Healthy Vegetarian Meal Plans: Week Seventeen
Hey guys! I hope your weekend is going well so far.
I’m going to keep this week’s intro short and sweet because I’ve got a lot of packing to do. Instead I’ll just let the food to the taking. ;)
Cheers to a healthy week ahead!
Smashed Chickpea Taco Pizza from She Likes Food
Prep Ahead Tip: If using homemade pizza dough, you can make the pizza dough a few days ahead of time. The pizza dough can be prepared in advance and refrigerated up to 2 days ahead of time (or frozen, if longer than 2 days). If using your own homemade hummus versus store-bought, the hummus can be prepared up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Use dairy-free cheese to make vegan and gluten-free dough to make GF.
Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root
Prep Ahead Tip: You can roast the sweet potato and prepare the sauce ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thai Tofu, Butternut Squash, and Eggplant Soup from Eats Well With Others
Prep Ahead Tip: The most time-intensive part of this recipe is the veggie prep, so to speed things up, chop the butternut squash and eggplant ahead of time and store them in the fridge until ready to use!
Vegan/Gluten-free Substitutions: This recipe is already vegan! To make it gluten free, use gluten-free soy sauce or tamari.
Spaghetti Squash with Vegan Artichoke Cream Sauce by Hummusapien
Prep Ahead Tip: Roast the spaghetti squash up to 2 days in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
The Best Pumpkin Macaroni and ‘Cheese’ from Making Thyme for Health
Prep Ahead Tip: This recipe comes together pretty quick but you can chop the vegetables up to 3 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Click HERE to print the shopping list!