Who’s ready to put their meal prep pants on?!
Don’t all jump at once.ENJOY!
Sunday
Gnocchi with Summer Squash, Corn and Basil from Eats Well with Others.
Prep Ahead Tip: This recipe is super easy to throw together on a weeknight, but the veggies can definitely be chopped ahead of time and stored in the fridge.
Vegan/Gluten-free Substitutions: To make this vegan, omit the feta or substitute it with your favorite vegan cheese. For those who are gluten-free, just swap out the gnocchi with a gluten-free pasta.
Monday
One Pot Stove-Top Enchiladas from She Likes Food
Prep Ahead Tip: The vegetables can be chopped ahead of time and stored in the refrigerator in an airtight container.
Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use corn tortillas. To make vegan, either omit the cheese or use non-dairy cheese.
Tuesday
Crispy Baked Tofu Fingers from Hummusapien
Prep Ahead Tip: Press tofu ahead of time so it’s ready to go by dinner time.
Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use gluten free bread crumbs.
Wednesday
Vegan Zucchini “Meatballs” from Making Thyme for Health
Prep Ahead Tip: The meatballs can be prepared up to two days in advance. Store in an airtight container in the refrigerator until ready to bake.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Serve with gluten-free pasta or zucchini noodles to make gluten-free.
Thursday
Pulled Jackfruit Sandwiches from The Roasted Root
Prep Ahead Tip: The BBQ jackfruit can be made up to 4 days ahead of time and stored in a ZipLock or tupperware container. The cabbage slaw can be prepared 1 day ahead of time.
*The shopping list includes store-bought BBQ sauce to help save time. If you would like to make the Peach BBQ Sauce, please refer to the recipe and write down the ingredients separately.
Vegan/Gluten-free Substitutions: This recipe is vegan, and can be made gluten-free by using gluten-free buns or sandwich bread.
Click HERE to print the shopping list!
