Vegan Meal Plan: June 18

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@chlo.petersChloe Peters

 
 
 
 
A good meal doesn't have to be a fancy one. This week is all about glamorizing leftovers and elevating everyday dishes, all while cutting down on clean-up time.

Father's Day is on Sunday, and we're making a delightful, no-bake peach & mango tart (pictured left) to show some love.

We can't wait to see you make these recipes! Tag #feedfeed and @thefeedfeed on social for a chance to be featured.
 
 
 
THE RECIPES
MONDAY Spicy Maple, Ginger, and
5-Spice Glazed Tofu
By @thefeedfeed

Got some leftover rice? Use it as a vehicle to enjoy this sweet & spicy tofu and veggie stir-fry. The tofu is marinated in a mix of spiced, coated in cornstarch, then fried to crisp and golden brown perfection. This just might be your new favorite weeknight dinner!

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TUESDAY Vegan Mac & Cheese with Kale
By @thefeedfeed

Who doesn't love a mac n' cheese moment? Our plant-based version is full of kale and a creamy, dreamy cashew and sweet potato 'cheese' sauce. This recipe is packed with flavor, but it's also easy & speedy to make.

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WEDNESDAY Peach Avocado Salad
By @veggininthecity

Talk about a simple summer salad! This combination of juicy peaches & ripe avocado is a delicious duo. The recipe gets plant-based protein from hemp seeds, sesame seeds, and pumpkin seeds. If you don't have that exact trio of seeds, use an assortment of nuts & seeds that you do have on hand. 

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THURSDAY Spicy Cauliflower Tacos with Jicama-Carrot Slaw
By @rainbowplantlife

Vegans and omnivores alike will love these crispy cauliflower tacos. The cauliflower is tossed in a gluten-free panko mixture before it's baked, resulting in an irresistibly crunchy exterior. The tacos are served on corn tortillas, which are naturally gluten-free, along with cilantro crema and veggie slaw. 

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WEEKEND BONUS No-Bake Peach & Mango Tart with Almond Crust
By @marinadwright

This delightful, no-bake dessert comes just in time for Father's Day. Blend mangoes and peaches with fruit juice and coconut milk to make the creamy filling, that is poured into a coconut-almond crust. Garnish the tart with fresh, seasonal fruit before serving.

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