Healthy Vegetarian Meal Plan – Week Eleven

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Healthy Vegetarian Meal Plans

Hello, Everyone!  This week the weather is starting to get a little cooler and we have some nice hearty, warm dishes for you.  Plus one yummy sandwich thrown in for good measure :)  

Fall is my favorite time of the year and I vow to one day live in a place where I get to enjoy the leaves changing again!  Here in Arizona we get a tiny bit of color change, but nothing like it was when I lived in North Carolina.  We do get pretty nice weather though, so I’ll take that :)  

Wherever you live, I hope you are enjoying the beginning of fall and I hope this Healthy Vegetarian Meal Plan gives you more time to sit outside and enjoy the gorgeous weather!

 

Sunday

Creamy Eggplant Tomato Soup from Making Thyme for Health

Prep Ahead Tip: The cashews will need to be soaked for at least 6 hours or up to overnight. Otherwise the soup is best prepared the day of.

Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free!

Creamy Eggplant Tomato Soup from Making Thyme for Health

 

Monday

30-Minute Summer Vegetable Red Curry from The Roasted Root

Prep Ahead Tip: The vegetables can be chopped one day ahead of time and stored in a sealed container. The rice can be cooked up to 3 days ahead of time or you can use frozen rice to help save time.

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

30-Minute Summer Vegetable Red Curry from The Roasted Root

 

Tuesday

Vegetarian Sweet Potato Chili from Eats Well With Others

Prep Ahead Tip: Most of the time this recipe takes to prepare is hands-off as the chili simmers, but to save yourself some time chop all the veggies ahead of time and store them in a ziploc in the fridge until you’re ready to make this!

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

Vegetarian Sweet Potato Chili from Eats Well With Others

 

Wednesday

Asian Tofu Salad Sandwiches from She Likes Food

Prep Ahead Tip: The filling can be made up to 3 days ahead of time and store in an airtight container in the refrigerator.

Vegan/Gluten-free Substitutions: Use veganaise to make vegan and gluten free buns to make gluten free.

Asian Tofu Salad Sandwiches from She Likes Food

 

Thursday

Lentil Vegetable Soup from Hummusapien

Prep Ahead Tip: Vegetables can be chopped and stored in an airtight container for up to 2 days.

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

Lentil Vegetable Soup from Hummusapien

 

 

 

Click HERE to print the shopping list!

meal-plan-shopping-list-1

 

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