Does anyone else feel like spring is just around the corner? I’m counting down the days until the temperature warms up but in the meantime, I’m enjoying lots of soups! From lentil soup to chili this week’s meal plan is filled with plenty of tasty recipes!

SUNDAY

INSTANT POT WHITE BEAN VEGETABLE SOUP from Rhubarbarians Prep Ahead Tip: The beans can be soaked overnight out on the counter, up to 24 hours. All of the veggies can be chopped ahead. Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.

MONDAY

MEDITERRANEAN LENTIL SOUP from I Heart Vegetables Prep Ahead Tip: This recipe can be made up to 4 days in advance. Wait until ready to serve before adding spinach. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

TUESDAY

WEEKNIGHT VEGETARIAN CHILI from Joanne Eats Well With Others Prep Ahead Tip: Make sure your beans are cooked ahead of time or use canned beans. Vegan/Gluten Free Substitutions: Use vegan parmesan cheese or nutritional yeast to make this vegan. Use gluten free pasta to make it gluten free. Weeknight Vegetarian Chili

WEDNESDAY

SWEET POTATO BLACK BEAN BURGERS from Hummusapien Prep Ahead Tip: Make sure your sweet potato is roasted ahead of time. Vegan/Gluten Free Substitutions: Use dairy-free yogurt for vegan and GF buns if needed.

THURSDAY

BBQ CHICKPEA PIZZA From She Likes Food Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free pizza crust to make gluten free.

DESSERT

VEGAN OAT FLOUR BANANA BREAD from Rhubarbarians

SHOPPING LIST

For a printable shopping list, click here.