How are you enjoying fall produce? Food-wise, fall and winter is my favorite time of year because I absolutely love starchy root vegetables and winter squash. This week, we’re in full-blown fall mode, bringing you all the comfort food!
On the menu this week: Vegan Pumpkin Macaroni and “Cheese”, Roasted Brussels Sprout and Chickpea Bowls, Spaghetti Squash with Tomato Basil Cream Sauce, Butternut Squash and Lentil Bolognese, Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes.
Enjoy!
Sunday
The Best Pumpkin Macaroni and “Cheese” from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quick and doesn’t require any prep.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use your favorite gluten-free pasta to make GF.
Monday
Roasted Brussels Sprout and Chickpea Bowls from She Likes Food
Prep Ahead Tip: Quinoa can be cooked up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Spaghetti Squash with Tomato Basil Cream Sauce from Hummusapien
Prep Ahead Tip: Soak cashews the night before. Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Butternut Squash and Lentil Bolognese 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
Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sauce can be made up to 5 days in advance, and the sweet potatoes can be roasted up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan. Add chickpeas or black beans for more protein!
Click HERE to print the shopping list!
I did the pumpkin macaroni and cheese and it went great! It’s really divine! Thanks for sharing 🙂
– Natalie