On this week’s meal plan: Vegan Mushroom Bourguignon, Vegan Chili, Roasted Cauliflower and Chickpea Soup, Yummiest Vegetable Soup, and Roasted Veggie and Avocado Breakfast Burritos.
Have a great week!
xo
Sunday
Vegan Mushroom Bourguignon from Making Thyme for Health
Prep Ahead Tip: Mashed potatoes can be prepped a day in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Vegan Chili from She Likes Food
Prep Ahead Tip: Chili recipe can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Roasted Cauliflower and Chickpea Soup from Eats Well With Others
Prep Ahead Tip: Roast the cauliflower and chickpeas up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Swap out the heavy cream for full fat coconut milk to make it vegan.
Wednesday
Yummiest Vegetable Soup 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
Roasted Veggie and Avocado Breakfast Burritos from The Roasted Root
Prep Ahead Tip: Roast the vegetables up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe can be kept gluten-free by using gluten-free flour tortillas. Make recipe vegan by making a tofu scramble.
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