Feedfeed 2019 Weekly Vegan Meal Plan: October 6

THE MENU
Sunday Cauliflower Soup with Caramelized Onions and Garlicky Croutons
Monday Stuffed Baked Sweet Potatoes
Tuesday Garlicky Mushroom Avocado Toast
Wednesday Creamy Almond Mac and Cheese 
Thursday Buffalo Chickpea Wraps
Friday BBQ Cauliflower Tacos with Tangy Cilantro Coleslaw
Weekend Bonus Sweet Potato Toasts with Berries and Cashew Ricotta

THE GROCERY LIST
(the must-haves!)

2 heads cauliflower
1 jalapeño pepper 
2 sweet potatoes
1 potato
1 (8 ounce) package mushrooms
1 (5 ounce) bag mixed greens
1 head green cabbage
1 head red cabbage
3 avocados
1 bunch carrots
1 cucumber
1 bunch radishes
1 red onion
3 yellow onions
1 head garlic
1 bunch scallions
1 bunch chives
1 bunch cilantro
1 bunch rosemary
1 lime
3 lemons
1 (8 ounce) tub miso
1 (15 ounce) can chickpeas
1 (13.5 ounce) can coconut milk
1 loaf sourdough
1 package corn tortillas
1 pound pasta
1 quart vegetable stock
1 quart unsweetened almond milk
1 bag Original CAULIPOWER Sweet PotaTOASTS

Olive oil
Coconut oil
Apple cider vinegar
Kosher salt
Black pepper
Garlic powder
Onion powder
Ground cumin
Cinnamon
Ground cardamom
Chili powder
Cayenne pepper
Crushed red pepper flakes
Paprika
Nutritional yeast
Granulated sugar
Maple syrup
Coconut sugar
All purpose flour
Tahini
Hot sauce
Dijon mustard
Toasted pumpkin seeds
Toasted almonds
Raw cashews
Panko breadcrumbs

OPTIONAL

Vegan blue cheese
Raspberries
Blueberries
Blackberries
Fresh mint