Vegetarian Meal Plan- 10/24
Looking for some new dinner ideas to add to your rotation? This week’s meal plan is packed with tasty ideas for fall!
SUNDAYROASTED VEGETABLE STACKED ENCHILADAS from The Roasted Root Prep Ahead Tip: Vegetables can be roasted 3 to 4 days ahead of time. Vegan/Gluten Free Substitutions: Substitute vegan cheese to make recipe vegan.
MONDAYBUTTERNUT SQUASH LEEK SOUP from Rhubarbarians Prep Ahead Tip: All of the veggies can be pre-chopped and kept in the refrigerator. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free.
TUESDAYINSTANT POT MINESTRONE SOUP from I Heart Vegetables Prep Ahead Tip: This recipe only requires a few minutes of preparation. The recipe can also be made in advance and kept in the fridge for up to 4 days. Vegan/Gluten Free Substitutions: Recipe is vegan. To make this recipe gluten free, substitute gluten free pasta.
WEDNESDAYSLOW COOKER BLACK BEAN RAGOUT ON ROASTED SWEET POTATOES from Joanne Eats Well With Others Prep Ahead Tip: Roast the sweet potatoes 2-3 days ahead of time. The black bean ragout ingredients will need to be placed in the slow cooker the morning of cooking. Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
THURSDAYWILD RICE AND SWEET POTATO KALE SALAD From Hummusapien Prep Ahead Tip: Potatoes and rice can be made ahead of time. Vegan/Gluten Free Substitutions: Omit cheese for vegan. Recipe is gluten free.
FRIDAYEASY SESAME NOODLES from She Likes Food Prep Ahead Tip: Recipe comes together in just about 15 minutes. Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free pasta to make gluten free.
DESSERTCHOCOLATE CHIP PECAN BARS from I Heart Vegetables