Happy March! The sun is starting to shine in our neck of the woods and I'm feeling the call to work in our gardens. So far, just a few seedlings have been planted but I'm ready! This month's recipe roundup features a lot of different soups, for those nights that are still a bit chilly. We're starting to get into a busy travel and bmx season, so I'm looking for meals that travel well or I can throw in the crockpot or instant pot to help make sure dinner is covered. Hope you enjoy some of our spring favorites!

Want to customize this to your family? Check out our meal planning post here to get our tips and make your own menu.

Here's what we are eating this month:

Falafel Salad Bowls from Sweet Peas and Saffron
Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli from This Savory Vegan
Meat Free Sausage & Mash from k33 Kitchen
Colorful Vegan Vegetable Lasagna from Namely Marly
Instant Pot Vegan Tofu Lettuce Wraps from Herbivore Cucina
Crispy Tofu Parm Sandwich from Six Vegan Sisters
Mediterranean Chickpea Salad from Salt & Lavender
Cauliflower Tinga Tacos from Choosing Chia
Instant Pot Cauliflower Tikka Masala from Full of Plants
Instant Pot Black Beans & Brown Rice from Cozy Peach Kitchen
Ultimate Vegan Buffalo Cauliflower Sandwich from This Savory Vegan
Kale Quinoa Minestrone Soup from Cooking Classy
Dairy Free Alfredo Sauce from Girl and the Kitchen
Tuscan White Bean Skillet from Nourish and Fete
The Ultimate Hummus and Veggie Sandwich from Lovely Culinary
Crowd Pleasing Vegan Caesar Salad from Oh She Glows
Loaded Vegan Baked Potato Soup from My Darling Vegan
Vegan Southwest Salad
Best Veggie Burger from Love & Lemons
Hummus Vegetable Wrap from emilie eats
Favorite Vegan Pad Thai from Choosing Chia