Vegan Meal Plan

Firm tofu crumbled and cooked with turmeric, black pepper, nutritional yeast, and mixed vegetables.

Ingredients:

• •200g firm tofu
• •1/4 tsp turmeric
• •2 tbsp nutritional yeast
• •50g bell pepper
• •50g mushrooms
• •1 tsp olive oil

Press tofu for 10 minutes before cooking for better texture.

Seasoned black beans in corn tortillas with sliced avocado, salsa, and lime.

Ingredients:

• •240g canned black beans
• •3 corn tortillas
• •1/2 avocado
• •100g tomato salsa
• •lime
• •cumin
• •smoked paprika

Steamed edamame pods lightly salted.

Ingredients:

• •150g frozen edamame pods
• •pinch sea salt

Marinated tempeh in teriyaki sauce over brown rice with edamame and cucumber.

Ingredients:

• •180g tempeh
• •150g cooked brown rice
• •80g edamame
• •1/2 cucumber
• •2 tbsp teriyaki sauce
• •sesame seeds
• •spring onions

Oats soaked overnight in almond milk with chia seeds, topped with sliced mango in the morning.

Ingredients:

• •70g rolled oats
• •250ml unsweetened almond milk
• •2 tbsp chia seeds
• •100g mango
• •1 tsp maple syrup

Prepare 5 jars on Sunday for the whole week.

Fluffy quinoa with oven-roasted courgette, sweet potato, and red pepper, dressed with tahini.

Ingredients:

• •150g cooked quinoa
• •100g sweet potato
• •80g courgette
• •80g red pepper
• •1 tbsp tahini
• •1 tsp olive oil

1 medium banana with 1 tablespoon of almond butter.

Ingredients:

• •1 medium banana
• •1 tbsp almond butter

Red lentils simmered in coconut milk with spinach, cumin, and turmeric, served with one wholemeal flatbread.

Ingredients:

• •150g red lentils
• •200ml light coconut milk
• •80g spinach
• •1 onion
• •garlic
• •1 tsp turmeric
• •1 tsp cumin
• •1 wholemeal pitta/flatbread

Blended frozen banana and spinach with protein powder, topped with granola and pumpkin seeds.

Ingredients:

• •2 frozen bananas
• •50g spinach
• •1 scoop vanilla protein powder
• •30g granola
• •1 tbsp pumpkin seeds
• •100ml unsweetened almond milk

Chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives, and feta with lemon-olive oil dressing.

Ingredients:

• •240g canned chickpeas
• •100g cherry tomatoes
• •1/2 cucumber
• •1/4 red onion
• •30g feta cheese
• •15 kalamata olives
• •2 tbsp olive oil
• •lemon

A small handful of mixed nuts with dried apricots.

Ingredients:

• •20g mixed unsalted nuts
• •30g dried apricots

Firm tofu and mixed vegetables stir-fried in a ginger-soy sauce, served over rice noodles.

Ingredients:

• •200g firm tofu
• •80g rice noodles
• •100g broccoli
• •80g snap peas
• •1 red pepper
• •2 tbsp low-sodium soy sauce
• •1 tsp sesame oil
• •fresh ginger

Rolled oats cooked with water, topped with mixed berries, a handful of walnuts, and a drizzle of honey.

Ingredients:

• •80g rolled oats
• •150g mixed berries
• •20g walnuts
• •1 tsp honey
• •water

Prepare overnight oats the night before to save time.

Hearty red lentil soup with cumin, coriander, carrots, and a squeeze of lemon.

Ingredients:

• •150g red lentils
• •2 carrots
• •1 onion
• •2 cloves garlic
• •1 tsp cumin
• •1 tsp coriander
• •vegetable stock
• •lemon

1 medium apple with 20g unsalted almonds.

Ingredients:

• •1 medium apple
• •20g unsalted almonds

Hearty aubergine and chickpea curry in a tomato-coconut sauce, served with brown rice.

Ingredients:

• •1 medium aubergine
• •240g canned chickpeas
• •200ml light coconut milk
• •200ml tomato passata
• •1 onion
• •garlic
• •ginger
• •150g brown rice
• •curry powder

Protein-rich savoury pancakes made from blended yellow moong dal, served with mint chutney.

Ingredients:

• •120g yellow moong dal (soaked)
• •1 tsp cumin seeds
• •1 green chilli
• •fresh coriander
• •mint chutney to serve

Soak lentils overnight for a smoother batter.

Slow-cooked toor dal tempered with cumin, mustard seeds, and curry leaves, served with steamed basmati rice.

Ingredients:

• •120g toor dal
• •150g basmati rice
• •1 onion
• •2 tomatoes
• •cumin seeds
• •mustard seeds
• •curry leaves
• •turmeric
• •ghee

Fresh carrot sticks served with 3 tablespoons of hummus.

Ingredients:

• •2 medium carrots
• •60g hummus

Lemon-herb baked salmon fillet with steamed green beans and brown rice.

Ingredients:

• •180g salmon fillet
• •150g cooked brown rice
• •100g green beans
• •1 lemon
• •1 tsp olive oil
• •dill or parsley

High-fibre bran flakes or Weetabix with cold skimmed milk and a small banana.

Ingredients:

• •60g bran flakes or Weetabix
• •200ml skimmed milk
• •1 small banana

Romaine lettuce, grilled chicken, parmesan shavings, and wholegrain croutons with light Caesar dressing.

Ingredients:

• •160g chicken breast
• •100g romaine lettuce
• •20g parmesan
• •30g wholegrain croutons
• •2 tbsp light Caesar dressing

2 plain rice cakes with 1 tablespoon of natural peanut butter.

Ingredients:

• •2 plain rice cakes
• •1 tbsp natural peanut butter

Pan-seared salmon fillet with oven-roasted sweet potato and steamed broccoli.

Ingredients:

• •180g salmon fillet
• •200g sweet potato
• •150g broccoli
• •1 tsp olive oil
• •lemon
• •garlic

Mashed avocado on 2 slices wholegrain toast topped with 2 poached eggs and chilli flakes.

Ingredients:

• •1/2 avocado
• •2 slices wholegrain bread
• •2 large eggs
• •chilli flakes
• •lemon juice
• •salt

Add smoked salmon for extra protein if not avoiding fish.

Tinned tuna in spring water mixed with cucumber, sweetcorn, and light mayonnaise, wrapped in a wholegrain tortilla.

Ingredients:

• •1 can tuna in spring water (145g)
• •1 large wholegrain wrap
• •1/4 cucumber
• •30g sweetcorn
• •1 tbsp light mayonnaise
• •mixed leaves

Low-fat cottage cheese with fresh pineapple chunks.

Ingredients:

• •150g low-fat cottage cheese
• •80g fresh pineapple

Juicy garlic-butter prawns on a bed of quinoa with wilted spinach and lemon.

Ingredients:

• •200g raw king prawns
• •150g cooked quinoa
• •100g spinach
• •3 cloves garlic
• •1 tbsp olive oil
• •lemon