Veg Week Plant-Based Menu Day 7: Sunday Soul + Reset
- Nichole Dandrea-Russert
- 1 hour ago
- 3 min read
We’ve made it to Day 7 of Atlanta Veg Week! 🌟
Whether you joined us for the full week or just dipped your toes into plant-powered meals here and there—you showed up, and that matters.
Today’s menu is all about soulful nourishment and a gentle reset as we close out the week. We’re starting with cozy buckwheat waffles, layering in bold Mediterranean flavors with a hearty wheat berry salad, and ending the day with creamy vegan mac and cheese, fresh veggies, and a side of hummus. It’s a feel-good, comfort-meets-wholesome kind of day—the perfect way to wrap up an inspiring week of eating more plants.
Here's your plant-based menu.
Sunday Plant-Based Menu ✅
BREAKFAST
Fluffy and Crispy Buckwheat Waffles + fruit + nut or seed butter
These Fluffy and Crispy Buckwheat Waffles are a gut-friendly, protein-packed breakfast or snack made with wholesome ingredients like buckwheat flour, applesauce, and plant-based milk. Naturally gluten-free and rich in fiber, they’re satisfying on their own or topped with fruit, nut butter, or banana cashew cream.
LUNCH
A refreshing and nutrient-dense grain salad that brings summer garden vibes to your plate, this hearty Mediterranean bowl stars chewy wheat berries, crisp veggies, and a zesty lemon dressing. Perfect for picnics, meal prep, or impressing even the pickiest eaters, it’s a versatile, plant-powered dish that leaves you feeling light, full, and happy.
AFTERNOON SNACK
 ½ - 1 cup steamed edamame + apple
DINNER
This Creamy Vegan Mac 'n Cheese with Broccoli is a cozy, protein-packed comfort meal made with wholesome ingredients like cashews, tofu, and chickpea pasta. It’s simple, satisfying, and perfect for busy students looking for a nourishing plant-based option.
EVENING SNACK
1 cup crunchy veggies (cucumber, pepper, celery) and hummus
SHOPPING LIST
Fluffy and Crispy Buckwheat Waffles
Unsweetened plant-based milk
Apple cider vinegar
Buckwheat flour
Baking powder
Cinnamon
Salt
Applesauce
Maple syrup
Vanilla extract
Mediterranean Wheat Berry Salad
Wheat berries (or quinoa or farro, 4 cups, cooked)
1 large tomato
1 red onion
1 green bell pepper (or red, yellow, or orange pepper)
Diced olives (optional)
1 cucumber
1 can chickpeas or other white bean
Arugula or other leafy green like spinach, kale, or mixed greens
Extra virgin cold pressed olive oil
Lemon juice or red wine vinegar
Dijon mustard
Garlic powder
Oregano
Optional additions: fresh chopped basil, toasted pine nuts, almond slivers, lemon zest, chili pepper flakes
Snack
apple (or other fruit of choice)
frozen edamame (shelled or unshelled)
Creamy Vegan Mac 'n Cheese with Broccoli
8 oz elbow macaroni of choice
8 oz firm tofu
Nutritional yeast
Onion powder
Ground turmeric
SaltÂ
Raw cashews
Plant-based milk, unsweetened and unflavored
Miso (mellow or chickpea)
Apple cider vinegar
Onion powder
Garlic powder
Ground turmeric
Salt
Arrowroot powder or cornstarch
Broccoli florets (2 cups)
Snack
1 cucumber
1 pepper
bunch celery
hummus
You've done it!
And just like that, the very first Atlanta Veg Week comes to a close. 💚 We hope this week showed you how approachable, satisfying, and flavorful plant-based eating can be—whether for a meal, a day, or a lifestyle.
Eating more plants is one of the most powerful things we can do for our health, for animals, and for the planet—and you helped make this week a beautiful celebration of that.
But this doesn’t have to be the end. Keep exploring. Keep experimenting. And most of all, keep adding more plants to your plate in a way that works for you.
Thank you for being part of this movement. 💫