Gluten-Free Vegan Meal Plan/Shopping List

 I decided that I would start meal planning again in order to save money and so that Chris doesn't have to venture out to the store every day after work. We are vegan and gluten free. Well my hubs is vegan when at home but does eat cows milk products and eggs out of the home. And I am gluten free because it makes me sick, so the kids and the hubs do eat gluten on occasion. Confused yet? I like to post pictures of our meals on my Instagram (MandeeTheGreat) and occasionally I get a comment from a friend or stranger about how "unhealthy" our meals are. Here is the thing...we don't eat vegan for the "Health Benefits." We eat vegan because of  the we don't believe in animals being murdered and tortured reasons. So yes, some of our choices are not the healthiest options..but they taste great and are convenient  We need convenient because with two toddlers life can be chaotic. And I would rather spend my time playing with the kids than preparing all my meals from scratch for hours and hours!
This is a week of our meals for 2 adults, a 3 1/2 year old and a 1 year old. We practice baby self feeding so our 1 year old Cesilee eats whatever we eat at dinner. Our son Ceaghan can be picky sometimes about eating certain textures. I included my shopping list so you could get some gluten free vegan ideas. Gluten free vegan doesnt have to mean taste free or boring!

Meal Plan:

Dinners
Spicy BBQ Chickpea Burgers w potato wedges
Maitake Fettucchine in Cream Sauce
White Pasta with Asparagus 
Hotdog Chili Tots
Chik'n Fajitas
Thai Tofu Packet w/Brown Rice

Lunches
High Omega Ranch Quinoa Burger/baco Salad
Peanut Butter & Jelly Sandwiches
Quinoa Burger Wrap or Quesadilla
Peanut butter banana dog bites
Deconstructed Corn Dogs

Snacks/Breakfast
Fruit & Yogurt
Waffles/Toast Sticks with Berries
Trail/nut mix
Fresh Fruit
Veggies/Hummus

Treats
Chocolate Banana "Ice Cream"
Raw chocolate coconut macaroons

Shopping List:

Produce:
6 large garlic cloves
2 jalapeno
1 red onion
4 carrots
fresh parsley
1 ginger
8 bell peppers
3 onions
1.5 cups sliced mushrooms
6-8 Pitted Dates
Asparagus
Chives
10 ounces maitake mushrooms (Hen of the Woods)
2 leeks
fresh thyme
Salad greens
Cucumbers
Tomatoes
Lettuce
(4) Bananas
Apples
Mandarins
Strawberries
Avocados

Meat Alternatives: 
4 14 oz. packet extra firm tofu
1 package (about 350g) firm silken tofu, drained
Chik'n Strips
(2) Veggie dogs

Carbs:
GF Tortillas
GF breadcrumbs
1 box (16oz) of GF Shell Pasta
16 ounces, brown rice fettuccine style pasta
GF Chibatta Rolls
Bread (GF and Reg)

Dairy:
Yogurt
Coconut Milk
Sour Cream
Earth Balance vegan margarine
Galaxy foods Mexican "cheese"
Mozarella Daiya

Seasonings/Oils:
Fajita Seasoning
fish sauce
rice vinegar
Sesame oil
Coconut Oil
Olive oil
Vegtable broth

Canned: 
Amy's Chili
Salsa
1 can full fat coconut milk

Dry:
1 cup dry/uncooked chickpeas
4 bags of quick cook rice
3 tbsp sunflower seeds + 1 tbsp pepita seeds, toasted
2 tablespoons superfine brown rice flour

Baking:
1 Cup Shredded Coconut
1 heaping Tbsp  Raw Cacao Powder
Parchment Paper

Frozen:
Frozen Berries
Potato Wedges
Tater Tots
Waffles/French Toast sticks gf/v
Qrunch Burgers

Snacks: 
Trail/nut mix
Glutino breakfast bars
Fritos

Items already here:
Sriracha
High Omega Vegan Ranch
Bac-uns
BBQ sauce
Jelly
Powdered Peanut Butter
Sea Salt
Chia Seeds
Cacao Nibs
Seasonings