First, it was gluten-free, then paleo, then Whole30, then keto, then it was eating once a day and not too long ago it was I-stopped-being-vegan and went carnivore. But I have been eating completely plant-based for 7-days multiple times in the past and I love how it makes me feel.

Challenging myself to eat plant-based forces me to eat more vegetables, fiber and whole foods overall. And I feel great. Clean, my skin is clear and fresh, I have more energy and am just full of life. Going plant-based for a week has also helped me reduce my animal-product consumption in the long run, something I had never been able to do.

I grew up eating chicken every single day, sometimes multiple times a day. Well, 7 days of plant-based meals have changed that. This plant-based meal plan comes with a grocery list for the week.

Please note that this is just a short list of foods you can eat on a plant-based diet. If you want, you can subscribe and download the PDF here. Some of these recipes — Evolved Lentil Wraps, Vegan Chickpea Quesadillas and the Tofu Wraps use flour tortillas.

If you have gluten intolerance you can either use gluten-free tortillas or for the wraps — lettuce leaves will lighten up the recipe. I hope you guys like this challenge and if you do try the meal plan for the week, let me know which was your favorite vegan recipe!

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Vegan Tuna Melt Recipe This is the best vegan tuna melt recipe! This vegan chickpea tuna melt with mayo is perfect for sandwiches and takes 10 mins! Super simple and easy to make! All you […]. November 10 Vegan Sushi Burrito Recipe This vegan sushi burrito is a super quick minute recipe and makes 1 burrito!

Ingredients can be multiplied to make more burritos too! Vegan sushi burritos are perfect for lunch or on-the-go meals! October 27 Vegan Taco Bowls Recipe These vegan taco bowls are a super quick 8 mins recipe! It makes 2 taco bowls using vegan Mexican-inspired taco ingredients like rice, salsa, beans, lettuce, corn, tomato, guacamole and so much more!

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A whole-food, plant-based diet is not expensive. In fact, plant-based staples such as brown rice, potatoes, and beans are some of the cheapest—and healthiest—ingredients in the supermarket. Check out our day-by-day meal prep guide and shopping list below!

Day 1 is your biggest cooking day, so we recommend starting on a Sunday. Get your chickpeas cooking while you heat up your breakfast.

BREAKFAST: Overnight Oats with Apple Heat prepped oats in a pan or in the microwave with a splash of plant milk or water. Serve topped with ½ apple, diced. Sprinkle with ground cinnamon. LUNCH: Chickpea Pasta Salad with Walnut Dressing In a bowl combine 2 cups shredded romaine lettuce; 1 cup cooked penne pasta; 1 cup cooked chickpeas; ½ cup each diced carrot, celery, tomato, and red bell pepper save remaining red bell pepper ; and 2 tablespoons minced onion.

Blend until smooth. Toss salad with dressing. DINNER: Hearty Lentil Ragu with Penne. SNACK: Parsley-Lemon Hummus In a blender or food processor combine 3 cups cooked chickpeas, ½ cup packed fresh parsley, 3 tablespoons lemon juice, ½ teaspoon garlic powder, and sea salt and freshly ground black pepper to taste.

Blend to a smooth paste. Add 1 to 2 tablespoons of water if needed to reach desired consistency. Serve with celery sticks 3 stalks sliced in half. Refrigerate leftover hummus in an airtight container. PREP FOR TOMORROW: Cook the entire bag of brown rice according to package directions.

Soak black beans overnight. You'll get a lot of mileage out of today's toasted Homemade Muesli, enjoying it twice as a breakfast, once as a topping. For dinner, you'll be whipping up a robust casserole using some pantry staples.

Add ¼ teaspoon pure vanilla extract optional and 2 pinches ground cinnamon. Mix well. Transfer to a tray to cool. Serve with a handful of blueberries, 1 sliced banana, and plant milk. Store leftover muesli in an airtight container. LUNCH leftover : Hearty Lentil Ragu with Penne.

DINNER: Broccoli and Brown Rice Casserole with Chickpeas. SNACK: Cinnamon Apple Salad In a medium bowl combine 1 cup diced apple, 4 chopped pitted dates, 1 tablespoon raisins, 1 tablespoon chopped walnuts, 1 tablespoon lemon juice, and 2 pinches ground cinnamon.

Serve right away or chill before serving. PREP FOR TOMORROW: Cook the entire bag of black beans according to package directions. Store in an airtight container and refrigerate overnight.

When it comes to eating plant-based on a tight budget, potatoes are your best friend. You'll also be making extra Oatmeal-Date Pancakes to enjoy throughout the week, as pancakes can maintain their flavor and texture for five days when stored properly.

Blend to a coarse batter. Heat a nonstick skillet over low. Pour ¼ cup batter per pancake onto the skillet. Cook for 5 minutes or until the pancakes start to release from the pan. Flip; cook 3 minutes more. Repeat with remaining batter. Serve a few alone or with sliced banana and a handful of fresh blueberries.

Allow leftover pancakes to cool, then refrigerate in an airtight container for use later this week. LUNCH leftover : Broccoli and Brown Rice Casserole with Chickpeas. DINNER: Potato Burrito Bowl. Breakfast and lunch are both in the bag today, thanks to your efforts earlier this week!

Enjoy Sweet Potato Fries as a snack or as a side to dinner. LUNCH leftover : Potato Burrito Bowls. DINNER: Lentil Burgers. SNACK: Sweet Potato Fries Preheat oven to °F.

Line a baking sheet with parchment paper. Cut 1 large sweet potato into wedges and place them in a single layer on a baking sheet.

Bake 25 to 30 minutes or until just tender and slightly browned on the edges. Serve warm with ketchup. On order today is a slew of satisfying meals. Look forward to enjoying leftover Chickpea Curry Stew with Kale for lunch tomorrow. BREAKFAST: Savory Polenta Porridge with Broccoli In a pan bring 1 cup water to boiling.

Cook for 5 to 7 minutes or until vegetables are tender. Roughly chop half of an oz. Add chopped polenta to the pan. Cook over low 10 minutes more or until polenta softens.

Mash polenta to a porridge using a fork. Add 1 tablespoon each lemon juice and finely chopped fresh cilantro. Add sea salt and freshly ground black pepper to taste. Top with 1 cup steamed broccoli. LUNCH: Tex-Mex Pasta Salad Cook 1 cup dry penne according to package directions.

Two minutes before pasta is done, add 2 cups chopped kale. When pasta finishes cooking, drain and transfer to a large bowl. Add 1½ cups cooked black beans, 1 cup thawed frozen corn, ¼ cup lemon juice, 2 tablespoons finely chopped onion, and ½ teaspoon each garlic powder, dried oregano, and ground cumin.

Toss to combine. Add sea salt and cayenne pepper to taste. Garnish with fresh cilantro. DINNER: Chickpea Curry Stew with Kale. SNACK: Oatmeal with Bananas In a small saucepan bring 2 cups of water to boiling.

Add 1 cup rolled oats. Reduce heat to medium-low. Cook for 20 minutes, stirring occasionally. This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yoghurt.

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories. It's tasty as well as healthy. Cook this tasty, budget-friendly vegan curry for an easy family dinner. Try this healthy pilaf filled for an easy midweek meal.

With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney. Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too.

Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper. Search, save and sort your favourite recipes and view them offline. Join the BBC Good Food Wine Club.

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