Healthy Vegetarian Meal Plan – Week Eighteen

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

 

You guys, it was cold and rainy last night and it was glorious!  Like sweatshirt and pants weather kind of cold.  I keep telling myself that someday I’ll live somewhere where I don’t have to wait until November for some cool weather, but I don’t see it happening anytime soon.  Now that Halloween is over we can focus on the best fall holiday: Thanksgiving!  

When do you guys start planning your holiday menus?  My husband is obsessed with Thanksgiving food, so I’m pretty sure he already has everything planned out.  Although I’ll probably be the one cooking it, so hopefully it isn’t too extravagant :)  

We have some delicious comforting food for you all this week.  I hope everyone is enjoying some nice weather and getting to jump into a big piles of leaves!

 

Sunday

Baked Fajita Taquitos from She Likes Food

Prep Ahead Tip: You can slice the peppers and onions up to 3 days ahead of time.

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

Baked Fajita Taquitos from She Likes Food

 

 

Monday

Acorn Squash Tempura Tacos from Eats Well With Others

Prep Ahead Tip: Chopping the squash is what takes the longest, so do that ahead of time and store it in the fridge until ready to use!

Vegan/Gluten-free Substitutions: To make this vegan, substitute vegan mayonnaise for the mayonnaise and omit the queso fresco. It is already gluten free.

Acorn Squash Tempura Tacos from Eats Well With Others

Tuesday

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time or you can use microwaveable rice. If making the pesto sauce homemade, it can be made up to 5 days ahead of time.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can easily be made vegan by using vegan pesto sauce.

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Wednesday

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

Prep Ahead Tip: Roast the spaghetti squash up to 2 days in advance to save time.

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

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

 

Thursday

Slow Cooker “Loaded” Baked Sweet Potatoes from Hummusapien

Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.

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

Slow Cooker "Loaded" Baked Sweet Potatoes from Hummusapien

 

 

Click HERE to print the shopping list!

 

meal-plan-shopping-week-18

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