21-Day Vegan Challenge: Week Two

Hey All! Welcome to Week Two of the 21-Day Vegan Challenge. We hope that week one was great, and if you haven't started the challenge , then you can check that post out here to get the meal plan and recipes for the week. 

We would love for you to post comments on how you feel or questions, if you have them. Our team is eager to earn your trust and build a community that wants to get strong and stay healthy.

If you've been following since last week, here are the recipes and meals for week two of the Vegan Challenge!

DAY 8
Breakfast:
Black bean and Rice Burrito

Lunch:
Protein Smoothie

Dinner:
Sweet and Sour Ginger Rice Noodles
​Serves 4
Ingredients

• 1 8-ounce package rice noodles
• 2 tablespoons seasoned rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 1/2 teaspoons finely chopped fresh ginger
• 1-2 garlic cloves, minced
• 2 green onions, finely chopped, including tops

Directions

1. Prepare the rice noodles according to the package.
2. Meanwhile, saute the ginger and garlic in a tab of oil. Mix everything together.
3. Toss the noodles in the sauce. Serve with 2 cups steamed broccoli.

Snack:
1 apple and 2 T nuts


DAY 9
Breakfast:
Superbly Awesome Green Smoothie

Lunch:
Healthy Black Bean Soup

Dinner:
Leftovers from Day 1

Snack:  
3 stalks of celery and 2 T peanut butter


DAY 10
Breakfast:
Pick an Oatmeal

Lunch:
Eat leftovers

Dinner:
Sweet Potato Lentil Chili
Serves 6
Ingredients

• 1 onion, diced
• 1 cup celery, diced
• 2  yams, cut into cubes
• 2 cloves garlic, minced
• 1 teaspoon salt
• Ground black pepper to taste
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1 1/4 cups dry red lentils
• 2 1/2 cups water
• 1 - 28 oz can crushed tomatoes
• 1 - 14 oz can black or kidney beans, rinsed
• 1 bay leaf
• 3 tablespoons freshly squeezed lime juice

Directions:
​Throw everything in the pot and cook it until the lentils and yams are tender. You may need to add more water.

Snack:
Baby Carrots and 1/4 cup hummus

DAY 11
Breakfast:
Peanut Butter Oatmeal

Lunch:
Leftover Sweet Potato Lentil Chili

Dinner: 
Leftovers

Snack:
Orange or Apple or Peach and 2 T nuts/seeds


DAY 12 
Breakfast:
Protein Smoothie

Lunch:
Leftovers

Dinner:
Carrot and Red Pepper Soup
Makes 4 servings
Ingredients

• 1 yellow onion, chopped
• 6 carrots, sliced
• 2 cups vegetable stock
• 2 red bell peppers, sliced
• 2 cups soy milk
• 2 teaspoons lemon juice
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. In a large pot, cook everything on medium heat until the carrots are tender.
2. Using a blender or immersion blender, puree the soup and serve.

Snack:

• 2 T pumpkin seeds and 1 apple

DAY 13 
Breakfast:
​Oatmeal

Lunch:
Choose from the Leftovers

Dinner:
​Choose from the Leftovers

Snack:
Celery and Peanut Butter


DAY 14  
Breakfast:
Muffin and a peach/apple/orange/you get the idea

Lunch:
Leftovers (if you don't have any, make a big-ass salad)

Dinner:
Potato and Cauliflower Curry 
Serves 6
Ingredients

• 1 yellow onion, sliced
•  1 1/2 cups chopped tomatoes
• 1/8-1/4 teaspoon cayenne 
• 1/4 teaspoon  cinnamon
• 1/4 teaspoon  ground ginger
• 1/2 teaspoon  ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 1 head cauliflower, cut into bite-size florets 
• 2 medium yellow potatoes, chopped
• 1/2 teaspoon salt

Directions

1. Throw it in a pot over medium heat and cook down until everything is fork tender.
2. Serve with a 1/2 cup cooked rice (or not).