Howdy!
I know, I know, you’re probably buried in Thanksgiving leftovers and/or have no desire to think about, much less eat, food; however, we have our weekly meal plan for you nonetheless! It’s bitchin’! It’s rad! Even if you can’t prepare it this week, you can save it for a different week. What we have here: vegan lentil loaf, a fully loaded salad, butternut squash and rice bowls, delicious veggie soup, and a tofu chili. Enjoy the remainder of your weekend! I will see you on Monday with even more edibles!
xo
Sunday
Mushroom Lentil Loaf from Making Thyme for Health
Prep Ahead Tip: This is a Sunday meal because it requires quite a bit of prep. However, if you’d like to prep in advance you can shop the vegetables and cook the lentils a day or two ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free breadcrumbs to make GF.
Monday
Blue Cheese, Apple & Tofu Salad from She Likes Food
Prep Ahead Tip: The tofu can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the blue cheese and/or add vegan cheese of your choice.
Tuesday
Moroccan Chickpea and Butternut Squash Soup from Eats Well With Others
Prep Ahead Tip: This recipe is very quick to prepare, but you can chop the squash and zucchini ahead of time if necessary.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Garam Masala Vegetable Bowls from The Roasted Root
Prep Ahead Tip: Prepare the cashew sauce up to 5 days in advance, cook the rice up to 3 days in advance, and/or saute the vegetables up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Use pure maple syrup in place of honey in the cashew sauce to make vegan.
Thursday
Mushroom Tofu Chili from Hummusapien
Prep Ahead Tip: Press tofu in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!
