Autumn Vegan Meal Plan

I am seeing more and more clients wanting to become vegan

Here is a vegan menu plan to show it really isn’t that difficult

Plus it can be very, very deeeelicious!

See below for make-ahead notes

 

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Homemade Baked Beans (tin of beans mixed with jar of pasta sauce) with Avocado Toast	Porridge with nuts and seeds	Toast with peanut butter, tahini, any other nut or seed butter or hommus and tomato	Porridge with nuts and seeds	Toast with peanut butter, tahini, any other nut or seed butter or hommus and tomato	Toast with  Avocado & Tomato	Carrot and Quinoa Seed Loaf toasted with hommus and tomato
Leftover Lentil and Cashew loaf with salad	Lentil and Cashew Burgers with salad	Leftover Mushroom Lentil and Walnut Tart with salad	Leftover Black Bean Soft Tacos	Leftover Cauliflower and Cashew Soup	Leftover Bean Chilli	Barley and Chickpea Salad with Tahini Dressing
Pumpkin Leek and Red Lentil Soup	Mushroom Lentil and Walnut Tart with salad	Black Bean Soft Tacos	Creamy Curried Cauliflower and Cashew Soup with choice of dessert/snack from list below	Fast Fabulous Bean Chilli with Lime and Avocado with greens or salad	Eating Out, Healthy Take-Away, OR…Nachos (replace feta with a vegan cheese)	Lentil and Cashew Loaf  with greens or salad

Snacks – note, to manage to get all the nutrients they require, vegans often have to snack more than non-vegans, thus I have included this list:

Apricot, Date, Macadamia and Ginger Biscuits

Peanut Butter and Chickpea Protein Balls

Seedy Apricot and Tahini Balls

Seedy Crackers (with hommus, tahini or peanut butter)

Apple Walnut and Oat Bars

Raspberry Oat Bars

Nut Bars

Do ahead notes –

Any soup can be made ahead and frozen (or will keep in the fridge for at least 4 days)

All snacks listed above will keep for 4-5 days (if you don’t eat them first of course!)

Click here for more vegan recipes