Healthy Vegetarian Meal Plans: Week 82
Sunday
Loaded Greek Chickpea Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and my vegan feta recipe to make vegan.
Monday
The Best Shakshuka from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use roasted tofu instead of eggs to make vegan.
Tuesday
Spicy Peanut Rice Noodle Bowls from Eats Well With Others
Prep Ahead Tip: Recipe is already vegan. To make it gluten free, substitute the soy sauce for tamari.
Vegan/Gluten-free Substitutions: Recipe is already vegan. To make it gluten free, substitute the soy sauce for tamari.
Wednesday
“Cheesy” Vegan Broccoli Soup from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly. No prep is necessary, unless you would like to prep the entire recipe in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Beet and Black Bean Veggie Burgers from The Roasted Root
Prep Ahead Tip: The rice can be prepared up to 3 days ahead of time, as can the carrot slaw. The burger patties can also be made ahead of time and stored in the refrigerator (or frozen) until ready to cook.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using a gluten-free bun.
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I have made the cheesy vegan soup several times now, it’s just delicious !!
That’s great to hear! Thank you for the feedback, Laura! :)
Save Recipe Print Recipe Ingredients 1 tablespoon coconut oil (I used 1/4 cup broth instead of oil) 1 medium onion, diced 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes 1 cup vegetable broth 3 medium sweet potatoes, peeled and cut into 1-inch chunks 1 cup chopped carrot 1 cup chopped celery 1 1/2 cups cooked kidney beans (or one 15-ounce can, rinsed, drained) 1 tablespoon tamari 1 teaspoon cayenne pepper (see Notes) 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon ground nutmeg (see Notes) salt and black pepper, to taste (I used 1/2 tsp salt, 1/4 tsp pepper) SERVE WITH Cashew Sour Cream (see below), vegan cheddar cheese or 2 green onions, chopped Optional Cashew Sour Cream 1 cup raw cashews, soaked in water at least 4 hours Juice of ½–1 lemon, to taste* 2 teaspoons apple cider vinegar 1 teaspoon maple syrup 1–3 tablespoons nondairy milk Salt and black pepper, to taste Instructions Heat the coconut oil (I used broth instead) in a large pot over medium high heat.