Plant-Based Summer Meal Plan, Part 2

Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1.

If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :)

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Menu

(see Part 1 for breakfast and lunch recipes)

Breakfast
Almond Pulp Lime Ginger Granola
Overnight Berry Chia Oats

Lunch
Loaded Veggie Chickpea Salad
Basil Zucchini Chowder

Dinner
Cauliflower Chickpea Fajitas
Zucchini Kimchi Tacos

Dessert
Peach and Blackberry Crisp

*all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people

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Day by Day Prep List

Monday Night:

Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. 

1. Make the Cauliflower Chickpea Fajitas
2. Bake the Crisp (+ second batch of almond milk if you didn’t make it on prep day)

Wednesday/Thursday night:

Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad.

1. Make the Zucchini Kimchi Tacos

Recipes

1. 

These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings.