Happy weekend!! Tell me about your mother’s day plans. We are celebrating Remy’s birthday yet again since all of the extended members of our family didn’t get to come to the kid’s party last weekend. On the bright side – more birthday cake!!!! On the not quite so bright side – my apartment needs some major spring cleaning to occur to make it acceptable to show to other people. Womp womp. I guess you know what my Saturday plans are!!
Here’s what we’ve got on this week’s meal plan:
- garlic herb baked tempeh – interesting! I don’t use tempeh enough.
- cheesy potato enchilada casserole – you had me at cheesy. and potato.
- roasted sweet potato kale salad – love this for lunch all week
- creamy VEGAN broccoli cauliflower soup – pass me a bowl!
- cannellini bean salad with roasted red pepper and kale – great quick weeknight meal!
Garlic Herb Baked Tempeh from Making Thyme for Health
Prep Ahead Tip: Tempeh can be steamed and marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Cheesy Potato Enchilada Casserole from She Likes Food
Prep Ahead Tip: Potatoes and veggies can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use vegan cheese or omit cheese to make vegan.
Roasted Sweet Potato Kale Salad from The Roasted Root
Prep Ahead Tip: Eggs can be cooked up to 3 days ahead of time, and dressing can be made up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the eggs and add chickpeas and use vegan feta to make recipe vegan.
Creamy Vegan Broccoli Cauliflower Soup from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub GF flour for GF.
Cannellini Bean Salad with Roasted Red Pepper and Kale from Eats Well With Others
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the parmesan cheese or replace with a vegan version to make this vegan. Already GF.
Click HERE to print the shopping list!