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This week we have some super flavorful (and fun!) recipes to share with you!
To begin the week, we have these fantastic Lentil Meatball Pasta. A great alternative to plant-based meatballs using a combination of lentils and mushrooms. For Tuesday this Summer, Fruit and Vegetable Panzanella, Senior Food Editor @Lisathompson, has made a list of fruits and veggies to use for this salad, depending on the season. On Wednesday, we went with these "cheesy" Loaded Baked Potatoes, filled with a cashew cream sauce and whatever veggies you like to top off baked potatoes. We've paired this recipe with Green Beans with Almonds to help balance the baked potatoes' heaviness. Plus, they look too good to pass up! To end the week, we could not resist adding these Vegan Bbq Glazed Tofu Steak Bao Sliders.
In August, Stone fruit is at its peak ripeness. This Rum and Brown Sugar Roasted Summer Fruit dessert is a great way to celebrate Summer before Fall hits.
If you make any of the recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram or TikTok for a chance to be featured. Happy cooking!
Check out these vegan feeds for more recipe inspiration!
Our Favorite Vegan Recipes
Cooking with Nutritional Yeast
Dietary Lifestyle Recipes
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