Healthy Vegetarian Meal Plans: Week Twenty Two
Brussels Sprouts Risotto from Eats Well With Others
Prep Ahead Tip: Risotto takes a bit of time given all the stirring, which is why it’s better served as a weekend meal. To save time, you could always prepare the brussels sprouts ahead of time.
Vegan/Gluten-free Substitutions: I love the smoky cheese in this, but as a vegan substitue use your favorite vegan cheese along with a dash of smoked paprika. The recipe is already gluten free!
30-Minute Gnocchi Enchilada Skillet from She Likes Food
Prep Ahead Tip: Peppers and onions can be chopped a few days ahead of time. Recipe can also be made ahead of time and heated on the stovetop or in the oven before eating.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free gnocchi to make gluten free.
Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root
Prep Ahead Tip: Prepare the cranberry vinaigrette up to 5 days in advance, and roast the pecans 1 day ahead of time.
Vegan/Gluten-free Substitutions: Make this salad vegan by omitting the feta cheese.
Lemony Lentil and Greens Soup from Making Thyme for Health
Prep Ahead Tip: This recipe comes together in just 30 minutes but you can cut the chard and shallot ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tempeh Sausage Stuffed Squash from Hummusapien
Prep Ahead Tip: Squash can be baked before and re-heated the next day.
Vegan/Gluten-free Substitutions: Vegan and gluten-free per recipe instructions (check that tempeh is gluten-free and sub tamari for soy sauce).
Click HERE to print the shopping list!
Thanks for this list. The cranberry kale salad is definitely calling my name. The dressing in particular is different and intriguing. :)
Doesn’t it look so good?! I hope you’re having a nice weekend! :)