No Compromises Vegan Menu Plan

Menu Plan

1. Vegan Burritos

2. Miso-glazed Tofu & Eggplant with slightly undressed udon salad

3. Rip & Dip crusty bread with houmous, butter-bean puree, broccoli, peppers

4. Spaghetti with 3 Alliums (leek, shallot and onion) served with fresh or frozen peas

5. Tamarind and coconut dal with white rice and chilli fried greens

Shopping list

1.

• Tomatoes
• Beans
• Onions
• Shallots
• Lemons/limes
• Cherry tomatoes
• Chillies (optional)
• Salad leaves/watercress
• Peppers
• Cucumbers
• Hot sauce
• Corn tortillas

2.

• ¼ cup white miso paste
• 1 tablespoon sesame oil
• 2 tablespoons Mirin
• 1 package extra firm tofu, sliced lengthwise into rectangles
• ½ large eggplant, sliced into rounds
• 1/2 pack udon per person
• carrots
• mushrooms
• fresh or frozen peas
• 1/2 a cucumber

3.

• crusty bread
• houmous
• butter beans
• garlic
• lemons
• onions
• cucumber
• broccoli

4.

• 350g  leeks
• 250g shallots (the large kind are less fiddly)
• 250g red onions
• dry white wine
• plenty of vegan parmesan, or omit
• frozen peas

5.

• Indian brown lentils (masoor dal), washed and soaked overnight
• 1 can coconut milk
• tamarind pulp
• turmeric powder
• brown sugar or jaggery
• black mustard seeds
• garlic
• 1/4 onion
• 6-8 fresh or frozen curry leaves
• 1-2 fresh red chillies (optional)
• ground coriander