This Healthy Vegetarian Meal Plan has a grocery list included! Most recipes are gluten-free and vegan-friendly so it’s a win-win. Which recipe will you try first?
Sunday
Roasted Butternut Squash Soup from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Monday
Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: Quinoa can be made up to 2 days in advance
Vegan/Gluten-free Substitutions: Tamari can be subbed for gluten-free version
Tuesday
Warm Farro Bowl with Roasted Vegetables from Eats Will With Others
Prep Ahead Tip: The farro, roasted vegetables, and pesto can be made 2-3 days in advance. Toss together when ready to eat.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use quinoa, millet, or brown rice instead of farro to make it gluten free.
Wednesday
Spaghetti Squash with Roasted Pecan Pesto from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead of time and the pesto sauce can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Thursday
Broccoli Cheese Baked Potatoes with Tempeh Bacon Crumbles from Making Thyme For Health
Prep Ahead Tip: Cheese sauce and bacon bits can be prepped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Thank you for the week overview! Just recently (a few months ago) switched to an all-natural, vegan food and really running out of ideas myself so your recipes are just a life-saver! The soup looks weird I’m not gonna lie but everything else is so delicious haha! I can’t wait for the weekend to start prepping meals for the next week now! I see that I can prep most of the things 2-3 days earlier but when everything is cooked – for how long can it sit in the fridge or do I have to eat it the day its made or it’ll lose the taste and flavor?
Can sit in the fridge for 5-6 days!