Feedfeed 2018 Weekly VEGAN Meal Planner: September 23

Where did September even go? This week's menu has two luscious soups, plus some coconut cauliflower tacos that you don't want to miss out on. Carve out some time this weekend to make the Peanut Butter Nice Cream–you definitely won't regret that decision. Happy cooking!

THE MENU
Sunday Mediterranean Hummus Wrap
Monday Tomato, Shiitake, and Farro Soup
Tuesday Roasted Eggplant with Lentil Salad
Wednesday Coconut Cauliflower Tacos
Thursday Broccoli Soup with Cashew Cream
Friday Grilled Portobello Mushroom Burger
Weekend Bonus Peanut Butter Banana Nice Cream with Chocolate and Caramel

THE GROCERY LIST
(the must-haves!)
2 red bell peppers
1 red onion
3 yellow onions
1 head of romaine
1 head of garlic
6 shiitake mushrooms
1 large bag baby spinach
2 bunches fresh cilantro
2 large eggplants
1 fresh bunch parsley
2 lemons
1 head cauliflower
2 limes
1 red cabbage
1 small bag carrots
1 bunch celery 
2 heads of broccoli
1 bunch kale
8 portobello mushrooms
2 avocados
1 large eggplant
2 large beets
1 clamshell arugula
2 bananas
1 tablespoon dark chocolate
1 pkg brown rice tortillas
1 pkg corn tortillas
1 container garlic hummus
1 cup raw cashews
2 ½ cups boxed unsweetened coconut milk
2 (32-oz) containers vegetable broth
1 (15-oz) can artichoke hearts
1 (15 oz.) can diced tomatoes
1 (15-oz) can chickpeas
3 cups cooked brown lentils
1/2 cup farro
1 cup quinoa
1 small can kalamata olives