Healthy Vegetarian Meal Plans: Week Ten
Hi friends! Is it starting to feel like fall for you yet?
We have a cool front moving in this weekend so I’m ready to start incorporating more warm, comforting meals into my routine.
This week’s meal plan has a few of those mixed in with quick and easy dishes that will give you more time to spend with your loved ones. I hope you find something you like. Cheers to a healthy week ahead!
Prep Ahead Tip: This recipe only takes about 30 minutes to prepare, but the vegetables can be chopped ahead of time and stored in the fridge.
Vegan/Gluten-free Substitutions: This recipe is already gluten-free! To make it vegan, just omit the shredded cheese on top.
30-Minute Inside Out Enchiladas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare, but you could saute the sweet potato ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten free, use vegan cheese to make vegan.
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: This dish comes together quickly. Add edamame for extra protein!
Vegan/Gluten-free Substitutions: For gluten-free, use gluten-free noodles and tamari.
Grilled Portobello Mushroom & Summer Squash Quesadillas from The Roasted Root
Prep Ahead Tip: Grill (or roast) the vegetables up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the cheese, and use avocado instead.
5-Ingredient Black Bean Soup from Making Thyme for Health
Prep Ahead Tip: This recipe takes 15 minutes to make. No prep needed!
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Click HERE to print the shopping list!