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.
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.
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.
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.
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.
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!