veganer Wochenmenüplan 5/21

Vegan Weekly Menu Plan 5/21

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weekly vegan menu plan 5/21

Happy Friday and nice you are here!
Vegan weekly plan for a balanced and stress-free week is back today. Get inspired and have fun with healthy cooking!

As always, the plan will help you to eat balanced, healthy, and vegan. This week I left out the shopping list and the Meal Prep Plan. That’s because many people have given me feedback that they pick specific dishes and then write a list themselves. If you’re still looking for a template for your grocery list, here’s one. Let’s see how that goes otherwise, there will be a list again next week.

If you’ve signed up for the newsletter, the weekly plan will come directly to your inbox as a PDF.

Soon there will be a detailed blog article about weekly plans and why it makes sense to work with such plans to eat healthier, more balanced, and sustainable.

vegan weekly menu plan 5-21

Vegan Weekly Menu Plan 5/21:


  • Pink Berry Smoothie Bowl
    Choose frozen berries as a topping since berries are not seasonal right now. Round out bowl with nuts and seeds and incorporate 1 tbsp ground flax seeds with the smoothie.
  • Piña Colada Yogurt Bowl
    Just use plant-based yogurt, mix in 1 tbsp of ground flax seeds, and serve with toasted coconut flakes, nuts, and pineapple. I have a lot of pineapple from gebana at the moment. Therefore the recipe. Feel free to use dried pineapple or just go for seasonal fruits.
  • Pink Smoothie Bowl
    Don’t forget to add 1 tbsp of ground flax seeds to the smoothie.
  • Berry Vanilla Overnight Oats
  • Winter Fruit Salad
    Simply chop up delicious winter fruits (oranges, tangerines, grapefruits, apples, and pears), sweeten with a little maple syrup and let them sit in their own juices overnight. Serve with crunchy nuts and ground flax seeds.
  • Sweet Couscous Bowl
    Nuts, seeds and ground flax seeds also go well with this.
  • Lemon pancakes with blueberries
    The recipe is available in my e-book.


  • Pita Pockets with Lentil Balls
    For the pita pockets, simply omit the seitan and fill with lentil balls instead. Instead of cucumbers and tomatoes, you can also fill them with carrots, pickled beet, and white cabbage.
  • Brussels Sprouts Soup with vegan Sausage Salad
    For the sausage salad, this vegan meatloaf is very good.
  • Mashed potatoes with cabbage vegetables on cream sauce
    For the cabbage vegetables, simply cut various types of cabbage, e.g. savoy cabbage, kale, and/or Chinese cabbage into fine strips, cover and steam in a pan, and season with vegetable cream. You can refine the sauce with white wine, mustard, saffron, or capers.
  • Ramen with Wheat Berry Salad
    Instead of the sun wheat (Ebly), you can also use buckwheat, bulgur, or whole-wheat couscous.
  • Ramen with Wheat Berry Salad
    Instead of the wheat berry, you can also use buckwheat, bulgur, or wholemeal couscous.
  • Potato salad with steamed vegetables and tofu
    It’s best to prepare the potato salad the day before and let it sit overnight. Serve with seasonal vegetables (beet, carrots, pumpkin, parsnip & salsify) steamed and spicy smoked tofu.
  • Leftover Buddha Bowl
    For inspiration on how to put together a Buddha Bowl, click here.



  • seasonal fruits so that you get 2-3 servings of fruits per day.
  • Nuts so that you get to 30g of nuts per day.
  • Serve a fresh crunchy green salad with seeds and seeds with your evening meals.

other Snack ideas:

  • Vegan Doughnuts without frying (recipe will go online on Sunday).

Vegan Weekly Menu Plan 5/21 to download:

If you find this vegan weekly meal plan helpful and use it, I would love your feedback here in the comments. If you share your creation of this recipe on Instagram, please don’t forget to link @velvetandvinegar and use the hashtag #velvetandvinegar. So my community and I won’t miss your contribution.

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vegan weekly menu plan 5/21

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