Healthy Vegetarian Meal Plan – Week Thirteen

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

 Happy weekend!  It’s finally the first day of October and it really is starting to feel like fall around here.  Unfortunately, we don’t get too much leaf color change where I live, but it’s starting to get much cooler in the mornings and I will gladly take that as a sign of fall!  The only desert plant that seems to change color is the ocotilla and their leaves are pretty much smaller than my pinky finger so you don’t quite get the same affect as with big beautiful trees, haha!

With fall comes warm foods like casseroles and soups and the use of some of my favorite ingredients like squash and kale.  Not that I haven’t been using kale all along!  I hope you all enjoy this week’s meal plan and I hope everyone has a wonderful weekend!  :)

 

Sunday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: You can buy diced butternut squash to help save time.

Vegan/Gluten-free Substitutions: Use corn tortillas to make gluten-free and dairy-free shredded cheese to make vegan.

Butternut Squash Enchilada Casserole from Making Thyme for Health

 

Monday

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

 

Tuesday

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

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. Use GF soy sauce (tamari) if necessary.

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

 

Wednesday

Roasted Portobello Fajitas from The Roasted Root

Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.

Roasted Portobello Fajitas from The Roasted Root

 

Thursday

BBQ Spaghetti Squash Pizza from She Likes Food

Prep Ahead Tip: You can cook the spaghetti squash a few days beforehand if desired.

Vegan/Gluten-free Substitutions: Use gluten free pizza dough to make gluten free and dairy free cheese to make vegan.

BBQ Spaghetti Squash Pizza from She Likes Food

 

Click HERE to print the shopping list!

meal-plans-13

 

 

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