Healthy Vegetarian Meal Plan – Week Twelve

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Happy weekend, everyone!  We finally had a nice day yesterday that really felt like fall.  My husband put up the Halloween decorations, I wore a long sleeved shirt and got a put a cute cold weather onesie on the baby, and it even rained a little bit.  Usually fall weather doesn’t come until October or November in these parts, so I’m praying the cool spell sticks!  Either way, I know nice weather is right around the corner.

This week we have a great variety for you filled with soup, salads and everything in between!  I hope you all enjoy Healthy Vegetarian Meal Plan and have some time to get out there and do something fun :)

 

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.

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

 

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.

Greek Hummus Pizza from The Roasted Root

 

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.

Avocado Bean Burgers from Hummusapien

 

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.

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

 

Thursday

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

Prep Ahead Tip: This recipe only takes 10 minutes to prep!

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

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

 

 

Click HERE to print the shopping list!

 

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