Healthy Vegetarian Meal Plan 11.26.2017

 

Sunday

Mustardy Farro Salad with Roasted Harvest Vegetables from Eats Well With Others

Prep Ahead Tip: Farro can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Omit goat cheese and sub maple syrup to make vegan. Substitute quinoa or brown rice to make gluten-free.

Mustardy Farro Salad with Roasted Harvest Vegetables from Eats Well With Others

 

Monday

Coconut Curry Vegetable Soup from The Roasted Root

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: This recipe is already gluten-free, vegan, and paleo.

Coconut Curry Vegetable Soup from The Roasted Root

 

Tuesday

Roasted Butternut Squash and Sweet Chili Chickpea Salad from She Likes Food

Prep Ahead Tip: Butternut squash can be roasted up to 3 days in advance.

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

Roasted Butternut Squash and Sweet Chili Chickpea Salad from She Likes Food

 

Wednesday

Slow Cooker Curried Butternut Chili from Hummuspien

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

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

Slow Cooker Curried Butternut Chili from Hummuspien



Thursday

One-Pot Chickpea Tiki Masala from Making Thyme for Health

Prep Ahead Tip: Rice can be cooked in advance (or buy microwaveable to save time) and vegetables can be chopped up to 2 days in advance.

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

One-Pot Chickpea Tiki Masala from Making Thyme for Health

 

Click HERE to print the shopping list!

 

 

Share:

Never Miss a Post!

Leave a Reply

Your email address will not be published. Required fields are marked *