Vegan Meal Plan: November 6th

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editor
@cynthiajordanCynthia Jordan

 
 
 

You'll notice a theme with this week's menu. As we gear up for the colder months, we are featuring ingredients like kale, pomegranate, beets, and pumpkin. It's still light and nuanced- but also cozy with deeper flavors. 

On another note, if you haven't already planned your Thanksgiving menu, I'll be sprinkling in some recipes in the coming weeks' Meal Plans to give you some holiday inspiration. Make them during the week for dinner to test them out in preparation for your holiday menu! (Plus, keep your eyes peeled for a dedicated Thanksgiving Menu from the Feedfeed Editors hitting inboxes next week!)

This week we have a silky pumpkin soup or a bright squash salad that would make a perfect addition (think starter course) to your holiday meal.



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  Kale Radicchio and Brussels Sprout Salad with Delicata Squash Candied Pecans and Spiced Vinaigrette
by @Thefeedfeed

This festive vegan salad is not only a beauty to look at, but also a joy to eat with a crisp balance of sweet-savory, and spicy. Apples, roasted squash, and candied pecans bring this salad together with a bright pop of juicy pomegranate. You can throw this meal together for a special occasion, (possibly some Thanksgiving inspo?) or prepare it as a main weeknight dinner. 


TUESDAY Chickpea Broccoli Fritters 
by @Cookingforpeanuts

Easy meals are key during the week when all we want is dinner NOW. These savory fritters come together in a snap, with a few key tricks. Don't want to spend time cutting a head of broccoli? Buy a bag of florets! No time to cook chickpeas? Get a can!


WEDNESDAY Pumpkin Soup
by @Freshexpressonline

This is a simple straightforward pumpkin soup recipe that ends in a super silky and luxurious texture. This soup calls for fresh pumpkin, but canned works just as well. To give it some texture add crunchy croutons and a swirl of coconut milk or cream for extra pizazz. 

THURSDAY Beet Pasta with Falafel and Garlic Tahini Sauce 
by @Jewelsofny
 

Falafel is a great way to use up canned chickpeas and the sad-ish herbs and greens in your fridge! For a creamier texture, finish cooking off the pasta in the sauce, and garnish with more fresh herbs for more flavor! 

WEEKEND BONUS Vegan Pumpkin Oat Pancakes 
by @Ellielikescooking

Get crazy with brunch this weekend and surprise yourself -or- everyone with a stack of these fluffy fall pancakes. Max the batter out with warm spices and pumpkin puree for a real treat, pecans, and maple syrup are advised!