This week’s meal plan is packed with tons of delicious vegetarian recipes to help you switch up your dinnertime routine! Don’t forget to make a batch of cookies to enjoy all week long!

SUNDAY

LEMON CHICKPEA ORZO SOUP from Rhubarbarians Prep Ahead Tip: The vegetables can be chopped ahead of time for easy prep! Vegan/Gluten Free Substitutions: To make vegan replace the eggs with 3/4 cup of coconut milk. Recipe is gluten free.

MONDAY

ENCHILADA SOUP from I Heart Vegetables Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is gluten free. To make this recipe vegan, substitute vegan cream cheese.

TUESDAY

SMOKY BLACK BEAN AND TOFU SCRAMBLE TACOS 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 corn tortillas to make it gluten free. Smoky Black Bean and Tofu Scramble Tacos

WEDNESDAY

VEGAN POWER MAC AND CHEESE from Hummusapien Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is vegan, use GF pasta for gluten free.

THURSDAY

CRISPY TERIYAKI CAULIFLOWER From She Likes Food Prep Ahead Tip: Recipe is best when eaten after it’s prepared Vegan/Gluten Free Substitutions: Recipe is vegan, use GF flour and bread crumbs to make vegan

DESSERT

CHOCOLATE CHIP ALMOND BUTTER COOKIES from I Heart Vegetables

SHOPPING LIST

For a printable shopping list, click here.