Weekly Meal Plan Releases

SmartyPlants - Plant Based Weekly Meal Plan - Released on 12-17-21


By SmartyPlants | December 18, 2021

After weeks and weeks of planning, developing, testing, tweaking, cooking, eating and LOTS of dirty dishes…..

Our 🌲Christmas Extravaganza🌲 is finally here!

I think we may have outdone ourselves on this one. 👏🏻👏🏻👏🏻

But isn’t that what the holidays are all about? We wanted to make sure we went above and beyond any expectations you may have had, and give you extra fabulous recipes for the upcoming holidays, that will not only nourish your body, but also delight you tastebuds! And—we did just that!

Let’s get right to it…..

For the Main Dishes we have:
Mushroom Bourguignon and Stuffed Shells

For the Sides we have:
Calzone, Asparagus with Hollandaise, and Arugula Salad with Maple Rosemary Pecans and Shallot Vinaigrette

For the Appetizers we have:
Stuffed Mushrooms, a Sweet and Savory Charcuterie Board with a Green Onion and Herb and Cheese Spread, Candied Party Nuts, and Pineapple Habanero Pepper Jam.

For Dessert we have:
Chocolate Mandarin Mousse and Mini Cheesecakes

For the drinks we have:
Super Christmas Mimosas and Holiday Nog

In addition to all of this deliciousness, we have some new stand alone components added to the site as well: Hollandaise Sauce, Shallot Vinaigrette, and Light and Creamy Tofu Ricotta.



Mushroom Bourguignon
We started with Julia Child's famous recipe, so how could this dish not be fantastic? We replaced the beef with savory mushrooms, and added all of the right spices. Served over creamy mashed potatoes, this makes a perfect main dish for any holiday meal.

Plant Based Vegan Mushroom Bourguignon
Stuffed Shells
Stuffed shells would always make an appearance for the holidays at our house, but also throughout the year. Our Light and Creamy Ricotta made with silken tofu is heavenly stuffed into our shells—light, creamy and super tasty. Topped with our Basil Gravy and a creamy dollop of Cashew Mozzarella, these shells are just as good as the classic stuffed shells we remember. Wow!

Plant Based Vegan Stuffed Shells


Calzone would make an appearance a few times a year—always at Christmas and other holidays, or just because our dad “had a taste for it”. The Calzones of our childhood that dad would make were about a foot wide, 2 feet long, and 3 inches thick. Everyone loved them and looked forward to one every year. When the Calzone showed up, the party would literally pause and everyone would ooh and ahh. Dad would carry it in like he was carrying a giant platter of the most precious thing in the world (because to us, it was), with a big smile on his face. It was served right away as an appetizer, and this was only because we didn't want to wait until dinner. Dad would also make a “hot side” and a “sweet side”, for those who don’t “eat hot”. He would mark the Calzone with fork hole letters at the top that read “H” or “S”. Sometimes the filling on the hot side would turn pink because of all the crushed red pepper he added. Our plant-powered Calzone tastes almost exactly how we remember it—absolutely scrumptious.

Plant Based Vegan Calzone


Asparagus with Hollandaise
Dress up your asparagus with our light, creamy, and beautiful Hollandaise Sauce. This tasty side dish is super easy to put together, and the Sauce really makes a statement with it's beautiful and bold color!

Plant Based Vegan Asparagus with Hollandaise


Arugula Salad with Maple Rosemary Pecans and Shallot Vinaigrette
For this salad, we add peppery arugula to mixed greens for a nice peppery bite. Our Shallot Vinaigrette is a great sweet and tangy compliment, along with candied pecans and sweet persimmons. Sweet and tart!

Plant Based Vegan Arugula Salad with Maple Rosemary Pecans and Shallot Vinaigrette


Stuffed Mushrooms
Stuffed mushrooms are the perfect warm, holiday appetizer. They make your house smell heavenly, as your guests enjoy sips and nibbles before dinner. They are juicy, cheesy and have a great sausage-like texture and flavor. When you pull them out of the oven, watch them disappear right before your eyes.

Plant Based Vegan Stuffed Mushrooms


Sweet and Savory Charcuterie Board
Charcuterie boards are so much fun to put together! Make it colorful, make it bright, make it sweet and savory—make it for your next party! Use a few of our tasty treats as a starting point, and then get creative with some of our ideas we’re suggesting. Everyone at your holiday party will love nibbling their way through this beautiful and tasty offering!

Plant Based Vegan Sweet and Savory Charcuterie Board


Green Onion and Herb and Cheese Spread
This nut cheese is soft, spreadable and bursting with flavor! It's nutty, cheesy and the added green onions and parsley give it a great freshness. Perfect as an appetizer with whole grain crackers and some olives.

Plant Based Vegan Green Onion and Herb and Cheese Spread


Pineapple Habanero Pepper Jam
It’s amazing that it’s possible to make a sweet, spicy and delicious jam with purely whole fruit. That’s all you need to make the freshest jam around. Sweet and spicy, this jam has a bit of a kick, but not too much.

Plant Based Vegan Pineapple Habanero Pepper Jam

Candied Party Nuts
These little beauties are sweet and savory, with just a touch of heat. They’re perfect to put out for guests, to nibble on while curled up with a good book, or as a finishing touch to our fantastic Charcuterie Board.

Plant Based Vegan Candied Party Nuts


Chocolate Mandarin Mousse
Mandarin orange juice gives our Chocolate Mousse a special zing and freshness. It's so good! Smooth, creamy, light and chocolate-y. A beautiful dessert for your holiday table!

Plant Based Vegan Chocolate Mandarin Mousse

Mini Cheesecakes
When we were kids, our mom made these little cuties for parties and we loved them. She would always make half of them with cherries and half with blueberries. Hers were made with cream cheese cheesecake filling, a Nilla Wafer crust, and a gooey pie filling topper. We recreated them into a creamy, cheesy, tart and sweet all-plant version, and were transported right back to our 80’s childhood. Because they are a one-bite dessert, they are great to bring to parties—and, just look at how cute they are!

Plant Based Vegan Mini Cheesecakes


Super Christmas Mimosas
Are you throwing a Christmas brunch for your friends and family? Do you want something extra special for your holiday party? We make our mimosas pop with our Sunshine Super Juice! With a zing of fresh ginger, sweet pineapple juice and a little bubbly, these mimosas are extra special.

Plant Based Vegan Super Christmas Mimosas

Holiday Nog
I loved eggnog as a kid. It would only come around once a year, and sometimes it was spiked and I would sneak a glass. Shhh, don’t tell my mom! Rumor has it that back in colonial times, rum was known as "grog" and bartenders served grog in small wooden mugs called "noggins". Eggnog was first known as egg-n-grog, and later as "eggnog". Fun to know! Our Holiday Nog is a great dessert drink—rich, creamy and delicious. Serve it cold, in a wooden noggin of course, with a dash of nutmeg, or warmed up. It's a perfect after dinner holiday treat.

Plant Based Vegan Holiday Nog


Hollandaise Sauce
Our light and creamy take on classic Hollandaise Sauce is a perfect accompaniment to roasted veggies, potatoes, Breakfast Hash or anything that needs a little pop of color, flavor and brightness.

Plant Based Vegan Hollandaise Sauce

Shallot Vinaigrette
Our Shallot Vinaigrette is light, sweet and tangy—made with mustard, garlic, shallots and sweet dates. What a fantastic combination. Make this one when you're in the mood for something bold!

Plant Based Vegan Shallot Vinaigrette

Light and Creamy Tofu Ricotta
This Ricotta is similar to our classic Tofu Ricotta, but we add silken tofu to the mix to give it a light, airy and extra creamy texture. It’s heavenly. It’s perfect for our Calzone and Stuffed Shells—truly the Ricotta of your dreams.

Plant Based Vegan Light and Creamy Tofu Ricotta


Feed your body the food it craves!

At least 3 new recipes drop every Friday morning. By eating fewer processed foods and animal based foods, and leaning into more nutrient-dense plant foods, you will transform your life!
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