Plant-Powered Kickoff! Plant-Based Menu For Veg Week

Welcome to Day 1 of Atlanta Veg Week! 🌱

Whether you're here in ATL or joining us from afar, we're so excited to kick off this weeklong celebration of plant-powered living! Atlanta Veg Week (April 14–20) is all about exploring how delicious, energizing, and satisfying plant-based eating can be—for our health, the planet, and animals.

Each day this week, I’ll be sharing a full plant-based menu to show you just how simple (and tasty!) eating more plants can be. These meals are nourishing, protein-packed, and filled with flavor—because one of the biggest questions we hear is: What does a plant-based day really look like?

Let’s dive into Day 1! 🍽️✨

Monday Plant-Based Menu ✅

BREAKFAST

Rustic Homemade Granola + plant-based milk + banana (or other fruit of choice)

This cozy, nutrient-dense granola is made with just a handful of pantry staples like oats, walnuts, flax, and hemp, then lightly sweetened with maple syrup for the perfect crunchy, wholesome bite. Whether served with plant-based milk or enjoyed by the handful, it’s a simple, feel-good recipe inspired by cottage mornings and kitchen creativity.

LUNCH

Tofu Chickpea Eggless Salad (in a collard green wrap, on a bed of greens, or as a whole grain sandwich with lots of veggie fixings!)

This creamy, protein-packed vegan “egg” salad combines chickpeas and tofu with crunchy veggies and a tangy turmeric-spiced dressing. It’s perfect for sandwiches, wraps, or as a dip—and it’s totally egg-free, dairy-free, and meal-prep friendly!

AFTERNOON SNACK

10-Minute No Cook Peanut Butter Brownie Bites (enjoy 2–4 bites!)

2-words: chocolate + peanut butter (Okay, that was three words. You can't go wrong with this combo!)

DINNER

Mexican-Inspired Stuffed Peppers With Jalapeño Cashew Cream

These vibrant, plant-powered stuffed peppers are filled with a zesty mix of black beans, brown rice, and colorful veggies, then topped with a rich, creamy jalapeño cashew sauce. They're the perfect nutritious comfort food for busy weeknights or meal prep—and they come together faster than you'd expect!

EVENING SNACK

1 cup unsweetened plant-based yogurt, cup of berries, 2–4 tablespoons slivered almonds

SHOPPING LIST FOR EACH INDIVIDUAL MEAL AND SNACK

Rustic Homemade Granola 

Rolled oats

Walnuts (or nut/seed of choice)

Hemp seeds

Flaxseed meal

Ground cinnamon

Maple syrup

Salt

Peanut Butter Brownie Bites

Rolled oats

Unsweetened peanut butter

Cacao powder

Hemp seeds

Chia seeds

Maple Syrup

Salt

Tofu Chickpea Eggless Salad 

1 (15 oz) can chickpeas

1 block firm or extra firm tofu (you’ll use ½)

2 celery stalks 

1 red bell pepper

2 green onions

Vegan mayo

Dijon Mustard

Red wine vinegar or apple cider vinegar

Onion granules or onion powder

Ground turmeric

Kala namak or regular salt

Black pepper

Plant-based yogurt + berries + almonds

Unsweetened plant-based yogurt

Berries of choice

Almonds (or nut of choice)

Mexican-Inspired Stuffed Peppers + Jalapeño Cashew Cream

1 medium red onion

4-6 bell peppers (+ 1 for filling)

2 medium tomatoes

Tomato paste 

Smoked paprika

Cumin powder

Chili powder

Garlic powder

Oregano

Salt

Frozen corn or (15 oz) can corn

1 (15 oz) can black beans

Brown rice

1 lime

Extra virgin olive oil

Raw cashews

Lemon juice

Apple cider vinegar

~2 jalapeños

Cilantro (optional)

Hot sauce (optional)

And that’s a wrap on Day 1 of Atlanta Veg Week! 🎉 Whether you tried one dish or all five, we hope you’re feeling nourished, energized, and inspired by how flavorful plant-based eating can be.

Remember, it’s not about being perfect—it’s about progress, curiosity, and enjoying the journey one bite at a time. 💚

Get ready for Day 2: Heart-Healthy & Wholly Satisfying, where we’ll dive into creamy avocado toast, protein-packed lentils, and a vibrant tempeh kale salad that’ll keep you feeling strong and satisfied all day long.

See you tomorrow for more plant-powered goodness!

🌱#AtlantaVegWeek #VegWeekAtlanta #EatMorePlants