Week 6 Meal Plan {Gluten-Free Vegan}

Week 6 of my 2020 Plant-Based Meal Plan series – including breakfast, lunch, snack, and dinner – featuring recipes from Dr. Greger’s How Not To Die Cookbook.

If you are new to my meal plan series, I encourage you to visit my Week 1 post to learn about recommended appliances, Test Kitchen recipes, and daily menu items.

This week we are taking a slightly different approach. Nearly all of the recipes are from Dr. Greger’s How Not To Die Cookbook. I have provided links to recipes that are available on his website, but some of them are only available in the book.

As mentioned in previous posts, my husband has agreed to go entirely plant-based for the month of February and we have created a free workshop to share the experience. So, this is the meal plan Chris began on February 1.

In addition to Chris posting comments on each meal, I am sharing how I tweak or adjust recipes to meet our needs. I encourage you to enroll in Watch Chris Go Plant-Based if you would like to see this information.

Week 6 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.

Breakfast

Dr. Greger shares a number of tasty breakfast options in the cookbook. His Morning Grain Bowls sound particularly interesting. But Chris and I are pretty set in our breakfast routine. He eats oatmeal with fruit every morning and I eat oatmeal or porridge with various toppings.

Find what works best for you. 🙂

Dessert

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

• Baked Apple Crumbles

Week 6 Day 1 Menu

Lunch

• Kale and White Bean Soup
• Sloppy Jacks

Snack

• Apple or pear slices

Dinner

• Chickpea and Vegetable Tagine over Brown Rice

Week 6 Day 2 Menu

Lunch

• Leftover Chickpea and Vegetable Tagine

Snack

• Dried Mango Slices

Dinner

• Curried Cauliflower Soup
• Black Bean Burgers

Week 6 Day 3 Menu

Lunch

• Leftover Kale and Whitebean Soup and Sloppy Jacks

Snack

• Banana or orange slices

Dinner

• Arugula Pesto Pasta with Roasted Vegetables

Week 6 Day 4 Menu

Lunch

• Leftover Curried Cauliflower Soup and Black Bean Burgers

Snack

• Grapes

Dinner

• Zucchini Noodle with Avocado-Cashew Alfredo

Week 6 Day 5 Menu

Lunch

• Leftover Arugula Pesto Pasta with Roasted Vegetables

Snack

• Apple or pear slices

Dinner

• Moroccan Lentil Soup
• Curried Chickpea Wrap

Week 6 Day 6 Menu

Lunch

• Leftover Zucchini Noodles with Avocado-Cashew Alfredo

Snack

• Dried mango slices

Dinner

• Cauliflower Steaks with Chermoula Sauce
• Garlic Greens over brown rice

Week 6 Day 7 Menu

Lunch

• Leftover Moroccan Lentil Soup and Curried Chickpea Wrap

Snack

• Grapes or orange slices

Dinner

• Super Salad with Garlic Caesar Dressing and steamed tempeh

Week 6 Meal Plan Overview

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

I hope you found this meal plan helpful. Again, if you would like to see the plan in action – including adjustments to recipes – I encourage you to visit Watch Chris Go Plant-Based.

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