Search

Feedfeed 2019 Weekly Vegan Meal Plan: April 28

Tempeh to toast and everything in between!

Sara TaneBrooklyn, USA
Food editor @thefeedfeed
website

 
 
 
This week's delicious menu is brought to you by our friends at LouAna, and there's plenty to be excited about. From tempeh, to avocado toast, to a hearty slaw, this menu has something for everyone. Happy cooking!

THE MENU
Sunday Vegan Enchilada Lasagna
Monday Lemon Garlic Tempeh
Tuesday Spiced Lentil Stew
Wednesday Avocado Toast with Radishes and Edamame 
Thursday Chickpea Cauliflower Stew
Friday Blistered Peanut and Cherry Tomato Slaw
Weekend Bonus Carrot Cake Cupcakes

THE GROCERY LIST
(the must-haves!)

3 yellow onions
1 head garlic
2 jalapenos
1 green chili
1 zucchini
8 ounces mushrooms
1 pound carrots
1 head cauliflower
1 bunch radishes
2 avocados
1 cucumber
1 head cabbage
1 quart cherry tomatoes
1 lemon
1 lime
2 bunches fresh cilantro
4 ounces vegan cheese
1 (8 ounce) block tempeh
8 ounces vegan butter
8 ounces non-dairy cream cheese
1 (12 count) package corn tortillas
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans
2 (15 ounce) cans chickpeas
1 (1 pound) package dried red lentils
2 quarts vegetable broth
1 (8 ounce) package edamame, fresh or frozen
1 (8 ounce) tub hummus
 

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

LouAna Liquid Coconut Oil
Lemon juice
Tamari
Maple syrup
Granulated sugar
Confectioner’s sugar
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Olive oil
Chili powder
Dried oregano
Paprika
Cumin
Garlic powder
Turmeric
Chili powder
Cinnamon
Nutmeg
Cayenne pepper
Salt
Black pepper
Bread
Raw peanuts
Shredded coconut
Raw pecans


Optional
Fresh parsley
Fresh mint
Pea sprouts
Fresh dill
Hemp seeds
Nutritional yeast

 
Buy Groceries Now!
THE RECIPES
Vegan Enchilada Lasagna by @ellielikescooking

This dinner is 'cheesy' and hearty but made with 100% plant-based ingredients. An easy, satisfying and nourishing comfort meal that comes together in less than an hour.

GET 50+ VEGAN DINNER RECIPES > 

Feedfeed Tip Got leftovers? Toss them in the freezer for the future!
Lemon Garlic Tempeh by @raw_manda

Tempeh doesn't get the love and attention that it deserves! This zesty sando is about to make your dinner dreams come true.

GET 50+ VEGGIE SANDWICH RECIPES > 

 
 
 
 
Spiced Lentil Stew by @vegamelon

Get cozy with this hearty lentil bowl. Serve it over a bed of rice and save your leftovers for tomorrow's lunch!

GET 50+ VEGAN LUNCH RECIPES >
Avocado Toast with Radishes and Edamame by @foodyfirst

Who says that avocado toast needs to be basic? This tasty dinner gets an extra dose of flavor and texture from fresh radishes and edamame.

GET 100+ TOAST RECIPES >
 
Chickpea Cauliflower Stew by @cookingforpeanuts

This stew is super customizable--feel free to substitute your grain of choice and add any extra veggies that you might have on hand. 

GET 50+ VEGAN SOUP RECIPES >

Feedfeed Tip Curries always taste better the next day because the flavors have been able to sit, so don't be afraid of any leftovers!
Blistered Peanut and Cherry Tomato Slaw by @heidijswanson

Bring on the slaw! This hearty salad gets an irresistible crunch from blistered peanuts. Serve with roasted tofu or leftover lemon tempeh from earlier this week.

GET 100+ SALAD RECIPES
 
Weekend Bonus Carrot Cake Cupcakes by @kitchconfidante

Your weekend baking plans just got a whole lot better. This cream "cheese" frosting is seriously addictive! These cupcakes come together in just minutes thanks to LouAna Liquid Coconut Oil!

GET 50+ VEGAN DESSERT RECIPES 



 
 
 
 
 



 

 
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Sign up for our newsletter!
We'll deliver cooking,
baking & drink making recipes
directly to your inbox.