Who’s ready to get ROASTED?! Okay well not you my lil’ chickpeas, but this week’s Healthy Vegetarian Meal plan is full of enough veggies and warm dishes to fill all of your Autumn desires.

Sunday

Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root

Prep Ahead Tip: Cook the quinoa, roast the vegetables, and/or prepare the cashew cream sauce up to 3 days ahead of time. Store quinoa and roasted vegetables in a tupperware container, and store the cashew sauce in a sealed jar.

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

Monday

Vegan Tempeh Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip: Soak cashews ahead of time and chop kale and peppers.

Vegan/Gluten-free Substitutions: Make sure enchilada sauce and tempeh are gluten-free.

Tuesday

Roasted Acorn Squash Apple Soup from Making Thyme for Health

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 and gluten-free.

Wednesday

Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others

Prep Ahead Tip: This recipe is super quick to throw together, so no prep ahead needed!

Vegan/Gluten-free Substitutions: To make vegan you can substitute vegan butter and coconut milk or pureed cauliflower or pureed white beans for the cream and then mix it with the pumpkin puree. Use vegan and/or gluten free pasta if necessary.

Thursday

Black Bean Veggie Fajita Burgers from She Likes Food

Prep Ahead Tip: Veggie burgers can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Use dairy free cheese or omit cheese to make vegan. Use gluten free bread crumbs and buns to make gluten free.

Click HERE to print the shopping list!