Healthy Vegetarian Meal Plan: Week of 11-28-2020

Who’s still stuffed from Thanksgiving?! In case you missed it, be sure to check out my Holiday Gift Guide For Her!

SUNDAY

ROASTED SQUASH SALAD from Rhubarbarians

Prep Ahead Tip: The red onions, dressing, and squash can be chopped/prepped ahead and stored in the refrigerator.

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

MONDAY

BLACK BEAN SOUP from I Heart Vegetables

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

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

TUESDAY

MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP from Joanne Eats Well With Others

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

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

WEDNESDAY

VEGAN BUTTERNUT SQUASH PASTA from Hummusapien

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

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

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THURSDAY

CRISPY BAKED SWEET POTATO AND BLACK BEAN TACOS From She Likes Food

Prep Ahead Tip: Recipe comes together in just 30 minutes.

Vegan/Gluten Free Substitutions: Recipe is gluten free.  Use vegan cheese to make vegan.

FRIDAY

CREAMY TAHINI SPAGHETTI SQUASH from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days in advance

Vegan/Gluten Free Substitutions: Recipe is GF and Vegan!

DESSERT

PALEO PEAR CRUMBLE from The Roasted Root

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