Happy October everyone! This year has flown by and you know I’m ready for my favorite season to come to North Carolina. This free vegan menu plan celebrates some of the autumn produce you’re seeing in your favorite markets.
Monday: Start your week off right with this delicious and easy Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry. It screams fall and you can even make a quick cauliflower rice to serve it over if you don’t feel like making brown rice.
Tuesday: This is the easiest veggie burger you’ll ever make. It’s Roasted Butternut Squash Burgers, and it’s just roasted butternut squash slices.
Wednesday: Sometimes I just have a baked potato dinner, but this week I’m making Somer’s Cheesy Cauliflower and Potato Bake from The Abundance Diet. Make it the night before and just heat it up for dinner. Steam some broccoli to go with it.
Thursday: Kale Rosemary Pistachio Oil Pesto Pasta is another fall favorite at my house. You can make this oil-free by leaving out the oil or just use your favorite mild oil if you don’t have pistachio oil. Roast the veggies the day before and this comes together in a snap!
Saturday: You’ll start the Italian Slow Cooker Cranberry Bean Soup with Greens in the morning, so you can do things that you’d rather do than be in the kitchen. Before you’re ready for dinner you’ll make the Autumn Salad from Everyday Vegan. This will be a soup and salad dinner that’s hearty and full of fall flavors.
Sunday: Get cozy, curl up on the couch and read, take a walk, or do your weekly errands while this Pumpkin Black Bean Chili cooks away in your slow cooker.
Dessert: Make this Slow Cooker Rice Pudding the beginning of the week and have a little after each meal. It’s sweetened with maple syrup, but you could use the sweetener of your choice, to taste if you are on a special diet.