This week’s meal plan is filled with new recipes like artichoke enchiladas and a simple orzo salad! It’s a great way to add some new recipes into your dinnertime rotation. Which recipe are you excited to try?

SUNDAY

CRISPY TOFU TACOS from Rhubarbarians Prep Ahead Tip: The cilantro crema can be prepared ahead. Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free tortillas or corn tortillas

MONDAY

FETA AND ORZO PASTA SALAD from I Heart Vegetables Prep Ahead Tip: Recipe can be made up to 2 days in advance. Vegan/Gluten Free Substitutions: Use gluten free pasta. For a vegan option, use vegan feta and add a pinch of salt.

TUESDAY

ARTICHOKE AND QUINOA ENCHILADAS from Joanne Eats Well With Others Prep Ahead Tip: The quinoa and tomatillo salsa can be prepped ahead of time and stored in the fridge until ready to use. Vegan/Gluten Free Substitutions: Recipe is already gluten free. Use vegan cheddar cheese if needed. artichoke enchiladas

WEDNESDAY

ONE PAN VEGGIE RED CURRY from Hummusapien Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.

THURSDAY

EASY VEGAN BLACK BEAN TACOS From She Likes Food Prep Ahead Tip: Recipe comes together quickly. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

DESSERT

SALTED PEANUT BLONDIES from Joanne Eats Well With Others salted peanut blondies

SHOPPING LIST

For a printable shopping list, click here.