If you know how I feel about Shakshuka, you already know how I feel about this week’s meal plan!

Sunday

Loaded Greek Chickpea Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe only takes about 20 minutes to make.

Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and my vegan feta recipe to make vegan.

Monday

The Best Shakshuka from Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use roasted tofu instead of eggs to make vegan.

Tuesday

Spicy Peanut Rice Noodle Bowls from Eats Well With Others

Prep Ahead Tip: Recipe is already vegan. To make it gluten free, substitute the soy sauce for tamari.

Vegan/Gluten-free Substitutions: Recipe is already vegan. To make it gluten free, substitute the soy sauce for tamari.

Wednesday

“Cheesy” Vegan Broccoli Soup from Making Thyme for Health

Prep Ahead Tip: Recipe comes together quickly. No prep is necessary, unless you would like to prep the entire recipe in advance.

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

Thursday

Beet and Black Bean Veggie Burgers from The Roasted Root

Prep Ahead Tip: The rice can be prepared up to 3 days ahead of time, as can the carrot slaw. The burger patties can also be made ahead of time and stored in the refrigerator (or frozen) until ready to cook.

Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using a gluten-free bun.

Click HERE to print the shopping list!