Healthy Vegetarian Meal Plan: Week of 10-10-2020

Happy Saturday, everyone! I hope you’re going apple picking or visiting the pumpkin patch or doing something that screams FALL!

SUNDAY

ROASTED SWEET POTATO KALE SALAD WITH AVOCADO from The Roasted Root

Prep Ahead Tip: Sweet potato can be roasted 2 to 3 days in advance.

Vegan/Gluten Free Substitutions: Replace eggs with bean of choice (chickpeas work great) and omit the feta cheese to make vegan.

MONDAY

LENTIL SANDWICHES WITH HERBED RICOTTA from Rhubarbarians

Prep Ahead Tip: The lentils and the ricotta mixture can be made the day before.

Vegan/Gluten Free Substitutions: Use vegan ricotta and gluten free bread.

TUESDAY

ROASTED CAULIFLOWER AND FARRO SALAD from Joanne Eats Well With Others

Prep Ahead Tip: Roast the cauliflower and cook the grains 2-3 days ahead of time and store in the fridge until ready to use.

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

WEDNESDAY

IMMUNITY BOOSTING SOUP from I Heart Vegetables

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Prep Ahead Tip: Recipes comes together quickly and can be refrigerated for up to 3 days.

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

THURSDAY

PEANUT NOODLES AND BROCCOLI From Hummusapien

Prep Ahead Tip: Sauce can be made in advance.

Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free noodles for gluten free.

FRIDAY

THE BEST VEGAN CHILI from She Likes Food

Prep Ahead Tip: Recipe comes together pretty quickly but vegetables can be chopped up to 2 days in advance.

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

DESSERT

APPLE CINNAMON SWIRL BREAD from Hummusapien

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