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Feedfeed 2019 Weekly Vegan Meal Plan: June 16

Don't forget dessert!

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Sara TaneBrooklyn, USA
Food editor @thefeedfeed
website

 
 
Photo by @jakecohen

Pasta Salad, Tacos, Chocolate Mousse. Oh My!  We've got you covered for the week ahead with 6 delicious vegan meals and a quick and easy dessert! This Meal Plan is Sponsored by American Express® Gold Card. Use your American Express® Gold Card to earn 4X points at U.S. supermarkets. Points limit and terms apply.

THE MENU
Sunday
Roasted Tomato and Pistachio Pesto Pasta Salad
Monday Stuffed Baked Sweet Potatoes
Tuesday Chickpea Burgers
Wednesday Tempeh and Grilled Pineapple Tacos
Thursday Pasta with Creamy Sun Dried Tomato Sauce
Friday Chickpea, Lentil and Avocado Bowl with Coconut Lemon Dressing
Weekend Bonus Chocolate Mousse

THE GROCERY LIST
(the must-haves!)

1 (4 ounce) bar 70% dark chocolate
1 package (8-10) corn tortillas
2 pounds pasta of choice
1 (8 ounce) jar sun dried tomatoes
1 (15 ounce) can tomato puree
2 (15 ounce) cans chickpeas
1 (13 ounce) can coconut cream
1 (11 ounce) package tempeh
1 pound lentils
1 cucumber
3 avocados
1 (5 ounce) package mixed greens
2 sweet potatoes
1 (12 ounce) package cherry tomatoes
1 red onion
1 yellow onion
1 bunch scallions
1 head garlic
1 head red cabbage
2 jalapeno peppers
1 pound strawberries
1 pineapple
3 lemons
1 lime
1 bunch fresh cilantro
1 bunch fresh thyme
1 bunch tarragon
2 bunches fresh basil

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

Coconut oil
Olive oil
Vinegar
Kosher salt
Black pepper
Chili powder
Onion powder
Garlic powder
Crushed red pepper
Dried oregano
Paprika
Ground cumin
Nutritional yeast
Brown sugar
Tahini
Rolled oats
Flax seeds
Raw cashews
Shelled pistachios

Optional

Granulated sugar
Sesame seeds
Radishes

 
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THE RECIPES
Roasted Tomato and Pistachio Pesto Pasta Salad by @jakecohen

Once summer hits, there’s no such thing as too many pasta salads, and this nutty, pesto number with garlicky roasted tomatoes is no exception!

GET 100+ PESTO RECIPES > 

Feedfeed Tip Save any leftover pesto for toasts, salads, and homemade pizza.
Stuffed Baked Sweet Potatoes by @young_rebecca

Stuffed spuds are where it’s at! These sweet potatoes are jam packed with tons of fresh veggies and topped with a creamy tahini drizzle. Don’t expect leftovers!

GET 100+ SWEET POTATO RECIPES > 

Feedfeed Tip Bake off your potatoes over the weekend to cut down on prep time for dinner.
 
 
 
Chickpea Burgers by @michalakramer


These chickpea burgers are no joke! Serve them with a tahini dressing and a side salad for an easy, tasty dinner.


GET 100+ VEGGIE BURGER RECIPES > 
 
Tempeh and Grilled Pineapple Tacos by @amylecreations

In tempeh we trust! Grilled pineapple adds a sweet, smoky flavor to these hearty tacos. Don’t skimp on toppings, now!

GET 100+ VEGAN TACO RECIPES >

Feedfeed Tip 
Don’t have a grill? Cook your pineapple on a grill pan or cast iron skillet over the stove.
 
Pasta with Creamy Sun Dried Tomato Sauce by @veganbyeden

Raw cashews add a creamy texture and subtly nutty flavor to this tomato sauce. Pick out your favorite pasta shape and dinner is served.

GET 100+ VEGAN PASTA RECIPES > 

Feedfeed Tip Soak the cashews in hot water for at least an hour (but ideally overnight) for a silky smooth consistency!
Chickpea, Lentil and Avocado Salad with Coconut Lemon Dressing by @annelinawaller

Wrap up a long week with this easy chickpea and lentil bowl. Toss in fresh strawberries or whatever fruit you have on hand for a sweet kick.
 

GET 100+ LEGUME RECIPES > 

Feedfeed Tip Remember to give your lentils a good rinse under water. Also, wait to salt them until they’re done cooking so that they don’t become tough.
 
Weekend Bonus Chocolate Mousse by @vegaliciously

Weekends are for excessive chocolate consumption, right? This luscious mousse is exactly the way to get it done!

GET 500+ VEGAN DESSERT RECIPES >

Feedfeed Tip For homemade coconut cream, stick a can of full fat coconut in the freezer for about an hour, then add the solids at the bottom to the bowl of an electric mixer. Sweeten with maple syrup and you’re good to go!