Healthy Vegetarian Meal Plan: Week of 09-19-2020

Happy weekend! I hope it involves a stroll or two outside and plenty of coffee.

SUNDAY

MOROCCAN CHICKPEA SOUP from I Heart Vegetables

Prep Ahead Tip: This soup can be made up to three days in advance.

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

MONDAY

ROASTED GARLIC KALE SPAGHETTI SQUASH from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to five days ahead of time.

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

TUESDAY

STICKY LEMON CAULIFLOWER from She Likes Food

Prep Ahead Tip: Cauliflower can be cut up three days in advance.

Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free breadcrumbs to make gluten free.

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WEDNESDAY

SOPA AZTECA WITH RED LENTILS AND BABY GREENS from Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

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

THURSDAY

PUMPKIN WALNUT BURGERS From Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

Vegan/Gluten Free Substitutions: Use dairy-free yogurt for sauce to make vegan and use gluten free buns if needed.

FRIDAY

CHICKPEA CURRY STUFFED ZUCCHINI BOATS from Rhubarbarians

Prep Ahead Tip: The chickpea curry mixture can be made up to a day ahead and kept in the refrigerator until ready to use. The yogurt sauce can also be made ahead as well as the rice.

Vegan/Gluten Free Substitutions: Replace the yogurt with plant based yogurt or coconut milk. Recipe is gluten free.

DESSERT

ALMOND FLOUR PUMPKIN BREAD from Hummusapien

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