Happy Saturday, friends! I’m back with another weekly vegetarian meal plan. From cozy soup to tasty tacos, there’s something for everyone!

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HEALTHY BROCCOLI CHEDDAR SOUP from Rhubarbarians Prep Ahead Tip: The beans and the veggies can be prepped/chopped ahead of time. Vegan/Gluten Free Substitutions: Use vegan cheddar cheese. A bowl of Broccoli cheddar soup


VEGAN LENTIL TACOS from I Heart Vegetables Prep Ahead Tip: Lentils can be made in advance and reheated. Vegan/Gluten Free Substitutions: Recipe is vegan. Use corn tortillas to keep this recipe gluten free. A tray of Lentil tacos


SPICY PEANUT RICE NOODLE BOWLS from Joanne Eats Well With Others Prep Ahead Tip: No need to prep ahead. Vegan/Gluten Free Substitutions: Use tamari in place of soy sauce to make it gluten free. Recipe is already vegan. Spicy Peanut Rice Noodle Bowls with Curried Peanut Sauce


VEGAN MEDITERRANEAN MEAL PREP BOWLS from Hummusapien Prep Ahead Tip: Potatoes can be roasted ahead and dressing can be made ahead. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free. A plastic container filled with food, with Salad


PIZZA POLENTA BOWLS From She Likes Food Prep Ahead Tip: Recipe only takes 30 minutes to make. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free. A pizza sitting on top of a wooden table


CHOCOLATE COCONUT CUPCAKES from She Likes Food A close up of a cupcake sitting on top of a table


For a printable shopping list, click here.

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