Healthy Vegetarian Meal Plan – Week Nineteen

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

 

Good morning, friends!  I hope everyone got through the week OK.  It’s been a rough one for sure.  I completely forget it was Saturday until I woke up this morning, it was a pretty nice surprise!  And, what’s even nicer is that I’m now sleeping with the comforter again, I’ve unpacked my sweatshirts and the AC has been off for about 2 weeks now.  I’m pretty sure no one would live in the desert if it weren’t for the completely perfect fall and winter weather.  I’m pretty excited about the next 6 months! 

This week we have a really great mix of meals for you!  A few comforting dishes that will make you feel warm and cozy inside and a few quick and easy dishes that you can eat while you are feeling warm and cozy curled up on the couch.  I hope you all have a relaxing, fun weekend!

 

Sunday

Creamy Wild Rice Mushroom Soup from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped ahead of time to help save time.

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

Creamy Wild Rice Mushroom Soup from Making Thyme for Health

 

Monday

Roasted Vegetable Stacked Enchiladas from The Roasted Root

Prep Ahead Tip: Roast the vegetables up to 2 days ahead of time. Store in a tupperware container until ready to prepare the enchiladas.

Vegan/Gluten-free Substitutions: Substitute non-dairy cheese of choice.

Roasted Vegetable Stacked Enchiladas from The Roasted Root

 

Tuesday

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others

Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.

Vegan/Gluten-free Substitutions: Substitute agave or maple syrup for the honey to make this vegan. To make it gluten free, substitute a gluten free grain like quinoa for the couscous.

Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others

 

Wednesday

Greek Chickpea Salad Sandwiches from She Likes Food

Prep Ahead Tip: Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Vegan/Gluten-free Substitutions: This recipe is already vegan and can be gluten-free if using GF bread.

Greek Chickpea Salad Sandwiches from She Likes Food

 

Thursday

Thai Quinoa Fried Rice 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.

Thai Quinoa Fried Rice from Hummusapien

 

 

Click HERE to print the shopping list!

 

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