Healthy Vegetarian Meal Plan: Week of 10-1-16

Who’s pumped for this week of yummy vegetarian eats?! If you don’t like pizza, tacos, or fall squashies…

This is not the place for you.

Sunday

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

Monday

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.

Tuesday

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.

Wednesday

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.

Thursday

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!