A healthy weekly Vegetarian Meal Plan with seasonal recipes and a grocery list to make meal prep for the week easy and tasty!
I hope you all had an excellent Thanksgiving!
On this week’s meal plan: 15-Minute Tomato Soup, Vegan Butternut Squash Pasta, Roasted Vegetable Stacked Enchiladas, Easy Weeknight Kidney Bean Curry, and Easy Peanut Butter Tofu.
15-Minute Tomato Soup from Making Thyme for Health
Prep Ahead Tip: Comes together super fast. No prep needed.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Vegan Butternut Squash Pasta from Hummusapien
Prep Ahead Tip: Butternut squash can be chopped and roasted in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta for gluten-free.
Roasted Vegetable Stacked Enchiladas from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Use gluten-free tortillas to make GF.
Easy Weeknight Kidney Bean Curry from Eats Well With Others
Prep Ahead Tip: If using dried kidney beans, soak and cook them ahead of time. If using canned beans then no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Easy Peanut Butter Tofu from She Likes Food
Prep Ahead Tip: Peanut sauce can be prepped and tofu can be pressed in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!