Healthy Vegetarian Meal Plans: Week 120

Sunday

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

Prep Ahead Tip: Squash can be roasted up to 2 days in advance. Or the entire recipe can be prepped in advance.

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

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

 

Monday

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.

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

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Tuesday

Vegetable Quinoa Fried “Rice” from The Roasted Root

Prep Ahead Tip: The recipe comes together rather quickly, but also saves well! The quinoa can be cooked up to 4 days ahead of time, and the whole recipe can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe can be made vegan by replacing the ghee/butter with oil, omitting the eggs, and adding black beans or chickpeas.

Vegetable Quinoa Fried "Rice" from The Roasted Root

 

 

Wednesday

Vegan Butternut Squash Pasta from Hummusapien

Prep Ahead Tip: Sauce can be made one day in advance.

Vegan/Gluten-free Substitutions: Use gluten-free noodles to make gluten-free. Recipe is already vegan.

Vegan Butternut Squash Pasta from Hummusapien



Thursday

Korean Tempeh Bowls from Eats Well With Others

Prep Ahead Tip: The brown rice and sriracha mayo can be prepared a few days ahead of time. Additionally, the veggies can be chopped in advance and stored in the fridge until ready to cook.

Vegan/Gluten-free Substitutions: Use vegan mayo to make this vegan. Substitute gluten free tamari to ensure it’s gluten free.

Korean Tempeh Bowls from Eats Well With Others

 

 

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