Healthy Vegetarian Meal Plan Week of 1-13-2018

Dancing into the week ready to dive into curry and enchiladas!

Sunday

Miso Glazed Sweet Potato Bowls from Making Thyme for Health

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

Vegan/Gluten-free Substitutions: Recipe is vegan. Use quinoa or brown rice in place of farro to make gluten-free.

Monday

30-Minute Thai Green Curry from The Roasted Root

Prep Ahead Tip: The chickpeas can be roasted up to 2 days in advance. The curry comes together quickly, so no meal prep is necessary.

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.

Tuesday

Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others

Prep Ahead Tip: The enchilada sauce can be made ahead of time to save time and the entire casserole can be baked ahead, then reheated in the oven the day you plan to serve it.

Vegan/Gluten-free Substitutions: Substitute your favorite vegan cheese for the pepperjack cheese to make this vegan. Use ground cornmeal or cornstarch in place of the flour to make it gluten free.

Wednesday

Polenta Parmesan with White Beans and Spinach from She Likes Food

Prep Ahead Tip: Not much of the recipe can be made ahead of time, but recipe doesn't take too long to make.

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

Thursday

Crunchy Thai Salad with Peanut Dressing from Hummusapien

Prep Ahead Tip: Dressing can be made and veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Use maple syrup instead of honey to mae vegan. Already gluten-free.

Click HERE to print the shopping list!