Winter Vegan Meal Plan

I’ve had a lot of vegan clients recently which inspired this….

See below for make-ahead notes

 

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Zucchini corn and basil fritters	Porridge with nuts and seeds	Toast with peanut butter or tahini	Porridge with nuts and seeds	Toast with peanut butter or tahini	Toast with  Avocado & Tomato	Carrot Cake Pancakes
Cauliflower, Red Lentil and Coconut Soup	Creamy Cannelini Bean and Kale Soup	Cauliflower, Red Lentil and Coconut Soup or leftovers	Creamy Cannelini Bean and Kale Soup or leftovers	Roasted Pumpkin Soup with Black Beans and Coriander or leftovers	Leftover lentil bolognese	Roasted Pumpkin Soup with Black Beans and Coriander
Quick Chickpea and Coconut Curry	Stir Fried Vegies with  Soy and Basil Tofu	Cauliflower fried rice with tofu	Baked Eggplant, Chickpeas and Green Chilli	Lentil Bolognese	Cauliflower Pizza with Za’atar and Tahini (see notes at bottom of recipe)	Entertaining, Eating Out, Healthy Take-Away OR Nachos (replace feta with a vegan cheese)

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

Energy Balls

Nut and Seed Crackers (with tahini or peanut butter)

 

Do ahead notes – make on Sunday:

Lentil Bolognese (and freeze)

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