Save time and money by planning ahead with this weekly Healthy Vegetarian Meal Plan, grocery list included!
It was an itsy-bitsy, tahini-wini, yellow polka dot bikini.
Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health
Prep Ahead Tip: Squash can be roasted up to 2 days in advance. Or the entire recipe can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food
Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Vegetable Quinoa Fried “Rice” from The Roasted Root
Prep Ahead Tip: The recipe comes together rather quickly, but also saves well! The quinoa can be cooked up to 4 days ahead of time, and the whole recipe can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe can be made vegan by replacing the ghee/butter with oil, omitting the eggs, and adding black beans or chickpeas.
Vegan Butternut Squash Pasta from Hummusapien
Prep Ahead Tip: Sauce can be made one day in advance.
Vegan/Gluten-free Substitutions: Use gluten-free noodles to make gluten-free. Recipe is already vegan.
Korean Tempeh Bowls from Eats Well With Others
Prep Ahead Tip: The brown rice and sriracha mayo can be prepared a few days ahead of time. Additionally, the veggies can be chopped in advance and stored in the fridge until ready to cook.
Vegan/Gluten-free Substitutions: Use vegan mayo to make this vegan. Substitute gluten-free tamari to ensure it’s gluten-free.
Click HERE to print the shopping list!