Last meal plan of 2018!! Don’t worry, the meal prepping fun will most certainly carry over into the New Year.
On this week’s healthy vegetarian meal plan, we have One-Pot African Peanut Stew, Crispy Potato Tacos, Vegetable Enchiladas with Black Beans, Corn, and Spinach, Vegan Butternut Squash Pasta, Rustic Minetrone Soup with Rice and Kale.
Have a fun, happy, healthy New Year!!
Sunday
One-Pot African Peanut Stew from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Crispy Potato Tacos from She Likes Food
Prep Ahead Tip: Potatoes can be boiled up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others
Prep Ahead Tip: The entire casserole can be made in advance and reheated the day of eating.
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Use vegan cheddar or pepperjack cheese (or omit the cheese entirely) to make this vegan.
Wednesday
Vegan Butternut Squash Pasta from Hummusapien
Prep Ahead Tip: Chop butternut squash ahead of time.
Vegan/Gluten-free Substitutions: Sub pasta with gluten-free pasta. Recipe is already vegan.
Thursday
Rustic Minetrone Soup with Rice and Kale from The Roasted Root
Prep Ahead Tip:Whole recipe can be made up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make recipe vegan by omitting the parmesan rind.
Click HERE to print the shopping list!
