Healthy Vegetarian Meal Plans: Week of 11/10/18

Sunday

Vegan Butternut Squash Enchiladas from Making Thyme for Health

Prep Ahead Tip: The squash can be roasted in advance to help save time. Or you can prepare the filling in advance and wait to assemble when ready to cook.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use corn tortillas to make gluten-free.

Vegan Butternut Squash Enchiladas from Making Thyme for Health

 

Monday

Orange Tofu Chickpea Bowls from She Likes Food

Prep Ahead Tip: Rice can be cooked ahead of time if desired.

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

Orange Tofu Chickpea Bowls from She Likes Food

Tuesday

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

Prep Ahead Tip: Rice can be prepared up to 4 days in advance.

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

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

 

 

Wednesday

Slow Cooker Smoky Vegetarian Chili from Hummusapien

Prep Ahead Tip: Whole dish can be made ahead and re-heated whenever. It even tastes better on the second day!

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

Slow Cooker Smoky Vegetarian Chili with Walnuts from Hummusapien



Thursday

Roasted Delicata Squash Salad from Eats Well With Others

Prep Ahead Tip: Roast the delicata squash ahead of time!

Vegan/Gluten-free Substitutions: The feta can be replaced with toasted pistachios or pepitas. It is already gluten free.

Roasted Delicata Squash Salad from Eats Well With Others

 

 

Click HERE to print the shopping list!