Healthy Vegetarian Meal Plan – Week Fourteen

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

 Happy Saturday!  I try not to talk about my baby too much on here since it’s a food blog, but the last week has been so rough!  I can’t think about much else.  I think I have an extremely gassy and refluxy baby and it doesn’t make either of us very happy.  I haven’t had the motivation, let alone the time, to cook and there has been lots more takeout in this house than I would like to admit!

Now that I have a baby I have really started to appreciate the art of meal prep and meal planning and I’m trying to incorporate it into my life much more these days since it makes getting a healthy dinner on the table much easier!  I hope these posts are helping you guys as well!  I’d love to hear from you all if there is any feedback you have for us as we continue these Healthy Vegetarian Meal Plans :)

Sunday

Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root

Prep Ahead Tip: Cook the quinoa, roast the vegetables, and/or prepare the cashew cream sauce up to 3 days ahead of time. Store quinoa and roasted vegetables in a tupperware container, and store the cashew sauce in a sealed jar.

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

Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root

 

 

Monday

Vegan Tempeh Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip: Soak cashews ahead of time and chop kale and peppers.

Vegan/Gluten-free Substitutions: Make sure enchilada sauce and tempeh are gluten-free.

Vegan Tempeh Kale Enchilada Casserole from Hummusapien

 

Tuesday

Roasted Acorn Squash Apple Soup from Making Thyme for Health

Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time.

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

Roasted Acorn Squash Apple Soup from Making Thyme for Health

 

Wednesday

Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others

Prep Ahead Tip: This recipe is super quick to throw together, so no prep ahead needed!

Vegan/Gluten-free Substitutions: To make vegan you can substitute vegan butter and coconut milk or pureed cauliflower or pureed white beans for the cream and then mix it with the pumpkin puree. Use vegan and/or gluten free pasta if necessary.

Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others

 

Thursday

Black Bean Veggie Fajita Burgers from She Likes Food

Prep Ahead Tip: Veggie burgers can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Use dairy free cheese or omit cheese to make vegan. Use gluten free bread crumbs and buns to make gluten free.

Black Bean Veggie Fajita Burgers from She Likes Food

 

Click HERE to print the shopping list!

 

meal-plan-shopping-list-14

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