From cozy soup to hearty pasta, this week’s meal plan has something for everyone! And don’t forget to whip up a batch of almond butter cookies to round out your meal!

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SUNDAY

SMOKY VEGAN BLACK-EYED PEA SOUP from Rhubarbarians Prep Ahead Tip: The beans will need to be soaked for at least 4 1/2 hours, but soaking them the night before and letting them sit overnight is great. The vegetables and the herbs can all be chopped ahead of time for easy prep. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

MONDAY

LENTIL LETTUCE WRAPS from I Heart Vegetables Prep Ahead Tip: Filling can be made up to 3 days in advance. Vegan/Gluten Free Substitutions: Recipe is vegan if using agave. Use gluten free tamari or liquid aminos to keep this recipe gluten free.

TUESDAY

RIGATONI WITH SPICED TOMATO SAUCE from Joanne Eats Well With Others Prep Ahead Tip: No need to prep ahead. Vegan/Gluten Free Substitutions: Omit the feta cheese or replace it with vegan feta. Use gluten free pasta to make gluten free. Rigatoni with Spiced Tomato Sauce

WEDNESDAY

BRUSSEL SPROUT KALE CAESAR SALAD from Hummusapien Prep Ahead Tip: Dressing can be made in advance. Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free bread if needed.

THURSDAY

POLENTA ENCHILADA BAKE From She Likes Food Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is gluten free, use vegan cheese to make vegan

DESSERT

CHOCOLATE CHIP ALMOND BUTTER COOKIES from I Heart Veggies

SHOPPING LIST

For a printable shopping list, click here.