On this week’s meal plan: One-Pot Golden Lentil Curry, Creamy Vegan Pot Pie, Roasted Winter Vegetable Quinoa Salad, Glowing Carrot Ginger Soup, and pizza beans.
Enjoy!
Sunday
One-Pot Golden Lentil Curry 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
Creamy Vegan Pot Pie from She Likes Food
Prep Ahead Tip: Pie crust can be made ahead of time, if using homemade. Filling can also be made up to 2 days in advance if desired.
Vegan/Gluten-free Substitutions: Make sure to use a vegan pie crust to make vegan. To make gluten free, use a gluten free pie crust and gluten free flour.
Tuesday
Roasted Winter Vegetable Quinoa Salad from The Roasted Root
Prep Ahead Tip: Vegetables can be roasted up to 3 days in advance, and quinoa can be cooked up to 5 days in advance
Vegan/Gluten-free Substitutions: Recipe is aready vegan & gluten-free.
Wednesday
Glowing Carrot Ginger Soup from Hummusapien
Prep Ahead Tip: Soup can be fully made ahead and reheated at any time!
Vegan/Gluten-free Substitutions: Recipe is aready vegan & gluten-free.
Thursday
Pizza Beans from Eats Well With Others
Prep Ahead Tip: This whole recipe can be made ahead and then reheated in the oven when ready to eat!
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Replace the mozzarella and parmesan cheese with dairy free alternatives to make it vegan.
Click HERE to print the shopping list!
Look forward to trying this meal plan!
Awesome! Let me know how you like it, Rhonda!