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

 

 

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