Week 7 of my 2020 Plant-Based Meal Plan series – including breakfast, lunch, snack, and dinner – featuring some recipes from my Inspiring Gluten-Free Vegan group board on Pinterest.
This week I am including a few recipes from folks I collaborate with on my Inspiring Gluten-Free Vegan Recipes group board on Pinterest. Links are provided.
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.
I enjoy cooked grains with fruit for breakfast every morning. If you are looking for something different, I have curated an extensive collection of recipes on my Plant-Based Breakfast Ideas board on Pinterest.
Snack & Dessert
I usually have fresh or dried fruit for a snack around 3 p.m. to hold me over to dinner. And I make some kind of dessert to enjoy over the weekend. This week I plan to make:
These are a family favorite. I freeze them so we can enjoy them over a period of time.
I tend to rotate through a few easy-to-make favorites – but if you would like to explore other options, I encourage you to browse my Gluten-Free Vegan Desserts and Snacks board on Pinterest.
Week 7 Day 1 Menu
- Vegan Kidney Bean One Pot Pasta by earthofmaria.com
Week 7 Day 2 Menu
- Leftover Soup and Chickpea Salad Wrap
Week 7 Day 3 Menu
- Leftover One Pot Pasta
Week 7 Day 4 Menu
- Leftover Shepherd’s Pie
Week 7 Day 5 Menu
- Leftover Root Vegetable Soup
Week 7 Day 6 Menu
- Big Salad
- Pesto Ricotta Stuffed Shells by okonomikitchen.com
Week 7 Day 7 Menu
- Leftover Lentil Taco Salad
- Leftover Stuffed Shells or Shepherd’s Pie
Week 7 Meal Plan Overview
Here’s a quick overview of this week’s plan:
I hope you found this meal plan helpful. If you would like to see the plan in action – including adjustments to recipes – I encourage you to visit Watch Chris Go Plant-Based.