Weekly Meal Planner By Culinary Wizard

Meal Plan Overview: Day 1: Breakfast: Vegan protein smoothie Lunch: Chickpea salad with mixed greens and balsamic vinaigrette Dinner: Vegan lentil shepherd's pie Day 2: Breakfast: Vegan protein oatmeal Lunch: Vegan lentil soup Dinner: Vegan stuffed bell peppers Day 3: Breakfast: Vegan protein smoothie Lunch: Vegan quinoa salad with roasted vegetables Dinner: Vegan tofu stir-fry with brown rice Day 4: Breakfast: Vegan protein oatmeal Lunch: Vegan lentil soup Dinner: Vegan black bean and sweet potato enchiladas Day 5: Breakfast: Vegan protein smoothie Lunch: Vegan lentil and vegetable stir-fry with brown rice Dinner: Vegan lentil and mushroom stroganoff Day 6: Breakfast: Vegan protein oatmeal Lunch: Vegan Greek salad with tofu feta Dinner: Vegan protein pasta with roasted vegetables Day 7: Breakfast: Vegan protein smoothie Lunch: Vegan lentil soup Dinner: Vegan tempeh chili Consolidated Shopping List: Produce: 2 bananas 1 apple 1 avocado 1 lemon 1 lime 1 onion 3 garlic cloves 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 zucchini 1 yellow squash 1 sweet potato 1 head of broccoli 1/2 head of cauliflower 2 carrots 1 celery stalk 1/2 cup cherry tomatoes Mixed greens 1/2 cup mushrooms Pantry: 2 cups of rolled oats 1 can of chickpeas 1 can of lentils 1 can of black beans 1 can of tomato sauce 1/2 cup of quinoa 1/2 cup of brown rice 1 package of whole wheat lasagna noodles 1 package of protein pasta 1 bottle of balsamic vinaigrette 1/2 cup of peanut butter 1 bottle of chili powder 1 bottle of cumin 1 bottle of smoked paprika 1 bottle of dried basil 1 bottle of dried oregano 1 bottle of garlic powder 1 bottle of onion powder 1 bottle of nutritional yeast 1 package of vegetable broth Refrigerated: 1 carton of unsweetened almond milk 1 package of tofu 1 package of tempeh Do you accept this meal plan? Follow up Prompt Yes Great! Here's a preparation schedule that will help you plan multiple days in advance: Preparation Schedule: Day 1: In the morning, prepare the vegan protein smoothie for breakfast. For lunch, assemble the chickpea salad and store it in an airtight container in the refrigerator. Prepare the vegan lentil shepherd's pie for dinner. Day 2: In the morning, prepare the vegan protein oatmeal for breakfast. For lunch, reheat the leftover lentil soup from the previous day. Prepare the vegan stuffed bell peppers for dinner. Day 3: In the morning, prepare the vegan protein smoothie for breakfast. For lunch, assemble the vegan quinoa salad with roasted vegetables and store it in an airtight container in the refrigerator. Prepare the vegan tofu stir-fry with brown rice for dinner. Day 4: In the morning, prepare the vegan protein oatmeal for breakfast. For lunch, reheat the leftover lentil soup from Day 2. Prepare the vegan black bean and sweet potato enchiladas for dinner. Day 5: In the morning, prepare the vegan protein smoothie for breakfast. For lunch, reheat the leftover lentil and vegetable stir-fry with brown rice from Day 3. Prepare the vegan lentil and mushroom stroganoff for dinner. Day 6: In the morning, prepare the vegan protein oatmeal for breakfast. For lunch, assemble the vegan Greek salad with tofu feta and store it in an airtight container in the refrigerator. Prepare the vegan protein pasta with roasted vegetables for dinner. Day 7: In the morning, prepare the vegan protein smoothie for breakfast. For lunch, reheat the leftover lentil soup from Day 4. Prepare the vegan tempeh chili for dinner. You can also batch cook some of the meals in advance and store them in the refrigerator or freezer for later in the week. Enjoy your healthy and delicious meals! Follow up Prompt Give me the recipe for Day 6 lunch Here's the recipe for the Vegan Greek Salad with Tofu Feta: Ingredients: 1 block of extra firm tofu, pressed and drained 1/4 cup of lemon juice 2 tbsp of olive oil 1 tbsp of dried oregano 1/2 tsp of garlic powder Salt and pepper, to taste 4 cups of mixed greens 1/2 cucumber, sliced 1/2 red onion, thinly sliced 1/2 cup of cherry tomatoes, halved 1/4 cup of kalamata olives 1/4 cup of sliced pepperoncini peppers Instructions: Preheat the oven to 350°F. Cut the tofu into small cubes and place them in a baking dish. In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic powder, salt, and pepper. Pour the marinade over the tofu and toss to coat. Bake the tofu for 25-30 minutes, until golden brown and slightly crispy. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, olives, and pepperoncini peppers. Top the salad with the tofu feta and serve immediately. Enjoy your vegan Greek salad with tofu feta!