A healthy weekly meal plan with nutrient-dense healthy vegetarian meals. This meal plan includes gluten-free and vegan options as well as a shopping list.
Heyo! How’s the Christmas baking coming along? If you’re looking for some funky fresh holiday-inspired desserts, be sure to check out my Grain-Free Cranberry Orange Breakfast Cake, Make-Ahead 3-Ingredient Paleo Shortbread, or my Grain-Free Tahini Blondies !
But let’s talk DINNER!
On this week’s healthy vegetarian meal plan: Easy Minestrone Soup, Roasted Potato, Mushroom, and Lentil Kale Salad, Creamy Vegan Mushoom Soup, Indian Vegetarian Paneer and Bean Chili, and Crispy Tofu Steaks.
Enjoy! xo
Sunday
Easy Minestrone Soup from Making Thyme for Health
Prep Ahead Tip: Comes together quickly but vegetables can be chopped in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Monday
Roasted Potato, Mushroom, and Lentil Kale Salad from Hummusapien
Prep Ahead Tip: Vegetables can be roasted and dressing can be made in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Creamy Vegan Mushoom Soup from The Roasted Root
Prep Ahead Tip: No advance prep necessary!
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Wednesday
Indian Vegetarian Paneer and Bean Chili from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to make ahead.
Vegan/Gluten-free Substitutions: Replace the paneer with tofu to make this vegan. It is already gluten free.
Thursday
Crispy Tofu Steaks from She Likes Food
Prep Ahead Tip: Tofu mixture can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
