Healthy Vegetarian Meal Plan – Week 26

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Healthy Vegetarian Meal Plans- easy and flavorful meals for every night of the week! Prep ahead tips + vegan and gluten-free substitutions!

 Good morning!  I feel like I  keep seeing pictures and posts from other people about winter storms coming in and lots of snow.  Well, here in Arizona it’s been in the 70s most days and I’m beginning to feel like winter is just not going to happen for us.  We did have a good snow up in the mountains the other day but I could probably wear shorts today and get away with it.  Some people might be jealous of this, but I’m a little sad because I’ve always loved winter.

I am happy we aren’t buried in a few feet of snow though, so I guess I shouldn’t complain too much!  I hope you all are staying warm out there!  And I hope you enjoy the tasty recipes we have for you this week :)

Sunday

Roasted Carrot Falafel Salad from She Likes Food

Prep Ahead Tip: Falafel can be made ahead of time and re-heated before eating.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.

Roasted Carrot Falafel Salad from She Likes Food

 

Monday

Golden Lentil Soup from Hummusapien

 

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

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

Golden Lentil Soup from Hummusapien

 

Tuesday

One Pot Spinach Dal from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped in advance and stored for up to 2 days.

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

One Pot Spinach Dal from Making Thyme for Health

 

Wednesday

Winter Fattoush Salad from Eats Well With Others

Prep Ahead Tip: This recipe comes together very quickly! No prep necessary.

Vegan/Gluten-free Substitutions: To make this vegan, substitute the butter with olive oil and omit the feta cheese. Use gluten free bread or pitas for the pita croutons to make it gluten free.

Winter Fattoush Salad from Eats Well With Others

 

 

Thursday

Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root

Prep Ahead Tip: The broccoli pesto can be made up to 5 days ahead of time, and the squash can be roasted 3 days ahead of time.

Vegan/Gluten-free Substitutions: This recipe can easily be made vegan by omitting the parmesan cheese.

Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root

 

 

 

Click HERE to print the shopping list!

 

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