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Healthy Vegetarian Meal Plan – Week 136

February 9, 2019 Leave a Comment Healthy Vegetarian Meal Plans

Sunday

Vegan Mushroom Bourguignon from Making Thyme for Health

Prep Ahead Tip: The mashed potatoes can be prepped in advance and reheated the day of.

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

Vegan Mushroom Bourguignon from Making Thyme for Health

 

Monday

Persimmon and Pomegranate Salad with Arugula and Hazelnuts from Eats Well With Others

Prep Ahead Tip: Roast the hazelnuts ahead of time and store at room temperature in a sealed container until ready to use.

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

Persimmon and Pomegranate Salad with Arugula and Hazelnuts from Eats Well With Others

Tuesday

Spinach, Mushroom, and Artichoke Quiche with Spelt Crust from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe can’t be vegan due to eggs.

 Spinach, Mushroom, and Artichoke Quiche with Spelt Crust from Hummusapien

 

Wednesday

30-Minute Vegetarian French Bread Pizzas from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make.

Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan.

30-Minute Vegetarian French Bread Pizzas from She Likes Food



Thursday

Guacamole Black Bean Loaded Sweet Potatoes from The Roasted Root

Prep Ahead Tip: The sweet potatoes can be roasted up to 4 days ahead of time

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

 

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I love coming up with quick, easy and healthy recipes that will make your life much easier! They also happen to be gluten free and vegetarian with tons of vegan options too!

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