For all you meal prep fanatics of the world, we’re making it easy peasy with this nutrient-dense plant-based meal plan. Each recipe can be made gluten-free, vegan, or animal protein-infused depending on your personal tastes! Print the grocery list at the end of the post and get cooking!
Yesterday the winds picked up in our area, which means a beautiful relief for us folks in Reno – a little blue sky and less smoke! Keep sending your good juju to the Western U.S. in hopes these fires are out soon..
Psst! If you didn’t see these already, be sure to check out my Gluten-Free Pumpkin Oatmeal Cookies I posted this week. They’re chewy, they’re crispy, they’re LOADED with fall flavors!
The meal plan this week is packed with late summer / fall-inspired comfort foods! Remember, any of the meals can be made gluten-free or vegan (if they aren’t already), and it’s easy to add animal protein to any of them if you’re a carnivore.
On the menu this week: Moroccan Chickpea Soup, Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes, Sticky Lemon Cauliflower, Sopa Azteca with Red Lentils and Baby Greens, Pumpkin Walnut Burgers, and Chickpea Stuffed Zucchini.
Let me know what you try! Report back!
MOROCCAN CHICKPEA SOUP from I Heart Vegetables
Prep Ahead Tip: This soup can be made up to 3 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
Meat Lover’s Version: Add 1 boneless, skinless chicken breast (chopped) to the soup.
ROASTED GARLIC KALE SPAGHETTI SQUASH from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days ahead of time
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free!
Meat Lover’s Version: Serve this dish alongside your favorite animal protein. It goes AMAZING with baked salmon or chicken!
STICKY LEMON CAULIFLOWER from She Likes Food
Prep Ahead Tip: Cauliflower can be cut up 3 days in advance
Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free breadcrumbs to make GF.
Meat Lover’s Version: Serve this dish alongside your favorite animal protein. I would recommend serving with grilled salmon, steak or chicken!
SOPA AZTECA WITH RED LENTILS AND BABY GREENS from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
Meat Lover’s Version: Add 1 boneless skinless chicken breast (chopped) to the soup, or serve alongside your protein of choice.
PUMPKIN WALNUT BURGERS From Hummusapien
Prep Ahead Tip:Recipe comes together quickly.
Vegan/Gluten Free Substitutions: Use dairy-free yogurt for sauce and use GF buns if needed.
Meat Lover’s Version: Just add bacon 😉
CHICKPEA CURRY STUFFED ZUCCHINI BOATS from Rhubarbarians
Prep Ahead Tip: The chickpea curry mixture can be made up to a day ahead and kept in the refrigerator until ready to use. The yogurt sauce can also be made ahead as well as the rice.
Vegan/Gluten Free Substitutions: Replace the yogurt with plant based yogurt or coconut milk. Recipe is gluten free
Meat Lover’s Edition: Serve alongside your favorite animal protein, or use ground turkey or beef in place of chickpeas.
ALMOND FLOUR PUMPKIN BREAD from Hummusapien
Click HERE to print the shopping list for this week.