Welcome to week two of my meal sharing for #Veganuary! I started eating a plant based diet around four years ago, and haven’t really looked back! I’m extremely passionate about feeding my family whole foods, and have loved sharing about it on social media pretty much from the beginning! If you haven’t already, be sure to read my post about my meal-planning process and to grab a downloadable menu planner!

I thoroughly enjoyed watching some of you make the recipes my family loves to eat! Week one of our Veganuary journey was so fun! I’m super excited to share all of the yummy recipes in week two! Some of them are my own, and others are some of our family’s favorites made by other inspirational plant-based bloggers! Keep keep reading to see what we are eating this week!

One Week of Vegan Meals – Part Two

A FEW NOTES: 1. I did include whether or not we would serve specific things to our children. My 1 year old still can’t have some foods due to choking risk, so we are careful with that still. However, we serve them any and all of the food we eat as long as it isn’t too spicy or extremely salty.

2. You’ll only see dinners listed out by day. For the other meals, typically I’ll choose 2-3 breakfasts and just alternate between those each day of the week. Same for lunch. I’m extremely simple when it comes to our breakfasts and lunches.

3. I linked recipes where I could, but if there is one you want to try that isn’t linked, or I didn’t explain how to make something well enough, send me an email (livingincolorstyle@gmail.com), or you can search Pinterest for a similar recipe! There are so many good ones!



Monday (veggie bowl night) – basmati rice based veggie bowls w/ my easy roasted chickpeas (basmati rice as base, roasted broccoli, carrots, zucchini, mushroom, and roasted chickpeas, and hummus. Topped with Tamari (similar to soy sauce) and/or Sriracha. I talk a lot about how I make our veggie bowls in this post.

*my 4 and 1 year old will be served all of this except for Sriracha of course.

Tuesday (Mexican food night)  – Crunchy quinoa tacos made with quinoa taco meat by Minimalist Baker, We’ll use Siete foods crunchy tortilla shells for this, and top our tacos with organic romaine, homemade guac, organic grape tomatoes, and some freshly chopped organic bell peppers. I’ll serve w/ Mexican rice and Siete foods grain free tortillas.

*My 4 and 1 year old will be served all of this except the hot sauce I’ll use on my tacos! I also won’t serve my 1 year old the crunchy shells.

Wednesday (Soup night) – Vegan chili topped with avocado and hemp hearts. We love this recipe from Oh She Glows! It’s filling and satisfying. If you want to, you can add a loaf of sourdough bread to your menu too!

*I will go easy on the salt, but we serve all of this to our girls.

Thursday (Veggie burger night)Smoky Sweet Potato & White Bean Patties w/ steamed broccoli. I’ve been making this recipe for my family for years! The sweet potato patties are delicious by themselves, or served on buns with avocado, tomato, vegan mayo and BBQ sauce. We will likely have them bunless this week.

*My girls love these and will eat everything in this meal, happily!

Friday (Italian Night) – Homemade veggie pizzas with black bean pizza sauce. This is another tried and true favorite for my kids. They have no idea they’re getting a yummy protein source in their pizza, but it’s there! We top these with veggies like, and hummus. I also love this cashew parmesan as a topping or the Miyokos cashew-based vegan cheese (found at Whole Foods).

*Our whole family enjoys this recipe!

Saturday (eat at a restaurant night) – We budget for two meals out a week. We will use one of those meals Saturday night!

Sunday (eat at a restaurant or breakfast for dinner)Tofu scramble burritos. I’m going to use this scramble recipe served in tortillas, with sweet potato hash and Hilary’s Organic Meatless Breakfast Sausage. I’ll add tomato, avocado, and salsa to these.

*I serve these bowls deconstructed on plates, so the potatoes by themselves, the meatless sausage by itself, the scramble and the toppings all laid out on a plate. The girls eat this regularly and love this meal, particularly! I always serve them greens when I’m eating greens. Sometimes they nibble on them sometimes they don’t! It’s all about exposure!



Option 1: Homemade no-bake date granola served with organic chopped apples, nut butter, and wild blueberries.

Option 2: Smoothies. Check out our go-to smoothie recipe here.


Option 1: Leftovers from dinners reheated in oven.

Option 2: veggie plates or sandwiches – our go-to (organic raw carrots, organic sliced grape tomatoes, organic sliced cucumber, organic raw bell pepper, and naan bread w/ hummus & hemp hearts on top.)

*I chop raw veggies super thin/fine for my 1 year old. I don’t serve her raw carrots though.

Option 2: chickpea pasta w/ lentils in red sauce. (I use Banza noodles or POW! noodles!)

*I serve this to both my 4 and 1 year old as is.



Download @livingincolorblog weekly menu pdf week 2

Still have questions? Read this post where I explain, in depth, how I plan our meals from week to week! Or leave a comment and I’ll get back to you asap!



I hope this post about one week of vegan meals is helpful to you! Happy meal planning! Share your meals and meal plans with me on social media by using my menu template and/or tagging me in stories! I promise to share!

Thank you so much for reading!

Check out Week One of my Veganuary Vegan Meal Plan series.

Check out my “One Week of Vegan Meals” video from 2016 here.

Read “How to Eat More Plant-based Meals” here.

Read “How to Get Your Kids to Eat Healthy” here.

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