Weekly Vegetarian Meal Plan – 11/7
SUNDAYAUTUMN 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.
MONDAYCAULIFLOWER 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.
TUESDAYVEGAN 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
WEDNESDAYWARM 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.
THURSDAYSLOW 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.
FRIDAYTUSCAN 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.
DESSERTVEGAN APPLE CRUMB CAKE from Hummusapien