Vegan Meal Plan: April 3rd

Spring is in Full Swing!

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@thefeedfeedEditors

 

Spring is in Full Swing! 
 

 Based on feedback from a recent subscriber survey, meal
plans will be landing in your inbox every Saturday for the following week.
Happy meal planning!

The seasonal shift to spring is one of our favorite times of the year for cooking. As we shed our heavy sweaters in favor of light jackets, we do the same in our kitchens. Simmering stews are replaced with quicker sautées. This week, we kick things off with a secret-ingredient dressing, try our hand at homemade tofu nuggets and use one of our pantry staples, tahini, in two completely different ways.

If you make any of these dishes, snap a photo and tag us #feedfeed on Instagram for a chance to be featured. Happy cooking!
 
 Spring is in Full Swing Menu!
 
THE RECIPES
 
 
Aquafaba Ranch by @clarelangan

Aquafaba is the liquid in which chickpeas (or other legumes) have been cooked. Saving the aquafaba when draining a can of chickpeas is a brilliant way to reduce food waste. Here, it replaces the egg in a traditional mayonnaise, forming the base for a ranch-style dressing. Use it up as an all-purpose dipper for veggies, slather on sandwiches or drizzle on bowls. It’s an incredible dunker for all types of appetizers (air fryer people, we see you!) 

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Sour Cream & Onion Chick’n Tofu Nuggets by @thevegansara

Kids of all ages will flip for these tofu nuggets. Throw them on a sandwich or salad or pair them with your favorite sides and dippers. 

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Spicy Gochujang Asparagus by @woon.heng 

Gochujang is a fermented red chili paste popular in Korean cuisine. Its sweet and spicy flavor pairs surprisingly well with asparagus. Serve with tofu, noodles or rice. Pick up another bunch of asparagus for tomorrow night.

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Vegan Pita Bread Pizza With Asparagus And Artichokes by @everyhealthybite

Looking for a super quick dinner? Once the toppings are prepped, this pizza comes together in about 15 minutes. Asparagus and jarred artichoke hearts give these mini pies a springtime touch.

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Spring Rolls With Pineapple Tahini Dip by @plantiful_foodie

Spring rolls are a fresh way to use up any lingering veggies in your fridge. Cabbage, cucumber, bell pepper and that random ½  avocado get stuffed into these fresh rolls. And the pineapple tahini dip? Positively drinkable! 

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Creamy Roasted Pepper & Tahini Pesto Pasta by @legallyplantbased

We love a pantry pasta moment, and Friday feels just right for this low-key (but luscious) supper. Make things even faster at dinner by blending the sauce up to a few days in advance and storing in the fridge. Toss with hot pasta and dinner is done.

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WEEKEND BONUS! 

Vegan Salted Caramel And Chocolate Aquafaba Mousse 
by @Foodography_by_joanna

Still have aquafaba from making that ranch? Try this innovative small-batch mousse made with almond butter, coconut oil and dark chocolate. 

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Seed + Mill Organic Tahini 

Tahini is made of ground sesame seeds. People often call it sesame butter because of its rich and silky texture. After roasting the sesame seeds they are ground in small batches to produce an irresistible paste – known as tahini - which can be devoured all on its own, whipped into a dip, added to smoothies, baked into treats, or drizzled over just about anything.


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Fly by Jing - Mala Spice Mix 

Mala, the signature flavor of Sichuan cuisine means "spicy and numbing". With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this blend is as versatile on roasted chicken and potatoes as popcorn and micheladas.

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