Healthy Vegetarian Meal Plans: Week 87

Sunday

Spinach and Pinto Bean Enchiladas from Eats Well With Others

Prep Ahead Tip: Make the enchilada sauce ahead of time so that all you have to do on the day of cooking is put the enchiladas together and pop them in the oven.

Vegan/Gluten-free Substitutions: To make these vegan, replace the cotija cheese with vegan cheddar cheese. Recipe is already gluten free.

Spinach and Pinto Bean Enchiladas from Eats Well With Others

 

Monday

Curried Lentil and Quinoa Soup from She Likes Food

Prep Ahead Tip: Soup can be made up to 2 days in advance. Vegetables can be chopped up to 2 days in advance.

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

Curried Lentil and Quinoa Soup from She Likes Food

 

 

Tuesday

Vegetable Fried Rice from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Sub crumbled tofu for the eggs to make it vegan.

Vegetable Fried Rice from The Roasted Root

 

Wednesday

Sheet Pan Chickpea Tikka from Making Thyme for Health

Prep Ahead Tip: Yogurt sauce can be prepared up to 3 days in advance.

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

Sheet Pan Chickpea Tikka from Making Thyme for Health



Thursday

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Recipe comes together quickly!

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice noodles for gluten-free.

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

 

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