Happy Saturday! I hope you’re enjoying cooler temperatures and all the delicious fall produce! Here are some tasty recipes to get you through the next week!

SUNDAY

WEEKNIGHT LINGUINI WITH CHICKPEAS AND ZUCCHINI from Joanne Eats Well With Others Prep Ahead Tip: This comes together very quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Omit pecorino cheese or use a vegan substitute. Use gluten free pasta to make it gluten free.

 

MONDAY

PORTABELLA BOATS WITH ROSEMARY LENTIL CRUMBLE from Hummusapien Prep Ahead Tip: Mushrooms can be roasted ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

TUESDAY

30 MINUTE GNOCCHI LASAGNA BAKE from She Likes Food Prep Ahead Tip: Recipe comes together in just 30 minutes. Vegan/Gluten Free Substitutions: Use gluten free gnocchi for GF and vegan ricotta and mozzarella for vegan.

 

WEDNESDAY

VEGAN BROCCOLI CHEDDAR SOUP from The Roasted Root Prep Ahead Tip:You can cook the potatoes up to 3 days ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

THURSDAY

VEGAN PUMPKIN LENTIL SOUP From Rhubarbarians Prep Ahead Tip: All of the veggies can be chopped ahead of time and stored in the refrigerator for up to 4 days. Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.

 

FRIDAY

QUINOA TACO SKILLET from I Heart Vegetables Prep Ahead Tip: This recipe comes together quickly and you can easily reheat leftovers. Vegan/Gluten Free Substitutions: Omit cheese or use vegan shreds to make this receipe vegan. Recipe is already gluten free.

 

DESSERT

VEGAN PUMPKIN CHEESECAKE from She Likes Food  

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