Happy weekend, pals!
SUNDAY
WEEKNIGHT LINGUINI WITH CHICKPEAS AND ZUCCHINI from Joanne Eats Well With Others
Prep Ahead Tip: This comes together very quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Omit pecorino cheese or use a vegan substitute. Use gluten free pasta to make it gluten free.
MONDAY
PORTOBELLA BOATS WITH ROSEMARY LENTIL CRUMBLE from Hummusapien
Prep Ahead Tip: Mushrooms can be roasted ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
30 MINUTE GNOCCHI LASAGNA BAKE from She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes.
Vegan/Gluten Free Substitutions: Use gluten free gnocchi for gluten free and vegan ricotta and mozzarella for vegan.
WEDNESDAY
VEGAN BROCCOLI CHEDDAR SOUP from The Roasted Root
Prep Ahead Tip:You can cook the potatoes up to 3 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
VEGAN PUMPKIN LENTIL SOUP From Rhubarbarians
Prep Ahead Tip: All of the veggies can be chopped ahead of time and stored in the refrigerator for up to 4 days.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
FRIDAY
QUINOA TACO SKILLET from I Heart Vegetables
Prep Ahead Tip: This recipe comes together quickly and you can easily reheat leftovers.
Vegan/Gluten Free Substitutions: Omit cheese or use vegan shreds to make this recipe vegan. Recipe is already gluten free.
DESSERT
VEGAN PUMPKIN CHEESECAKE from She Likes Food
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