Save time and money by planning ahead with this weekly Healthy Vegetarian Meal Plan, grocery list included!

Sunday

Butternut Squash Pear Soup from Making Thyme for Health

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

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

Monday

Easy Vegan Meatloaf with Lentils and Chickpeas from She Likes Food

Prep Ahead Tip: Lentils and chickpeas can be cooked up to 2 days in advance, if not using canned. Meatloaf mixture can be made up to 2 days in advance and then baked off the day you are eating.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Make sure to use gluten free breadcrumbs to make gluten free.

Tuesday

Butternut Squash and Chickpea Chili from The Roasted Root

Prep Ahead Tip: Chili requires very little time to prepare, so no advance prep is necessary.

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

Wednesday

Rosemary Roasted Potato Mushroom and Lentil Kale Salad from Hummusapien

Prep Ahead Tip: Dressing, kale, and lentils can be prepped ahead of time.

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

Thursday

Chickpea Shawarma Burgers from Eats Well With Others

Prep Ahead Tip: Form the burger patties, roast the vegetables, and prep the tahini sauce ahead of time.

Vegan/Gluten-free Substitutions: The burgers are vegan but the tahini sauce has Greek yogurt. Substitute with your favorite vegan plain yogurt to make it dairy-free. Use gluten free buns to make it gluten free.

Click HERE to print the shopping list!