Vegan Meal Plan: October 30th

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@cynthiajordanCynthia Jordan

 
 
 

Happy Halloween and welcome to this week's dinner round-up!

Halloween is on a school night this year (boo) but we're in full swing for fall with a black bean soup on Monday. It's simple to prepare and hits the spot on chilly evenings.   

To ring November in, we're serving up a sweet potato lentil salad, roasted butternut squash, wild rice salad, and cozy pasta—to celebrate the end of the week, let's treat ourselves to cinnamon apple overnight oats.

Lastly, if you hit the Halloween jackpot, you lucky dog, you, head to our Leftover Halloween Candy. We have just the thing to make good use of it.


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  Black Bean Soup 
by @Lisathompson

Just in time for Halloween! Feedfeed Senior Food Editor @Lisathompson has conjured up this pot of black bean soup made with the Rancho Gordo Midnight Black Beans.

"The recipe gets a punch of flavor from roasted tomatillos, peppers, garlic, and scallions, and a bit of chile powder for heat. Serve it straight up into bowls for an easy homemade dinner, or go all out and zhuzh it up with some sour cream (dairy-free if necessary), thinly sliced hot peppers, and some toasted pepitas for crunch. I serve mine with tortilla chips!"

TUESDAY Harvest Salad with Sweet Potato and Lentils 
by @Naturallyzuzu

Now, THIS is a dinner salad! Packed with plant-based protein, healthy fats, and fresh vegetables you won't be disappointed when this salad hits the table! Mix in a variety of different salad greens, briny olives, artichoke hearts, roasted sweet potato, crunchy cucumbers, and hearty lentils for an easy vegan dinner any night of the week. 
WEDNESDAY Roasted Butternut Squash with Maple Tahini Dressing 
by @Seedandmill

Are you getting an outrageous amount of squash in your CSA box? Like you've got acorn, or kombucha growing out of your ears? Use this method to cook those babies!

Roasted butternut squash gets the star treatment with a dose of a sweet and tangy tahini dressing-this is a stand-out dish on its own, but would also make a great addition to your Thanksgiving table. This wonderful recipe comes from our local NYC friends @Seedandmill, they make the best tahini-you've got to try it!
Wild Rice and Microgreen Salad 
by @Sincerelyv


This week I've paired this easy microgreen salad with roasted butternut squash for a light and flavorful weeknight dinner. I love how it pairs well with so many other recipes.

This is a great side salad or base recipe to keep in your dinner recipe rotation. This salad's main ingredient is wild rice to give it a heartiness. Instead of leafy lettuce, it uses dainty microgreens-Think delicate flavors...Sweet raisins and nutty Marcona almonds, with a bite from the addition of red onion.

THURSDAY Pasta e Fagioli
by @Recipesandplaces
 

Pasta e Fagioli is one of those old-school Italian dishes that you only see on menus of hole-in-the-wall Italian restaurants. You know, the kind with red and white checkered table clothes...

You'll want to make this vegan version of pasta e Fagioli as soon as possible. The best part is that you only need one pot to cook this delicious meal, which is packed with beans, and a hint of tomato sauce sprinkled with vegan parmesan.

WEEKEND BONUS Cinnamon Apple Overnight Oats
by @Thefeedfeed

Ahh yes. Breathe a sigh of relief. It is the weekend. The house is filled with an amazing aroma like an apple cinnamon Glade plug-in. 

Get cozy this morning with a bowl of warm Apple Cinnamon Overnight Oats! Double or triple this recipe for east breakfast all week long! These oats have grated apples, lots of cinnamon, vanilla and toasted nuts for topping!