Feedfeed 2019 Weekly Vegan Meal Plan: October 13

THE MENU
Sunday Eggplant Chickpea Curry
Monday Vegetable Minestrone Soup
Tuesday Spaghetti Squash Marinara with Toasted Cashew Cream
Wednesday Instant Pot Chana Masala 
Thursday Smoky Tofu and Quinoa Vegetable Chili
Friday One Pot Tomato and Basil Pasta
Weekend Bonus Roasted Garlic and Tomato Coconut Chutney

THE GROCERY LIST
(the must-haves!)

1 medium eggplant
1 bunch kale
1 large zucchini
1 spaghetti squash
5 onions
8 ounce baby bella mushrooms
2 heads garlic 
3 jalapeños
1-inch knob fresh ginger 
1 bunch celery 
1 pound carrots
1 bunch parsley
1 bunch basil
1 bunch cilantro
1 red bell pepper
1 green bell pepper
1 lemon
2 limes
1 (5 ounce) container baby spinach
8 ounces fresh or frozen grated coconut
1 (28 ounce) can Muir Glen Organic Diced Tomatoes
1 (28 ounce) can Muir Glen Organic Fire Roasted Diced Tomatoes
1 (14.5 ounce) can Muir Glen Organic Diced Tomatoes San Marzano Style with Basil and Garlic 
1 (6 ounce) can Muir Glen Organic Tomato Paste
2 (14.5 ounce) cans Muir Glen Organic Diced Tomatoes 
1 (28 ounce) can Muir Glen Organic Fire Roasted Crushed Tomatoes 
1 (14.5 ounce) can Muir Glen Fire Roasted Petite Diced Tomatoes with Medium Green Chilies 
1 (15.5 ounce) can chickpeas
1 (15.5 ounce) can black beans
1 (14.5 ounce) can coconut milk
4 (32 ounce) cartons vegetable broth
1 (32 ounce) carton almond milk
1 pound quinoa
2 pounds pasta of choice
1 cup raw cashews
2 cups dried chickpeas
1 pound white rice
12 ounces extra firm tofu 
Urad Dal* 

• You may need to source this at a specialty grocer.

Coconut oil
Olive oil
Garam masala
Ground cumin
Ground turmeric
Ground cinnamon
Dried oregano
Dried thyme 
Ground coriander
Coriander seeds
Bay leaves
Cardamom pods
Black mustard seeds
Cayenne
Chili powder
Paprika
Liquid smoke 
Nutritional yeast
Vegan butter 
Cornstarch
Curry leaves 
Dried red chiles

OPTIONAL

Slivered almonds
Hemp hearts
Fenugreek leaves