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Make This Now: Vegan

Flavorful Plant-based Meals

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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, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
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In a dinner rut? Here are 7 easy and flavorful plant-based meals to get you through the week ahead!

THE MENU
Sunday Chili Roasted Root Vegetables with Chickpeas
Monday Creamy White Bean Tomato Soup
Tuesday Smokey Sweet Potato Chickpea Tacos
Wednesday Cauliflower and Broccoli Riced Stuffed Acorn Squash
Thursday Tofu Buddha Bowls
Friday Mushroom Pasta
Weekend Bonus Zucchini and Mushroom Flatbread Pizza

THE GROCERY LIST
(the must-haves!)


2 lg sweet potatoes
1 lb carrots
1 lb parsnips
1 15oz can chickpeas
4 lemons
fresh parsley
2 yellow onions
1 (15oz can) cannellini beans
1 (28 oz can) whole peeled tomatoes
2 (14.5 oz) containers tomatoes juice
1 qt vegetable broth
3 cups raw cashews
thyme
tortillas of choice
3 avocado
salsa
2 limes
3 acorn squash
1 head broccoli
1 head cauliflower
hazelnuts
pomegranate arils
1 block tofu
carrots
red cabbage
radishes (of choice)
blueberries
sprouts (of choice)
1 lb whole wheat penne
2 8 oz containers of cremini mushrooms
active dry yeast
tomato puree
zucchini

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


olive oil
salt and pepper
cumin
chili powder
cinnamon
cayenne pepper
soy sauce
nutritional yeast
garlic
quinoa
tahini
whole wheat flour
italian seasoning


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


fresh basil
fresh rosemary
dried cherries
THE RECIPES
Chili Roasted Root Vegetables with Chickpeas
by @phoebelapine

This dish is full of warming spices like cinnamon, cumin and chili. Double up on the roasted vegetables and chickpeas here so you can use them on Tuesday to fill your tacos, and make extra tahini sauce to use later in the week. Since you need to half cashews on hand for a few other dishes this week, swap cashews in for the brazil nuts called for in the recipe.

GET 20+ VEGAN DINNER RECIPES >

Feedfeed Tip This dish is served topped with a take on 'Pangritata' which was a budget friendly replacement for parmesan cheese in many classic Italian dishes. It's make from a mix of leftover bread, garlic and herbs which is fried in olive oil. Pangritata is a great way to add flavor and texture to vegan dishes!
Creamy Tomato and White Bean Soup
by @householdmagny

Cashews and white beans give this soup its creaminess. Serve with your choice of bread to bulk up the meal. This is a small batch of soup (as written it will serve 2 people), so we suggest doubling it, which we accounted for in the ingredient list.

GET 20+ VEGAN SOUP RECIPES >

Feedfeed Tip When blending soup, always be sure to let it cool slightly before processing as it will expand. To protect yourself, cover the top of the blender with a thick kitchen towel in case of any splatters.
Smokey Sweet Potato Chickpea Tacos
by @beazysbites

Take out the extra roasted vegetables and chickpeas from the other night, heat up some tortillas (corn or flour!), and top these veggie filled tacos with avocado, salsa and fresh lime juice!

GET 20+ VEGAN TACO RECIPES >
Cauliflower and Broccoli Rice Stuffed Roasted Acorn Squash
by @marie.reginato

Acorn squash work well as a vessel for stuffing, but you could use any winter squash like delicata, sweet dumpling or butternut.

GET 20+ WINTER SQUASH RECIPES >

Feedfeed Tip To quickly and easily remove the arils from a pomegranate, fill a large bowl with cold water. Cut the fruit in half and working with your hands and the fruit submerged in the water, use your fingers to dislodge the arils from the pomegranate. When all of the arils have been removed, jostle them with your hands to remove any white membrane. It should float to the top so you can easily discard it.
Tofu Buddha Bowls
by @choosingchia

These buddha bowls are a great way to use up any extra veggies you have in your fridge. Top with leftover tahini sauce from a few nights back to finish off the dish.

GET 20+ TOFU RECIPES >
Mushroom Pasta
by @walderwellness

This pasta has a cashew and nutritional yeast based sauce that gets blended with sautéed mushrooms to achieve a creamy texture. Make double the mushrooms and reserve half to top pizza with over the weekend!

GET 20+ VEGAN DINNER PARTY RECIPES >

Feedfeed Tip When making pasta with a cashew based sauce (or any creamy sauce), save some of the cooking water from the pasta. You can use it to thin the sauce, which can help it to adhere to your pasta.
Zucchini and Mushroom Flatbread Pizza
by @thesunshineeatery

If you have time, we recommend making the pizza dough from scratch, but of course, store-bought dough would work just as well. Take out the leftover mushrooms from last night, sauté some zucchini and get ready for pizza night!

GET 50+ VEGAN PIZZA RECIPES >
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