Vegan Meal Plan: February 5th

7 Easy Recipes for the Busy Week Ahead!

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We’ve started this week off with two Asian inspired tofu dishes. A veggie stir fry, followed by a light and tangy tom yum soup.

Tuesday brings on hearty lentils and mushrooms over polenta with pickled onions. Lighten up on Thursday with a Roasted Butternut Squash Salad and get into some Caramelized Onion pasta on Friday.   *** Navy Bean soup 

Our weekend bonus recipe for cherry chocolate cashew butter cups will help satisfy your sweet tooth. 

We’ve added enough to this week’s menu to get you through the weekdays, and you’ll have leftovers to heat up for lunch.

If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking! 
 
 
What You'll Need

Tofu

Polenta

Butternut Squash

Spaghetti Squash

Pasta
MEAL PREP
 

Sunday Prep: Stir Fry Veggie With Tofu and Noodles & Tom Yum (Hot & Sour) Tofu Noodle Soup

On Sunday, press and cube your tofu, prep your vegetables for the stir fry and store in an airtight container. to shave off prep work at the end of your work day. Feel free to roast an extra sheet pan of veggies that can be used as sides and add ins to salads, wraps and side dishes. 


On Tuesday, roasted the butternut squash and toasted seed trio for the salad. If you have leftover squash feel free to add them into Wednesday night's Lentil and Mushroom Polenta. 
 

Get ahead of the game on Wednesday night and roast off a couple of heads of garlic, caramelize 3 to 4 onions. but the time Thursday night rolls around, all you'll need to do is boil the pasta and put the sauce together. Keeping roasted garlic around is always a great way to add depth and flavor to dishes. Feel free to add it into the Navy Bean Soup as well! 
 
 
THE RECIPES
Stir Fry Veggie With Tofu and Noodles
By @SculptedKitchen

Craving take out? Give this at-home recipe delivers the comfort you crave! It delivers all the savory and umami flavors you love in a stir fry, but without the delivery fee. Tofu, noodles and broccoli are tossed is a delicious soy, miso and ginger sauce. 

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Tom Yum (Hot & Sour) Tofu Noodle Soup
By @Naturallyzuzu

This simple Tom Yum (hot and sour) soup is bursting with flavor from coconut and lime and is filled with veggies, pan fried tofu, and noodles to make for a comforting and filling vegan lunch or dinner.

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Roasted Butternut Squash And Pomegranate Salad
By @andrealoretdemola

The key to a winning salad is to have a variety of textures and flavors, but all you really need is something salty, something sweet and something crunchy. The butternut squash is seasoned and roasted with a a bit of chili powder and salt, pomegranate arils are thrown in for sweetness and a three-seed trio spiced with cinnamon and cardamom for texture


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Lentils And Mushrooms Over Creamy Polenta And Quick Pickled Onions
By @thefeedfeed

There is something about a creamy bowl of polenta topped with deeply savory mushrooms that gets me every time. Add some toothsome lentils and sweet and caramelized red onions and you're in umami heaven.

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Caramelized Onion Pasta With Apple And Sage
By @eatingbyelaine

We recommend using honey crisp apples, but any type of sweet red apples will work great here. Use a wooden spoon to break up the roasted garlic cloves once they are added to the apples, they will diffuse and melt into the oil as they cook. Finish off pasta with more fresh sage, vegan Parmesan cheese, and freshly ground black pepper. 

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Navy Bean And Spinach Soup
By @ify.yani

This good for the soul soup is packed with loads of vegetables and beans, making it filling without the guilt. It's also gluten-free, dairy-free, and vegan. Soy milk is added at the end to give it a creamy texture. Serve with your favorite toppings, crusty bread, and a fresh squeeze of lemon to brighten it up. 

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Chocolate Cherry Cashew Butter Cups 
By @Lisathompson

Tart cherry jam and earthy cashew butter are layered into these dark chocolate cups. These are the perfect sweet treat for any upcoming Valentine's Day festivities.

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