A nutritious meal plan with winter-inspired dinner recipes that are plant-based and health-conscious. This meal plan features vegetarian recipes with options for vegan and gluten-free eaters.
Can you believe Christmas is only a few days away?! If you’re looking for some last-minute holiday recipes, be sure to check out my 50 Gluten-Free Christmas Cookies and my 50 Gluten-Free Holiday Side Dishes!
Just because we have a big holiday coming up doesn’t mean we need to throw ourselves completely out of whack when it comes to mealtime! For this reason, we still have a meal plan for you this week!
On this week’s meal plan: Butternut Squash Kale Lasagna, Curried Cauliflower Chickpea Buddha Bowl, Thai Lentil Vegan Meatloaf, Sweet Potato Lentil Tortilla Soup, and Teriyaki Stir Fry with Broccoli and Chickpeas.
Butternut Squash Kale Lasagna from Making Thyme for Health
Prep Ahead Tip: Butternut squash and kale can be cut in advance. Cashew ricotta can also be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free lasagna noodles to make GF.
Curried Cauliflower Chickpea Buddha Bowl from Hummusapien
Prep Ahead Tip: Brown rice or quinoa can be cooked in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thai Lentil Vegan Meatloaf from The Roasted Root
Prep Ahead Tip: Lentils and rice can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Sweet Potato Lentil Tortilla Soup from Eats Well With Others
Prep Ahead Tip: This recipe takes about 30 minutes to simmer but it can be cooked ahead of time and reheated when ready to eat.
Vegan/Gluten-free Substitutions: Omit the butter to make this vegan. It is already gluten free.
Teriyaki Stir Fry with Broccoli and Chickpeas from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to cook.
Vegan/Gluten-free Substitutions: Recipe is gluten free and vegan.
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