Easy and healthy vegetarian meal plan week 46 plus shopping list and recipes! A mid-November meal plan part of our weekly series.
Hi, Rhubarbarians!
Your weekly vegetarian meal plan is here for the week of November 7th! On the menu this week: weeknight linguine with chickpeas and zucchini, portabella boats with rosemary lentil crumble, gnocchi lasagna bake, vegan broccoli cheddar soup, pumpkin lentil soup, and quinoa taco skillet. Plus vegan pumpkin cheesecake for your weekly dessert. YUM!
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We are getting pretty excited for Thanksgiving! I know it will be pretty different this year and will probably be pretty small. But that won't stop us from eating tons of amazing food!
November means the days are getting shorter, but the holiday season is here! Check out our November produce and recipes guide for recipe inspiration. 50 meatless recipes using November seasonal produce! Or, if you’re craving more late fall recipes, check out our December guide!
Click here to check out all of our healthy vegetarian meal plans!
SUNDAY
WEEKNIGHT LINGUINI WITH CHICKPEAS AND ZUCCHINI from Joanne Eats Well With Others
Prep Ahead Tip: This comes together very quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Omit pecorino cheese or use a vegan substitute. Use gluten free pasta to make it gluten free.
MONDAY
PORTABELLA BOATS WITH ROSEMARY LENTIL CRUMBLE from Hummusapien
Prep Ahead Tip: Mushrooms can be roasted ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
30 MINUTE GNOCCHI LASAGNA BAKE from She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes.
Vegan/Gluten Free Substitutions: Use gluten free gnocchi for GF and vegan ricotta and mozzarella for vegan.
WEDNESDAY
VEGAN BROCCOLI CHEDDAR SOUP from The Roasted Root
Prep Ahead Tip: You can cook the potatoes up to 3 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
VEGAN PUMPKIN LENTIL SOUP From Rhubarbarians
Prep Ahead Tip: All of the veggies can be chopped ahead of time and stored in the refrigerator for up to 4 days.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
FRIDAY
QUINOA TACO SKILLET from I Heart Vegetables
Prep Ahead Tip: This recipe comes together quickly and you can easily reheat leftovers.
Vegan/Gluten Free Substitutions: Omit cheese or use vegan shreds to make this receipe vegan. Recipe is already gluten free.
DESSERT
VEGAN PUMPKIN CHEESECAKE from She Likes Food
SHOPPING LIST
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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