This week’s healthy vegetarian meal plan includes hearty, comforting winter-inspired meals that will fill your belly and sooth your soul.
Heya! What are you up to this weekend besides some epic meal prep? This weekend’s slated to be pretty chill with a mix of work, trail running, and holiday decorating. Baking up holiday treat recipes is on the agenda, so if there’s a particular recipe you’d like to see, holler at your girl!
On this week’s meal plan, we have Curried Vegetable Pot Pie, Winter Minestrone Soup, Moroccan Spiced Chickpea and Carrot Ragout, Sheetpan Mexican Veggie Dinner, and Garam Masala Vegetables with Cashew Cream.
Have a great weekend!
Sunday
Curried Vegetable Pot Pie from She Likes Food
Prep Ahead Tip: Vegetables (except for potatoes) can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use a vegan and/or gluten free pie crust if needed.
Monday
Winter Minestrone Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Tuesday
Moroccan Spiced Chickpea and Carrot Ragout from Eats Well With Others
Prep Ahead Tip: The ragout can be prepared ahead of time and is great reheated!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use quinoa in place of the couscous to make it gluten free.
Wednesday
Sheet Pan Mexican Veggie Dinner from Hummuspien
Prep Ahead Tip: Veggies can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Garam Masala Vegetable Bowls with Cashew Cream from The Roasted Root
Prep Ahead Tip: Rice can be cooked in advance (or buy microwaveable to save time) and vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
