Healthy Vegetarian Meal Plans: Week of 11/17/18
Butternut Squash Pear Soup from Making Thyme for Health
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Easy Vegan Meatloaf with Lentils and Chickpeas from She Likes Food
Prep Ahead Tip: Lentils and chickpeas can be cooked up to 2 days in advance, if not using canned. Meatloaf mixture can be made up to 2 days in advance and then baked off the day you are eating.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Make sure to use gluten free breadcrumbs to make gluten free.
Butternut Squash and Chickpea Chili from The Roasted Root
Prep Ahead Tip: Chili requires very little time to prepare, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is already vegan & gluten-free.
Rosemary Roasted Potato Mushroom and Lentil Kale Salad from Hummusapien
Prep Ahead Tip: Dressing, kale, and lentils can be prepped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is aready vegan & gluten-free.
Chickpea Shawarma Burgers from Eats Well With Others
Prep Ahead Tip: Form the burger patties, roast the vegetables, and prep the tahini sauce ahead of time.
Vegan/Gluten-free Substitutions: The burgers are vegan but the tahini sauce has Greek yogurt. Substitute with your favorite vegan plain yogurt to make it dairy-free. Use gluten free buns to make it gluten free.
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