Healthy Vegetarian Meal Plan: Week of 2-25-2017

Things are heating up in this week’s meal plan with Mexican salads, tortilla soups, and pastas galore!

Sunday

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the mushroom bolognese sauce can be prepared up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute the cheeses withe vegan cheese of choice.

Monday

Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food

Prep Ahead Tip: Recipes only takes 30 minutes, so there is no need to make any of it ahead of time.

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

 Tuesday

Mexican Chopped Salad from Hummusapien

Prep Ahead Tip: No need to prepare anything ahead of time, as the recipe comes together quickly and is best when eaten fresh.

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

Wednesday

Slow Cooker Quinoa Tortilla Soup from Making Thyme for Health

Prep Ahead Tip: This recipe comes together pretty quickly, but you can chop the vegetables up to 3 days in advance, if desired.

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

Thursday

Pappardelle with Kale and Creamy Parmesan Garlic Sauce from Eats Well With Others

Prep Ahead Tip: This recipe comes together quickly and does not need to be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, substitute plain unsweetened dairy-free milk for the cow’s milk and add a touch of nutritional yeast to the sauce in place of the parmesan cheese.

Click HERE to print the shopping list!