A nutritious plant-based meal plan with vegan and gluten-free options. This seasonally-inspired meal plan includes 5 healthy recipes to meal prep for the week.
On this week’s meal plan: “Cheesy” Lentil Chili Casserole, Vegan Tempeh and Kale Enchilada Casserole, Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes, Moroccan Spiced Chickpea and Carrot Ragout with Couscous, and Fall Pasta Salad with Butternut Squash.
Enjoy!
xo
Sunday
“Cheesy” Lentil Chili Casserole from Making Thyme for Health
Prep Ahead Tip: Cheese sauce and lentil chili can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Monday
Vegan Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip: Cashews can be soaked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted in advance and reheated.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Moroccan Spiced Chickpea and Carrot Ragout with Couscous from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use quinoa in place of the couscous to make it gluten free.
Thursday
Fall Pasta Salad with Butternut Squash from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. Omit feta or use vegan feta cheese to make vegan.
Click HERE to print the shopping list!
