Fall is in the air! I haven’t broken out any cans of pumpkin yet, but I have noticed sweet potatoes, squash, and overall heartier meals weaseling their way into my heart and meal plans. I hope you’re on board because we have some tasty meals this week!
Here’s what we’re cooking:
- Starting off the week with a super easy vegetarian antipasto pasta salad. This is the ultimate pantry meal and I am obsessed with all of its briny flavors.
- Next up – not-fried eggplant parmesan AKA the ultimate comfort food. I will never eat eggplant parm any other way again.
- On Tuesday we’re making sweet potato and black bean tacos for Taco Tuesday!
- A cozy vegetarian lentil minestrone is here to get us through Wednesday’s mid-week slump. This tastes like a warm hug and I am here for it.
- Finally, we’re ending the week with sticky sweet Thai chili tofu stir fry. Simple, with big flavors.
- For dessert, we’re making THE BEST brownies. Love these.
Happy eating!
SUNDAY
VEGETARIAN ANTIPASTO PASTA SALAD
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Omit the provolone or replace with a vegan substitute.
MONDAY
Prep Ahead Tip: Cook the tomato sauce (or use your favorite jarred sauce) and roast the eggplant ahead of time.
Vegan Substitutions: Use a dairy-free mozzarella.
TUESDAY
SWEET POTATO AND BLACK BEAN TACOS
Prep Ahead Tip: Comes together quickly, no need to prep ahead.
Vegan Substitutions: Omit the cotija cheese.
WEDNESDAY
SUPER COZY VEGETARIAN LENTIL MINESTRONE
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Omit the parmesan garnish.
THURSDAY
STICKY SWEET THAI CHILI TOFU STIR FRY
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Recipe is already vegan.
DESSERT
SHOPPING LIST
For a printable shopping list, click here.
Oh yes, bring on all the orange! Those brownies look to die for!
The black bean and sweet potato tacos are calling my name!