Ready for another week of healthy, plant-based meals? We’ve got you covered! This week, you’ll enjoy tasty salads, filling soups, and hearty dinners that the whole family will love!

SUNDAY

APPLE, PEAR, AND WALNUT SPINACH SALAD from Rhubarbarians Prep Ahead Tip: Recipe is ready in only 10 minutes! Vegan/Gluten Free Substitutions: Use vegan cheddar cheese or omit the cheese. Replace the honey with maple syrup or agave. Recipe is gluten free.

MONDAY

PINTO BEAN SOUP from I Heart Vegetables Prep Ahead Tip: This recipe comes together quickly and easily. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

TUESDAY

PERSIMMON AND POMEGRANATE SALAD from Joanne Eats Well With Others Prep Ahead Tip: No need to prep ahead. Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free. Persimmon and Pomegranate Salad with Arugula and Hazelnuts

WEDNESDAY

CREAMY VEGAN TOMATO BASIL PASTA from Hummusapien Prep Ahead Tip: No need to prep ahead. Vegan/Gluten Free Substitutions: Use vegan cream cheese for vegan and rice pasta for gluten free.

THURSDAY

PIZZA SKILLET CASSEROLE From She Likes Food Prep Ahead Tip: Recipe only takes 30 minutes to make. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

DESSERT

TART CHERRY ORANGE PISTACHIO BREAD from Hummusapien

SHOPPING LIST

For a printable shopping list, click here.