WARNING: This week’s Healthy Vegetarian Meal Plan includes some serious kale and brussels sprouty deliciousness!

Sunday

Brussels Sprouts Risotto from Eats Well With Others

Prep Ahead Tip: Risotto takes a bit of time given all the stirring, which is why it’s better served as a weekend meal. To save time, you could always prepare the brussels sprouts ahead of time.

Vegan/Gluten-free Substitutions: I love the smoky cheese in this, but as a vegan substitue use your favorite vegan cheese along with a dash of smoked paprika. The recipe is already gluten free!

Monday

30-Minute Gnocchi Enchilada Skillet from She Likes Food

Prep Ahead Tip: Peppers and onions can be chopped a few days ahead of time. Recipe can also be made ahead of time and heated on the stovetop or in the oven before eating.

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

Tuesday

Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root

Prep Ahead Tip: Prepare the cranberry vinaigrette up to 5 days in advance, and roast the pecans 1 day ahead of time.

Vegan/Gluten-free Substitutions: Make this salad vegan by omitting the feta cheese.

Wednesday

Lemony Lentil and Greens Soup from Making Thyme for Health

Prep Ahead Tip: This recipe comes together in just 30 minutes but you can cut the chard and shallot ahead of time, if desired.

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

Thursday

Tempeh Sausage Stuffed Squash from Hummusapien

Prep Ahead Tip: Squash can be baked before and re-heated the next day.

Vegan/Gluten-free Substitutions: Vegan and gluten-free per recipe instructions (check that tempeh is gluten-free and sub tamari for soy sauce).

Click HERE to print the shopping list!