Vegan Meal Plan: September 18th

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editor
@cynthiajordanCynthia Jordan

 
 
 

We're halfway through September. Where does the time go? Vacations are winding down. The kids are back in school (how many PB+Js are you making per week?). The crisp air smells like sleepily waiting for the school bus, and dewy grass- I wish I could bottle this essence into a perfume.

I'm very proud of this week's Meal Plan. I'm always trying to achieve a menu that saves time and money with recipes you and your family will enjoy. This week is flavor packed with a gentle ode to the changing seasons, similar to last week's menu. I've added a few hearty (but not too heavy!) recipes from our lovely community members and editorial team.


This week's menu includes: Chickpea Shwarma Wraps, Stuffed Peppers with a White Bean Salad, Pecan Crusted Eggplant, Tex-Mex Egg Rolls with Sweet Potato Wedges, and @Lisathompson's *all-star* Peach Baklava Roses - all of these knock-out recipes are down below. Wishing you a wonderful week ahead, eat deliciously!


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!

Check out these other Vegan Feeds for more recipe inspiration!
Vegan Pizza
Vegan Brownies
Vegan Banana Bread
 
 
What You'll Need

Herbs
dill
sage
thyme
chives
parsley
Fruit & Veggies
cauliflower
lemons
garlic
mini cucumber
bell peppers
butternut squash
green beans
eggplant
green onions
red bell pepper
corn
sweet potatoes
ripe peaches
Plant-based Dairy
non-dairy plain yogurt
vegan feta cheese
vegan butter
plant-based milk
Plant-based Protein
vegan ground meat
tofu
 


Pantry
chickpeas
olive oil
pitas or wraps
sugar
maple syrup
frozen vegan phyllo dough
brown rice
Red Gold® Diced Tomatoes
almonds
white beans
pecans
all-purpose flour
Dijon mustard
maple syrup
tamari
avocado oil
black beans
egg roll wrappers
tomato paste
dates
spicy brown mustard
apple cider vinegar
liquid smoke
coconut oil
Spices
cinnamon sticks
cumin
garlic powder
smoked paprika
turmeric
cinnamon
cinnamon sticks
cayenne pepper
dried thyme
chili powder
onion powder
 
THE RECIPES

MONDAY Roasted Cauliflower and Chickpea Shawarma Wraps
By @Thevegansara

We love a good veggie wrap, and this one will not disappoint. Chickpeas and cauliflower are seasoned with traditional Shawarma spices, then wrapped in fluffy pita bread. Be sure to make the vegan tzatziki to serve alongside for some extra creamy goodness. 

GET THE RECIPE >
Tuesday Stuffed Peppers
By @Plantbased.Passport

These vegan stuffed peppers are the perfect weeknight meal. Filled brown rice, vegan feta, diced canned tomatoes, and plant-based ground meat. They’re hearty, packed full of flavor, and easy to whip up!

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White Bean Salad
By @Corn-Thecook

There's nothing to not like about this simple bean salad. Perfect for lunch served with crusty buttered bread or it makes a perfect side to accompany your main course-the unique addition of butternut squash seeds gives it a delightful texture. 

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WEDNESDAY Pecan Crusted Eggplant with Sweet Mustard Sauce
By @Itskimberlyrenee

We love the crunchy addition of pecans to this eggplant! Coated in a bit of plant-based milk, flour, and crushed pecans, this eggplant is then panseared and served with creamy mashed potates and sauteed veg for the ultimate vegan dinner.

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THURSDAY Crispy Black Bean Tofu and Corn Rolls
By @Itsallgoodvegan

These eggrolls are the perfect finger food to serve as an appetizer or snack. Pair them with a bright salad to make a full balanced meal. Filled with corn, black beans, and tofu, the taco seasoning gives these a nice Tex-Mex flair. 

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Roasted Sweet Potato Wedges
By @Therealfoodrds

TheRealFoodRDS wants you to add a little spice to your life with this easy, Whole30-friendly BBQ Sauce with Roasted Sweet Potato Wedges. They used their Vitamix Ascent to whip up the smoky BBQ sauce while the wedges roasted in the oven! You could even use the BBQ sauce for pulled chicken, ribs, or anything you can think of! 

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WEEKEND BONUS Peach Phyllo Roses
By @Lisathompson

Douse these floral treats with spiced honey or maple syrup while they're hot from the oven and revel in the aromas of toasted pecans, cinnamon, and cardamom. The result is a juicy yet crisp bite loaded with warm spices and natural sweetness.


GET THE RECIPE >