One 5-Day Vegan Meal Plan

[Alberta Louise]

This is a 5-day vegan meal plan. It’s devised by myself.

Day 1.

Breakfast: 2 slices of wholemeal toast and a vegan spread

Snack: 1 medium mango, 4 strawberries

Lunch: 1 large salad with lemon and olive oil dressing. One skillet flatbread with Spanish black olives and dried crushed chillies

Snack: 1 bunch of grapes

Dinner: 3 blistered baby capsicums in olive oil stuffed with herbed polenta

Dessert: One serving of cherries

Day 2.

Breakfast: 1 Banana and maple syrup

Snack: Carrot sticks, raw beans, raw broccoli

Lunch: 2 warm wraps with salsa (white onion, coriander, tomatoes, black olives, sriratcha chilli sauce).

Snack: Iceberg Lettuce, grated carrot, shredded red cabbage

Dinner: Air-ovened crumbed ‘Portuguese’ style peri-peri rub for 2 Zucchini sticks, and salad with a smoky mayonnaise. A wedge of lemon.

Dessert: 1 serving of dairy-free yoghurt

Day 3.

Breakfast: 1 piece of fruit

Snack: Carrot and Daikon in brine

Lunch: 1 large Mango salsa with white onion, black olives, lime, coriander, tomatoes, chilli.

Snack: A trio of marinated peppers in olive oil and herbs

Dinner: Multi-coloured organic Bolivian Quinoa with chickpeas, chilli, ginger and garlic. ½ teaspoon of Massels ‘chicken’ stock. Flat leaf parsley to garnish. A wedge of lemon. Seasoning to taste.

Dessert: 4-Berry Basket

Day 4:

Breakfast: 1 piece of sourdough bread

Snack: 1 small serving of blackberries

Lunch: 2 Tortillas with 1 sliced avocado. One side lightly rolled in Nigella seeds with a wedge of lemon. Salt and pepper.

Snack: 2 small mandarins

Dinner: A vegan bake with mushrooms, baby corn, red capsicum, green capsicum, okra, tomatoes, cauliflower with pumpkin and coriander sauce

Dessert: Nachos fruit salad with a dusting of powered sweetener

Day 5.

Breakfast: 2 slices of toast and a vegan spread

Snack: Crudites

Lunch: Sheet traybake

Snack: corn and black bean salsa

Dinner: Rice-paper rolls with dipping sauce

Dessert: 2 pancakes and dairy-free cream