Vegan Meal Plan: July 24th

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editor
@cynthiajordanCynthia Jordan

 
 
 

If you're anything like me, you prefer to eat lighter meals in the summer. Especially during the week, I just want to eat something fresh and quick, which includes lots and lots of fresh vegetables!

 

This week's menu features a few simple (but delicious!) vegan recipes, including a marinated tempeh sandwich and this flavorful sweet-and-spicy broccoli dish.

 

The remainder of the week includes a BBQ tofu mac and cheese (I know I said lighter foods but this recipe is too good to pass up!) and other colorful summertime fares. Additionally, to honor Peruvian Independence Day this Thursday, Feedfeed Food Editor @Andrealoretdemola has featured this mouthwatering mushroom ceviche recipe. Check out this holiday and how it's celebrated in Peruvian culture. 

  

This weekend we've chosen two frozen treats, one for the kids and one for the adults. As for the adults- these vibrant strawberry prosecco popsicles will blow your mind! And for the kiddos- check out this watermelon sorbet; it's quick and easy to make.

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 feeds for more vegan recipe inspiration!
Our Favorite Vegan Recipes
Cooking with Nutritional Yeast
Dietary Lifestyle Recipes
 
 
What You'll Need

Herbs:
mint
Fruit & Veggies:
kale
red onion
tomato
cucumber
avocado
green cabbage
red cabbage
carrots
fennel 
chili pepper
lemon and limes
garlic
broccoli
scallions
garlic
ginger
sweet potato
red onion
culantro
fresh aji amarillo pepper or habanero pepper
corn
watermelon
strawberries
Protein:
tempeh
soy curls
firm tofu


Dry goods:
sourdough rye bread
cornstarch 
brown rice
pasta of choice
vegan sugar
Pantry:
mustard
chili sauce
vegan mayo
apple cider vinegar
cayenne pepper
avocado oil 
kombu
dried lobster mushrooms
Aji Amarillo paste
coconut aminos
sriracha 
maple syrup 
rice vinegar
vegan BBQ sauce
nutritional yeast
white miso paste
onion powder
garlic powder
culinary-grade lavender buds
Dairy Alternative:
soy yogurt
coconut milk
Alcohol:
prosecco
 
THE RECIPES



MONDAY Tempeh and Kale Sandwich with Chili Coleslaw
By @Theplantfeed

This creamy coleslaw is tangy and perfect for eating all by itself- eat it on the side, or you can top it right onto this sandwich. This recipe is paired with marinaded, crisped-up tempeh topped with crunchy kale and slices of ripened tomato. 


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TUESDAY Vegan Spicy Glazed Soy Curls with Broccoli and Brown Rice
By @Plantbased.traveler

This easy vegan dinner comes together with the help of soy curls, broccoli, and a spicy sriracha and soy sauce. Enjoy as a rice bowl or all on its own.
 

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WEDNESDAY BBQ Tofu Mac n Cheese
By @Plantbased.traveler

Sweet and tangy barbecue sauce slathered tofu is a tasty companion for creamy sweet potato mac and cheese in this vegan version of a comforting classic.
 

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THURSDAY Lobster Mushroom Ceviche 
By @Andrealoretdemola

A classic Peruvian ceviche made with dried mushrooms that are rehydrated to the full size, then gently cooked dashi with their soaking liquids. The mushrooms gave off a beautiful orange hue and lightly flavored the dashi. The leche de tigre in this recipe blends together scallions, ginger, aji amarillo, garlic, ginger, and miso. 
 

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WEEKEND BONUS Watermelon Mint Sorbet
By @Mrsbarnes

The combination of watermelon and mint is a delightfully refreshing treat-perfect to keep in your freezer all summer long. Easy enough to throw together with only four ingredients!
 

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Strawberry Lavender Prosecco Popsicles
By @Olivesnthyme

You and everyone you know will be wowed by the vibrant color of these adults-only popsicles. Lavender and strawberries are delicately paired with the flavor of juicy strawberries, and the pop of boozy will take these next level. 

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