BBQ Tempeh Burrito + Meal Plan Monday Week 1 Results!

12 Jan

In my opinion, meal plan Monday (MPM) was a success.  Though meals were changed and snacks were omitted, I still used MPM as a guideline everyday and it helped.  This coming week I plan to use what I have experienced from last week to construct the new meal plan.  I’m very excited (:



Breakfast: Mixed Berry and Banana Smoothie


Lunch: Quinoa & Tempeh Bowl with Steamed Kale and Roasted Sweet Potato & Carrots topped with Lemon Dressing

Dinner: Freezer Meal = Flatbread Company Vegan Harvest Pizza + Salad

Snacks: Crackers with Sriracha Cheddar from Door 86 Vegan Cheese and Cinnamon Toast with Peanut Butter


Breakfast: Peanut Butter & Carob Smoothie

Lunch: Quinoa & Lentil Bowl with Roasted Carrots Sweet Potato and Steamed Kale with Lemon Cannellini Dressing & Avocado

Dinner: Out to Eat!

Snacks: Soy Yogurt


Breakfast: Scrambled Tofu Strawberry Blueberry Smoothie & Cinnamon Toast with Earth Balance

Lunch: Brown Rice & Kidney Bean Bowl with Shredded Carrots, Corn and Steamed Green Beans with Tahini Herb Dressing Barley and Vegetable Soup

Dinner: Plated Meal: Tofu Stir Fry Bean Fajitas

Snacks: Carrots & Peanut Butter and Cashews Soy Yogurt


Breakfast: Butter Toffee Oatmeal

Butter Toffee Oatmeal

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Chickpea Cashew Curry with Red Bell Pepper & Carrots Served over Rice Plated Meal: Tofu Stir Fry [ PHOTO ]

Snacks: Celery & Peanut Butter and 2 Oranges Soy Yogurt


Breakfast: Strawberry and Blueberry Smoothie Mexican Tofu Scramble

Mexican Tofu Scramble

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Quinoa Pasta with Door 86 Cheddar Cheese and Broccoli Chickpea Cashew Curry with Red Bell Pepper, Peas & Onion Served over Soba Noodles

Snacks: Almonds and Soy Yogurt


Breakfast: Strawberry and Banana Smoothie

Lunch: Brown Rice & Lentil Bowl with Roasted Broccoli and Cauliflower Tempeh Noodle Soup from Underground Bakery

Dinner: BBQ Tempeh Tacos with Peppers & Onions and Salad Pasta with Meatless Meatballs and Tomato Sauce + Garlic Bread & Salad

photo (2)

Snacks: Walnuts and Soy Yogurt


Breakfast: Funfetti Pancakes!

Funfetti Pancakes

Lunch: Hearty Salad Sliced Red Bell Peppers & Pretzel Sticks with Basil Hummus

Dinner: Chk’n Nuggets and Tater Tots with Broccoli and Salad BBQ Tempeh Tacos with Peppers, Cauliflower and Onion Served with Quinoa and Beans

Snacks: Bell Pepper & Hummus and 2 Oranges

For more meal planning inspiration, follow me on PinterestMeal Plan Monday


Inspiration for tonights dinner comes from Sunday Morning Pancakes.  See it pinned HERE.

BBQ Tempeh Burrito

Serves 2


1 package tempeh

2 teaspoons avocado oil (or any oil you prefer)

1/2 cup BBQ sauce, either jarred or homemade

1/4 cup water

1 bell pepper, sliced

1/2 yellow onion, sliced into half moons

1 cup shredded greens

Avocado, as garnish




In a medium nonstick skillet, heat the 2 teaspoons oil over medium heat then add the sliced onions.  Cook 3-4 minutes, or until softened; add the bell pepper and cook a few minutes more.  Crumble the tempeh into the pan and add the BBQ sauce and water, stir well and bring to a simmer.  Let the mixture simmer for about 5 minutes, or until warmed throughout and thickened.

Assemble the tacos by topping each tortilla with greens then dividing the BBQ tempeh mixture evenly, garnish with avocado if using.  Enjoy!!


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