Healthy Vegetarian Meal Plan 09.25.2016

A nutritious weekly vegetarian meal plan with well-balanced dinner recipes, and options for gluten-free and vegan meals.

How’s your fall going so far? In the Sierra Nevada, the aspen trees are vibrant with fall color and with the first day of fall, the autumnal equinox also marked our first day of snow. Sure, sure, it was less than a centimeter, and it disappeared almost instantaneously, but it was quite exciting nonetheless! I’m ready for all-things fall and winter, including comforting meals.

And for this week’s meal plan, we have comforting meals, indeed! The ladies and I broke out some of our fall-inspired dishes to provide you with cozy yet healthful meals this week. On the roster?: soup, pizza, veggie burgers, salad, and a veggie bake. Remember you can serve any of these meals with a side of your favorite animal protein if you’re not vegetarian.

Aside from meal prepping and making those pumpkin pancakes I showed you yesterday, what are you up to this weekend? I have no ginormous plans. I’ll be packing for my trip to Bermuda, doing some trail jogging, and will hopefully get in some reading and baking. Hope you enjoy this week’s meal plan, and…

Have a great weekend!

Sunday

Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food

Prep Ahead Tip: This soup can be made ahead of time and heated up when ready to eat!

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

Monday

Greek Hummus Pizza from The Roasted Root

Prep Ahead Tip: The pizza dough can be prepared in advance and refrigerated up to 2 days ahead of time (or frozen, if longer than 2 days). Or you can use store-bought to help save time. If using your own homemade hummus versus store-bought, the hummus can be prepared up to 5 days ahead of time.

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

Tuesday

Avocado Bean Burgers from Hummusapien

Prep Ahead Tip: Burgers can be made up to 2 days in advance and stored in the refrigerator.

Vegan/Gluten-free Substitutions: Make sure to use certified gluten-free oat flour and serve on GF buns.

Wednesday

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

Prep Ahead Tip: To make super easy to throw together, roast the butternut squash ahead of time and whip up the dressing. Store both in the fridge for up to 2 days, until ready to use!

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. To make this vegan, just omit the goat cheese and substitute the honey with maple syrup or agave nectar.