Vegan Meal Plan: November 13th

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editor
@cynthiajordanCynthia Jordan

 
 
 

This is an exciting week in meal plans!
@Katie.Melody has graced us with a copycat version of a salad from the infamous Los Angeles-based grocery store, Erewhon, that has a $20 price tag! Do yourself a favor and spend $10 on ingredients to make this salad all week, you won't regret it!

Tuesday brings some yummy, autumnal inspiration to your week with roasted cauliflower and braised fennel. Wednesday and Thursday are super easy weeknight meals- you can prep the lentil balls ahead of time, throw them in a warm pita and call it a day!

For this weekend, I've added two seasonal recipes, one is an easy apple dessert and the other is maple granola which is great to have throughout the week (hello, yogurt parfaits!)


If you make any of these recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram or TikTok for a chance to be featured. Happy cooking!
 
 
 
THE RECIPES
MONDAY  Erewhon-Inspired Kale White Bean Salad
by @Katie.melody

Erewhon Market is one of the greatest surprises about Los Angeles - it’s essentially a grocery store for the 1 percent. Popularized by Emma Chamberlain, this kale salad is crunchy, it’s nutritious, delicious, and just something you can eat a huge bowl of and feel amazing. This recipe is a deconstructed version of that salad and a much more affordable way to make it at home.
TUESDAY  Whole Roasted Cauliflower
by @Foodography_by_joanna

Whole roasting cauliflower is a great vegetarian or vegan main course dish. This recipe is extra delicious thanks to the addition of pine nuts, and a creamy tahini sauce. Joanna recommends roasting it whole with spices and serving it alongside pita to make sandwiches.
Braised Fennel Butterbeans
by @Cheftomwalton

When fennel is roasted it takes on a sweet, savory, floral flavor similar to anise or licorice. This side dish is perfect for those who have a sophisticated palette. The addition of butterbeans makes this a hearty lunch or a great dinner side. Add your favorite protein to make it a full meal! 
WEDNESDAY Veggie Nourish Bowl
by @Thrivingonplants

When it comes to making veggie bowls, don’t overcomplicate them! Start off by picking your preferred carb source (eg. brown rice, quinoa, sweet potato), followed by your protein source (eg. tofu, black beans, lentils, tempeh), and finally your good fats (eg. avocado, nuts, seeds). Top it all off with your favorite sauce or dressing. It’s honestly as simple as that and as you can see the options are endless!

THURSDAY Chickpea Lentil Balls
by @Micadeli_

Michala uses Harissa and Ras el Hanout spices in her falafel recipe. But you can easily experiment using other spices. Just make sure to taste the final dough and add more salt, sour or spicy ingredients if needed. Make or buy your favorite hummus and serve some tablespoons per bread.
WEEKEND BONUS Gluten Free Bourbon Baked Apple Crisp
by @Shelbyykhan

Looking for a pie alternative for this year's Thanksgiving dessert? Or maybe you want to do a fun and easy take on an apple pie. Try making these individual apple crisps. 
Maple Granola
by @Ellielikescooking

This simple granola recipe is ideal for you if you don't typically eat a big breakfast or are constantly on the run. It may be tailored to your preferences, and you can even use it to prepare overnight oats or yogurt parfaits. It's naturally sweetened with maple syrup, making it an excellent, nutritious breakfast alternative.