Healthy Vegetarian Meal Plan 02.10.2019

Happy Saturday!

Weekend plans? It’s snowing like crazy here in the Sierra Nevada, so my only plan is to snowboard, eat soup, and find a hot tub to poach. The winter has taken such an amazing turn for the better here that all I want to do is play in the snow #priorities.

On this week’s vegetarian meal plan: Vegan Mushroom Bourguignon, Persimmon and Pomegranate Salad with Arugula and Hazelnuts, Spinach, Mushroom, and Artichoke Quiche with Spelt Crust, 30-Minute Vegetarian French Bread Pizzas, and Guacamole Black Bean Loaded Sweet Potatoes.

Stay warm, and enjoy!

Sunday

Vegan Mushroom Bourguignon from Making Thyme for Health

Prep Ahead Tip: The mashed potatoes can be prepped in advance and reheated the day of.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Monday

Persimmon and Pomegranate Salad with Arugula and Hazelnuts from Eats Well With Others

Prep Ahead Tip: Roast the hazelnuts ahead of time and store at room temperature in a sealed container until ready to use.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Tuesday

Spinach, Mushroom, and Artichoke Quiche with Spelt Crust from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe can’t be vegan due to eggs.

Wednesday

30-Minute Vegetarian French Bread Pizzas from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make.

Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan.

Thursday

Guacamole Black Bean Loaded Sweet Potatoes from The Roasted Root

Prep Ahead Tip: The sweet potatoes can be roasted up to 4 days ahead of time

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Click HERE to print the shopping list!