Weekly Vegetarian Meal Plan 10/10
This week’s vegetarian meal plan is packed with fall flavors like sweet potatoes, kale, and cauliflower! If you’re looking for some tasty meals to add to your dinner rotation, try a tasty sandwich, cozy soup, or hearty salad!
ROASTED SWEET POTATO KALE SALAD WITH AVOCADO from The Roasted Root
Prep Ahead Tip: Sweet potato can be roasted 2 to 3 days in advance.
Vegan/Gluten Free Substitutions:Replace eggs with bean of choice (chickpeas work great) and omit the feta cheese to make vegan.
LENTIL SANDWICHES WITH HERBED RICOTTA from Rhubarbarians
Prep Ahead Tip: The lentils and the ricotta mixture can be made the day before.
Vegan/Gluten Free Substitutions: Use vegan ricotta and gluten-free bread.
ROASTED CAULIFLOWER AND FARRO SALAD from Joanne Eats Well With Others
Prep Ahead Tip: Roast the cauliflower and cook the grains 2-3 days ahead of time and store in the fridge until ready to use.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of farro to make it gluten free.
IMMUNITY BOOSTING SOUP from I Heart Vegetables
Prep Ahead Tip: Recipes comes together quickly and can be refrigerated for up to 3 days.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
PEANUT NOODLES AND BROCCOLI From Hummusapien
Prep Ahead Tip: Sauce can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free noodles for gluten free.
THE BEST VEGAN CHILI from She Likes Food
Prep Ahead Tip: Recipe comes together pretty quickly but vegetables can be chopped up to 2 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
APPLE CINNAMON SWIRL BREAD from Hummusapien
Here’s the shopping list so you can grab everything you need!