Easy 5-Day Gluten-Free Vegan Meal Plan
Going 100% plant-based can be a big change if you are accustomed to having meat-based meals everyday. You may want to invest in an Instant Pot to help get nutrient-dense plant-based meals on the table quicker. This meal plan only focuses on Dinners. Use leftovers from dinner for your lunch the following day and enjoy some of your meal prepped recipes for breakfasts throughout the week. Granola with raw almond milk and fruit, toasted bagels with almond butter, or a blueberry muffin and a cup of tea all work well for quick breakfasts on a gluten-free, vegan eating plan. Keep a batch of Hummus in your fridge for a quick snack or lunch with chopped, raw veggies. Spend one day on the weekend meal prepping these recipes to have on hand for the week.
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Dinner
| Ingredient | Qty |
|---|---|
| blueberries | 1.5 cups |
| cilantro | 1.75 cups |
| lemon juice | 0.5 cups |
| lemon juice | 6 tablespoons |
| garlic | 19 cloves |
| onions (medium) | 1 |
| onions (large) | 2 |
| carrots (large) | 10 |
| parsley | 1.75 cups |
| parsley (large) | 2 handfuls |
| red onions (small) | 1.5 |
| fresh mint | 0.25 cups |
| limes | 2 |
| red cabbage | 2 cups |
| avocados (large) | 1 |
| avocados | 1 |
| avocados (small) | 1 |
| red bell peppers (medium) | 1 |
| fresh basil (large) | 1 handfuls |
| fresh dill | 1 handfuls |
| cherry tomatoes | 1 cups |
| green cabbage | 2 cups |
| yukon gold potatoes (medium) | 3 |
| jalapeño peppers (medium) | 1 |
| lime juice | 0.5 cups |
| lime juice | 3 tablespoons |
| radishes | 1 bunches |
| bananas | 2 cups |
| pineapple | 2 cups |
| romaine lettuce | 1 heads |
| lacinato kale | 3.5 bunches |
| serrano chili peppers | 2 |
| kohlrabi (medium) | 3 |
| yellow bell peppers (small) | 1 |
| radicchio (small) | 1 heads |
| frisée (small) | 1 heads |
| Ingredient | Qty |
|---|---|
| Herbamare | 4 teaspoons |
| sea salt | 1 pinches |
| sea salt | 10.75 teaspoons |
| cinnamon | 5 teaspoons |
| cinnamon | 1 tablespoons |
| ground ginger | 0.25 teaspoons |
| Italian seasoning | 1 tablespoons |
| black pepper | 2.5 teaspoons |
| ground cloves | 0.25 teaspoons |
| dried oregano | 4 teaspoons |
| ground nutmeg | 0.75 teaspoons |
| dried thyme | 2 teaspoons |
| garlic powder | 1 teaspoons |
| ground cumin | 1 teaspoons |
| ground cardamom | 1 teaspoons |
| curry powder | 2 teaspoons |
| chipotle chili powder | 0.5 teaspoons |
| ground coriander | 1 teaspoons |
| turmeric powder | 0.5 teaspoons |
| paprika | 2.5 teaspoons |
| fine sea salt | 0.25 teaspoons |
| kosher salt | 0.25 teaspoons |
| Ingredient | Qty |
|---|---|
| frozen strawberries | 2 cups |
| Ingredient | Qty |
|---|---|
| dijon mustard | 1 teaspoons |
| wheat-free tamari | 4 tablespoons |
| Ingredient | Qty |
|---|---|
| brown rice flour | 5.25 cups |
| coconut flour | 1 tablespoons |
| tapioca flour | 1.5 cups |
| baking soda | 1.5 teaspoons |
| maple syrup | 4 tablespoons |
| maple syrup | 0.5 cups |
| maple syrup | 2 teaspoons |
| baking powder | 2 teaspoons |
| coconut sugar | 0.75 cups |
| vanilla extract | 3 teaspoons |
| arrowroot powder | 0.5 cups |
| dark chocolate chips | 0.5 cups |
| potato starch | 0.75 cups |
| active dry yeast | 1 tablespoons |
| active dry yeast | 2.25 teaspoons |
| Ingredient | Qty |
|---|---|
| coconut milk | 1 cups |
| diced tomatoes | 4 cups |
| tomato paste | 6 tablespoons |
| kalamata olives | 0.5 cups |
| artichoke hearts | 1 cups |
| Ingredient | Qty |
|---|---|
| black beans | 3 cups |
| raw almonds | 2 cups |
| raisins | 0.5 cups |
| golden flaxseeds | 0.8300000000000001 cups |
| chia seeds | 5 tablespoons |
| quinoa | 3.5 cups |
| brown rice | 3 cups |
| raw buckwheat flour | 2.5 cups |
| brown jasmine rice | 1 cups |
| millet | 1 cups |
| rolled oats | 3 cups |
| chickpeas | 7 cups |
| raw walnuts | 1 cups |
| green lentils | 1.5 cups |
| Ingredient | Qty |
|---|---|
| chicken stock | 6 cups |
| sesame tahini | 0.5 cups |
| whole psyllium husks | 0.5800000000000001 cups |
| creamy roasted almond butter | 1 cups |
| Ingredient | Qty |
|---|---|
| Siete Cassava Tortillas | 1 packages |
| tempeh | 16 ounces |
| Ingredient | Qty |
|---|---|
| coconut oil | 1 cups |
| extra virgin olive oil | 28 tablespoons |
| red wine vinegar | 4 tablespoons |
| raw apple cider vinegar | 2 teaspoons |
| raw apple cider vinegar | 1 tablespoons |
| avocado oil | 2 tablespoons |
| Ingredient | Qty |
|---|---|
| reserved bean cooking liquid | 0.25 cups |
| water | 4 tablespoons |
| water | 31.08 cups |