Healthy Vegetarian Meal Plan Week of 10-21-2017

Quesadillas and mac n’ cheese… it’s like I’m like a kid again and I LOVE it!

Sunday

Roasted Garlic & Kale Spaghetti Squash with Sundried Tomatoes from The Roasted Root

Prep Ahead Tip: The spaghetti sqyash can be roasted up to 4 days in advance, and the garlic can be roasted 1 day ahead of time.

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

Monday

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

Prep Ahead Tip: The squash and tofu can be roasted ahead of time.

Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari instead of soy sauce to make it gluten free.

Tuesday

Zesty Pumpkin Mac N’ Cheese from She Likes Food

Prep Ahead Tip: The pumpkin cheese sauce can be made up to 3 days in advance.

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

Wednesday

Roasted Cauliflower Hummus Quesadillas from Making Thyme for Health

Prep Ahead Tip: Cauliflower can be roasted up to 2 days in advance.

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

Thursday

Vegan Sweet Potato Black Bean Enchiladas from Hummusapien

Prep Ahead Tip: Enchiladas can prepared up to 2 days in advance and cooked when ready to serve.

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

Click HERE to print the shopping list!