Vegan Meal Plan

28-Day Gut-Health Vegan Meal Plan - Autumn

A full month of vegan eating - the format proven to create lasting dietary change and culinary confidence. This 28-day gut-health vegan meal plan - autumn is built for people who want rich in prebiotic fibre, fermented foods and diverse plant sources to support the microbiome. It uses featuring seasonal squash, root vegetables, kale, apples and mushrooms.

Viewing from the US? Switch to US version.

28 days of fully plant-based meals - breakfast, lunch and dinner
Gut-Health focus - rich in prebiotic fibre, fermented foods and diverse plant sources to support the microbiome
Autumn edition featuring seasonal squash, root vegetables, kale, apples and mushrooms
Complete shopping list and prep tips included in full plan
All recipes linked - cook along with the course for full technique guides

Plan Highlights

Duration: 28 days
Goal: Gut Health - rich in prebiotic fibre, fermented foods and diverse plant sources to support the microbiome
Season: Autumn - featuring seasonal squash, root vegetables, kale, apples and mushrooms
Full shopping list, prep tips and recipe links inside the course

Frequently Asked Questions

Is a 28-Day vegan meal plan enough to see results?

A full month of vegan eating - the format proven to create lasting dietary change and culinary confidence. Consistency is more important than duration - but a week or more of intentional eating builds real habits.

How do I make a gut-health vegan meal plan work for me?

Focus on rich in prebiotic fibre, fermented foods and diverse plant sources to support the microbiome. Batch cooking on Sundays reduces weekday effort dramatically - cook a large pot of grains and legumes as a base.

Do I need to buy expensive ingredients for a vegan meal plan?

No. Dried lentils, canned beans, oats, frozen vegetables and rice are the backbone of most vegan meal plans - all inexpensive and nutritionally complete.

How do I get enough protein on a vegan meal plan?

Include a legume or soy product at every meal. Lentils (18g/cup), tofu (20g/200g), tempeh (31g/200g), chickpeas (15g/cup) and edamame (17g/cup) are the most efficient plant protein sources.

Want to Cook Plant-Based with Confidence?

The All About Greens cooking course teaches you the techniques, flavours and meal planning skills behind everything in these guides - step-by-step video lessons, downloadable plans, and lifetime access.

Explore the course →