A healthy vegetarian meal plan for your end-of-summer meals, with recipes from Making Thyme for Health, She Likes Food, Joanne Eats Well with Others, The Roasted Root, and Hummusapien.
Oh hello tail end of summer…where did you come from?
The summer-to-fall limbo is my favorite time of year. We have summer produce, fall produce, temps are reasonable, and I can jog outside any time of day without worrying about miss-timing and accidentally getting socked in the chest by a heatwave. High tourist season has died down, and there’s an all-around quiet in the air. I love it, the quiet. The crisp scent of fall coming this-a-way. The well-behaved weather. All the produces.
Weekend plans? Going to the Reno Air Races and hopefully squeeze in some mountain biking.
Here’s your meal plan for the week of 9/18/2016! Similar to last week’s meal plan, it has some summer-inspired meals alongside some cozy fall-inspired meals to keep your summer-fall eats dialed in. Have a great weekend, and as always, enjoy your week of meals!
Sunday
Creamy Eggplant Tomato Soup from Making Thyme for Health
Prep Ahead Tip: The cashews will need to be soaked for at least 6 hours or up to overnight. Otherwise the soup is best prepared the day of.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free!
Monday
30-Minute Summer Vegetable Red Curry from The Roasted Root
Prep Ahead Tip: The vegetables can be chopped one day ahead of time and stored in a sealed container. The rice can be cooked up to 3 days ahead of time or you can use frozen rice to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Tuesday
Vegetarian Sweet Potato Chili from Eats Well With Others
Prep Ahead Tip: Most of the time this recipe takes to prepare is hands-off as the chili simmers, but to save yourself some time chop all the veggies ahead of time and store them in a ziploc in the fridge until you’re ready to make this!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Wednesday
Asian Tofu Salad Sandwiches from She Likes Food
Prep Ahead Tip: The filling can be made up to 3 days ahead of time and store in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: Use veganaise to make vegan and gluten free buns to make gluten free.
Thursday
Lentil Vegetable Soup from Hummusapien
Prep Ahead Tip: Vegetables can be chopped and stored in an airtight container for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Click HERE to print the shopping list!
MORE VEGETARIAN MEAL PLANS:
- Healthy Vegetarian Meal Plan 7.09.16
- Healthy Vegetarian Meal Plan 07.16.2016
- Healthy Vegetarian Meal Plan 07.23.2016
- Healthy Vegetarian Meal Plan 07.31.2016
- Healthy Vegetarian Meal Plan 08.07.2016
- Healthy Vegetarian Meal Plan 08.14.2016
- Healthy Vegetarian Meal Plan 08.21.2016
- Healthy Vegetarian Meal Plan 08.28.2016
- Healthy Vegetarian Meal Plan 09.04.2016
