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Feedfeed 2018 Weekly VEGAN Meal Planner: November 4

Cozy Pastas & More!

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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, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
 
Photo by @thefoodietakesflight
As we head into November, it's all about the cozy pasta dishes! From creamy mushroom noodles to a red pepper pesto pasta, there's tons to love about this week's menu. Happy November!

THE MENU
Sunday Roasted Red Pepper Pesto Pasta with Grape Tomatoes and Mushrooms
Monday Stir Fried Sweet Chili Tofu
Tuesday Rainbow Tempeh Sandwich
Wednesday Quick Creamy Mushroom Pasta
Thursday Crispy Chickpea Tofu Wraps 
Friday Loaded Nachos
Weekend Bonus Coconut Caramel Squares with Chocolate Topping

THE GROCERY LIST
(the must-haves!)
1 lb pasta of choice
1 lb. spaghetti
5 red bell peppers
2 pints grape tomatoes
6 oz mushrooms
1 large bunch fresh basil
¼ cup pine nuts
1 head of garlic
3 (15-oz.) blocks extra firm tofu
2 onions
Vegan pesto
Leafy greens
3 avocados
1 (8-oz.) block tempeh
1 bag carrots
1 small jar sauerkraut
1 red cabbage
1 loaf sliced multigrain bread
8 oz baby bella mushrooms
1 bunch fresh parsley
1 bunch fresh cilantro
1 cup cashew cream 
1 cup chickpea flour
4 tortillas
1 bag of arugula 
2 cucumbers
4 cups corn chips
1 small jar of salsa
1 small jar of pickled jalapeños
1 bunch of radishes
1 small jar of black olives
2 cups vegan melting cheese
1 small bag flax seed meal
1 ¼ cups shredded coconut
¼ cup cacao powder
2-3 tbsp rice malt syrup
3 cups medjool dates
¼ cup rice malt syrup
½ cup coconut condensed milk
4 oz vegan dark chocolate

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

EVOO
Nutritional yeast
Sesame oil
Soy sauce
Sriracha
Corn starch
Coconut sugar
Maple syrup
Baking soda
Nutmeg
Turmeric
Avocado oil
Tahini
Peanut butter
 

OPTIONAL
(things that will add great flavor but are not required)

1 handful of clover sprouts
 

 
THE RECIPES
Roasted Red Pepper Pesto Pasta with Grape Tomatoes and Mushrooms by @thevegansara

Who says you can't eat pesto year round? This red pepper rendition is the perfect sauce for a hearty pasta dinner.

GET 50+ VEGAN PASTA RECIPES >
 
Feedfeed Tip Don't have pine nuts? You can always sub walnuts or almonds.
Stir Fried Sweet Chili Tofu by @thefoodietakesflight

Bet you never knew that you could pack this much sweet and spicy flavor into a block of tofu. Serve it with rice or a green salad and you're good to go!

GET 10+ VEGAN PARTY RECIPES > 

 
 
 
 
Rainbow Tempeh Sandwich by @raw_manda

No one's complaining when you're eating the rainbow for dinner. Make a few extra sandos to pack for lunches tomorrow!

GET 50+ VEGETARIAN DINNER RECIPES >
 
Quick Creamy Mushroom Pasta by @oatmeal_stories

Curl up to an indulgent bowl of noodles with this easy-as-ever pasta dish. More mushrooms, please!

GET 50+ VEGAN PASTA RECIPES >

 
 
Crispy Chickpea Tofu Wraps by @thedreamyleaf

A thin coating of chickpea flour gives these tofu bites an irresistible crispy texture.

GET 50+ TOFU RECIPES >
 
Loaded Nachos by @naturallyzuzu

You DEFINITELY want to plan for nachos this Friday night. Don't be shy with those toppings!

GET 50+ VEGAN SNACK RECIPES >

Feedfeed Tip If you're up for it, make your own tortilla chips by cutting a couple tortillas into wedges and frying them in hot oil!
 
Weekend Bonus
Coconut Caramel Squares with Chocolate Topping by @panaceas_pantry

This vegan caramel is no joke. Stuff any leftovers in the freezer for your next chocolate craving.

GET 20+ VEGAN DESSERT RECIPES 

Feedfeed Tip Soaking the dates in hot water will help to soften them and release their sweetness.