Vegetarian Meal Plan 10/17
Happy Saturday, friends! If you’re looking for some fall recipe inspiration, we have you covered! Spice up your dinner routine with these tasty recipes. Enjoy!
SUNDAYVEGAN MEATBALLS from She Likes Food Prep Ahead Tip: Meatball mixture can be made up to 3 days in advance. Vegan/Gluten Free Substitutions: Use gluten free bread crumbs and flour to make gluten free.
MONDAYCREAMY VEGAN TORTILLA SOUP from Hummusapien Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAYBLACK BEAN ENCHILADAS from I Heart Vegetables Prep Ahead Tip: This recipe comes together in just a few minutes so no advanced prep is necessary. Vegan/Gluten Free Substitutions: Substitute vegan cheese. Recipe is gluten free.
WEDNESDAYTHAI RED CURRY WITH ROASTED CAULIFLOWER from Joanne Eats Well With Others Prep Ahead Tip:The cauliflower and delicata squash can be roasted 2-3 days ahead of time. Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
THURSDAYCAULIFLOWER PUMPKIN FETTUCCINI ALFREDO From Rhubarbarians Prep Ahead Tip: The sauce can be made up to 2 days ahead. Store it covered in the refrigerator and reheat before adding fresh noodles. Vegan/Gluten Free Substitutions: Switch out the butter for vegan butter or olive oil. Switch out the milk for a neutral dairy free milk like coconut milk. Use nutritional yeast for cheesy flavor rather than parmesan.
FRIDAYROASTED WINTER VEGETABLE QUINOA SALAD from The Roasted Root Prep Ahead Tip: Quinoa can be cooked and/or vegetables can be roasted 3 to 4 days in advance. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERTMAPLE PECAN FALL FRUIT BAKE from Rhubarbarians