Vegan Meal Plan: March 12th

Happy St. Patrick's Day!

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editor
@thefeedfeedEditors

 
 
 
 

We've got a week of hearty meals to celebrate St. Patrick's day and to keep you cozy this last week of winter! We start the week with a beautiful whole roasted cabbage with plums, capers, and olives (YUM!) and then keep the cozy vibes going with a spiced carrot soup and vegan cottage pie. We've added a kale salad  that can easily be thrown together with any leftover vegetables from this week's meal plan. 

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

Cabbage 
Carrots 
Lentils 
Sweet Potato 
Potato 
Kale 
 
MEAL PREP

Prep: Start the week by prepping any vegetables and cooking any grains or legumes for grain bowls, salads and quick lunches.  
 
THE RECIPES
MONDAY Whole Roasted Cabbage With Dried Plums, Capers And Olives
By @thefeedfeed

This beautiful whole roasted cabbage is the perfect thing for the center of your dinner table. It's roasted whole with sweet dried plums and salty olives and capers. Finish it off with a bit of vegan butter and you're in business! If a whole head of cabbage seems like too much food, cut the cabbage in half and adjust the roasting time. Keep the remaining half for salads, slaws, and stir frying.  

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TUESDAY Spiced Carrot and Lentil Soup 
By @modernfoodstories

Spice up your life with this Spiced Roasted Carrot & Lentil Soup! Packed with plant-based protein, this hot & spicy soup is perfect for vegans, vegetarians, and omnivores alike. Garnish with pickled beets, coriander leaves, and croutons for a pop of color

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WEDNESDAY Sweet Potato Lentil Kale Salad
By @plantbasedrd

Plant bowls are undeniably healthy so no one will judge when we take more! This sweet potato and legume salad packs on the vegan protein for a super filling meal. By cooking the lentils in vegetable broth instead of water, you get extra flavor packed in! Finely shred any leftover cabbage from this week and mix it into the salad for extra crunch. 

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THURSDAY Vegan Cottage Pie with Colcannon
By @cynthiajordan

Team Feedfeed's Cynthia Jordan made these Vegan Cottage Pies for St. Patrick's Day! She uses Guinness to deglaze when making the filling and tops them with colcannon - a traditional Irish mashed potato dish. Impossible meat is used in this recipe, but feel free to use your ground meat substitute of choice. Finely chopped mushrooms and crumbled tofu work well in this recipe. 

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WEEKEND BONUS Cardamom Grapefruit Gin & Tonic
By @thesocialsipper

This light and refreshing, two-hued cocktail is just the thing you need after a week of roasts, soups and cottage pies. This is a fun twist on a gin and tonic is sweetened with cardamom syrup, and topped with grapefruit and Empress Gin.


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Brightland Alive Olive Oil

Made with a custom early-harvest blend of Arbequina and Arbosana olives. Tasting notes of green tomato, green almond, nutty. Use this olive oil in salads, dressings, dips and pastas! 

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Dark Horse Umami Bouillon 

Umami is the Japanese concept of a “pleasant savory taste” which spreads across the mouth, enveloping the whole of the palate. Umami is a subtle sensory experience, which harmonizes the four basic tastes, and complements the unique deliciousness of all flavors. The traditional Japanese Dashi broth is made with dried seaweeds, mushrooms and bonito. Use this Bouillon in this week's Vegan Cottage Pie!! 

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