Healthy Vegetarian Meal Plan 12.16.2018

On this week’s meal plan: Vegan Mushroom Bourguignon, Vegan Chili, Roasted Cauliflower and Chickpea Soup, Yummiest Vegetable Soup, and Roasted Veggie and Avocado Breakfast Burritos.

Have a great week!

xo

Sunday

Vegan Mushroom Bourguignon from Making Thyme for Health

Prep Ahead Tip: Mashed potatoes can be prepped a day in advance.

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

Vegan Mushroom Bourguignon from Making Thyme for Health

 

Monday

Vegan Chili from She Likes Food

Prep Ahead Tip: Chili recipe can be made up to 2 days in advance.

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

Vegan Chili from She Likes Food

Tuesday

Roasted Cauliflower and Chickpea Soup from Eats Well With Others

Prep Ahead Tip: Roast the cauliflower and chickpeas up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Swap out the heavy cream for full fat coconut milk to make it vegan.

Roasted Cauliflower and Chickpea Soup from Eats Well With Others

 

 

Wednesday

Yummiest Vegetable Soup from Hummusapien

Prep Ahead Tip: Recipe comes together quickly so there is no need to prep ahead!

Vegan/Gluten-free Substitutions: Recipe is already vegan. To make gluten-free, make sure to use gluten-free pasta.

Yummiest Vegetable Soup from Hummusapien



Thursday

Roasted Veggie and Avocado Breakfast Burritos from The Roasted Root

Prep Ahead Tip: Roast the vegetables up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe can be kept gluten-free by using gluten-free flour tortillas. Make recipe vegan by making a tofu scramble.

Roasted Veggie and Avocado Breakfast Burritos from The Roasted Root

 

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  1. Pingback: Healthy Vegetarian Meal Plan 12.16.2018 | Nutrition & food

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