A nutritious vegetarian meal plan with vegan and gluten-free options. This seasonally inspired meal plan is comprised of easy to prepare dinners and a grocery list to keep shopping efficient.
Happy weekend to ya! What’s cookin’? If you’re looking for the perfect meatless chili to warm your belly and soul amidst this cold weather, be sure you check out my Crock Pot Vegan Pumpkin Chili I just posted this week! …and finish of the experience with Paleo Cranberry Bliss Bars, because: YOLO!
On this week’s meal plan: Vegan Chickpea Pot Pie, Instant Pot Vegan Cream of Mushroom Wild Rice Soup, Shaved Brussels Sprout Salad with Roasted Butternut Squash, Roasted Cauliflower and Chickpea Soup, and Broccoli Cheese Casserole.
Vegan Chickpea Pot Pie from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free biscuits to make GF.
Instant Pot Vegan Cream of Mushroom Wild Rice Soup from Hummusapien
Prep Ahead Tip: Cashews can be soaked in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan, tamari can be subbed to make recipe gluten-free.
Shaved Brussels Sprout Salad with Roasted Butternut Squash from The Roasted Root
Prep Ahead Tip: Butternut squash can be roasted up to 5 days ahead of time, and dressing can be made up to 1 week ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can be made vegan by omitting the feta cheese.
Roasted Cauliflower and Chickpea Soup from Eats Well With Others
Prep Ahead Tip: Roast the cauliflower ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Replace the heavy cream with coconut or cashew milk to make it vegan.
Broccoli Cheese Casserole from She Likes Food
Prep Ahead Tip: Recipe is quick and easy to make.
Vegan/Gluten-free Substitutions: Recipe is gluten free. To make vegan, use vegan cheese or omit cheese.
Click HERE to print the shopping list!