Healthy Vegetarian Meal Plans: Week Eighteen

Healthy Vegetarian Meal Plans- weekly recipes with prep ahead tips, vegan/GF substitutions, and a color-coded shopping list!

Greetings from Colorado! We’re a little more than halfway through our road trip and it’s been going well so far. We just left Moab this morning (I’m currently writing this from my phone in the car) which was stunning. Nice scenery definitely helps make up for all the time spent sitting in a car.

We’ve also lucked out with some great food along the way. I’ve been keeping track of everything for an upcoming post in case you ever find yourself in any of the places we’re visiting.

In the meantime, I hope you guys are enjoying your weekend and that you find something that sparks your interest in this week’s meal plan!

Sunday

Baked Fajita Taquitos from She Likes Food

Prep Ahead Tip: You can slice the peppers and onions up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Baked Fajita Taquitos from She Likes Food

 

Monday

Acorn Squash Tempura Tacos from Eats Well With Others

Prep Ahead Tip: Chopping the squash is what takes the longest, so do that ahead of time and store it in the fridge until ready to use!

Vegan/Gluten-free Substitutions: To make this vegan, substitute vegan mayonnaise for the mayonnaise and omit the queso fresco. It is already gluten free.

Acorn Squash Tempura Tacos from Eats Well With Others

Tuesday

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time or you can use microwaveable rice. If making the pesto sauce homemade, it can be made up to 5 days ahead of time.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can easily be made vegan by using vegan pesto sauce.

Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root

Wednesday

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

Prep Ahead Tip: Roast the spaghetti squash up to 2 days in advance to save time.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

Thursday

Slow Cooker “Loaded” Baked Sweet Potatoes 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.

Slow Cooker "Loaded" Baked Sweet Potatoes from Hummusapien

 

 

Click HERE to print the shopping list!

 

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