Healthy Vegetarian Meal Plan 03.01.2020

A vegetarian meal plan including 5 healthy dinner recipes. Each meal can easily be made gluten-free and/or vegan if they aren’t already! Print out the grocery list to make shopping for the week easy!

Happy Weekend to you! It feels like Spring already here in the Sierra Nevada, which is making me crave all the fresh vegetables. If you’re in the same boat, check out my Spring Cleaning Detox Salad or my Spring Vegetable Buddha Bowls with Green Goddess Dressing from the archives!

If you didn’t have a chance to take a look at my Chocolate-Dipped Flourless Peanut Butter Cookies I posted this week, be sure to give them a whirl! They’re a fabulous weekend baking project and my nieces and nephews go bonkers over them.

On this week’s Healthy Vegetarian Meal Plan: The Best Vegan Orange Chicken, Vegan Creamy Broccoli Soup, Vegan Thai Red Coconut Curry, Sweet Potato Quinoa Stew, and Classic Lentil Burgers.

Enjoy! xo

Sunday

The Best Vegan Orange Chicken from Sprouting Wild Ones

Prep Ahead Tip: Cauliflower can be cut 1-2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. To make vegan, use vegan flour and vegan bread crumbs.

Monday

Vegan Creamy Broccoli Soup from Hummusapien

Prep Ahead Tip: Cashews can be soaked in advance

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

Tuesday

Vegan Thai Red Coconut Curry from Eats Will With Others

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free soy sauce to make it gluten free.

Wednesday

Sweet Potato Quinoa Stew from The Roasted Root

Prep Ahead Tip: Recipe comes together quickly, no advance prep necessary

Vegan/Gluten-free Substitutions: Recipe is GF and vegan!

Thursday

Classic Lentil Burgers from Making Thyme For Health

Prep Ahead Tip: Lentils can be cooked in advance. Burgers can also be prepped in advance and stored in the fridge or frozen.

Vegan/Gluten-free Substitutions:Use gluten-free breadcrumbs and flour to make GF. Sub flax eggs to make vegan.

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.