Healthy Vegetarian Meal Plans: Week 28
Happy weekend, friends! I hope you’re kicking back and relaxing right about now. Or out having fun. Whatever tickles your pickle.
We have meatless ‘chicken’ noodle soup, a ginormous green salad, winter-inspired pasta, curried lentils and buddha bowls on the menu this week. Cheers to a delicious week ahead!
Tofu ‘Chicken’ Noodle Soup from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed and diced into cubes in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
The Greenest Chopped Salad from She Likes Food
Prep Ahead Tip: Salad comes together very quickly but can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Fettuccine with Swiss Chard Pistachio Pesto and Butternut Squash from Eats Well With Others
Prep Ahead Tip: The pesto and butternut squash can be prepared ahead of time so that all you have to do is warm them and cook the pasta on the night you plan to make it!
Yellow Curry Lentils with Halloumi from The Roasted Root
Prep Ahead Tip: The lentils and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the halloumi to make this recipe vegan – consider replacing with red potato and/or chickpeas.
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: The sauce can be made up to 3 days in advance. Rice or quinoa can also be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make gluten-free.
Click HERE to print the shopping list!