Plant-Based Meal Plan

Our weekly grocery shopping and meal prep is done and our plant-based meal plan is ready for the week. When we take some time to plan and prep what we want to eat, it makes our week go so much smoother. 

This week we only have 4 appointments, I know it sounds like a lot but it’s not much for us. Hopefully everything goes smooth but it if doesn’t, I know we have some meals prepped, and plenty of fruit and veggies to get us through the week. 

A Plant-Based Meal Plan featuring soups, pasta and easy meal prep recipes.

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Plant-Based Meal Plan

Over the weekend we cooked a big pot of soup. We made my Hearty Veggie Soup with a few changes. I had zucchini leftover from testing some new recipes and used it. It was a great addition to the soup. I didn’t have petite diced tomatoes so I used fresh tomatoes. That changed up the flavor quite a bit. 

We also cooked a big pot of black beans in the Instant Pot. We will use these in several recipes instead of using canned beans. It’s pretty easy to make a big pot to use throughout the week. 

Plant-Based Breakfast

We are all over the place with breakfast these days. One of our son’s has been enjoying our version of Rip’s Big Bowl. Our youngest usually only wants fruit for breakfast. I’ve been on a big Instant Pot Oatmeal kick. My husband has been enjoying Sweet Potatoes we batch cook in our Instant Pot. 

Plant-Based Lunch

Now that I’m recovered from being sick, I’m back to my Big Salads for lunch. I’ll also be eating the Hearty Veggie Soup we made this weekend. I have two portions stored for my husband to take to work, and the rest in a big container for who ever comes first. 

We also have black beans and Mexican Rice. I’ll eat these together in a Burrito Bowl and also in Taco Salad style meals. 

Plant-Based Dinner

Monday: Vegetable Spaghetti with a green salad and whatever veggies we decide to add in. We love to have pasta for a quick meal. 

Tuesday: Green Chili, Cilantro and Lime Soup is perfect for this week. I bought the best tasting cilantro we’ve ever had. I’m determined to use every bit of it. 

Wednesday: Plant-Based Mediterranean Bowl with Cilantro Jalapeno Hummus. We got some great jalapenos to pair with the cilantro! I’ve been wanting to make a new batch of hummus. I may take photos to share a variation of my classic Mediterranean Bowl. 

Thursday: Sheet pan meal that included potato wedges, veggie burgers and other roasted veggies.

Friday: Pineapple and Tofu Kabobs are a favorite because I love tofu and we have a big pineapple that will be perfect for this. In all honesty, I’ll probably skip the skewers and do it all stir fry style. 

I’m also thinking of making some Banana Bread this week. Our oldest son just got out of the Navy and is staying with us for a little while. Growing up he loved banana bread! I’ve been wanting to make Brownies too but that may be too ambitious.

What are you eating this week? 

Plant-Based Meal Plan

We just wrapped up the January Plant-Based Basics class! We had a great group go through the class together and learn how to transition to a plant-based diet. They got weekly lessons, plant-based meal plans and lots of support!

Plant-Based Meal Plan

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That class wrapped up so I’m back to creating weekly meal plans! I’ve been focused on eating as much nutrient rich food as I could. 

Plant-Based Breakfast

I’ve been loving my Instant Pot Steel Cut Oats! My favorite things to add into the oats are a spoonful of peanut butter, a drizzle of maple syrup and banana slices. It’s so good! I’ve been putting it in a thermos on the mornings we have appointments.

The rest of the family loves the oatmeal too. I just found a great deal on organic, gluten-free oats

When we aren’t eating oatmeal, the kids like cereal with rice milk and my husband takes baked sweet potatoes.

Plant-Based Lunch

Our dinner leftovers usually turn into lunch but I’ve been making big salads for lunch! Green leaf lettuce, spinach, cucumbers, tomatoes, carrots, onions and whatever else we have. 

We like to make a few recipes over the weekend so we have plenty of healthy lunches available for the week. 

Plant-Based Dinner

Last week I hurt my back and didn’t get to cook as much as I would like. I’m recovered and hoping to have a great week with lots of delicious food.

Monday: Instant Pot Black Beans and Mexican Rice has been a staple for the last month. We can’t get enough. We will eat it on top of a bunch of greens, or chop up a quick batch of Pico de Gallo

Tuesday: Hearty Veggie Soup is one of those meals that we can enjoy all week. I prefer letting it simmer on the stove but make it in the Instant Pot when I don’t have time to watch it.

Wednesday: Veggie Burgers and Potato Wedges have been a favorite lately. I have a Veggie Burger recipe we like but we really enjoy Hillary’s Southwest Adzuki Bean Burger’s. We love the flavor and they are easy to put in the oven while the potato wedges are cooking. I’ll be sharing the recipe for the potato wedges soon.

Thursday: Veggie Sandwich or leftovers. We have a busy day on Thursday so I want to keep it quick and easy. 

Friday: We may do something easy like Busy Night Pasta but if we have a bit more energy we may make our own Pizza! Either way, we will have salad and veggies to go along with it. 

What are you eating this week?

Plant-Based Meal Plan

Whether you are already plant-based or hoping to transition to a plant-based diet this year, I hope this plant-based meal plan is helpful for you and your family!

I’ve been creating plant-based meal plans since 2012 when I started My Plant-Based Family! If you aren’t sure what to eat on a plant-based diet, there is no excuse! You can look at eight years worth of plant-based meal plans!

Plant-Based Meal Plan featuring soup, salad, a muffin and a Mediterranean Bowl

The style of the plans has changed throughout the years but the plans always include plenty of meal ideas for plant-based families.

Plant-Based Meal Plan

We all eat different things for breakfast and lunch so I share what we plan to eat during the week. Then I share a specific dinner for each week day night!

Plant-Based Breakfast

Instant Pot Oatmeal is one of our favorites! We just bought more things to add, like raw pumpkin seeds, chia seeds and natural peanut butter. My 10 year old made date paste to use as a sweetener. We’ve been adding all of these to our Instant Pot Breakfast Rice too. We made a batch over the weekend that we can enjoy all week. We have a bunch of Baked Sweet Potatoes cooked and ready to go, for an easy breakfast.

Plant-Based Lunch

My husband loves the One Pot Broccoli Rice Casserole that we make almost every week for his lunches. My son is requesting tofu to take in his lunch this week. I usually eat whatever leftovers we have. I made a big pot of Taco Soup over the weekend (for the second week in a row) so we could enjoy it for lunches. 

My Plant-Based Mediterranean Bowl is another favorite! I can prep them ahead of time for easy lunches or assemble it each day. If I wait to assemble, I run the risk of various ingredients being used in other meals but that’s ok, as long as we are eating all the veggies.

Plant-Based Dinners

Monday: Minestrone Soup is so warm and comforting. I get plenty of veggies! I’ll probably cook the pasta separate so that the pasta doesn’t soak up all the broth in the leftovers.

Tuesday: Taco Salad is one of my favorite salads. Over the weekend I cooked a pound of black beans with onions and garlic. These will be a great addition to a Taco Salad topped with fresh Pico de Gallo and avocado. 

Wednesday: Plant-Based Goulash has been a reader favorite lately. January seems like the perfect time to make it. I also have an Instant Pot Goulash that I may make instead of the stove top version.

Thursday: Leftovers

Friday: Veggie Burger or Carrot Dogs with baked beans and steamed potatoes are planned but if we have too many leftovers we may wait until the weekend. 

Even with planned leftovers on Thursday, I think this might be too much food for us! 

We are a family who likes our snacks so we will also be adding veggies and hummus, lots of fresh fruit and maybe some Blueberry Muffins!

What are you eating this week? 

Plant-Based Meal Plan

Our plant-based meal plan is full of easy recipes your family will love! I’ll be using my Instant Pot when I can but I also have a skillet meal, a hearty salad that is perfect for winter and a casserole on the menu for this week. 

Plant-Based Meal Plan

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Plant-Based Meal Plan

This week is full of school, work, appointments and hopefully some fun! Having our meal plan ready allows us to plan ahead. If we need to skip some of the planned meals, I know which ones can wait and which ones provide enough leftovers for the next night. 

I’m thinking of making this Spiced Apple Cider soon. I may wait until we start our Christmas decorating. I know, we are behind but we attended a Christmas party over the weekend and have another one planned for next weekend. 

Plant-Based Breakfast

Last week we had Instant Pot Breakfast Rice as our main breakfast. This week, we have gluten-free Blueberry Muffins. I used a one-to-one gluten-free flour blend and my regular Blueberry Muffin recipe.

One of my sons is a big coconut fan! I think the Vanilla Coconut Chia Pudding will be a big hit! 

Plant-Based Lunch

As usual, we have a few meals cooked on the weekends to eat for lunches during the week. At my husbands request, we have One Pot Broccoli Rice Casserole. He loves it. I just had to reorder my nutritional yeast (I get the big bag) so I will have enough to make it again next week.

We also made a batch of pasta. Just noodles and sauce or an easy lunch. We can easily add some veggies too. We will also eat dinner leftovers for lunch. This week’s dinners are all good leftovers. 

Plant-Based Dinner

Monday: Instant Pot Minestrone Soup is one of my favorite soups! We use Banza Pasta to make it gluten-free

Tuesday: Quick and Easy Veggie Pad Thai is perfect for busy nights. It also makes delicious leftovers. 

Wednesday: I love my Mexican Casserole but I make a similar dish that is quicker! I think you’ll love my Mexican Quinoa! Let me know if you’d like me to share the recipe soon!

Thursday: Quinoa (or Rice) Lentil Salad is a hearty salad that works as a whole meal. It’s perfect for meal prep because you can cook your grains and lentils ahead, then throw everything together. I like to heat up the grains and lentils and mix them with cold veggies! 

Friday: Enchilada Casserole is a great dish to feed a crowed. My husband loves it! It will make great leftovers too.


What are you eating this week? Are you planning to use your Instant Pot?

Plant-Based Meal Plan

Can you believe there is only one month left of this year? Soon, your evenings will be full of holiday parties and events. You’ll probably find yourself eating out more than you should. It’s a good idea to create a plant-based meal plan so that you plan to stay on track!

Plant-Based Meal Plan

This time of year, many of us tend to over indulge in treats. I’ve been pulling one of my kid-friendly strategies to make sure all of us eat more veggies. As much as 30 minutes before dinner, I’ll chop up some veggies and set out a dip. You’d be surprised how many people come to the kitchen once they smell food. When they see veggies and dip on the counter they don’t even think about having a little snack, they dig in!

Veggies and Hummus

The key is having veggies they like. We tend to have carrots, broccoli, and cucumbers as our main three. Depending on what else we have, we may add celery, tomatoes, mushrooms and more! You can see all of my favorite dips and dressings and choose one your family will love.

Plant-Based Meal Plan

We knew we wanted to have easy breakfasts and lunches ready so we made both over the weekend! We made a big batch of Instant Pot Breakfast Rice! It’s so nice to have on cool mornings and a great change from our typical oatmeal. 

Since we are having rice for breakfast we decided not to make the One Pot Broccoli and Rice this week. Instead we made a big pot of Hearty Veggie Soup! We love this soup! I’ve heard from some many of you who love it too!

Plant-Based Breakfast

As mentioned we have Instant Pot Breakfast Rice ready to go. This time I added some pumpkin pie spice for a little different twist. 

I have some bananas that are almost perfect for being made into Banana Bread! I plan to make them into muffins instead of a loaf for easy on the go breakfasts and snacks.

Plant-Based Lunch

In addition to the Hearty Veggie Soup, we will enjoy other leftovers from dinner. We will probably have plenty of leftover beans and goulash this week that will make for delicious lunches!

Plant-Based Dinner

Monday: Chickpea Noodle Soup is a quick and easy soup if you use canned chickpeas. Pick your favorite type of pasta, long spaghetti noodles or short macaroni noodles all work well.

Tuesday: Bean Burritos are something the whole family enjoys. Thankfully making Instant Pot Refried Beans is easy-peasy! Plus, we love leftover beans for Plant-Based Nachos or Tostadas.

Wednesday: Plant-Based Goulash is perfect this time of year. I’ll probably make it in my Instant Pot but I have a stove top version too. This hearty meal makes great leftovers too.

Thursday: Broccoli and Mushroom Stir Fry is great with rice but I may sub some Asian noodles instead! 

Friday: Baked Potatoes and steamed veggies topped with Brown Gravy is 100% comfort food. I cook my potatoes in the Instant Pot so it’s super easy. 


What are you eating this week? Follow my Instagram Stories and I’ll show you what we are eating this week!