Healthy Vegetarian Meal Plans: Week Thirteen
This week’s meal plan is filled with lots of fall goodies: butternut squash, baked spaghetti, delicata squash, portobello mushrooms and spaghetti squash. So basically squash, squash and more squash. :)
I hope you find something you like and that you have a wonderful weekend!
Butternut Squash Enchilada Casserole from Making Thyme for Health
Prep Ahead Tip: You can buy diced butternut squash to help save time.
Vegan/Gluten-free Substitutions: Use corn tortillas to make gluten-free and dairy-free shredded cheese to make vegan.
Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien
Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use GF soy sauce (tamari) if necessary.
Roasted Portobello Fajitas from The Roasted Root
Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.
BBQ Spaghetti Squash Pizza from She Likes Food
Prep Ahead Tip: You can cook the spaghetti squash a few days beforehand if desired.
Vegan/Gluten-free Substitutions: Use gluten free pizza dough to make gluten free and dairy free cheese to make vegan.
Click HERE to print the shopping list!