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Feedfeed 2018 Vegan Weekly Meal Planner: February 11

from @thefeedfeed

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
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Photo by @hannah__chia

See below for 6 delicious dinner recipes plus 1 sweet treat, and a grocery list that includes everything you will need to get cooking.

THE MENU
Sunday Kale and White Bean Soup
Monday Roasted Vegetables with Cauliflower Rice
Tuesday Toast with Hummus, Arugula and Blood Orange
Wednesday Quinoa Tabbouleh Avocado Boats
Thursday Noodle Stir Fry with Bok Choy, Mushrooms and Peppers
Friday Black Bean, Quinoa and Sweet Potato Burger
Weekend Bonus Almond Butter Chocolate Hearts

THE GROCERY LIST
(the must-haves!)

4 medium tomatoes
carrots
vegan vegetable broth
lacinato kale
2 cans white beans
1 can black beans
burger buns
quinoa
sweet potatoes
miso
tahini
raw sunflower seeds
cashews
hummus
blood oranges
arugula
scallions
cilantro
large cauliflower head
Brussels Sprouts
6 avocados
cucumber
parsley
mint
2 lemons
garlic
rice noodles
red pepper
cooking wine
ginger
2 small bok choy
1 cup shiitake mushrooms
2 cups vegan dark chocolate chips
almond butter (or use tahini if you prefer)

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


olive oil
salt and pepper
dried thyme
dried oregano
hot sauce of choice
bread
coconut oil
vegan sugar
soy sauce
sesame oil
agave nectar

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

Lettuce, tomato, red onion for topping burgers
turmeric
smoked paprika
hemp seeds
Berbere spice blend
chia seeds
cacao nibs
flax seeds or puffed quinoa
THE RECIPES
Kale and White Bean Soup
by @plantbasedartist

The best part about making a pot of soup is the leftovers! We suggest doubling up on this recipe so you can have leftovers Tuesday evening.

GET 20+ VEGAN SOUP RECIPES >
Roasted Vegetables with Cauliflower Rice
by @feedyourglow

Roast extra sweet potatoes so you can use them later in the week. You're also going to want to make a double batch of this sauce so you can use it to top the avocado boats below!

Feedfeed Tip You can buy riced cauliflower at most grocery stories, but for a money-saving alternative make your own at home by grating cauliflower florets on a standard box grater.
Toast with Hummus, Arugula and Blood Orange
by @lastingredient

Sometimes dinner comes in the form of toast because you don't have time for much else. Feel free to use store-bought hummus here, or if you're feeling ambitious follow our recipe for a homemade version. Serve this with leftover soup for a complete meal.
Quinoa Tabbouleh Avocado Boats
by @crowded_kitchen

Make a double batch of quinoa when prepping these super easy avocado boats so you can use it tomorrow in black bean burgers! Use leftover tahini sauce from the roasted vegetable bowls above to finish these beautiful boats.
Feedfeed Tip
Ever segmented citrus before? Check out our how-to video!
Noodle Stir Fry with Bok Choy, Mushrooms and Peppers
by @hannah__chia

A stir fry is a weeknight essential because it comes together in minutes. A quick chop of veggies, and a quick sauté with sauce is about the most work you'll have to do for this dish.

Feedfeed Tip Rice noodles cook quickly and are used here, but if you have another favorite noodle (or one already in your pantry) like soba or udon, feel free to use that.
Black Bean, Quinoa and Sweet Potato Burger
by @feedtheswimmers

These flavorful plant-based burgers will come together quickly thanks to pre-cooked quinoa, sweet potatoes and canned black beans.


Feedfeed Tip It's never a bad idea to have homemade veggie burgers on hand! Make a double batch of these, and reserve half for the freezer. Cook per the recipe instructions, then let cool completely. Store between sheets on parchment in a freezer safe container. When ready to eat, just reheat until warmed through.
Almond Butter Chocolate Hearts
by @thetoastedpinenut

Because everyone needs chocolate every once in a while! We love the idea of using almond butter, but since you already have tahini on hand from a few dinners this week, feel free to use that instead.These are full of goodies like flax seeds, chia seeds, hemp hearts and cacao nibs, but if you don't have them on hand you can feel free to skip or add your favorite superfood of choice.

GET 50+ VEGAN DESSERT RECIPES >
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