A weekly plant-based meal plan with gluten-free and vegan options. This vegetarian meal plan includes seasonal recipes that are nutritious and easy to prepare!
Can you believe Thanksgiving is just around the corner? Do you have your menu set? My family typically makes the same dishes each year with miner tweaks. I usually tend to the dessert, and I can tell you I’m super excited for some Paleo Pumpkin Pie!
On this week’s healthy vegetarian meal plan: Mushroom Lentil Loaf, Spaghetti Squash with Vegan Spinach Artichoke Sauce, Butternut Squash and Yam Curry, and Linguine with Chickpeas and Zucchini.
Enjoy!
Sunday
Mushroom Lentil Loaf from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free breadcrumbs to make GF.
Monday
Spaghetti Squash with Vegan Spinach Artichoke Sauce from Hummusapien
Prep Ahead Tip: Spaghetti squash can be cooked in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Butternut Squash and Yam Curry from The Roasted Root
Prep Ahead Tip: Rice can be cooked in advance and vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Linguine with Chickpeas and Zucchini from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Use nutritional yeast in place of the pecorino cheese (add to taste!) if vegan. Use gluten free pasta to make it gluten free.
Thursday
Vegetarian Cauliflower Fried Rice from She Likes Food
Prep Ahead Tip: Comes together quickly if using packaged cauliflower rice. Otherwise cauliflower rice can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Omit eggs to make vegan.
Click HERE to print the shopping list!
