Healthy Vegetarian Meal Plans: 2/9/19

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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