It’s that time of week again…happy cooking!
SUNDAY
VEGAN MEATBALLS from She Likes Food
Prep Ahead Tip: Meatball mixture can be made up to 3 days in advance.
Vegan/Gluten Free Substitutions: Use gluten free bread crumbs and flour to make gluten free.
MONDAY
CREAMY VEGAN TORTILLA SOUP from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
BLACK BEAN ENCHILADAS from I Heart Vegetables
Prep Ahead Tip: This recipe comes together in just a few minutes so no advanced prep is necessary.
Vegan/Gluten Free Substitutions: Substitute vegan cheese. Recipe is gluten free.
WEDNESDAY
THAI RED CURRY WITH ROASTED CAULIFLOWER from Joanne Eats Well With Others
Prep Ahead Tip:The cauliflower and delicata squash can be roasted 2-3 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
THURSDAY
CAULIFLOWER PUMPKIN FETTUCCINI ALFREDO From Rhubarbarians
Prep Ahead Tip: The sauce can be made up to 2 days ahead. Store it covered in the refrigerator and reheat before adding fresh noodles.
Vegan/Gluten Free Substitutions: Switch out the butter for vegan butter or olive oil. Switch out the milk for a neutral dairy free milk like coconut milk. Use nutritional yeast for cheesy flavor rather than parmesan.
FRIDAY
ROASTED WINTER VEGETABLE QUINOA SALAD from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked and/or vegetables can be roasted 3 to 4 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
MAPLE PECAN FALL FRUIT BAKE from Rhubarbarians
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