Happy Halloween!!
Let’s keep things short and sweet (get it?) today and dive right in.
This week’s meal plan features:
- vegan pumpkin curry
- rustic minestrone soup
- quick and easy vegan pho
- quinoa stuffed sweet potatoes
- chipotle butternut and swiss chard enchilada casserole
- Israeli power salad
Happy eating!
SUNDAY
VEGAN PUMPKIN CURRY from She Likes Food
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAY
RUSTIC MINESTRONE SOUP WITH RICE AND KALE from The Roasted Root
Prep Ahead Tip: All of the veggies can be pre-chopped and kept in the refrigerator.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free.
TUESDAY
QUICK AND EASY VEGAN PHO from Rhubarbarians
Prep Ahead Tip: The broth can be made ahead. Cook the noodles in the broth when reheating
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
WEDNESDAY
QUIONA STUFFED SWEET POTATOES from I Heart Vegetables
Prep Ahead Tip:The potatoes can be roasted 2-3 days ahead of time. Dressing can also be preapred 2 days in advance.
Vegan/Gluten Free Substitutions: Recipes is vegan and gluten free.
THURSDAY
CHIPOTLE BUTTERNUT SQUASH AND SWISS CHARD ENCHILADA CASSEROLE From Joanne Eats Well With Others
Prep Ahead Tip: The squash can be roasted 2-3 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is already gluten free. Use dairy-free cheese to make it vegan.
FRIDAY
ISRAELI POWER SALAD from Hummusapien
Prep Ahead Tip: Veggies can be chopped and potatoes can be roated ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
EASY APPLE PIE BITES from She Likes Food
SHOPPING LIST
