In our district, school is starting next week! It’s hard to believe that summer is winding down but I’m looking forward to the new season. If you’re looking for some easy meatless meals for busy weeknights, I’ve got you covered! Here’s some inspiration to add to your menu.
PESTO QUESADILLAS WITH WHITE BEANS AND TOMATO from She Likes Food
Prep Ahead Tip: If using homemade pesto, pesto can be prepared up to 3 days in advance.
Vegan/Gluten Free Substitutions: Use gluten free tortillas to make gluten free. Use non-dairy cheese to make vegan, or omit cheese.
ROASATED SWEET POTATO AND KALE SALAD from The Roasted Root
Prep Ahead Tip: Dressing can be made up to 5 days in advance, and sweet potato can be roasted up to 4 days ahead of time.
Vegan/Gluten Free Substitutions: To make recipe vegan, substitute the eggs for 1/2 cup of black beans or garbanzo beans and omit the feta cheese
GRILLED PORTABELLO MUSHROOM BURGERS from Rhubarbarians
Prep Ahead Tip: The mushrooms can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Omit the cheese or use vegan cheese. Use gluten-free burger buns.
KOREAN TEMPEH BOWLS from Joanne Easts Well
Prep Ahead Tip: The rice can be cooked a few days ahead of time. The tempeh can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Use vegan mayo to make this vegan. Recipe is already gluten free.
CREAMY VEGGIE AND NOODLES From I Heart Vegetables
Prep Ahead Tip:This recipe is quick and easy from start to finish!
Vegan/Gluten Free Substitutions: Use non-dairy milk to make this vegan. Substitute gluten free noodles to make this gluten free.
VEGAN LASAGNA SOUP from Hummusapien
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten Free Substitutions: Recipe is vegan. Use GF lasagna if needed.
VEGAN INDIVIDUAL APPLE CRISP from Rhubarbarians