Healthy Vegetarian Meal Plan 11.06.2016

Healthy Vegetarian Meal Plans- weekly recipes with prep ahead tips, vegan/GF substitutions, and a color-coded shopping list!

Remember, remember the fifth of November….

^Movie reference anyone?

Spoiler alert: it’s from V for Vendetta….which, if you haven’t seen that movie, I recommend you drop every single thing you’ve got going on this very second, and figure out how to get it on your TV set. It’s one of my all-time favorite movies. Natalie Portman? ON POINT in that movie!

Moving right along.

What are you up to this weekend? Other than watching V for Vendetta and preparing those super steazy Pumpkin Cinnamon Rolls with Coconut Milk Glaze I showed you yesterday? I haven’t formulated plans yet, people. The weather is chilly…yet sunny…yet there’s snow on the tippy tops of the mountains…perhaps some low-elevation mountain biking? Perhaps some hipster coffee shop time? Who knows…maybe something I haven’t even heard of.

For your faces this week?! Ugh…goodness upon goodness. We have fajita taquitos, acorn squash tacos, beet and kale rice bowls with PESTO, chili-stuffed spaghetti squash bowls (<- I’m itching, jonesing, dying, so anxious to make these myself), and loaded baked sweet potatoes. Lots of flavor, lots of squash carb…just the way all good meals should be.

Go get ’em!

Sunday

Baked Fajita Taquitos from She Likes Food

Prep Ahead Tip: You can slice the peppers and onions up to 3 days ahead of time.

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

Baked Fajita Taquitos from She Likes Food

Monday

Acorn Squash Tempura Tacos from Eats Well With Others

Prep Ahead Tip: Chopping the squash is what takes the longest, so do that ahead of time and store it in the fridge until ready to use!

Vegan/Gluten-free Substitutions: To make this vegan, substitute vegan mayonnaise for the mayonnaise and omit the queso fresco. It is already gluten free.

Acorn Squash Tempura Tacos from Eats Well With Others

Tuesday

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time or you can use microwaveable rice. If making the pesto sauce homemade, it can be made up to 5 days ahead of time.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can easily be made vegan by using vegan pesto sauce.

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Wednesday

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

Prep Ahead Tip: Roast the spaghetti squash up to 2 days in advance to save time.

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

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

Thursday

Slow Cooker “Loaded” Baked Sweet Potatoes from Hummusapien

Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.

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

Slow Cooker "Loaded" Baked Sweet Potatoes from Hummusapien

Click HERE to print the shopping list!

meal-plan-shopping-week-18

CLICK HERE TO VIEW PREVIOUS MEAL PLANS

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