Healthy Vegetarian Meal Plan: Week of 09-19-2020

Happy weekend! I hope it involves a stroll or two outside and plenty of coffee.

SUNDAY

MOROCCAN CHICKPEA SOUP from I Heart Vegetables

Prep Ahead Tip: This soup can be made up to three days in advance.

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

MONDAY

ROASTED GARLIC KALE SPAGHETTI SQUASH from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to five days ahead of time.

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

TUESDAY

STICKY LEMON CAULIFLOWER from She Likes Food

Prep Ahead Tip: Cauliflower can be cut up three days in advance.

Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free breadcrumbs to make gluten free.

WEDNESDAY

SOPA AZTECA WITH RED LENTILS AND BABY GREENS from Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

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


THURSDAY

PUMPKIN WALNUT BURGERS From Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

Vegan/Gluten Free Substitutions: Use dairy-free yogurt for sauce to make vegan and use gluten free buns if needed.

FRIDAY

CHICKPEA CURRY STUFFED ZUCCHINI BOATS from Rhubarbarians

Prep Ahead Tip: The chickpea curry mixture can be made up to a day ahead and kept in the refrigerator until ready to use. The yogurt sauce can also be made ahead as well as the rice.

Vegan/Gluten Free Substitutions: Replace the yogurt with plant based yogurt or coconut milk. Recipe is gluten free.

DESSERT

ALMOND FLOUR PUMPKIN BREAD from Hummusapien

sliced pumpkin bread with chocolate chips

sliced pumpkin bread with chocolate chips

SHOPPING LIST