Healthy Vegetarian Meal Plan: Week of 10-27-18

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.

Sunday

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.

Monday

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.

Tuesday

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.

Wednesday

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.

Thursday

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!