March Plant-Based Menu Ideas

March is a transitional month, but that doesn't mean your menu for March has to be complicated. This month, it's all about keeping it hearty, healthy, savory and simple as you transition from the heavier foods of winter to lighter menu of Spring.

Breakfast of the Month

• Oatmeal

Smoothie of the Month

• Berry Smoothie

Salad of the Month

• Asparagus and Pea Spring-Ready Salad - This salad is a light and refreshing way to welcome spring. It features asparagus, peas, mixed greens, and a creamy lemon avocado dressing

Soups of the Month

• Creamy Mushroom Soup

• Hearty Vegetable Soup

Sides of the Month / Chilli, Stew or Curry of the Month (Heartier Dish)

• Sweet potato

• Bean Chili

• Plantbased Irish Stew

Dinner Staples

• Vegetable Enchiladas

• Chickpea Curry

• Vegetable Stir-Fry

• Lentil Bolognese

Make-Ahead Protein Treats

• Banana Nut Protein Muffins

Sandwich & Wrap of the Month / Lunches

• Roasted Vegetable Wrap: A whole wheat wrap filled with roasted vegetables like broccoli, carrots, and onions, topped with hummus and arugula

• Vegan Reuben Sandwich: Grilled rye bread with sauerkraut, vegan corned beef, and a vegan Thousand Island dressing

• PB&J

  
  

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Shopping List Summary

Mushrooms

Beef-style ground meat (vegan)

Potatoes

Carrots

Onions

Berries

Protein powder

Granola

Nut butter

Salad greens

Asparagus

Peas

Garlic

Olive oil

Lemon juice

Salt

Radishes

vegan feta

pine nuts

fresh mint or basil

oatmeal

frozen berries

veggie stock

tomatoes

zucchini

carrots

celery

white potatoes

onions

garlic

green chilis

black beans

tomato paste

enchilada sauce

tortillas

black beans

chickpeas

coconut milk

broccoli

bell pepper

fresh ginger

sesame seeds

soy sauce

agave

sesame oil

red pepper flakes

cornstarch

soy curls or tofu

celery

parsnips

bay leaves

thyme

brown sugar

parsnips

flour

veggie broth

tomato paste

Arugula