Feedfeed 2018 Vegan Weekly Meal Plan: March 18

A weekly meal plan

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editor
@thefeedfeedEditors

 

 

***Note: We sent a version of this meal planner out yesterday with an incorrect grocery list. We've amended the list below. Sorry for any confusion. We're blaming it on Daylight Savings.

THE MENU
Sunday Fully Loaded Cheesy Black Bean Nachos
Monday Turmeric Cumin Chickpeas and Pumpkin Salad
Tuesday Southwest Style Salad
Wednesday Baked Potato with Tzatziki, Veggies and Herbs
Thursday Creamy Spinach Noodles
Friday Creamy Tomato Red Pepper Soup
Weekend Bonus Almond Hemp Tahini Smoothie Bowl

THE GROCERY LIST
(the must-haves!)
Tortilla chips
2 cans Black beans
2 large tomatoes
Salsa
2 Avocado
Pitted black olives
4 lemons
1 can chickpeas
1 acorn squash
5 oz mixed greens
Rosemary
2 heads romaine
1 bag frozen corn
2 limes
4 large potatoes
2 red peppers
2 sweet potatoes
Cilantro
Green onion
1 lb pack noodles of choice (rice, soba, etc.)
2 cups baby spinach
Fresh ginger
Canned coconut milk
1 lb carrots
Red onion
2 lbs plum tomatoes
Thyme
Vegetable stock
banana (frozen)
Cauliflower
PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)
Cashews
Almond milk
Nutritional yeast
Mustard powder
Smoked paprika
Cayenne pepper
Quinoa
Brown rice
Tahini
Olive oil
Maple syrup
Turmeric
Cumin
Chili powder
Garlic powder
garlic
Garam masala



OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)

Radishes
dates
Sunflower seeds
Red pepper flakes
protein powder
ashwagandha
 
THE RECIPES
Fully Loaded Cheesy Black Bean Nachos
by @avantgardevegan

It doesn't get much easier than topping tortilla chips with some beans, diced avocado and salsa. These nachos call for a homemade cashew-based cheese sauce that we suggest doubling up on so you can you use it to top baked potatoes later in the week. If you have time, you can also prep more of the tomatoes and beans in anticipation for Tuesday's salad.

GET 20+ VEGAN DINNER RECIPES >
Turmeric Cumin Chickpeas and Pumpkin Salad
by @healthyeating_jo

The key to this salad is the spiced chickpeas, which you can make extra of to use in tomorrow's salad and Friday's soup. The pumpkin can easily be substituted for any winter squash variety or sweet potatoes.

Feedfeed Tip There is no need to peel acorn squash before roasting! Just be sure give it a good scrub before roasting to remove any wax that may have been used to preserve the skin.
 
Southwest Style Salad
by @the_blossoming_vegan

Take out the spiced chickpeas from the night before and use them in place of the baked sweet potato chips that this recipe calls for. Remember all those toppings you used for the nachos, well now you can make a salad from them!
Baked Potato with Tzatziki, Veggies and Herbs
by @voilavegan

Use the leftover cheese sauce from Monday night's dinner in place of the tzatziki to cut down on the time this dinner takes to put together!


Feedfeed Tip There is nothing simpler than a baked potato, but there are a few key steps to making sure you get perfectly cooked potatoes every time! Rub the potato skin with olive oil and season it with salt and pepper, then bake it in the oven directly on the oven rack for about 60-70 minutes. Let cool slightly before cutting in half.
 
Creamy Spinach Noodles
by @monsflavors

The spinach sauce for these noodles is quick and easy. Just blanch your greens, sauté the aromatics and, add coconut cream before topping cooked noodles of choice.

GET 20+ VEGAN PASTA RECIPES >
Creamy Tomato and Red Pepper Soup
by @rainbowplantlife

Get out the remaining spiced chickpeas from Monday, and use them as the crunchy component to top this creamy soup!

GET 20+ VEGAN SOUP RECIPES >
 
Almond Hemp Tahini Smoothie Bowl
by @ducklet1

Stay fueled this weekend with a smoothie bowl packed with goodies!

GET 50+ SMOOTHIE BOWL RECIPES >

Feedfeed Tip Got lots of leftover bananas? Throw them in the blender and freeze them in ice cube trays to add creaminess to smoothies and nice cream during the week ahead.