Vegan Meal Plan Week Four

Week 4: Finish Strong with Flexible Meals

Congratulations on making it to Week 4! This week focuses on flavorful, satisfying meals that are easy to prep and adaptable for your schedule. To cut down on daily cooking, cook larger portions of dishes like pot pie or curry to enjoy for multiple meals. You can also repurpose leftovers into wraps, tacos, or bowls to keep things fresh without extra effort. With a focus on simple, flexible meals, this week helps you finish the plan feeling nourished and accomplished.

Week 4

Monday

  • Breakfast: Breakfast smoothie bowl topped with granola, banana slices, and shredded coconut.

  • Lunch: Roasted cauliflower and chickpea wraps with tahini dressing.

  • Dinner: Spaghetti squash with marinara sauce, sautéed mushrooms, and spinach.

Tuesday

  • Breakfast: Overnight oats with almond milk, raisins, walnuts, and cinnamon.

  • Lunch: BBQ jackfruit sandwiches with a side of air-fried zucchini sticks.

  • Dinner: Vegan pad Thai with rice noodles, peanut sauce, and stir-fried tofu.

Wednesday

  • Breakfast: Whole-grain toast with almond butter, sliced pears, and a sprinkle of cinnamon.

  • Lunch: Sweet potato and black bean tacos with avocado and lime.

  • Dinner: Vegan pot pie with mixed vegetables, lentils, and a flaky crust.

Thursday

  • Breakfast: Tofu scramble with diced tomatoes, spinach, and nutritional yeast, served with whole-grain toast.

  • Lunch: Leftover pot pie with a side of fresh greens.

  • Dinner: Stuffed acorn squash with rice, cranberries, pecans, and a touch of maple syrup.

Friday

  • Breakfast: Smoothie with almond milk, frozen berries, banana, and spinach.

  • Lunch: Vegan mac and cheese with a side of steamed green beans.

  • Dinner: Chickpea and vegetable curry served over basmati rice.

Saturday

  • Breakfast: Sweet potato pancakes topped with almond butter and maple syrup.

  • Lunch: Lentil soup with a side of whole-grain bread.

  • Dinner: Air-fried cauliflower wings with roasted sweet potato wedges and vegan ranch.

Sunday

  • Breakfast: Vegan cinnamon rolls (prep the day before for a quick bake) with a glass of almond milk.

  • Lunch: Buddha bowl with rice, roasted chickpeas, sweet potatoes, and tahini drizzle.

  • Dinner: Vegan stuffed shells with marinara and spinach cashew ricotta, served with garlic bread.

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VEGAN WEEK THREE
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VEGETARIAN MEAL PLAN