Vegetarian Meal Plan 10.25.2020

A healthy vegetarian meal plan for the week of October 25, 2020. Print the grocery list and get a head start on meal prep for the week!

Heyooo!

How was your week?

We’ve been ramping up for the holidays, whipping up all the side dishes and desserts! In fact, we just had our first Friendsgiving last night!

Oh, and in case you missed it, I posted a tutorial on How to Make Chocolate Bars AND a Keto Mug Cookie this week. One’s a super fun project, the other is a quick, delicious fix!

On this week’s healthy meal plan: Roasted Vegetable Stacked Enchiladas, Butternut Squash Leek Soup, Instant Pot Minestrone Soup, Slow Cooker Black Bean Ragout on Roasted Sweet Potatoes, Wild Rice and Sweet Potato Kale Salad, and Easy Sesame Noodles.

Enjoy!

SUNDAY

ROASTED VEGETABLE STACKED ENCHILADAS from The Roasted Root

Prep Ahead Tip: Vegetables can be roasted 3 to 4 days ahead of time.

Vegan/Gluten Free Substitutions: Substitute vegan cheese to make recipe vegan.

MONDAY

BUTTERNUT SQUASH LEEK SOUP from Rhubarbarians

Prep Ahead Tip: All of the veggies can be pre-chopped and kept in the refrigerator.

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

TUESDAY

INSTANT POT MINESTRONE SOUP from I Heart Vegetables

Prep Ahead Tip: This recipe only requires a few minutes of preparation. The recipe can also be made in advance and kept in the fridge for up to 4 days.

Vegan/Gluten Free Substitutions: Recipe is vegan. To make this recipe gluten free, substitute gluten free pasta.

WEDNESDAY

SLOW COOKER BLACK BEAN RAGOUT ON ROASTED SWEET POTATOES from Joanne Eats Well With Others

Prep Ahead Tip: Roast the sweet potatoes 2-3 days ahead of time. The black bean ragout ingredients will need to be placed in the slow cooker the morning of cooking.

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