On the meal plan this week: Cheesy Vegan Broccoli Soup, Sheet Pan Roasted Gnocchi Butternut Squash and Broccoli, Creamy Vegan Tomato Basil Soup, The Best Easy Vegan Lasagna, Moroccan Spiced Chickpea and Carrot Ragout.
Enjoy!
Sunday
Cheesy Vegan Broccoli Soup from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly! No need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Sheet Pan Roasted Gnocchi Butternut Squash and Broccoli from She Likes Food
Prep Ahead Tip: Recipe is all baked together so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Make sure to use gluten free gnocchi to make gluten free.
Tuesday
Creamy Vegan Tomato Basil Soup from The Roasted Root
Prep Ahead Tip: Macadamia nuts can be soaked up to 2 days ahead of time and stored in an air-tight container in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
The Best Easy Vegan Lasagna from Hummusapien
Prep Ahead Tip: Recipe comes together quickly so there is no need to prep ahead!
Vegan/Gluten-free Substitutions: Recipe is already vegan. To make gluten-free, make sure to use gluten-free pasta.
Thursday
Moroccan Spiced Chickpea and Carrot Ragout from Eats Well With Others
Prep Ahead Tip: No need to prep ahead! This comes together quickly.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use quinoa or millet in place of couscous to make it gluten free.
Click HERE to print the shopping list!
