Healthy Vegetarian Meal Plans: Week Nineteen
Hey guys! How was your week?
Mine was a little rough but I’m hanging in there. I’ll fill you in on the details later, I just wanted to pop in real quick to share this week’s meal plan. We have healthy comfort food mixed in with light and easy eats on the menu. I hope you find something you like and that you have a great weekend!
Creamy Wild Rice Mushroom Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped ahead of time to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Roasted Vegetable Stacked Enchiladas from The Roasted Root
Prep Ahead Tip: Roast the vegetables up to 2 days ahead of time. Store in a tupperware container until ready to prepare the enchiladas.
Vegan/Gluten-free Substitutions: Substitute non-dairy cheese of choice.
Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others
Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.
Vegan/Gluten-free Substitutions: Substitute agave or maple syrup for the honey to make this vegan. To make it gluten free, substitute a gluten free grain like quinoa for the couscous.
Greek Chickpea Salad Sandwiches from She Likes Food
Prep Ahead Tip: Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Vegan/Gluten-free Substitutions: This recipe is already vegan and can be gluten-free if using GF bread.
Thai Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!