Monday’s Upcoming Delivery Menu
The Six Meals for Delivery for the Week of Monday, Monday, November 17th, 2025.
*macros can be viewed in each dish; please note that macros are approximations and may vary slightly by serving
Meal Choice
Click on the button to swap out meals. Swaps must be submitted by 10:00 p.m. Thursday.
THANKSGIVING MEALS
Click on the button to view our Thanksgiving Meal Set.
IMPORTANT: If you are a subscriber, you are already getting this meal set.
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For more information, email orders@thevegantaste.com
Pumpkin Ravioli
Ravioli (or GF manicotti) in pumpkin sauce with roasted butternut squash and zucchini with a harissa drizzle and crisped sage.
Nacho Burger
A burger with nacho cheese, pickled jalapenos, tortilla strips, and pico de gallo. Served with a tajin potato salad.
Carne Asada Burrito
Mojo carne asada soy curls, black beans, paprika rice, poblano chiles, onions, and guajillo lime aioli in a whole wheat or GF tortilla.
Indian Butter Veggies
Tofu, cauliflower, carrots, potatoes, and green peas in a buttery tomato sauce.
Sesame Broccoli
Broccoli and tofu in a sweet and sour sesame sauce.
Pasta Alla Norma
Whole wheat or GF penne in sugo with roasted herbed eggplant, CT mozzarella, chickpeas, and basil.
BREAKFAST
Please note this is a pilot program, so there is no NMA or Max Health version available. This is available as an add-on for $25. To add breakfast to your order, please contact us at orders@thevegantaste.com
Florentine Breakfast Sandwich
A breakfast sandwich with vegan egg, spinach, mushrooms, sundried tomatoes, and aioli.
Blueberry Chia Pudding
A chia pudding in a coconut blueberry and spirulina sauce topped with toasted almonds and dried blueberries.
Croissant with Brown Sugar Apple Butter
A croissant (or GF scone) with brown sugar apple butter and a cup of chai.
Previous Meals
Last week’s 6 meals.
VT Big Hack Burger
Grilled Beyond Beef or (Black Bean Patty for the No Meat Alternative or “NMA” option), Iceberg Lettuce, Secret Sauce, Pickles Onions, plant-based American Cheese
Green Lasagna
A pesto lasagna with zucchini, greens, and CT cheese.
Sonoma Chickenless Wrap
Chick’n, chopped chickpeas, celery, shredded kale, cherry tomatoes, and grapes with a creamy poppy dressing in a whole wheat spinach tortilla.
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.
Green Curry Noods
Noodles in green curry sauce with carrots, broccoli, snap peas, & tofu.
Ciambotta with Polenta
Stewed market veggies and broad beans in a tomato sauce over creamy polenta.
ORDER WEEKLY OR SUBSCRIBE FOR AUTOMATIC DELIVERY.
Chick’n Pot Pie
Our version of a classic chicken pot pie with chick’n, peas, carrots, celery, and onions topped with puff pastry.
Hot Hunny Chick’n Sandwich
Chick’n tofu steak with Casa Terra pepperjack, aioli slaw, pickles, pickled onions, and bac’n with a hot agave BBQ sauce.
Beefless Chilquiles
Chilaquiles with chichilo sauce, “beefy” soy curls, black beans, squash, creamy salsa verde, and almond queso fresco.
Butternut Squash Mac & Cheese
Whole wheat or GF mac with a butternut squash “cheese” sauce. Topped with blistered cauliflower and almond parm with a side of curried chana dal.
Gnocchi with Market Veggies in Preserved Lemon Pesto
Gnocchi paired with a mélange of market veggies and chickpeas tossed with our preserved lemon pesto.
Tikka Masala
Market veggies and tofu in a curried tomato sauce, served over brown rice.
How It Works
Plans and Pricing
Enchiladas Mole
Enchiladas with blue corn tortillas, mole negro, CT cheese, purple sweet potatoes, and hominy with a side of Oaxacan black beans and smoked paprika rice.
Ranch Burger
A burger with ranch dressing, pickled red onions, tomato, lettuce, and ancho bac’n. Served with a side of garlicky black pepper fries.
Yucatecan Tamal for Dia de los Muertos
This tamal is a family style tamal served around Dia de los Muertos. Ours is made from achiote-infused masa and pibil-style jackfruit in a mojo de ajo and chile gravy. Served with a side of charro beans.
Coconut Lemongrass Curry Tofu
A yellow lemongrass coconut curry with tofu and rice.
Black Bean Chili
A hearty black beans and zucchini chili with a guajillo and ancho chile gravy.
Florentine Stew
Fava beans, barley, mushrooms, barley, kale, potatoes, carrots, zucchini, chopped tomatoes, and shallots in a thick mushroom broth. Topped with sundried tomatoes. This was a staple of mine when I stayed in Florence.