Healthy Vegetarian Meal Plans: Week 61
Healthy Quinoa and Vegetable Stew from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: To make this vegan, omit the cheese. It is already gluten free.
Butternut Squash Enchilada Casserole from Making Thyme for Health
Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.
Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.
Vegan “Tuna” Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Sweet Potato and Parsnip Fritters from The Roasted Root
Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.
Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.
Vegetarian Chili from Hummusapien
Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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