Vegan Meal Plan: June 26th by Cynthia Jordan, Brooklyn | The Feedfeed

Vegan Meal Plan: June 26th

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Summer at last! When we think of this time of year, we think of farmer's markets, fireworks, and long days on the beach—and all the amazing food that comes with them! BBQ, pasta salads, and peak season berries. The days are longer, meaning more time to gather and flex your culinary skills a bit.

This week, open all your windows and get cooking this early summer menu featuring a simple mushroom pasta, a veggie-packed tofu soup, and some crazy delicious vegan Hawaiian BBQ hot dogs.

This menu invites you to find new inspiration in the classic summer standbys. As bonus-keep pitchers of Wine & Peaches and Butterfly Pea Tea in your fridge throughout the summer. Enjoy these dishes in the sunshine whenever possible.

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!
VEGAN PASTA 
TOFU
VEGAN ENTERTAINING

 
What You'll Need

Herbs:
Parsley
Cilantro
Fruit & Veggies:
Red & yellow onions
Garlic
Mushrooms
Coleslaw cabbage mix
Shiitake mushrooms
Zucchini
Watermelon radish
Broccoli
Spinach
Lemons
Protein:
Plant-based sausages or hot dogs
Tempeh
Dairy Alternatives:
Vegan Parmesan cheese
Vegan cheddar cheese


Pantry:
Raw cashews
Nutritional yeast
Barbecue sauce
Vegan mayonnaise
White vinegar
Mushroom broth powder (or veggie stock)
Kombu (kelp)
Tamari
Miso paste
Toasted sesame oil
Wakame (seaweed)
Maple syrup
Paprika
Green jackfruit in brine
Chili powder
Butterfly pea flower powder
Dry goods:
Fettuccine (or long pasta of choice)
Hot dog buns
Flour tortillas
 
MEAL PREP
Prepare the BBQ slaw for the hot dogs on Monday to give the flavors time to meld.

Monday Creamy Mushroom Vegan Fettuccine Alfredo
Tuesday Hawaiian BBQ Italian Style Hot Dogs
Wednesday Vegetable Mushroom Soup
Thursday Sweet and Spicy Barbecue Jackfruit Quesadillas

Weekend Bonus: Wine & Peaches & Butterfly Pea Tea and Lemon Infused Water
 
THE RECIPES
MONDAY Creamy Mushroom Vegan Fettuccine Alfredo
By @Alexafuelednaturally

Talk about comfort food! This creamy vegan pasta is rich with cheesy flavors from nutritional yeast that will keep you slurping for more! Mushrooms add a nice earthy flavor, a must-try for an easy weeknight dinner!

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By @Win.and.Dine

These plant-based hot dogs in a toasted bun with spicy BBQ slaw and jalapenos will prove that barbecue doesn't always mean meat-based food. Throw these on the grill and enjoy them during a backyard barbecue!


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WEDNESDAY Vegetable Mushroom Soup
By @Veggiekins

This soup features an earthy mushroom broth with lots of veggies, like zoodles, broccoli, and watermelon radish for some color—the perfect soup for the hot summer weather.

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THURSDAY Sweet and Spicy Barbecue Jackfruit Quesadillas
By @Itsallgoodvegan

An extremely simple Mexican-style dinner you can prepare any night of the week, these quesadillas are packed with tasty jackfruit, onions, spinach, and vegan cheese.

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WEEKEND BONUS Wine & Peaches
By @Lisathompson

The best way to enjoy this summery sipper is to treat it like a dessert- some boozy wine-soaked peaches to eat and refreshing chilled wine to savor.

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WEEKEND BONUS Butterfly Pea and Lemon Iced Tea
By @Legallyplantbased

Pretty in purple-this delicate iced tea will soon become a summer staple. Bursting with refreshing lemon, it's a real thirst quencher. It's the perfect base for cocktails or mocktails. Everyone will want to know how you made it!

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