Healthy Vegetarian Meal Plans: Week of 12/29/18
Sunday
One-Pot African Peanut Stew from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Crispy Potato Tacos from She Likes Food
Prep Ahead Tip: Potatoes can be boiled up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others
Prep Ahead Tip: The entire casserole can be made in advance and reheated the day of eating.
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Use vegan cheddar or pepperjack cheese (or omit the cheese entirely) to make this vegan.
Wednesday
Vegan Butternut Squash Pasta from Hummusapien
Prep Ahead Tip: Chop butternut squash ahead of time.
Vegan/Gluten-free Substitutions: Sub pasta with gluten-free pasta. Recipe is already vegan.
Thursday
Rustic Minetrone Soup with Rice and Kale from The Roasted Root
Prep Ahead Tip:Whole recipe can be made up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make recipe vegan by omitting the parmesan rind.
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What could we substitute for the white wine? My husband is in recovery and abstains from all alcohol. Thank you! Julie
Hey Julie! It looks like you could probably just substitute extra broth and maybe a squeeze of fresh lemon juice. It’s not my recipe (it’s from theroastedroot.com) so Julia might be able to advise you better if you want to follow the link and comment on her post. But I’m fairly confident she uses it just for flavor and that broth and lemon juice would be a good substitute. :)
Hi Sarah how do I make Pumpkin puree.
I usually buy it from the store! They sell it canned. :)