This vegetarian meal plan features 5 days of fall dinner recipes. From roasted butternut wraps to spaghetti squash mac and cheese, you’ll get all of the fall feels in your meals this week.
Happy fall, y’all! It’s about time we take out our fluffy socks, smell that crisp autumn air, and hear the crunch of the leaves in our step. With that comes all of the cozy foods you can think of, so this week’s meal plan is all fall recipes!
Although fall isn’t my absolute favorite time of year, fall foods take the edge off of the impending winter. I love creating recipes that’ll keep me warm, with typical Autumnal ingredients like squash and apples.
If you aren’t a fan of cozy fall foods, have a look at our other vegetarian meal plans. We know you’ll find a meal plan you love!
As always, we’ve included our printable shopping list for your convenience. Grab your fall boots and keep scrolling to see what’s on the menu this week!
MONDAY: Roasted Butternut Chickpea Hummus Wraps
Our Roasted Butternut Chickpea Hummus Wraps are the perfect way to start the week. These are quick and easy to make and are full of spicy and savory flavor, yet are a healthy dinner option. The creamy hummus sauce really adds a unique texture in conjunction with the chickpea and butternut squash. We know you’ll love these wraps this fall!MEAL PREP TIP: Store the filling and flatbreads separately so you can assemble them when you’re ready to eat.
This Spaghetti squash mac and cheese are deliciously cheesy and filled with tons of flavor. The best part? The Instagram-worthy shot of actually using the spaghetti squash shell! Not only is this super tasty, it’s slightly healthier than traditional mac and cheese. This is a satisfying and ultra-filling meal that you’ll absolutely enjoy this fall. MEAL PREP TIP: Make enough to store for meals throughout the week.
Cozy up on this Wednesday with our Slow Cooker Vegan butternut Squash Soup. This crock pot meal is so hands off and easy to make, with just a few ingredients. Adding a granny smith apple brings a sweet and tangy flavor that compliments the butternut squash. The fresh veggies and seasonings will make your house smell like Fall while this is cooking throughout the day and it will become your go-to soup this season.MAKE AHEAD TIP: Prep and chop the butternut squash when you have time so all you have to do is put all of the ingredients in the slow cooker and let it cook.
This Easy Chickpea Pot Pie is a simple, one pan dish, filled with veggies and is ultra creamy. For this dish, we’ll be adding carrots, corn, celery, and peas. The buttery and flaky crust will satisfy all of your cravings and the chickpeas are the perfect “chicken” substitute. It’s the perfect filling and hearty dish. STORAGE TIP: Store leftover pie in the refrigerator for 2-3 days. To reheat, microwave in 15 second increments or place in the oven until warm.
Spice up your pizza Friday with our Gorgonzola Pear Pizza. No tomato sauce on this pizza, but we will be adding pears for a burst of flavor and the combination of brie and gorgonzola add a deliciously unique twist to a traditional pizza. Full of all of the Fall flavors, such as caramelized onions, and thyme, this is the most unique pizza you’ll ever try! INGREDIENT TIP: We use Green Barlett pears for this recipe, as they hold up well under heat.
We hope you enjoy your week of cozy fall recipes! Let us know which recipe you’re most looking forward to trying, and don’t forget to leave a comment below, letting us know what meal plans you’d like to see us curate for you!
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