Easy 7-Day Vegan Meal Plan with Shopping List

It’s that time of year! We’ve indulged a little over the holidays (ok maybe a lot) and feel pretty low as far as diet goes. But getting started with breaking those bad habits is hard. Even for me, the healthy food blogger. When I get into a constant stream of parties, indulgences, treats…it’s hard to get back. So it’s a good thing I got this opportunity to work with Whitewave foods and share ways on how I kickstart my year. Plus, I have all of you that help to keep me on my toes, request more of my meal plans, and get the fire lit under me to develop another. So here you go! This 7-day vegan meal plan has everything you need to kickstart your year of good habits! I’m talking BREAKFAST, LUNCH and DINNER!

The two other meal plans I have on the blog have been big hits with all of you, if you haven’t seen them yet you must check out my Weekly Vegan Meal Plan 1 and Weekly Vegan Meal Plan 2. Both have shopping lists too! I also have a full vegan meal plan with shopping list for Thanksgiving, but probably not what you are looking for right now (however bookmark for later!). But I digress, I’m here with another awesome healthy menu for you all and this time I am not only giving you some ideas for breakfast and lunch along with dinner, but I’m making it EASY! Because you know, when you want to get the health knocked into you, hard is not the way to go.

NOTE: This 7-day vegan meal plan is for ONE person. Please adjust shopping list by however many people you want this for. The recipes that have a larger serving size need to be adjusted as said in the notes I wrote for each, the shopping list already reflects adjusted quantities.

7 days of easy vegan breakfast ideas

So you’ve all heard that breakfast is the most important meal of the day right? Yeah, me too. Only thing is that it is also my most crazy time of day. And I know some of you are right there with me. But if I don’t put something healthy, whole food based and actually tasty into my mouth I am…let’s call it…a not so nice person (read raging crazy woman). So how do we fix that? I’m here to help.

A few months ago, my favorite plant-based milk brand, Silk, came out with a new high protein nut milk. I have been putting this stuff in everything! It’s amazing because it gives you an extra 10 grams of protein to help start your day. Pea protein is the main source, which is one of my favorite forms of protein since it’s whole food based and lower in fat and carbs than many out there. I love subbing it into my oatmeal and smoothies for an extra boost of protein!

I absolutely love Silk and all the options they have when it comes to plant-based milk. You literally cannot go wrong, and there is something for everyone. Thank God I have a Ralphs grocery store near by, which literally has an area I like to call SILK HEAVEN, and I can grab a carton any time I need. Just look at that display. Swoon.

So without further delay, here are some easy vegan breakfast ideas for my 7-day vegan meal plan. Feel free to mix it up, but don’t forget to plan for that when printing out the shopping list.

Day 1: Mixed Fruit Smoothie– put everything into a blender and blend until smooth. Don’t forget to freeze your banana!

• 1 cup Silk Protein Nutmilk
• 1 cup spinach
• 1 frozen banana
• ½ cup frozen strawberries
• ¼ cup frozen blueberries
• pinch sea salt
• 1 Medjool date (if needed for extra sweetness)

Day 2: Peanut butter banana oatmeal– combine ingredients and heat on stove top or microwave until oats are cooked.

• ½ cup sliced banana
• 2 tablespoons peanut butter
• 1 tablespoon chopped walnuts
• ½ cup rolled oats
• 1 cup Silk milk of choice

Day 3: Easy avocado toast– put sliced avocado on toast and sprinkle with the rest of the ingredients.

• 1 slice your favorite bread, toasted
• ½ avocado, sliced
• sprinkle of lemon pepper
• sprinkle of sea salt
• drizzle of hot sauce (optional)

Day 4:  Salted Caramel Cashew Cacao Chunk Smoothie (divided by 2 to account for 1 serving)- use any Silk milk or sub in the new high protein milk for an even bigger boost of protein. For ease of the shopping list, I have subbed raw cashews for the cashew butter. For the cacao, if you can’t find cacao chunks use powder or dark chocolate but if your chocolate is sweetened you will need to cut out a few, if not all, of the dates. Don’t forget that this recipe is cut in half to feed one person, the shopping list accounts for this. Don’t forget to freeze your banana!

Day 5: Berry Cobbler Overnight Oats– make them the night before for the fastest breakfast yet! For ease I have subbed the date paste for maple syrup in the shopping list, but if you use date paste feel free to add it back in, just adjust your list. You can also leave out the chia seeds and/or hemp seeds but make sure you sub oats for them. I put frozen berries on the shopping list to make it easy.

Day 6: Avocado pizza toast– put sliced avocado on bread, drizzle with tomato paste, sprinkle with the rest of the ingredients, and toast in the oven.

• 1 slice your favorite bread
• ½ avocado, sliced
• 1 tablespoon tomato paste
• pinch of dried oregano
• pinch of dried basil
• pinch of dried thyme
• sprinkle of smoked paprika
• sprinkle of garlic powder
• sea salt

Day 7: Banana Split Overnight Oats– make them the night before for the fastest breakfast yet! You can leave out the hemp seeds but make sure you sub oats for them. I put frozen berries on the shopping list to make it easy.

7 days of easy vegan lunch ideas

The spices and seasonings in these are fully adaptable to your specific tastes. I have included notes on how to make the recipes from my site easier.

Day 1: Hummus wrap– put everything into tortilla, roll and eat.

• 1/2 cup of your favorite hummus
• 1 large leaf lettuce
• sliced cucumbers
• 1 tablespoon chopped dill
• drizzle of hot sauce (optional)
• your favorite tortilla or wrap (burrito size)

Day 2: Easy portobello tacos– sauté portobello slices and onion and fill tortillas, top with arugula.

• 1 portobello mushroom sliced (sauté with broth or oil and salt until soft)
• 1/4 cup chopped onion (sauté with mushrooms)
• pinch sea salt
• handful fresh arugula
• 2 corn tortillas

Day 3: Low Fat Creamy Mashed Chickpea and Veggie Sandwich (divided by 2 to account for 1 serving)- for a really quick version, skip the brine whipping step and follow the notes at the bottom of the recipe on how to make the quick version of this sandwich. Don’t forget this recipe has been adjusted by half, for just one sandwich. Shopping list reflects this already.

Day 4: Fast black bean burrito– Add ingredients into a bowl and mix well, then fill burritos.

• 1/2 cup cooked black beans
• 1/2 cup chopped avocado
• 1/4 cup defrosted frozen corn
• 1/4 cup of your favorite salsa
• pinch of cumin
• pinch of garlic powder
• sea salt if needed
• your favorite tortilla (burrito size)

Day 5: Balsamic spinach wrap– mix balsamic, maple syrup, smoked paprika and salt in a small bowl. Fill wraps and drizzle mixture over the spinach and avocado.

• 1/2 cup spinach (measure packed)
• 1/2 avocado, sliced
• 2 tablespoons balsamic vinegar
• drizzle of maple syrup
• pinch of smoked paprika
• pinch sea salt
• your favorite tortilla or wrap (burrito size)

Day 6: Fast mediterranean wrap– Add ingredients into a bowl and mix well, then fill wraps.

• 1/2 cup cooked white beans
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomato
• 2 tablespoons chopped walnuts
• 1 tablespoon chopped fresh basil
• pinch of oregano
• pinch of garlic powder
• sea salt (adjust for your taste)
• your favorite tortilla or wrap (burrito size)

Day 7: Flatbread With White Bean Puree and Asparagus (divided by 2 to account for 1 serving)- make this easy by making the white bean puree the day before or simply smashing it with a fork and leave it chunky versus doing it in a processor. Toast flatbread quickly in a toaster oven. Remove cheese or use your favorite crumbly vegan cheese (not on shopping list). To make this cheaper and easier to shop for, I subbed walnuts for the pine nuts in this recipe. You can use pine nuts if desired, just don’t forget to adjust the shopping list. As a reminder this recipe has been cut in half to feed only one person.

7 days of easy vegan dinner ideas

No 7-day vegan meal plan is complete without dinner! This is a mix of throw together meals and recipes from the site. Everything is for one person, unless otherwise stated, so make sure to remember that when making each recipe. The shopping list has been adapted to reflect that, so if you change how many you are feeding make sure you change that in your list.

Day 1: Spaghetti with Charred Tomatoes and Shishito Peppers (divided by 4 to account for 1 serving)- if you don’t like shishito peppers you can sub with another type of pepper, or vegetable, or simply leave it out. Make sure you account for this in the shopping list. Before you start this recipe, peel a potato and put it on the stove to boil along with 1/4 of an onion, so they are ready when you need to make the creamy sauce below. While the tomatoes and peppers are roasting make the following quick sauces and store in the refrigerator to use with future dinners. You can freeze extras of both sauces after you are done using what you need:

• Easy Enchilada Sauce (divided by 2 to account for less needed)- start with making this sauce. While this is simmering and reducing, blend the ingredients to make the creamy sauce below. If it still needs to reduce more, let it continue to simmer as you make the parmesan and cook the spaghetti for the main recipe above.
• Creamy sauce from scalloped cauliflower (make full recipe, you will use this on day 2, day 5 and day 6, and freeze leftovers for later use)

Day 2: Pizza Burrito with Easy Pizza Sauce (recipe is already for 1 so no adjustments needed)- You will have extra pizza sauce left over. Keep it for the recipe on day 5. I include the chickpea “sausage” crumbles on the shopping list, but have cut the recipe in half and also reduced the spices in the recipe by half as is suggested in the notes of the Pizza Burrito recipe. You will also use these crumbles on day 5 so save the extra. Start by making the crumbles and as they are cooking make the sauce and assemble the burritos.

Day 3: Easy black bean enchilada burgers (these make 2, save 1 for dinner on day 7)- mix first 6 ingredients in a bowl using your hands, mashing the beans as you mix. Shape into burger patties and grill on stove top for 15 minutes on each side. Since all stoves vary, begin to check at 10 minutes. If you try and flip the burger and it is sticking, then allow it to cook longer. You may also want to prepare your pan with a touch of oil if it is not nonstick. Assemble burger in bun and top with suggested toppings.

• 3/4 cup cooked brown rice (1/4 cup plus 2 tablespoons dry, cooked according to package directions, SAVE 1/4 CUP COOKED FOR RECIPE ON DAY 6)
• 1/2 cup cooked black beans, drained and rinsed (a little less than half a can)
• 2 tablespoons cooked potato (cut off approximately what is needed from raw potato and reserve the rest of the potato for recipe on day 4, cook for this recipe in microwave or oven)
• 2 tablespoons enchilada sauce (made on day 1)
• 1 tablespoon cornmeal
• pinch of sea salt (adjust for flavor preference)
• one bun of choice (save a second bun for dinner on day 7)
• Toppings- lettuce, tomato, more enchilada sauce, avocado

Day 4: Low Fat Taco Bowl (divided by 4 to account for 1 serving, except for the beans)- To make this easy, I have taken out the Garlicky Lemon Crema and put a ready made salsa on the shopping list. Start by prepping the potatoes and get them in the oven while you prep everything else. You can also do the potatoes on day 3 and have them ready for today. Note that the potato you are using is the leftover one from the recipe on day 3. Once the potatoes are in the oven, put the beans on the stove to cook. This is the one part of this recipe you will make as is written and save the rest for day 6. When done, prep the other toppings. I have frozen corn on the shopping list for this one.

Day 5: Pizza with veggies, chickpea sausage crumbles and creamy drizzle– assemble pizza by spreading pizza sauce over crust, then topping with veggies, then with chickpea crumbles and finally drizzling with creamy sauce. Bake according to pizza crust directions or if none then bake at 400 for about 10-15 minutes, checking often. If you like your pizza veggies well done, you may want to bake them a bit first, or sauté on the stove.

• 1 personal sized pizza crust (frozen or you can even use pita bread)
• Easy Pizza Sauce (made on day 2)
• favorite veggies to top pizza (you want about a cup or so when chopped)
• Chickpea Sausage Crumbles (made on day 2)
• Creamy sauce (made on day 1)

Day 6: Easy enchilada burrito– warm up leftover beans and rice. Fill burrito with beans, rice and sliced avocado. Fold burrito (see step by step folding photos here). Grill burrito on each side using a nonstick or oiled pan on the stove top. Once grilled and crisp, drizzle enchilada and creamy sauce over the top.

• leftover beans from day 4
• saved cooked rice from recipe on day 3
• 1/2 an avocado, sliced
• Easy Enchilada Sauce made on day 1
• Creamy sauce made on day 1
• your favorite tortilla (burrito size)

Day 7: Leftover easy black bean enchilada burger– See day 3 above.

Phew! That 7-day vegan meal plan was not easy to write. But I am really hoping it makes your life easier! Getting your diet on track is one of the best things you can do for yourself. Don’t forget to check out my other vegan meal plans and of course I am always here if you need anything! Happy shopping and cooking!

Easy 7-Day Vegan Meal Plan with Shopping List

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Sophia DeSantis | Veggies Dont Bite

Getting your diet on track with healthy eating is about to happen! This 7-day vegan meal plan is so easy, and includes breakfast, lunch and dinner ideas!

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Ingredients

Produce
• 4 cups spinach
• 5 bananas
• 3/4 cup shishito peppers
• 4 avocados
• 1 small head lettuce
• 1 handful arugula
• 1 cucumber
• 1 portobello mushroom
• 1/4 cup mushrooms (crimini or white)
• 1 onion (sweet or yellow)
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 3 cups tomatoes (cherry or grape)
• 3 spears asparagus
• 2 lemons (need about 1/4 cup juice)
• 1/2 cup basil
• 1 1/2 tablespoons dill
• 1 small handful mint leaves (as garnish)
• 5 cloves garlic
• 2 medium red or russet potaotes
• Extra veggies for pizza topping (need about 1 cup chopped)
• 4 pitted Medjool dates
Frozen
• a little over 1 cup strawberries
• 1/4 cup blueberries
• 1/2 cup corn
• Personal sized pizza crust (or use pita bread)
Canned Goods
• a little over 1/2 cup tomato paste
• 1 1/2 cans chickpeas
• 2 cans black beans
• 1 1/4 cans white beans
• 1 cup tomato sauce (or strained tomatoes)
Condiments
• 1/2 tablespoon molasses
• 3 tablespoons maple syrup
• 1/2 cup hummus
• 1 tablespoon apple cider vinegar
• 1/4 cup (plus more for topping) salsa
• 2 tablespoons balsamic vinegar
• 2 1/2 cups, plus extra for roasting if not using oil, veggie broth (low sodium)
• your favorite hot sauce (if using)
• olive oil (if using)
Pastas and Grains
• 1 3/4 cup, plus extra if not using chia and hemp seeds, rolled oats (gluten free if needed)
• 4 ounces spaghetti
• 3/4 cup cooked, or 1/4 cup plus 2 tablespoons dry, brown rice
Breads and Baked Goods
• 4 slices of your favorite sliced bread
• 6 of your favorite tortillas or wraps (burrito size)
• 2 corn tortillas
• 2 flatbreads or pita bread
• 2 of your favorite burger buns
Nuts and Seeds
• 2 tablespoons peanut butter
• 1/4 cup plus 2 tablespoons chopped walnuts
• 1 cup raw cashews
• 1 tablespoon chia seeds
• 3/4 cup hemp seeds
• 1/4 cup pumpkin seeds
• 1/4 cup almond meal
• 1/2 tablespoon nutrotional yeast (optional)
Baking and Spices
• 1/2 tablespoon oat flour
• 1 1/2 tablespoons brown rice flour
• 1 tablespoon cornmeal
• 2 tablespoons raw cacao chunks (or powder) or dark chocolate
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon lemon pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 2 teaspoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes (crushed red pepper)
• 1 tablespoon fennel seeds
• sea salt (I use Himalayan pink salt)
• pinch ground black pepper
(Non) Dairy
• 1 cup Silk Protein Nutmilk
• 5 1/4 cups Silk milk of choice

7.6.3

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This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.