Feedfeed 2018 Vegan Weekly Meal Planner: March 4

from @thefeedfeed

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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 Cauliflower Kimchi Stew
Monday Avocado Chickpea Sandwich
Tuesday Spiced Pinto Beans
Wednesday Sweet Potato Noodles with Cashew Tahini Sauce
Thursday Quinoa Bowls with Roasted Vegetables
Friday Sweet and Sour Tempeh Bowl
Weekend Bonus Chocolate Aquafaba Mousse

THE GROCERY LIST
(the must-haves!)

vegan kimchi
1 onion
1 red onion
tofu
1 head of cauliflower
gochujang
avocado
1 can chickpeas
4 lemons
1 can pinto beans
4 tomatoes
2 10oz bags baby spinach
4 limes
6 sweet potatoes
parsley
2 cups raw cashews
quinoa
2 heads broccoli
2 medium beets
2 yukon gold potatoes
carrots
12 oz tempeh
1 orange
6 oz vegan dark chocolate
PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

soy sauce
red pepper flakes
rice (of choice)
olive oil
cayenne
bread (of choice)
cumin
cinnamon
plant based milk of choice
tahini
garlic
nutritional yeast
sesame oil
rice wine vinegar
maple syrup
hot sauce
cornstarch
vanilla
coconut cream (solids from top of canned coconut milk)

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

lettuce, cucumbers, sprouts etc. for topping sandwiches
pumpkin seeds
black sesame seeds
strawberries
mint
THE RECIPES
Cauliflower Kimchi Stew
by @vegamelon

Kimchi adds a ton of flavor to this cauliflower and tofu stew. Serve with rice (which we suggest doubling up on so you can use it later in the week) for a full meal.

GET 20+ VEGAN SOUP RECIPES >
Avocado Chickpea Sandwich
by @flowersinthesalad

Ready in minutes, this sandwich is ideal for chaotic Mondays.

GET 20+ VEGAN LUNCH RECIPES >

Feedfeed Tip: Save aquafaba (the liquid from the can of chickpeas) in ice cube trays in the freezer to use for baking, to make hummus, or for this week’s bonus recipe! Just thaw overnight in the fridge before use.
Spiced Pinto Beans
by @mysmartbites

Serve these beans with quinoa, half of which we suggest reserving and storing in the fridge to use for the vegetable bowls below.

GET 20+ VEGAN DINNER RECIPES >
Sweet Potato Noodles with Cashew Tahini Sauce
by @fitness_bianca

If you're thinking sweet potato noodles aren't going to cut it for dinner, add avocado, or quickly pan fry a few slices of tofu in olive oil to round out the meal. Make a double batch of the tahini sauce and tomorrow's dinner will come together quickly.

GET 20+ SPIRALIZED RECIPES >

Feedfeed Tip: If you don't have a spiralizer, no problem! You can use a vegetable peeler to make these noodles. Alternatively, spiralized noodles are now widely available in supermarkets for purchase.
Quinoa Bowls with Roasted Vegetables
by @evergreenkitchen_

Tonight all you have to do is roast some veggies! Just roast both heads of broccoli so you can use half for tomorrow night. Instead of the Brussels Sprouts and kale called for in the recipe, use up your leftover spinach. When the other vegetables have finished roasting, remove from over and add spinach and toss until wilted. Take out that leftover quinoa from a few nights back, and use the extra cashew tahini sauce from the sweet potato noodles to finish off the dish.

GET 20+ QUINOA RECIPES >

Feedfeed Tip: When roasting vegetables, be sure to cut them all to about the same size so they cook evenly.
Sweet and Sour Tempeh Bowl
by @healthienut

Serve the tempeh with last night's extra broccoli and the extra rice from the beginning of the week for a full meal.


GET 20+ BOWL RECIPES >

Dark Chocolate Aquafaba Mousse

Break out the frozen aquafaba from earlier in the week to use in this easy dessert!



GET 20+ VEGAN DESSERT RECIPES >