A healthy weekly Vegetarian Meal Plan with seasonal recipes and a grocery list to make meal prep for the week easy and delicious.
Heyo! How’s your winter going?
If you’re frozen, we have just the meal plan for you this week! It’s packed with comforting, warming, and nutritious meals. AND if you’re like me and love a nice baked treat, be sure to check out my Paleo Morning Glory Quick Bread – it’s one of my all-time favorites!
On this week’s healthy vegetarian meal plan: Vegan Tacos with Tahini Cheese, Slow Cooker Curried Butternut Chili, Black Eyed Pea Stew with Green Herb Mash, Roasted Garlic Spaghetti Squash with Sun-dried Tomatoes, One Pot Garlicky Chard with Chickpeas.
Enjoy!
Sunday
Vegan Tacos with Tahini Cheese Sauce from She Likes Food
Prep Ahead Tip: Cheese sauce can be made up to 2 days in advance
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Monday
Slow Cooker Curried Butternut Chili from Hummusapien
Prep Ahead Tip: Vegetables can be chopped in advance
Vegan/Gluten-free Substitutions: Recipe is vegan and GF
Tuesday
Black Eyed Pea Stew with Green Herb Mash from Eats Will 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.
Wednesday
Roasted Garlic Spaghetti Squash with Sun-dried Tomatoes from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Thursday
One Pot Garlicky Chard with Chickpeas from Making Thyme For Health
Prep Ahead Tip: Chard can be washed and chopped in advance
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
