Happy weekend! I hope you all have a wonderful weekend and enjoy the recipes we have for you this week! I’m getting hungry just looking at them 🙂
Farro Salad with Honey-Roasted Garlic Tomatoes, Asparagus, and Kale from Eats Well With Others
Prep Ahead Tip: The farro and roasted tomatoes can be prepared ahead of time if desired.
Vegan/Gluten-free Substitutions: Omit the feta cheese and replace with your favorite vegan cheese substitute to make this vegan. The farro can be replaced with quinoa or millet to make it gluten free.
Easy Vegan Black Bean Burgers from Hummusapien
Prep Ahead Tip: Burgers can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan, use GF breadcrumbs and buns if needed.
Crispy Blackened Tofu Tacos from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed and cut into cubes to 2 days ahead of time. Cabbage slaw can also be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free (assuming you use corn tortillas).
Spring Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to cook.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta for gluten free.
Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing from The Roasted Root
Prep Ahead Tip: Recipe is vegan and gluten-free. For more protein, add your favorite plant-based source – chickpeas would be great in these bowls!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. For more protein, add your favorite plant-based source – chickpeas would be great in these bowls!
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