From crunchy salads to savory stir fry, this week’s meal plan is a great way to use up the vegetables in your fridge while trying something new!

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SUNDAY

ASPARAGUS SOUP WITH PISTACHIO CREAM from Rhubarbarians Prep Ahead Tip: The vegetables can be chopped and the pistachio cream can be prepared ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

MONDAY

VEGAN CAESAR SALAD WITH CRISPY CHICKPEAS from I Heart Vegetables Prep Ahead Tip: Salad dressing can be made up to 3 days in advance. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

TUESDAY

THAI TOFU ZOODLE 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 vegan and gluten free. Thai Tofu Zoodle Soup

WEDNESDAY

CREAMY SPRING VEGETABLE PASTA PRIMAVERA from Hummusapien Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Use gluten free pasta if needed.

THURSDAY

HONEY GARLIC CHICKPEAS AND VEGGIES From She Likes Food Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Use maple syrup to make vegan. Recipe is gluten free.

DESSERT

CHEESECAKE STUFFED STRAWBERRIES from I Heart Vegetables

SHOPPING LIST

For a printable shopping list, click here.