Sunday

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: To make this vegan, omit the cheese. It is already gluten free.

 

 

Monday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.

Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.

 

Tuesday

Vegan “Tuna” Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.

 

Wednesday

Sweet Potato and Parsnip Fritters from The Roasted Root

Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.

Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.

Thursday

Vegetarian Chili from Hummusapien

Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

 

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