14-Day Vegan Meal Plan: Day 13
Veganism is very popular nowadays, but for most of its followers, it is not simply a diet, it’s a way of living based on ethical, environmental and ultimately, health reasons. The vegan diet eliminates animal products and byproducts completely and replaces them with plant-based substitutes such as fruits and vegetables, tofu, cereals, seeds and nuts.
Wholesome Vegan Banana Bread (2 slices) – 390 kcal
Mason jar chia seed pudding (half of recipe), topped with 50g fresh strawberries – 250 kcal
Vegan Cucumber Tea Sandwiches (8 triangles = 4 slices bread) with sliced pear – 428 kcal
160g edamame tossed in 2 tsp low-sodium soy sauce – 220 kcal
Balsamic Roasted Fall Vegetables with Sumac (2 servings) – 396 kcal
Daily total: 1,684 kcal
Skip the planning and go shopping!
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White flour (all purpose)
Whole wheat (aka wholemeal) flour
Unsweetened coconut, almond or cashew milk
Vegan cream cheese
Flat leaf parsley
White or pumpernickel bread
Also need to have:
This wholesome breakfast banana bread is super-easy to make, but consider baking the night before if you plan to be rushed in the morning. No doubt that, once made, a slice can just as easily be taken on the go. Your mid-morning snack requires just a little prep also, but less than 5 minutes worth, and is ultra-portable in its mason jar vessel. The chia seeds will satisfy your omega-3 fat needs for the day. This evening, get your chef’s knife sharpened up to cut these hearty fall veggies, then toss them all on one sheet pan. Another tip, use a layer of parchment paper on the pan to make cleanup a snap.
The information provided herein is for informative purposes only. Please consult your physician or health care provider prior to starting the Vegan Diet or any other diet for that matter.