This week’s plant-based meal plan includes family-friendly vegan recipes for breakfast, lunch and dinner. My kids have been wanting to help with the cooking lately. I’ve been letting them make more of their own meals from breakfast land lunch and a couple of times a week they help with dinner.
Plant-Based Meal Plan
We didn’t do a lot of meal prep this week because we are all home, pretty much all the time. There is no need for grab and go meals. I do find it helpful to have food prepped when working from home because it helps ensure you actually eat lunch and you don’t spend a lot of your lunch break making things.
Plant-Based Breakfast
This week I do have a double batch of Instant Pot Steel Cut Oats made. If you’ve never seen it, you can watch my Instagram Highlight where I walk you through it.
We also have bagels or toast with peanut butter and fruit and plenty of smoothie ingredients. One of my kids has been asking for Chocolate Chip Muffins so those will be coming soon.
Plant-Based Lunch
We usually have dinner leftovers for lunch. Since us grown-ups are working, the kids will usually make their own lunch. They like toast with peanut butter, cereal, oatmeal, beans and chips or other easy meals. Sometimes they will have salad or leftovers.
If I don’t have leftovers, I’ll make a big salad. I already have all the produce washed and ready, I just have to cut up the ingredients for that meal. Soup leftovers are one of my favorites because it heats up easily and I eat it quickly, unlike a salad that takes a long time to chew.
Plant-Based Dinner
Monday: Hearty Veggie Soup is a versatile favorite! I’ve got all the ingredients I need for this recipe and we love it. I haven’t been able to find any potatoes at the store but I have one big baking potato that will work.
Tuesday: Vegetable Spaghetti and a nice side salad will be a great way to use a lot of veggies. It’s versatile too, so if I can’t find something I typically use, I’ll just leave it out. Don’t forget the salad dressing!
Wednesday: Lentil Tacos in the Instant Pot are perfect for mid week. I’ll use leftovers in Taco Salad too!
Thursday: Plant-Based Mediterranean Bowls are one of my favorites. I like to include quinoa and I have a giant bag in my pantry that I need to use. There will be plenty of leftovers from earlier in the week if my family isn’t interested.
Friday: Snack Food Night! We did this last Friday night and it was a hit! It was really a ploy to get everyone to eat more veggies. I chopped a bunch of veggies and fruit, put out a dip, chopped some baguette and toasted it in the oven, made little sandwiches, etc. A couple of us made salads and some of us just picked fruit, veggies and sandwiches. Almost everything was eaten!
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