Feedfeed 2019 Weekly Vegan Meal Plan: December 1

THE MENU
Sunday Cranberry Rice with Crispy Shallots and Nuts
Monday Asian Pear, Fennel, Radicchio Salad with Spicy Citrus Dressing
Tuesday Stuffed Sweet Potatoes 3 Ways
Wednesday Quinoa, Lentil and Cauliflower Salad
Thursday Chickpea Pasta with Mushrooms and Spinach Sauce
Friday Chinese Takeout-Style Tofu and Broccoli
Weekend Bonus Chewy Pecan Brownies

THE GROCERY LIST
(the must-haves!)

9 lemons
2 limes
2 Asian pears
1 head garlic
5 shallots
1 yellow onion
1 (1 ½-inch) knob ginger
1 bunch cilantro
1 head romaine lettuce
1 head radicchio
1 bulb fennel
1 head cauliflower
2 head broccoli
1 (4 ounce) package microgreens
1 (5 ounce) bag baby arugula
1 (5 ounce) bag baby spinach
1 (8 ounce) package mushrooms
3 sweet potatoes
1 (10 ounce) bag frozen corn
4 avocados
1 (6 ounce) can tomato paste
2 (15.5 ounce) can black beans
1 (15 ounce) can full-fat coconut cream
1 pound chickpea pasta
1 (10 ounce) tub hummus
1 (15 ounce) package vegan ricotta
1 (14 ounce) block extra-firm tofu

Olive oil
Coconut oil
Vegetable oil
Grapeseed oil
Toasted sesame oil
Kosher salt
Black peppercorns
Chili powder
Turmeric powder
Cumin seeds
Dried cranberries
Medjool dates
Golden raisins
Basmati rice
Lentils
Quinoa
Pecans
Almonds
Maple syrup
Agave nectar
Rice malt syrup
Vegan Worcestershire sauce
Dijon mustard
Tahini
Roasted almond butter
Sriracha sauce
Tamari
Rice vinegar
Cornstarch
Cocoa powder
Coconut flour