Easy and healthy vegetarian meal plan week 37 plus shopping list! A mid-September meal plan part of our weekly series.
Your weekly vegetarian meal plan is here for the week of September 12th! On the menu this week: fresh yellow tomato soup, Mexican kale salad with cumin lime dressing, sticky orange tempeh with roasted vegetables, Cuban black beans and rice, palak paneer, and immunity boosting turmeric soup. Plus, peanut butter pretzel bars for your weekly dessert. YUM!
Can you believe fall is just around the corner? Check out our September produce and recipes guide for recipe inspiration. 50 meatless recipes using September seasonal produce!
FRESH YELLOW TOMATO SOUP from Rhubarbarians
Prep Ahead Tip: The mirepoix can be chopped up to two days ahead of time, but keep the tomatoes fresh until ready to cook.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free
MEXICAN KALE SALAD WITH CUMIN LIME DRESSING from She Likes Food
Prep Ahead Tip: Dressing can be made up to 3 days in advance.
Vegan/Gluten Free Substitutions: Recipe is gluten free. Use vegan cheese, or omit cheese, to make vegan.
STICKY ORANGE TEMPEH WITH ROASTED VEGETABLES from Hummusapien
Prep Ahead Tip: Veggies can be chopped and rice can be made ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan, make sure tempeh is GF if needed.
CUBAN BLACK BEANS AND RICE from I Heart Vegetables
Prep Ahead Tip: This recipe comes together quickly in the Instant Pot!
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
PALAK PANEER From Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Use tofu in place of paneer to make this vegan. Recipe is already gluten free.
IMMUNITY BOOSTNG TURMERIC SOUP from The Roasted Root
Prep Ahead Tip: The soup comes together lightning fast! No advance prep is necessary.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free
PEANUT BUTTER PRETZEL BARS from I Heart Vegetables