We’re jumping into fall with this week’s Healthy Vegetarian Meal Plan! Enjoy!
Helloooooo fall!
And just like that, it feels like fall all of a sudden here in the Reno/Tahoe area. It’s been chilly nights and mornings with the perfect mid-day temps, and even some afternoon thunder showers.
Weekend plans? I’m hanging back in Reno this weekend, watching the Reno Air Races, doing some recipe dev, and some hot yoga. What are you getting into?
This week, we have all sorts of fall-inspired eats! On the menu: Vegan Corn Chowder, Butternut Squash and Smoky Black Bean Kale Salad, Roasted Broccoli and Chickpea Lemon Pasta, Guacamole Pita Pizzas, and a Loaded Lentil Salad! As always, hit me up if you have any questions, and enjoy your weekend!
Sunday
Vegan Corn Chowder from The Roasted Root
Prep Ahead Tip: The corn can be cooked up to 2 days in advance. The vegetables can be chopped and stored in tuperware up to 2 days in advance. This chowder saves well (up to 7 days), so the whole recipe can be made several days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others
Prep Ahead Tip: The butternut squash can be roasted ahead of time to save time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the goat cheese. It is already gluten free.
Tuesday
Roasted Broccoli and Chickpea Lemon Pasta from Making Thyme for Health
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Wednesday
Guacamole Pita Pizzas from She Likes Food
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pita to make gluten free.
Thursday
Loaded Lentil Salad from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
So I’ve made the corn chowder every week for the last 6 weeks! I made it for a friend who had an operation (I didn’t give her the first batch because we ate it!) I just ate it for a snack (Sunday night) it’s the best soup ever!
Thanks for the great recipe!❤️????
LOL, I’m so happy to hear it, Karela! It’s soooo comforting and tasty! Chowder lovers unite! xo