Vegan Meal Plan: March 27th

Let's Try Something New This Spring!

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Clare Langan
Editorial Director @thefeedfeed / SF Bay Area / IG @clarelangan
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Try Something New This Spring!

 

 Based on feedback from a recent subscriber survey, meal
plans will be landing in your inbox every Saturday for the following week.
Happy meal planning!

Turn over a new leaf this spring with something new for dinner! Try out a new veggie or experiment with an unfamiliar cuisine or flavor profile. We kick off the week with a couple meal prep-friendly favorites, move onto an umami-packed bowl and finish the week strong with plant-based jackfruit quesadillas.

If you make any of these dishes, snap a photo and tag us #feedfeed on Instagram for a chance to be featured. Happy cooking!

 
Try Something New For Spring Menu!
 
THE RECIPES
 
 
Roasted Cauliflower with Date Parsley Gremolata by @edeneats

Swap in the cauliflower for romanesco, a bright green vegetable that looks a lot like cauliflower, with pointer edges. The date and parsley gremolata is a versatile backpocket recipe for topping all kinds of roasted vegetables, proteins or grain bowls. Pair it with baked tofu for the ultimate meal prep Sunday!

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Vegan Yaki Udon by @foodpassionical

This Japanese-inspired vegan noodle bowl tosses together crisp, sautéed veggies (6 of them!) with an umami rich sauce for a quick and easy weeknight meal. 

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Creamy Curried Lentil And Quinoa Salad With Roasted Chickpeas And Potatoes by @Thewhiskaddict

To plate like the photo, pack the lentil and quinoa mixture into a small measuring cup before unmolding on top of the salad. Double the tahini dressing to streamline tomorrow night’s dinner.

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Marinated Tofu Salad Bowl With Ginger Tahini Dressing by @Nourishingfoods

Broccoli, edamame and avocado are the triple threat you didn’t know you needed! Add ginger and splash of soy sauce to last night’s dressing to repurpose it tonight. 

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Get 50+ Tofu Recipes

 

Vegan Chickpea Crepes by @Foodography_by_joanna

Get in the springtime spirit with these savory vegan crepes that are made with chickpea flour and stuffed with asparagus, spinach and peas. Once you try these, you’ll be riffing on them all season long. 

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Sweet And Spicy Barbecue Jackfruit Quesadillas by @itsallgoodvegan

Plant-based quesadillas on a Friday night just feel right. If you’re new to jackfruit, it has a shredded texture that makes a hearty addition to sandwiches and wraps. 

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WEEKEND BONUS! 

Gluten Free Botanical Shortbread Cookies by @chloelai

We know you love shortbread, but have you ever had botanical shortbread? Press edible flowers like unsprayed pansies, violet, or chamomile flowers into the dough. Look for edible blossoms at farmers markets or near the packaged herbs in some grocery stores. This recipe calls for vegan butter.

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Dark Horse Umami Bouillon 

Umami is the Japanese concept of a “pleasant savory taste” which spreads across the mouth, enveloping the whole of the palate. This blend is highly concentrated flavor and creates an amazing base of finish to any broths, stocks, soups and sauces of any kind.


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Fig Vinegar

Lio Jozo is a 123-year-old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.

CLICK HERE TO SHOP