• Breakfast: Soy yogurt with blueberries and almonds
  • Lunch: Oven-roasted stuffed zucchini flowers on top of fig and walnut salad
  • Dinner: Pasta with porcini mushrooms; salad

  • Breakfast: Quinoa (I make a big batch that will last a few days), chopped dates, almonds, nondairy milk poured over
  • Lunch: Flax-seed and whole grain pizza crust with classic margherita topping
  • Dinner: Portobello mushroom and cannelloni bean burger with roasted peppers and sautéed Swiss chard

  • Breakfast: Smoothie with avocado, agave, lime and mint
  • Lunch: Beefless stew (Gardein beefless tips); salad
  • Dinner: Veggie hot dogs with sauerkraut; salad

  • Breakfast: Breakfast cookies (recipe in Quantum Wellness Cleanse)
  • Lunch: Tempeh tuna salad over greens; crackers
  • Dinner: Mediterranean platter of hummus, baba ganoush, tabouleh, pita bread

  • Breakfast: Breakfast cookies
  • Lunch: Bean burrito with salsa and guacamole; salad
  • Dinner: Grilled tempeh with fresh oranges, shallots and garlic; mashed sweet potatoes, sautéed spinach

  • Breakfast: Scrambled tofu with onions and sun-dried tomatoes; tempeh bacon
  • Lunch: Vegetable gumbo with soy sausage; salad
  • Dinner: Soba noodles with vegetables and tofu

  • Breakfast: Vegan French toast with strawberries
  • Lunch: Tostada with rice, beans and avocado
  • Dinner: Pasta puttanesca with summer squash

    More vegan meal plans: Week One, Week Three

    Excerpted from Veganist: Lose Weight, Get Healthy, Change the World, by Kathy Freston. Available from Weinstein Books, a member of The Perseus Books Group. Copyright ©2011.

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