If you’re tired of Thanksgiving leftovers, add some of these delicious vegetarian recipes to your meal plan next week!

SUNDAY

ROASTED SQUASH SALAD from Rhubarbarians Prep Ahead Tip: The red onions, dressing, and squash can be chopped/prepped ahead and stored in the refrigerator. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

MONDAY

BLACK BEAN SOUP from I Heart Vegetables Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

 

TUESDAY

MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP from Joanne Eats Well With Others Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of the Israeli couscous to make it gluten free.

 

WEDNESDAY

VEGAN BUTTERNUT SQUASH PASTA from Hummusapien Prep Ahead Tip: Squash can be roasted ahead of time. Vegan/Gluten Free Substitutions: Reipe is vegan. Use rice noodles for gluten free.

 

THURSDAY

CRISPY BAKED SWEET POTATO AND BLACK BEAN TACOS From She Likes Food Prep Ahead Tip: Recipe comes together in just 30 minutes. Vegan/Gluten Free Substitutions: Recipe is gluten free.  Use vegan cheese to make vegan.

 

FRIDAY

CREAMY TAHINI SPAGHETTI SQUASH from The Roasted Root Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days in advance Vegan/Gluten Free Substitutions: Recipe is GF and Vegan!

 

DESSERT

PALEO PEAR CRUMBLE from The Roasted Root    

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