Healthy Vegetarian Meal Plan: Week of 10-24-2020

Have a delish weekend, friends!

SUNDAY

ROASTED VEGETABLE STACKED ENCHILADAS from The Roasted Root

Prep Ahead Tip: Vegetables can be roasted 3 to 4 days ahead of time.

Vegan/Gluten Free Substitutions: Substitute vegan cheese to make recipe vegan.

MONDAY

BUTTERNUT SQUASH LEEK SOUP from Rhubarbarians

Prep Ahead Tip: All of the veggies can be pre-chopped and kept in the refrigerator.

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

TUESDAY

INSTANT POT MINESTRONE SOUP from I Heart Vegetables

Prep Ahead Tip: This recipe only requires a few minutes of preparation. The recipe can also be made in advance and kept in the fridge for up to 4 days.

Vegan/Gluten Free Substitutions: Recipe is vegan. To make this recipe gluten free, substitute gluten free pasta.

WEDNESDAY

SLOW COOKER BLACK BEAN RAGOUT ON ROASTED SWEET POTATOES from Joanne Eats Well With Others

Prep Ahead Tip: Roast the sweet potatoes 2-3 days ahead of time. The black bean ragout ingredients will need to be placed in the slow cooker the morning of cooking.

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

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THURSDAY

WILD RICE AND SWEET POTATO KALE SALAD From Hummusapien

Prep Ahead Tip: Potatoes and rice can be made ahead of time.

Vegan/Gluten Free Substitutions: Omit cheese for vegan. Recipe is gluten free.

FRIDAY

EASY SESAME NOODLES from She Likes Food

Prep Ahead Tip: Recipe comes together in just about 15 minutes.

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

DESSERT

CHOCOLATE CHIP PECAN BARS from I Heart Vegetables

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