I’m so ready to eat all the fall comfort foods this week!! Who’s ready for quinoa stew and vegetarian chili!?

Sunday

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: To make this vegan, omit the cheese. It is already gluten free.

Monday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.

Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.

Tuesday

Vegan “Tuna” Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.

Wednesday

Sweet Potato and Parsnip Fritters from The Roasted Root

Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.

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

Thursday

Vegetarian Chili from Hummusapien

Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead of time.

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

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