Healthy Vegetarian Meal Plan: Week of 11-21-2020

We made it to Saturday! Stay safe, pals.

SUNDAY

VEGAN BROCCOLI TACOS from I Heart Vegetables

Prep Ahead Tip: Cilantro dressing can be made up to 2 days ahead of time and kept in the fridge.

Vegan/Gluten Free Substitutions: Use vegan mayo and gluten free tortillas.

MONDAY

LENTIL QUINOA MEATBALLS WITH COCONUT FENUGREEK SAUCE from Joanne Eats Well With Others

Prep Ahead Tip: Cook the lentils and quinoa ahead of time. The meatballs can also be formed ahead of time and stored in the fridge until ready to bake.

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

TUESDAY

CREAM OF MUSHROOM AND WILD RICE SOUP from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

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WEDNESDAY

VEGETARIAN TORTILLA SOUP from She Likes Food

Prep Ahead Tip: Soup comes together quickly but can be made ahead of time and re-heated.

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

THURSDAY

ROASTED VEGETABLE QUINOA BUDDAH BOWLS From The Roasted Root

Prep Ahead Tip: Vegetables can be roasted ahead of time.

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

FRIDAY

CHICKPEA SALAD SANDWICH WITH GRAPES from Rhubarbarians

Prep Ahead Tip: Can be made up to 2 days ahead and kept in the refrigerator.

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

DESSERT

CRANBERRY CHOCOLATE COOKIE GRANOLA from Rhubarbarians

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