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Feedfeed 2018 Weekly Vegan Meal Planner: June 17

with a crowd-pleasing ice cream!

Editors feedfeed co-founder
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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Plus a weekend bonus recipe!

6 easy weeknight dinners plus a crowd-pleasing ice cream!

THE MENU
Sunday Baked Beetroot Falafel
Monday Rainbow Roasted Veggie Tacos
Tuesday Collard Green Veggie Rolls with Spicy Tahini Miso Dip
Wednesday Almond Crusted Masala Chickpea Pizza with Coconut Tomato Sauce

Thursday Fruity Coconut Curry in Pineapple Cups
Friday Roasted Eggplant Boats with Spiced Chickpeas
Weekend Bonus Blueberry Swirl Cheesecake Ice Cream

THE GROCERY LIST
(the must-haves!)

1 beet
2 can chickpeas
2 yellow onions
Garlic
Walnuts
Breadcrumbs
Pita pockets
Hummus
Tomatoes
Cucumbers
Red onion
2 heads cauliflower
Corn tortillas
Purple cabbage
Shredded carrots
Radishes
Jalapenos
Pepitas
Salsa
Cilantro
1 head collard greens
Asparagus
Bell peppers
Sprouts
1 pineapple
2 sweet potatoes
4 eggplant
1 can tomatoes
Lemongrass stalks
1 package soba noodles
Raw cashews
Shallot
Grape tomatoes
Parsley
Lemons
Nut milk of choice
Blueberries
Full fat coconut cream
 

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


EVOO
Ground cumin
Tahini
Miso
Rice vinegar
Tamari
Maple syrup
Nutritional yeast
Oat flour
Almond meal
Garlic powder
Onion powder
Chia seeds
Dried oregano
Dried basil
Apple cider vinegar
Ground turmeric
Cayenne
Vegetable broth
Ground coriander
Cinnamon
Dates
Coconut oil
Vanilla extract
Corn starch

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


Garlic sauce
Chili sauce
Coconut aminos
Kaffir limes
Thai basil



 
 
THE RECIPES
Baked Beetroot Falafel

by @wearesovegan

Who knew you could pack one pita pocket with so much flavor? These beet falafel balls come together easily in the bowl of a food processor, plus they're great to freeze if you're prepared to make a double batch.

GET 50+ VEGAN DINNER RECIPES >

Feedfeed Tip When handling raw beets, it's important to wear gloves in order to avoid have red-stained hands for the next couple days. 
Rainbow Roasted Veggie Tacos

by @lastingredient

Yes, roasted cauliflower florets can and should be the centerpiece of your next taco dinner. Top these guys with all of your favorite garnishes, and don't be shy with that hot sauce.

GET 20+ VEGAN TACO RECIPES>

Feedfeed Tip There are many different ways to warm your tortillas. If you have a gas burner, you can heat them directly over the flame using a pair of tongs. If you don't have a gas burner, you can heat them in the microwave, or keep a close eye on them under the broiler.
 
 
Collard Green Veggie Rolls with Spicy Tahini Miso Dressing

by @feedtheswimmers

The great part about these veggie rolls is that you can make them however you like. Wrap them up with your favorite veggies, whatever protein you have on hand (tofu, tempeh, chickpeas, black beans, etc.), and your favorite dipping sauce. Although we must say, this spicy tahini miso dressing is about to rock your world.

GET 20+ VEGAN ENTERTAINING RECIPES>

Feedfeed Tip If you don't have access to collard greens, you could use any hearty green as the wrap for these rolls. From curly kale, to cabbage, to bok choy, if it's green and pliable when steamed, it's good to go!
Almond Crusted Masala Chickpea Pizza with Coconut Tomato Sauce

by @edgarraw

If you're looking for a new alt-pizza crust that's different from cauliflower crust, almond crust is your best bet. Paired with a creamy coconut tomato sauce and spicy chickpea masala, this pizza pie is a delicious dinner that's sure to become part of your regular rotation.

GET 20+ VEGAN PIZZA RECIPES>

Feedfeed Tip Don't have almond meal? Great news–you can easily make it at home. Simply pulse roasted almonds in the bowl of a food processor until the mixture resembles wet sand and the nuts are completely pulverized.
 
Fruity Coconut Curry in Pineapple Cups

by @thehungrywarrior

It shouldn't come as news to you that any dinner is more enjoyable when eaten out of a pineapple. This tropical soba noodle dish might seem a little over the top for a weekday dinner, but it's so luxurious and delicious, that we definitely don't mind.

GET 20+ VEGAN PARTY RECIPES >
Roasted Eggplant Boats with Spiced Chickpeas

by @naturallyzuzu

If you've got an eggplant hater in the house, this might just be the dish that converts them. Piled high with a spicy chickpea mixture and a luscious tahini drizzle, these eggplant boats are an easy, crowd-pleasing dinner to fall back on.

GET 20+ VEGAN LUNCH RECIPES >

Feedfeed Tip When roasting large vegetables, such as an eggplant, it's important to puncture them throughout with a fork so that steam is able to escape while they roast. Of all steps to skip, poking holes in the eggplant is not the one!
 
Blueberry Swirl Cheesecake Ice Cream

by @wifemamafoodie

Make this once, and it's going to be the only thing you'll want when that sweet tooth craving hits for the rest of the summer. Swirls of sweet blueberries are wrapped up in this ultra-rich, coconut-based ice cream. Good luck sticking to just one scoop.
 
GET 50+ VEGAN DESSERT RECIPES >
 
 



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