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    Home » All-Recipes

    Week 2 Meal Plan {Vegan and Gluten-Free}

    Published: Jan 5, 2020 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    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!

    Week 2 Meal Plan for my 2020 Plant-Based Meal Plan series

    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

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    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.

    Download Grocery List

    Dessert

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    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

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    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

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    Breakfast

    • Oatmeal (½ cup Gluten-Free oldfashioned rolled oats, ½ cup water, ½ 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

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    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

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    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

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    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

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    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

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    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

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

    Download Menu Overview

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

    « Simple Coconut Curry With Rice Vermicelli
    Vegan Chickpea Salad - Veggie Packed »

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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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