Monday’s Upcoming Delivery Menu
The Six Meals for Delivery for the Week of Monday, May 6th, 2024.
*macros can be viewed in each dish; please note that macros are approximations and may vary slightly by serving
SAVE 25%
Refer Your Friends and Family
Current customers who refer their friends and family will have 25% savings applied to their next subscription order.
For more information, email orders@thevegantaste.com
EAT WITH CHEF JASON: Torta El Bajon
Enjoy a favorite dish of mine from one of the best vegan restaurants in Tulum, Mexico. This torta from El Bajon has a spread of beans, soy curls, creamy green salsa, pickled red cabbage, minced onion, and cilantro and a torta roll.
Pad Thai
Pad Thai noodles with tofu, vegan egg, bean sprouts, peanuts, shallots, and lime.
Sundried Tomato Pasta
Pasta Tossed with Sundried Tomato, Artichoke, Garbanzo Beans, Spinach Tossed in a Sundried Pomodoro Sauce.
Tikka Masala
Market veggies and chickpeas in a curried tomato sauce, served over brown rice.
Pappardelle with Blackened Tofu and Roasted Veggies
Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, blistered cherry tomatoes, almond yogurt, and mint
Cool Lime Sweet Potatoes
Roasted sweet potatoes, carrots, rice, and chickpeas in a refreshing coconut, lime, and lemongrass sauce.
BONUS DISH: Key Lime Pie Overnight Oats
Get a sampler of one of our new upcoming items. The title says it all. Key lime pie-flavored overnight oats.
Previous Meals
Last week’s 6 meals.
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.
ORDER WEEKLY OR SUBSCRIBE FOR AUTOMATIC DELIVERY.
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.
How It Works
Plans and Pricing
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.