Happy post-Thanksgiving week and first official week of the holiday season! We have got an extra holly jolly meal plan this week full of soups, salads, and dreamy lentils that are sure to get you into the spirit.

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!