Vegan Meal Plan: November 27th

Use What You've Got!

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(1)
editor
@thefeedfeedEditors
website

 

 

Use What You've Got!  
This week we’ll help you use up any odds and ends left over from last week’s Thanksgiving grocery haul! You’ve probably got citrus, apples, and a few veggies left in the fridge from the feast. We’ll start the week with a roasted vegetable salad, half way through the week we’ve got a hearty cauliflower curry, and to wrap it  up with cinnamon apple overnight oats  as a weekend bonus!  

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!
 
 
THE POST THANKSGIVING MENU!
 
THE RECIPES
Roasted Sweet Potato and Tofu Kale Salad 
By @deliciouslyella 

If you’ve got leftover pre-roasted veggies from last week, re-crisp them in your oven for the last 10-15 minutes of roasting with your tofu and sweet potatoes for a filling dinner salad! This salad has pomegranate seeds for a pop of sweetness.

GET THE RECIPE >

GET 500+ KALE RECIPES
 
Sweet Potato Kale Cauliflower Curry 
By @veggiepeggy 

This creamy vegan curry is full of hearty veggies like sweet potato and cauliflower for a comforting and quick weeknight meal at home. Service with rice, a spritz of lemon or lime and dinner is served! 

GET THE RECIPE >

GET 500+ CAULIFLOWER RECIPES
 
 
Soba Noodles with Vegetables
By @anna_s_table 

Soba noodles are jam packed with lots of greens in this easy, delicious weeknight dinner! It's all tossed in a red curry coconut sauce, adding a luscious texture to the dish.

GET THE RECIPE >

GET 100+ VEGAN LUNCH RECIPES

 
Carrot, Beet, and Apple with Maple Tahini Dressing 
By @bucknakedpaleo

They say we eat with our eyes first and this recipe is no exception to this rule! Colorful carrots, beets and apples are mixed with a sweet and nutty dressing to finish off this gorgeous, light and bright salad. 

GET THE RECIPE >


GET 375+ TAHINI RECIPES

 
 
Creamy Carrot Coconut Pasta with Zucchini 
By @goodnessavenue

Carrot, coconut and orange makes up this velvety vegan pasta sauce. It's creamy, lightly sweet, with a little kick at the end! Make a double batch of this sauce and freeze it for later. 


GET THE RECIPE >
 

GET 200+ VEGAN PASTA RECIPES
Stuffed Acorn Squash With Lentils, Black Beans And Chipotle Cashew Sauce
by @feedtheswimmers

These stuffed squash are the perfect thing to help you use up any leftover veg in the fridge. Feel free to swap acorn squash for spaghetti, delicata or honey nut squashes! Filled with legumes, rice, chipotle and baked, they're a delicious and nourishing dinner. Top it off with a vegan chipotle aioli and sliced avocado!


GET THE RECIPE >
 
 
 
Cinnamon Apple Overnight Oats 
By @thefeedfeed

Get cozy and use up any apples this weekend with a bowl of warm overnight oats! Double or triple this recipe for an easy breakfast all week long. These oats have grated apples, lots of cinnamon, vanilla and toasted nuts for topping!

GET THE RECIPE>
 
 
ESTELLE  |  STEMLESS CORAL 

Estelle Colored Glass is a luxury brand of hand-blown colored glass cake stands and stemware in a mix of jewel tones and soft pastels.  The Estelle Colored Glass collection is comprised of original commissioned pieces made by glass artisans in Poland at a glass-making company with a rich 100-plus-year-old history.

SHOP NOW! >
 
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. 

SHOP NOW! >