Monday’s Upcoming Delivery Menu
The Six Meals for Delivery for the Week of Monday, Monday, July 14th, 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.
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
Meatball Sub
Meatballs and veggies in a fire roasted tomato sauce with CT cheese and a kale salad. Served with Noble Bread ciabatta rolls.
Summer Shepherd’s Pie
Squash, corn, celery, carrots, eggplant, and lentils in a chickenless gravy topped with mashed potatoes.
Potato & Chorizo Tacos
Potatoes, chorizo, & beans in a fire roasted tomato Veracruz sauce. Topped with creamy avocado salsa.
Buffalo Hummus Caesar Wrap
Buffalo hummus, chick’n, shredded kale, shredded carrots, tomatoes, shaved celery, and blue cheese sauce in a whole wheat tortilla.
Creamy Artichoke & Sundried Tomato Pasta
Whole wheat penne in a cream sauce with bac’n, artichokes, sundried tomatoes, golden beets, cauliflower, spinach, chickpeas, and parm.
French Eggless Salad Sandwich
SUPPORTING LOCAL: Noble Bread ciabatta stuffed with a scramble, chopped chickpeas, tomato, red pepper, fennel, & olives, with a creamy mustard dressing
Previous Meals
Last week’s 6 meals.
Mexicali Burger
A burger with CT cheddar, bac’n, diced green chiles, onions, salsa roja, avocado cream, and sour cream. Served with a side of tajin fries.
Summertime Veggie Chili with Cornbread
Squash, corn, poblano chiles, chopped “beef,” and beans in an ancho & tomato sauce. Served with cornbread.
Baja Fishless Tacos
Crusted fishless tofu filets with shredded cabbage slaw, guajillo lime aioli, and a side of esquites.
Pasta Brava
Pappardelle with brava sauce, black pepper tofu, colorful cauli, carrots, & golden beets.
Blueberry Mole
A blueberry and ancho mole with roasted tempeh, chayote squash, shredded jackfruit, and roasted potatoes, topped with crema and toasted pepitas.
Coconut Lime Red Lentils
Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with Murasaki sweet potatoes, carrots, & basil.
ORDER WEEKLY OR SUBSCRIBE FOR AUTOMATIC DELIVERY.
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
Smoked “Beef” BBQ Tacos
BBQ tacos with smoked beefy soy curls, sweet potatoes, zucchini, pickled onions, and slaw. Served with a side of charro beans.
Enfrijoladas with Shredded Chick’n
Similar to enchiladas but in a savory Oaxacan black bean sauce. Filled with squash, potatoes, hominy, and jackfruit and topped with salsa taquera, chorizo, queso fresco, and cilantro.
Elote Pasta with Tajin Tofu
Whole wheat or red lentil penne pasta in an aioli sauce with roasted corn, chayote squash, onion, poblano chiles, and ancho tajin tofu.
Lemon Tofu & Broccoli
Tofu and broccoli in a lemon glaze with cabbage, carrots, & almonds
Spanakopita
Spinach, zucchini, and almond feta pie in phyllo dough with a side of preserved lemon hummus.
How It Works
Plans and Pricing
Pizza Panini
A pepperoni-spiced tofu steak, melted CT cheese, pizza sauce, eggplant, red peppers, and pistachio pesto on ciabatta. Served with a kale salad.
Tantanmen with Pan-fried Tofu
Japanese noodles in tahini broth with pan-fried tofu, corn, and shiitake mushrooms.
Enchiladas Suizas
Creamy green enchiladas topped with CT cheese and filled with roasted veggies. Served with a side of smoked paprika rice, squash, corn, and beans.
Breakfast Torta
A breakfast sandwich with refried chipotle black beans, tofu scramble, chorizo, beefy soy curls, zucchini, garlic potatoes, aioli, and pickled onions. Served on ciabatta.
Polenta with Sugo and Meatballs
Soft polenta topped with sugo, market veggies al forno, and Italian spiced meatballs
Tikka Masala
Market veggies and tofu in a curried tomato sauce, served over brown rice.