On this week’s meal plan: One-Pot Vegan White Bean Shakshuka, 5-Ingredient Baked Ziti with Chickpeas and Spinach, Tempeh Sausage Stuffed Squash, Vegan Sopa Azteca, and Kale & Quinoa Salad with Apples and Walnuts.
Enjoy!
Sunday
One-Pot Vegan White Bean Shakshuka from Making Thyme for Health
Prep Ahead Tip: Comes together quick and doesn’t require any prep.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
5-Ingredient Baked Ziti with Chickpeas and Spinach from She Likes Food
Prep Ahead Tip: Recipe doesn’t take long to make so no need to prep ahead. If you like you could make the entire meal up to 2 days in advance and just re-heat in oven before enjoying.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and your favorite vegan cheese to make vegan. You can also omit cheese all together if you prefer.
Tuesday
Tempeh Sausage Stuffed Squash from Hummusapien
Prep Ahead Tip: Recipe does not take long to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Vegan Sopa Azteca from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
Kale & Quinoa Salad with Apples and Walnuts from The Roasted Root
Prep Ahead Tip: Salad comes together lickety split! No advance prep is necessary
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Click HERE to print the shopping list!
