This week’s healthy vegetarian meal plan is perfect for the between summer and fall months, with both cold and warm-weather inspired meals. Print the printable grocery list and get ahead on this week’s meals.
This week’s vegetarian meal plan is full of variety! We have healthy, hearty quinoa stew, inside-out enchiladas, grilled veggie quesadillas, Asian peanut noodles, and 5-ingredient black bean soup.
Prep Ahead Tip: This recipe only takes about 30 minutes to prepare, but the vegetables can be chopped ahead of time and stored in the fridge.
Vegan/Gluten-free Substitutions: This recipe is already gluten-free! To make it vegan, just omit the shredded cheese on top.
30-Minute Inside Out Enchiladas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare, but you could saute the sweet potato ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten free, use vegan cheese to make vegan.
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: This dish comes together quickly. Add edamame for extra protein!
Vegan/Gluten-free Substitutions: For gluten-free, use gluten-free noodles and tamari.
Grilled Portobello Mushroom & Summer Squash Quesadillas from The Roasted Root
Prep Ahead Tip: Grill (or roast) the vegetables up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the cheese, and use avocado instead.
5-Ingredient Black Bean Soup from Making Thyme for Health
Prep Ahead Tip: This recipe takes 15 minutes to make. No prep needed!
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Click HERE to print the shopping list!
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