SMOKY VEGAN BLACK-EYED PEA SOUP from Rhubarbarians
Prep Ahead Tip: The beans will need to be soaked for at least 4 1/2 hours, but soaking them the night before and letting them sit overnight is great. The vegetables and the herbs can all be chopped ahead of time for easy prep.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
LENTIL LETTUCE WRAPS from I Heart Vegetables
Prep Ahead Tip: Filling can be made up to 3 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan if using agave. Use gluten free tamari or liquid aminos to keep this recipe gluten free.
RIGATONI WITH SPICED TOMATO SAUCE from Joanne Eats Well With Others
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten Free Substitutions: Omit the feta cheese or replace it with vegan feta. Use gluten free pasta to make gluten free.
BRUSSEL SPROUT KALE CAESAR SALAD from Hummusapien
Prep Ahead Tip: Dressing can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free bread if needed.
POLENTA ENCHILADA BAKE From She Likes Food
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is gluten free, use vegan cheese to make vegan.
CHOCOLATE CHIP ALMOND BUTTER COOKIES from I Heart Veggies
For a printable shopping list, click here.