Who’s ready for the weekly vegetarian meal plan of their dreams?!

Read on, my party people.

Sunday

Creamy Eggplant Tomato Soup from Making Thyme for Health

Prep Ahead Tip: The cashews will need to be soaked for at least 6 hours or up to overnight. Otherwise the soup is best prepared the day of.

Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free!

Monday

30-Minute Summer Vegetable Red Curry from The Roasted Root

Prep Ahead Tip: The vegetables can be chopped one day ahead of time and stored in a sealed container. The rice can be cooked up to 3 days ahead of time or you can use frozen rice to help save time.

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

Tuesday

Vegetarian Sweet Potato Chili from Eats Well With Others

Prep Ahead Tip: Most of the time this recipe takes to prepare is hands-off as the chili simmers, but to save yourself some time chop all the veggies ahead of time and store them in a ziploc in the fridge until you’re ready to make this!

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

Wednesday

Asian Tofu Salad Sandwiches from She Likes Food

Prep Ahead Tip: The filling can be made up to 3 days ahead of time and store in an airtight container in the refrigerator.

Vegan/Gluten-free Substitutions: Use veganaise to make vegan and gluten free buns to make gluten free.

Thursday

Lentil Vegetable Soup from Hummusapien

Prep Ahead Tip: Vegetables can be chopped and stored in an airtight container for up to 2 days.

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

Click HERE to print the shopping list!