Healthy Vegetarian Meal Plan: Week of 09-19-2020
Happy weekend! I hope it involves a stroll or two outside and plenty of coffee.
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.
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.
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.
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.
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.
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.
ALMOND FLOUR PUMPKIN BREAD from Hummusapien