Thanksgiving is just around the corner, but it probably looks a little differently this year. So if you’re keeping things low key, try one of these tasty vegetarian recipes!

SUNDAY

VEGAN BROCCOLI TACOS from I Heart Vegetables Prep Ahead Tip: Cilantro dressing can be made up to 2 days ahead of time and kept in the fridge. Vegan/Gluten Free Substitutions:Use vegan mayo and gluten free tortillas.

 

MONDAY

LENTIL QUINOA MEATBALLS WITH COCONUT FENUGREEK SAUCE from Joanne Eats Well With Others Prep Ahead Tip: Cook the lentils and quinoa ahead of time. The meatballs can also be formed ahead of time and stored in the fridge until ready to bake. Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.

 

TUESDAY

CREAM OF MUSHROOM AND WILD RICE SOUP from Hummusapien Prep Ahead Tip: Veggies can be chopped ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

WEDNESDAY

VEGETARIAN TORTILLA SOUP from She Likes Food Prep Ahead Tip: Soup comes together quickly but can be made ahead of time and re-heated. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

THURSDAY

ROASTED VEGETABLE QUINOA BUDDAH BOWLS From The Roasted Root Prep Ahead Tip: Vegetables can be roasted ahead of time. Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.

 

FRIDAY

CHICKPEA SALAD SANDWICH WITH GRAPES from Rhubarbarians Prep Ahead Tip: Can be made up to 2 days ahead and kept in the refrigerator. Vegan/Gluten Free Substitutions: Use vegan mayo and gluten-free bread.

 

DESSERT

CRANBERRY CHOCOLATE COOKIE GRANOLA from Rhubarbarians  

SHOPPING LIST