Hi friends! We are finally gathering up the strength and energy (and a car rental) to go apple picking this weekend. So now I’m basically feeling all the fall feels and just want to eat soup and drink apple cider until eternity. This week’s meal plan totally has that vibe. Here’s what we’re making:
- butternut squash quinoa chili – just give me a vat of this and I’ll be set for life
- vegan broccoli cheddar stuffed sweet potatoes – so cozy!
- vegetarian lentil minestrone – comfort in a bowl
- pumpkin quesadillas with black beans – squash + black beans are the ULTIMATE power couple
- tempeh butternut squash noodle bake – ooohhhh yeeeaahhh
Happy eating!
Sunday
Butternut Squash Quinoa Chili from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Broccoli Cheddar Stuffed Sweet Potatoes from from The Roasted Root
Prep Ahead Tip: The cashew “cheese” sauce can be prepared up to 5 days ahead of time, and the sweet potatoes can be roasted 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Tuesday
Vegetarian Lentil Minestrone from Eats Well With Others
Prep Ahead Tip: The whole soup can be made ahead of time and stored in the fridge until ready to eat.
Vegan/Gluten-free Substitutions: Leave off the parmesan garnish to make this vegan.
Wednesday
Pumpkin Quesadillas with Black Beans and Green Chile from She Likes Food
Prep Ahead Tip: Squash can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Be sure tempeh is GF.
Thursday
Tempeh Butternut Squash Noodle Bake from Hummusapien
Prep Ahead Tip: Squash can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Be sure tempeh is GF.
Click HERE to print the shopping list!
I’m going to live in that chili.
Love, love