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Vegan Meal Plan: May 16th

Speedy Spring Suppers

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Clare Langan
Editorial Director @thefeedfeed / SF Bay Area / IG @clarelangan
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Speedy Spring Suppers!

 

This week is all about speed! We’re skipping the line on dinnertime with a week’s worth of fast and easy spring suppers. We kick off the week with a secret-ingredient pesto, roll into Wednesday with a Thai-inspired curry and wrap up the week with vanilla-roasted strawberries (um, yum!)


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 Speed Spring Supper Menu!
 
THE RECIPES
 
 
Vegan Dandelion Pesto With Sundried Tomatoes And Crispy Chickpeas by @corn-thecook

Dandelion greens are available at many farmers markets or well-stocked grocery stores near the kale. They have a peppery, almost sweet flavor that makes an unconventional pesto when blitzed with nuts, lemon and olive oil. If you can’t find dandelion greens, you can make this with spinach, kale or basil.

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Maple BBQ Tofu Bowl  by @plantcrazii

This easy tofu bowl is packed with flavor from tangy barbecue sauce and sweet mango dressing. Don’t skip the dressing - it ties the whole bowl together!

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Chickpea Stir Fry by @earthofmaria

Chickpeas are our go-to when we need dinner on the table, fast! This 15 minute skillet supper relies on fridge and pantry staples. Feel free to swap in your favorite seasonal vegetables and dinner’s done!

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Thai Inspired Coconut Red Curry Kabocha And Broccoli Bowls  by @urbankitchenapothecary

Don’t be fooled by the ingredient list. This one-pot Thai-inspired curry is ready in under 30. Think like a chef and take a few moments to prep your veggies ahead of time. When it’s 7pm and you’re hangry, you’ll be glad you did!

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Easy Flat Bread by @theslottedspoon

This vegan flatbread is a blank slate! Use it as the base for a pizza or sandwich wrap. Make the dough the night before and keep it in the fridge. Let it come to room temperature before shaping. They take about 5 minutes to cook in a hot skillet!

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Spicy Buckwheat Noodle Salad by @plantiful_foodie

We love this cold Korean-style soba noodle salad. Prep the gochujang sauce in advance to set yourself up for dinner hour success!

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WEEKEND BONUS! 

Roasted Strawberries with Vanilla by @thedelightfulcook

Celebrate peak strawberry season with these simple vanilla-roasted strawberries. Serve over your favorite vegan ice cream, yogurt or oatmeal for a springtime dessert or breakfast.

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Fly by Jing - Sichuan Chili Crisp

Meet the first 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. It's hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter. Try it on salads, porridge,  and noodles. There's a reason it's widely been called "good on everything". It’s not magic, it’s just made with the absolute best ingredients.

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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. Here, bonito is replaced with smoked Japanese mushrooms, medicinal mushrooms and tonic herbs for a high-vibe, umami-rich, plant-based blend. 

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