Healthy Vegetarian Meal Plans: Week Twenty One
Hey there! How was your Thanksgiving? Did you put on your stretchy pants and eat all the things? I sure did.
It’s a good thing we made time for a nice long hike today otherwise I’d feel like a total bum.
So I’m sure cooking is the last thing you feel like thinking about right now, but we’ve got another week of healthy meals on the menu for you. I hope you find something you like and that you enjoy the rest of your weekend! 😘
Mushroom Lentil Loaf from Making Thyme for Health
Prep Ahead Tip: This is a Sunday meal because it requires quite a bit of prep. However, if you’d like to prep in advance you can shop the vegetables and cook the lentils a day or two ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free breadcrumbs to make GF.
Blue Cheese, Apple & Tofu Salad from She Likes Food
Prep Ahead Tip: The tofu can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the blue cheese and/or add vegan cheese of your choice.
Moroccan Chickpea and Butternut Squash Soup from Eats Well With Others
Prep Ahead Tip: This recipe is very quick to prepare, but you can chop the squash and zucchini ahead of time if necessary.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free couscous to make GF or substitute quinoa.
Garam Masala Vegetable Bowls from The Roasted Root
Prep Ahead Tip: Prepare the cashew sauce up to 5 days in advance, cook the rice up to 3 days in advance, and/or saute the vegetables up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Use pure maple syrup in place of honey in the cashew sauce to make vegan.
Mushroom Tofu Chili from Hummusapien
Prep Ahead Tip: Press tofu in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
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