
Hidden Veggie Pesto Pasta with Chickpeas from She Likes Food
Prep Ahead Tip: Pesto can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe can be made gluten free using gluten free pasta. Make vegan by subbing 2 tablespoons nutrtional yeast for the parmesan cheese.
Thursday
Winter Squash, Farro, and Butternut Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use quinoa or brown rice for GF.
Click HERE to print the shopping list!
