Healthy Vegetarian Meal Plan: Week of 10-17-2020

It’s that time of week again…happy cooking!


SUNDAY

VEGAN MEATBALLS from She Likes Food

Prep Ahead Tip: Meatball mixture can be made up to 3 days in advance.

Vegan/Gluten Free Substitutions: Use gluten free bread crumbs and flour to make gluten free.


MONDAY

CREAMY VEGAN TORTILLA SOUP from Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

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


TUESDAY

BLACK BEAN ENCHILADAS from I Heart Vegetables

Prep Ahead Tip: This recipe comes together in just a few minutes so no advanced prep is necessary.

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


WEDNESDAY

THAI RED CURRY WITH ROASTED CAULIFLOWER from Joanne Eats Well With Others

Prep Ahead Tip:The cauliflower and delicata squash can be roasted 2-3 days ahead of time.

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


THURSDAY

CAULIFLOWER PUMPKIN FETTUCCINI ALFREDO From Rhubarbarians

Prep Ahead Tip: The sauce can be made up to 2 days ahead. Store it covered in the refrigerator and reheat before adding fresh noodles.

Vegan/Gluten Free Substitutions: Switch out the butter for vegan butter or olive oil. Switch out the milk for a neutral dairy free milk like coconut milk. Use nutritional yeast for cheesy flavor rather than parmesan.


FRIDAY

ROASTED WINTER VEGETABLE QUINOA SALAD from The Roasted Root

Prep Ahead Tip: Quinoa can be cooked and/or vegetables can be roasted 3 to 4 days in advance.

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


DESSERT

MAPLE PECAN FALL FRUIT BAKE from Rhubarbarians

 

SHOPPING LIST

Leave a Reply

Your email address will not be published. Required fields are marked *