Who’s pumped for this week of yummy vegetarian eats?! If you don’t like pizza, tacos, or fall squashies…
This is not the place for you.
Sunday
Butternut Squash Enchilada Casserole from Making Thyme for Health
Prep Ahead Tip: You can buy diced butternut squash to help save time.
Vegan/Gluten-free Substitutions: Use corn tortillas to make gluten-free and dairy-free shredded cheese to make vegan
Monday
Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien
Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Tuesday
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use GF soy sauce (tamari) if necessary.
Wednesday
Roasted Portobello Fajitas from The Roasted Root
Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.
Thursday
BBQ Spaghetti Squash Pizza from She Likes Food
Prep Ahead Tip: You can cook the spaghetti squash a few days beforehand if desired.
Vegan/Gluten-free Substitutions: Use gluten free pizza dough to make gluten free and dairy free cheese to make vegan.
Click HERE to print the shopping list!
