A healthy vegetarian meal plan comprised of nutrient-dense, seasonally-inspired recipes. Print out the grocery list to get a jump start on grocery shopping and meal prepping for the week.
Are you ready for the holidays?? If you’re preparing your holiday menu in advance, be sure to check out my Apple Cider Roasted Carrots with Rosemary and Dairy-Free Creamed Spinach I posted this week. Or check out my Side Dishes archives for more inspiration!
On this week’s healthy vegetarian meal plan: Balsamic Glazed Sheet Pan Tempeh, Vegan Cream of Broccoli Soup, Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette, Curried Chickpea Stew with Rice Pilaf, and 30 Minute Gnocchi Lasagna Bake.
Enjoy!
xo
Sunday
Balsamic Glazed Sheet Pan Tempeh from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Cream of Broccoli Soup from Hummusapien
Prep Ahead Tip: Soak cashews in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped in advance and dressing can be prepared in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Curried Chickpea Stew with Rice Pilaf from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
30 Minute Gnocchi Lasagna Bake from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Use gluten free gnocchi to make gluten free. To make vegan, use vegan cheese and vegan ricotta.
Click HERE to print the shopping list!
