I hope you all had a wonderful holiday! I enjoyed a restful time with my little family and now I’m excited to whip up some new recipes! If you’re looking eat a little less meat, this meal plan can keep you get started.

SUNDAY

VEGAN CRANBERRY CHILI from Rhubarbarians Prep Ahead Tip: The ingredients can be chopped ahead Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free

MONDAY

SHEET PAN CHICKPEAS AND VEGETABLES from I Heart Vegetables Prep Ahead Tip: Recipe is best made the day of. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

TUESDAY

BUTTERNUT SQUASH AND ROSEMARY RISOTTO from Joanne Eats Well With Others Prep Ahead Tip: Grate the butternut squash ahead of time (or buy it pre-grated!). Vegan/Gluten Free Substitutions: Omit parmesan cheese to make it vegan. Recipe is gluten free.

Butternut Squash and Rosemary Risotto with Pistachios and Lemon

WEDNESDAY

VEGAN ENCHILADAS WITH CASHEW SOUR CREAM from Hummusapien Prep Ahead Tip: Recipe is best made the day of. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

THURSDAY

GNOCCHI, BROCCOLI, AND WHITE BEAN BAKE From She Likes Food Prep Ahead Tip: Recipe only takes 30 minutes to make. Vegan/Gluten Free Substitutions: Use GF gnocchi and vegan cheese, or omit cheese

DESSERT

GINGERBREAD WITH FRESH GINGER from Rhubarbarians

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