Monday’s Upcoming Delivery Menu
The Six Meals for Delivery for the Week of Monday, April 29, 2024.
*macros can be viewed in each dish; please note that macros are approximations and may vary slightly by serving
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Polenta with Sugo and Meatballs
Soft polenta topped with sugo, market veggies al forno, and Italian spiced meatballs
Enchiladas Mole
A Casa Terra favorite! These enchiladas, or rather enmoladas, are served with mole poblano, CT cheese, and roasted veggies with a side of Oaxacan black beans and smoked paprika rice.
“Steak & Egg” Breakfast Tacos
Meaty soy curls, scramble, and roasted purple potatoes with a creamy tomatillo sauce and pickled onions.
Summertime Veggie Chili
Squash, corn, poblano chiles, potatoes, and beans in an ancho & tomato sauce. Served with chips.
Tofu Katsu
Breaded tofu with market veggies and Japanese curry
Greek Salad with Quinoa & Black Lentils
Quinoa, black lentils, tomato, cucumber, red onion, shredded kale, and CT feta with a Greek lemon dressing.
Previous Meals
Last week’s 6 meals.
Spicy Miso Ramen
Fresh ramen with red curry sesame tofu, greens, and mushrooms in a smokey spicy miso broth with a vegan egg.
Ethiopian Platter II
Our Ethiopian Platter returns with a different selection of dishes! Shiro wat (berbere chickpea puree,) doro wat (chick’n simmered in an aromatic spiced berbere sauce,) and yekik alicha (ginger yellow split peas.) Served with injera.
Barbacoa Burger
Smashburger in a tangy chile sauce with Casa Terra cheese, queso fresco, aioli, minced onion, & our plant-based bac’n!
Pasta Amatriciana-ish
TRAVEL & EAT WITH CHEF JASON: One of the dishes that intrigued me when I was in Rome was Pasta Amatriciana, but I had a hard time finding a vegan version, so I created my own. This is made with bucatini pasta light tossed in a bac’n tomato sauce with shiitake bac’n and pillowy grated parm. Served with a spiced chickpea salad side.
French Eggless Salad Sandwich (Pan Bagnat)
SUPPORTING LOCAL: Noble Bread ciabatta stuffed with a scramble, chopped chickpeas, tomato, red pepper, fennel, & olives, with a creamy mustard dressing
Rendang Curry
A Malaysian curry redolent of shallots, lemongrass, and cardamom with tofu and sweet potatoes over rice.
ORDER WEEKLY OR SUBSCRIBE FOR AUTOMATIC DELIVERY.
BONUS: Infusion Coffee and Tea Sampler
We’re proud to present a sample of loose leaf teas and ground coffee from Infusion Coffee and Tea! Infusion is a local company that provided Casa Terra with our artisan espresso and teas and we’re excited to bring a taste of that back for you as an extra perk for ordering meals from The Vegan Taste.
Blue Cheese Bac’n Burger
A smashburger with CT blue cheese, red onion, and ancho chile garlic bac’n. Served with a zucchini potato salad.
Meatball Sub
Meatballs and veggies in a fire roasted tomato sauce with CT cheese and a kale salad. Served with Noble Bread ciabatta rolls.
Motulenos
TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains.
Beet Hummus Caesar Wrap
Caesar chick’n and greens with preserved lemon beet hummus and spicy pomegranate molasses dressing in a whole wheat spinach tortilla.
Peanut Tofu Buddha Bowl
Ginger-infused brown rice topped with spinach, broccoli, shredded carrots, chickpeas, and tofu in a peanut lime sauce.
How It Works
Plans and Pricing
Black Pepper Tofu
Tofu, broccoli, and red peppers in a black pepper mushroom sauce over rice.
Hot Hunny Chick’n Sandwich
Chick’n with CT pepperjack, guajillo lime aioli, pickles, caramelized onions, and bac’n with a hot agave BBQ sauce. Served with a kale salad.
Yucatecan Chilaquiles with Frijoles Colados
EAT WITH CHEF JASON! – Experience one of Chef Jason’s favorite dishes from his recent trip to Mexico. Chilaquiles with pibil jackfruit, squash, plantains, and queso fresco with a side of frijoles colados.
BBQ Lentil Loaf
A lentil “meatloaf” roasted in bbq sauce over mashed potatoes with a kale salad on the side
Tuscan Wedding Soup
Chef Jason’s Tuscan-inspired version of a classic minestra maritata with sausage, kale, carrots, celery, white beans, breadcrumbs, and CT parmesan in a porcini-laced broth.
Sonoran Breakfast Burrito
Scramble, beans, roasted potatoes, rajas, cilantro lime rice, avocado crema, and Sonoran salsa wrapped in a whole wheat tortilla.