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DAY 6 of the HEALTHY VEGAN MEAL PLAN


DAY 6 is here! Today we’ve got a sweet nutrient dense juice getting in tons of veggies first thing in the morning, an easy but oh so filling lunch, and a creamy hearty marinara to finish things off. Enjoy guys, and see you tomorrow for our last day of the meal plan :)

DAY 6 MENU

SUNSHINE JUICE

LOADED VEGGIE SANDWICH

CREAMY MARINARA PASTA

SHOPPING LIST FOR DAY 6

oranges

lemon

beet

carrots

celery

parsley

ginger root

swiss chard

spinach

bread

vegan mayo

chickpeas

avocado

mustard

tomato

mushroom

pickle

spinach

red bell pepper

red onion

pasta of your choice

olive oil

garlic

sweet onion

rice vinegar

zucchini

white or brown mushrooms

tomato paste

cashews

diced tomatoes

garlic salt

crushed red pepper

salt & pepper

nutritional yeast

BREAKFAST - SUNSHINE JUICE

INGREDIENTS

4 oranges (peeled)

1 lemon

1 beet

4 carrots

4 stalks of celery

1/4 bunch parsley

desired amount of swiss chard, kale, or spinach - your choice or all three

1 inch ginger root

LUNCH - LOADED VEGGIE SANDWICH

INGREDIENTS

2 large slices bread (cut in half) - I used my Minimalist Bread from my cookbook

FILLING

1 carrot (grated)

1 tbl vegan mayo

salt & pepper to taste

1/4 cup chickpeas (mashed)

1/4 avocado (mashed)

TOPPINGS

I used:

mustard

tomato

pickle

mushroom

spinach

red bell pepper

red onion

salt & pepper

sprinkling of nutritional yeast

Toast your bread if desired.

In a small bowl add the carrot and vegan mayo and mix well. Salt and pepper to taste. Mash your chickpeas and avocado.

Add desired toppings to your bread, and stack carefully. Enjoy!

DINNER - CREAMY MARINARA PASTA

INGREDIENTS

pasta of your choice

1 tsp olive oil

4-5 garlic cloves (chopped)

1 sweet onion (chopped)

2 tbl rice vinegar

1 medium zucchini (chopped) + more if you’d like to make zoodles instead of using pasta

1/2 a red bell pepper (chopped)

3-4 white or brown mushrooms (chopped)

1 can tomato paste

1 handful of cashews

1 can diced tomatoes

1/2 tsp garlic salt

1/4 tsp crushed red pepper

nutritional yeast (optional for sprinkling on top)

If using pasta, cook according to package directions.

In a large sauce pan add olive oil at a medium high heat. Then add garlic and onion, and sauté for 2-3 minutes stirring often. Add in rice vinegar, turn down heat slightly (it may flame initially).

Add red bell pepper and zucchini and stir occasionally for 3-5 minutes. Then stir in mushrooms.

Turn heat down to a low simmer. Add tomato paste and stir until combined. Allow it to continue to cook on low.

In a high speed blender combine cashews and diced tomatoes. Blend on high until smooth. Pour this mixture into the sauce pan and combine the sauces. Continue to cook on medium to low 7-10 minutes

Taste, add salt and pepper and adjust any spices to your liking.

Serve pasta and sauce together topping with nutritional yeast or zoodles if desired. Enjoy!

FOR A VIDEO VERSION OF TODAY'S RECIPES, WATCH HERE:


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