Healthy Vegetarian Meal Plan Week of 12-16-2017

Getting giddy over this week's meals. Butternut squash tostadas?! Talk about out of this world good!

Sunday

Spaghetti with Vegetarian Lentil Bolognese from Eats Well With Others

Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: To make this vegan, substitute nutritional yeast for the parmesan cheese. Use gluten free pasta to make it gluten free.

Monday

One-Pot Vegetable Thai Red Curry from Making Thyme for Health

Prep Ahead Tip: Vegetables (except potatoes) can be chopped up to 2 days in advance.

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

Tuesday

Roasted Butternut Squash Tostadas with Avocado Lime Sauce from She Likes Food

Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance

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

Wednesday

Rustic Minestrone Soup with Rice and Kale from The Roasted Root

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit parmesan to make vegan.

Thursday

Mediterannean Vegetable Quiche from Hummusapien

Prep Ahead Tip: Vegetables can be sautéed ahead of time.

Vegan/Gluten-free Substitutions: Recipe is not vegan but cheese may be omitted for dairy-free. Use GF flour in the crust to make this gluten-free.

Click HERE to print the shopping list!