Vegan Meal Plan: August 29 by Clare Langan, | The Feedfeed

Vegan Meal Plan: August 29

Our Late Summer Menu!

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The Late Summer Menu!

We are staying cool as a cucumber with ice-cold, refreshing foods all week long! From picnic-ready pasta salad to salsa and a summertime twist on a mint julep, we’re keeping it chill in the kitchen.

If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking!
 
 
THE LATE SUMMER MENU
 
THE RECIPES
Chickpea Rotini Salad
by @lorindabreeze


We love using a 50/50 mix of veggies and pasta in our pasta salads (is it pasta salad? Or salad pasta?) Chickpea rotini boosts the protein, but use any short-cut pasta you like!

GET THE RECIPE >
Coconut Panko Crusted Tofu With Mango Avocado Salad
by @plantbased.traveler


This tropical-inspired coconut-crusted tofu is paired with a refreshing mango avocado salad that doubles as salsa for tomorrow night’s tacos! Serve with rice and dinner is done.

GET THE RECIPE >

GET 100+ VEGAN DINNER RECIPES
 
 
Chickpea, Mango Pico De Gallo Tacos With Guacamole
by @Marinadwright


Turn your grocery list standbys (chickpeas and avocado!) into Taco Tuesday. Top your tacos with last night’s mango salsa!

GET THE RECIPE >


GET 100+ VEGAN TACO RECIPES
 

Green Onion And Tofu Salad
by @ellielikecooking


New to working with dried seaweed? Start with this gingery cucumber salad. We love this dish with silken tofu. It’s a welcome contrast to crisp cucumbers and green onions.

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Tempeh Veggie Burger
by @Veganallthethyme


These pantry-friendly veggie burgers rely on black beans and tempeh for both texture and structure - the keys to a veggie burger that doesn’t fall apart!

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Sweet & Spicy Sticky Tofu
by @thezestylime


These pantry-friendly veggie burgers rely on black beans and tempeh for both texture and structure - the keys to a veggie burger that doesn’t fall apart!

GET THE RECIPE >
 
Watermelon Mint Julep
by @cocktail_contessa


This twist on a Southern-style mint julep is the epitome of summertime refreshment. Watermelon and mint are muddled with simple syrup, bourbon, and crushed ice. Don’t forget the chilled glass! 

GET THE RECIPE>
 
 
Brightland LUCID Lemon Olive Oil 

New to the Shop! LUCID is lovingly blended with lemon and heirloom Frantoio olives and harvested early by a master miller onsite in a certified organic mill. The olives are milled within 90 minutes of being hand-picked before the olive oil is cold-pressed. Enjoy in potatoes, roasted vegetables, muffins, pasta, greens, salad and cocktails. 

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Brightland PARASOL Raw Champagne Vinegar 

New to the Shop! PARASOL is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges.  PARASOL is lovingly crafted on a nutrient-dense, family-run farm in California’s Central Coast. Ideal for: greens, chicken, seafood, cocktails and shrubs. 

SHOP NOW! >