On this week’s meal plan: Vegan Spaghetti Squash Lasagna Bowls, Jackfruit and Pinto Bean Taquitos, Weeknight Linguine with Chickpeas and Spinach, Vegan Meatball Subs, and Guacamole Black Bean Loaded Sweet Potatoes.
ENJOY! xo
Sunday
Vegan Spaghetti Squash Lasagna Bowls from Making Thyme for Health
Prep Ahead Tip: The squash can be roasted and cashew ricotta prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Jackfruit and Pinto Bean Taquitos from She Likes Food
Prep Ahead Tip: Taquito filling mixture can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Weeknight Linguine with Chickpeas and Spinach from Eats Well With Others
Prep Ahead Tip: Recipe takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make this gluten free. Omit the pecorino or replace it with nutritional yeast (to taste) to make this vegan.
Wednesday
Vegan Meatball Subs 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 and gluten-free.
Thursday
Guacamole Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: Potatoes can be roasted up to 4 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already veganand gluten free.
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