Weekly Vegetarian Meal Plan – 11/7

If you’re worn out from last week, I’m right there with you! But at least the dinnertime routine doesn’t have to be stressful. Try these recipes at your dinner table next week!

SUNDAY

AUTUMN ARUGULA SALAD from Hummusapien Prep Ahead Tip: Grains can be cooked ahead of time. Vegan/Gluten Free Substitutions:Use brown rice for gluten free and omit cheese for vegan.

 

MONDAY

CAULIFLOWER PARMESAN from She Likes Food Prep Ahead Tip: No need to prep ahead. Vegan/Gluten Free Substitutions: Use GF flour and breadcrumbs to make GF and vegan cheese to make vegan.

 

TUESDAY

VEGAN PUMPKIN CURRY from The Roasted Root Prep Ahead Tip: This Thai curry recipe comes together ultra quickly – no advance prep is needed unless you want to cook the rice up to 4 days ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free

 

WEDNESDAY

WARM HALLOUMI SALAD WITH APPLES AND PECANS from Rhubarbarians Prep Ahead Tip: Best when made fresh, but comes together quickly. Vegan/Gluten Free Substitutions: Swap out the halloumi for tofu or chickpeas.

 

THURSDAY

SLOW COOKER QUINOA CHILI From I Heart Vegetables Prep Ahead Tip: Chili can be made up to 3 days in advance and re-heated before eating. Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.

 

FRIDAY

TUSCAN WHITE BEAN KALE AND FARRO STEW from Joanne Eats Well With Others Prep Ahead Tip: This whole recipe can be made ahead of time – it only gets better as it ages! Vegan/Gluten Free Substitutions: Omit the parmesan rind to make this vegan. Use brown rice instead of farro to make it gluten free.

 

DESSERT

VEGAN APPLE CRUMB CAKE from Hummusapien  

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