Week 2 Meal Plan {Vegan and Gluten-Free}

Week 2 of my 2020 Plant-Based Meal Plan – including breakfast, lunch, snack, and dinner. I do the planning so you don’t have to!

In an effort to get more organized in 2020 I am focusing on meal-planning. I post new menus each week and include links to recipes, a downloadable grocery list, and a plan overview. See my Week 1 post to learn about recommended appliances, Test Kitchen recipes, and daily menu items.

Week 2 Grocery List

I’ve gone over the ingredients for every recipe in this week’s plan and made a grocery list. It includes quantities when appropriate, so you can compare it to what you may already have on hand.

Dessert

I enjoy dessert once or twice a week – usually over the weekend. This week I plan to make:

• Chocolate Snack Cake with Dark Chocolate Avocado Frosting

Week 2 Day 1 Menu

Breakfast

• Apple Cinnamon Quinoa Porridge

You can follow the recipe above, or you can do what I usually do. I cook quinoa in the Instant Pot® (1 cup quinoa and 3 cups water.) Then I add rice milk, spices, fruit and nuts to each serving. This allows me to mix things up.

A favorite combo includes:

• cinnamon
• apple sauce
• raisins
• dates
• hemp seeds

I store the leftover porridge in the fridge and warm up individual servings with a bit of rice milk in the microwave (1.5-minutes.)

Lunch

• Quick Veggie Minestrone Soup
• Roasted Garlic Toast

Snack

• Grapes

Dinner

• Instant Pot® Bombay Potatoes over Kale

Week 2 Day 2 Menu

Breakfast

• Oatmeal (1/2 cup Gluten-Free oldfashioned rolled oats, 1/2 cup water, 1/2 cup rice milk, microwaved for 3 minutes)
• Suggested toppings:
  • pumpkin spice
  • frozen wild blueberries (microwaved for 50 seconds, stirring after 30 seconds to thaw)
  • dates
  • raisins
  • pumpkin seeds

Lunch

• Leftover Bombay Potatoes over Kale

Snack

• Pear or apple slices

Dinner

• Pesto Zoodles

Week 2 Day 3 Menu

Breakfast

• Quinoa Porridge
• Suggested toppings:
  • cinnamon
  • diced banana
  • raisins
  • dates
  • chopped walnuts

Lunch

• Leftover minestrone soup and garlic toast

Snack

• Dried mango slices

Dinner

• Vegan Lentil Loaf by Eating Birdfood
• Mashed Potatoes
• Steamed Broccoli with Lemon

Week 2 Day 4 Menu

Breakfast

• Oatmeal
• Suggested toppings:
  • pumpkin spice
  • frozen wild blueberries
  • dates
  • raisins
  • pumpkin seeds

Lunch

• Leftover meatloaf, mashed potatoes, and broccoli

Snack

• Orange slices

Dinner

• Big Salad

Week 2 Day 5 Menu

Breakfast

• Quinoa Porridge
• Suggested toppings:
  • cinnamon
  • apple sauce
  • raisins
  • dates
  • ground flax seeds

Lunch

• Big salad

Snack

• Grapes

Dinner

• Plant-Based Coconut Curry over Rice Vermicelli

Week 2 Day 6 Menu

Breakfast

• Oatmeal
• Suggested Toppings:
  • pumpkin spice
  • frozen wild blueberries
  • dates
  • raisins
  • pumpkin seeds

Lunch

• Leftover coconut curry

Snack

• Pear or Apple slices

Dinner

• Spaghetti Squash with Pinto Beans

Week 2 Day 7 Menu

Breakfast

• Quinoa Porridge
• Suggested toppings:
  • cinnamon
  • apple sauce
  • raisins
  • dates
  • hemp seeds

Lunch

• Leftover spaghetti squash and pinto beans

Snack

• Dried Mango slices

Dinner

• Spinach Hummus Pizza

Plant-Based Meal Plan Week 2 Overview

Here’s a quick overview of this week’s menus:

I encourage you to share how the week went for you in the comment area below.