Healthy Vegetarian Meal Plan Week of 11-4-2017

SUNDAY

Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root

Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the broccoli pumpkin seed pesto can be prepared up to 5 days in advance.

Vegan/Gluten-free Substitutions: Omit the parmesan cheese from the pesto and add 2 tablespoons of nutritional yeast to make this recipe vegan.

MONDAY

Curried Cauliflower Chickpea Buddha Bowls from Hummusapien

Prep Ahead Tip: Sauce can be prepared ahead of time.

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

TUESDAY

Thai Red Curry with Roasted Cauliflower and Delicata Squash from Eats Well With Others

Prep Ahead Tip: The vegetables can be roasted a day or two ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. To make it gluten free, substitute tamari for the soy sauce.

WEDNESDAY

Sheet Pan Rosemary Potatoes with Balsamic Mushrooms and Kale from Making Thyme for Health

Prep Ahead Tip: Potatoes can be roasted up to 2 days in advance. Kale and mushrooms can also be prepared in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use tamari or coconut aminos to make it gluten-free.

THURSDAY

Crispy Baked Tacos with Seasoned Cauliflower from She Likes Food

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

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

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