Have you watched the new movie Game Changers? It’s on Netflix and talks about how some of the strongest and fastest athletes thrive on a plant-based diet. If you haven’t watched it, you should! If you are looking for plant-based recipes, check out this week’s plant-based meal plan!
Plant-Based Meal Plan
Each week I create a plant-based meal plan full of our favorite recipes. Depending on leftovers and our schedule, some times all of the recipes don’t get made. That’s ok. This isn’t a contest to make the most food, just a plan to eat well. Sometimes we don’t need an actual recipe, we will grab a few odds and ends like fresh veggies for salad and leftover baked potatoes and make an easy meal.
The last couple of weeks we’ve cooked Sweet Potatoes in our Instant Pot for quick and easy breakfasts. Most of the time I’ll make a few on the weekend or evening and we will enjoy them during the week.
Instant Pot Oatmeal is another favorite. Yes, we use our Instant Pot a lot but have non Instant Pot versions of most of our recipes too. I also have leftover Tofu Scramble. It tastes great wrapped in tortillas for a Breakfast Burrito.
In addition to our Sweet Potatoes, we also have some Baked Potatoes ready to go. We actually cook them at the same time and eat them throughout the week.
My Lentil Quinoa Salad is a really hearty salad that features lentils and quinoa (sometimes I’ll use rice) and greens with tomatoes, cucumbers and red onion. I love this salad. It’s both hearty and fresh! Use your favorite dressing, lemon juice or hummus.
Leftover soup is another great lunch choice. We like to cook enough soup to have leftovers, either for dinner or lunch the next day.
I know that everyone is busy. When I first started eating plant-based, I was a stay-at-home mom with two little kids at home. I had time to slow cook beans and experiment with recipes. That’s when I started this blog.
Now I work, keep this blog going, have two big kids, one with complex medical needs. I don’t have a lot of time to cook, but we still have to eat. I maximize recipes when I can and make things as easy as possible. That’s why my fridge is ready with cooked potatoes, lots of veggies, and usually, a soup or two.
Monday: “Beefy” Lentil Stew is a hearty, yet easy stew to make. I usually make it in my Instant Pot but you could easily make it stove top. I almost always have lentils in the pantry and all these veggies in my kitchen!
Tuesday: Plant-Based Goulash is a really good recipe, especially if you live in cooler temperatures. My Instant Pot Goulash has been getting a lot of buzz too! I’ve been working on my corn bread muffin recipe but I don’t have it published to share yet, hopefully soon!
Wednesday: Broccoli Potato Soup is one of our favorites! It’s crazy easy to make, either in the Instant Pot or on the stove. The hardest part is chopping veggies. I’ve even been adding beans lately to give it more bulk, guess what…still amazing.
Thursday: Mexican Casserole is too good not to make. Especially when you love Tex-Mex as much as we do. It also makes great leftover burritos. I’ll probably stick to my Instant Pot version but I have lots of different recipes so you can make it in the oven, slow cooker or on the stove.
Friday: I’m still deciding between Veggie Pad Thai which is super quick and easy and my Green Chili Cilantro and Lime Soup that is super flavorful and filling. I’ll wait until the end of the week to decide! I can’t go wrong with either.
What will you be eating this week? Are you using an Instant Pot? Last time I polled my readers they wanted more Instant Pot recipes which is why I usually like to post my Instant Pot version. What about you?
Also, don’t forget to watch Game Changers on Netflix!