Christmas is right around the corner…are you freaking out? Meals can get a little interesting and irregular Christmas week, but if you’re trying to stay on a fairly normal meal schedule, here’s your meal plan!
Up to bat this week: Vegan Butternut Squash and Kale Lasagna, Spiralized Sweet Potato Enchilada Bowls, Vegan Corn Chowder, Easy Vegan Lasagna, Butternut Squash and Rosemary Risotto with Pistachios and Lemon
Have a fabulous weekend, Christmas, and holiday!
Vegan Butternut Squash and Kale Lasagna from Making Thyme for Health
Prep Ahead Tip: Cashew ricotta can be prepped up to 2 days in advance or entire recipe can be prepped up to 2 days in advance and refrigerated prior to baking.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free lasagna noodles to make GF.
Spiralized Sweet Potato Enchilada Bowls from She Likes Food
Prep Ahead Tip: Recipe comes together quickly so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Vegan Corn Chowder from The Roasted Root
Prep Ahead Tip: Whole recipe can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Easy Vegan Lasagna from Hummusapien
Prep Ahead Tip: Recipe comes together quickly so there is no need to prep ahead!
Vegan/Gluten-free Substitutions: Sub regular pasta with gluten-free pasta. Recipe is already vegan.
Butternut Squash and Rosemary Risotto with Pistachios and Lemon from Eats Well With Others
Prep Ahead Tip: Prep the veggies up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use coconut oil in place of the butter to make it vegan and omit the parmesan cheese.
Click HERE to print the shopping list!