Feedfeed 2019 Weekly Vegan Meal Plan: February 15

THE MENU
Sunday Stewed Tomato Chickpea Curry
Monday Crispy Oven Baked Mushroom Fries with Creamy Tahini Dip
Tuesday Creamy Almond Mac and Cheese
Wednesday Vegetable Soup with Enoki Mushrooms and Bok Choy
Thursday Vegetable Dumplings
Friday Hasselback Potatoes with Garlic Cashew Pesto
Weekend Bonus PB&J Toast with Granola

THE GROCERY LIST
(the must-haves!)
2 yellow onions
1 red onion
1 head garlic
6 large potatoes
1 (7 ounce) can tomato paste
1 (15 ounce) can stewed tomatoes
3 (15 ounce) cans chickpeas
1 (15 ounce) can coconut milk
1 (10 ounce) bag King Oyster Mushrooms
1 pound pasta
2 bunches carrots
1 small bag almonds
1 half gallon unsweetened almond milk
2 lemons
1 lime
8 ounces sugar snap peas
White miso paste
2 (32 ounce) packages vegetable broth
1 bunch sliced green onions
3 inch piece thinly sliced ginger
4 sliced baby bok choy
1 bunch radishes
1 (10 ounce) pkg enoki mushrooms
1 (15 ounce) block tofu
8 ounces mushrooms
1 head green cabbage
Fresh chives
1 package bean noodles
1 bunch fresh parsley
4 cups fresh basil
1(16 ounce) bag raw cashews
1 (10 ounce) bag frozen raspberries
1 loaf whole wheat bread
1 box granola
1 banana