Simple Feast table

Start 2022 with plant based meals

Try a new year’s resolution you can keep. 3 x organic dinners every week from Michelin-trained chefs. Delivered right to your door. Ready in 15 min.

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Weekly rotating meals

We prepare 5 new, plant based recipes every week. You select 3

Freshly prepared by our chefs

Our meals are prepared by chefs trained at Michelin star restaurants

Ready in 20 minutes

We have done most of the work. You just have to handle the last details

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Surprise your taste buds

Experience new plant based meals every week with inspiration from around the world. Here's a small selection from next week.

Week of January 23rd
In this North African-inspired meal, sauces and spreads are featured additions rather than supporting components. Butternut squash is tossed with a chermoula (also known as chermoula) spice blend including cumin, coriander, and paprika, then roasted and drizzled with tahini plant-based yogurt and zhoug, a pesto-like sauce made with cilantro and parsley. Salted-lemon dressing is used twice, in our green pepper-green apple salad and mixed with warm quinoa, lentils, and eggplant. And, last but never least, hummus rounds out the meal. # # FROM THE BOX # {BOLD:Chermoula Roasted Butternut Squash} roasted butternut squash chermoula (light spice) tahini-yogurt zhoug (green pesto, light spice) toasted almonds # {BOLD:Green Pepper-Green Apple Salad } green bell pepper green apple celery salted-lemon dressing (save half for the lentils) # {BOLD:Quinoa-Lentils} cooked quinoa baked eggplant cooked lentils flat-leaf parsley # {BOLD:Hummus}

Chermoula Roasted Butternut Squash with Tahini-Yogurt, Zhoug, and Hummus

served with Salted Lemon-Dressed Green Pepper-Green Apple Salad and Quinoa-Lentils
Carb Conscious
Fiber Forward
Protein Powered
Cal. per serving: 840
Orzo, a small rice-shaped pasta, is often used in Italian soups, but we like to treat it similarly to risotto and coat in a Mediterranean-inspired creamy garlic and sun-dried tomato sauce and stir in spinach just until wilted. To the side are pan-roasted broccoli with shallot and eggplant caponata spooned onto freshly toasted crostini. # # FROM THE BOX # {BOLD:Garlic-Sun-Dried Tomato-Spinach Orzo} cooked orzo pasta garlic-sundried tomato sauce spinach oregano sprigs # {BOLD:Ran-Roasted Eggplant} broccoli shallot # {BOLD:Eggplant Caponata Crostini} eggplant caponata demi baguette

Creamy Roasted Garlic, Sun-Dried Tomato, and Spinach Orzo

served with Pan-Roasted Broccoli and Eggplant Caponata Crostini
Fiber Forward
Protein Powered
Cal. per serving: 710
Dal (also written as dhal or daal) refers to both the primary ingredient in this Southeast Asian hearty soup or stew and the actual dish itself. The primary ingredient is the split pulses, usually lentils, but they can also be split peas or beans. This variation is tomato based and uses red lentils with our own masala spice blend. We serve it with brown rice, pan-seared cauliflower tossed in a turmeric sauce with raisin-cashew crumble, and a green salad tossed with cilantro-mint chutney. # # FROM THE BOX # {BOLD:Red Lentil Dal} dal mint sprigs # {BOLD:Brown Rice} # {BOLD:Green Salad in Cilantro-Mint Chutney} romaine lettuce green onion(s) cilantro-mint chutney (green, light spice) # {BOLD:Turmeric-Dressed Cauliflower} cauliflower turmeric sauce cashew-raisin crumble # {BOLD:Tamarind Chutney} (brown chutney)

Red Lentil Dal and Brown Rice

served with Green Salad in Cilantro-Mint Chutney and Turmeric-Dressed Cauliflower
Carb Conscious
Fiber Forward
Calorie Conscious
Protein Powered
Cal. per serving: 340

Words from the 
Chefs

Rasmus Kliim headshot, Head chef Simple Feast

Rasmus Kliim, Chef

Freshness governs our food. We get our organic ingredients directly from the farm, and they are the foundation of the work we do in the kitchen.

Words from the 
Chefs

Rasmus Kliim headshot, Head chef Simple Feast

Rasmus Kliim, Chef

Freshness governs our food. We get our organic ingredients directly from the farm, and they are the foundation of the work we do in the kitchen.

Feast on 100% organic and locally-sourced deliciousness

Simple Feast unboxing Simple Feast dinner table with Tofu dish Chickpeas dinner from Simple Feast

1 BOX. 3 WEEKLY PLANT BASED MEALS

customize your menu in our app or after checkout

MICHELIN TRAINED CHEFS PREPARE THE FOOD

100% organic food made with respect for nature

NO ADDITIVES OR PRESERVATIVES

only the most sustainable and wholesome meals for your table

Tasted by our customers

  • Nick G, Santa Monica

    The food is fantastic. Especially the attention to details. The speedy preparation and easy instructions is a life-saver

  • Megan S, Los Angeles

    The flavors are SERIOUSLY incredible. Like I ordered from a gourmet vegan restaurant!

  • Steph G, Silverlake

    I didn’t know plants could taste this good!

Get inspired by plant based living

VeggiAwards logo. Simple Feast Nominated
Simple Feast Living

We’re Nominated for 2022 Veggie Awards!

It’s a pleasure to be nominated by VegNews for their 2022 Veggie Awards in the category of Best Vegan Meal Delivery Service. Winners are chosen by votes and we’re in need of yours. How to vote: head over to the VegNews Awards page (click here) — find us under category #21, click Simple Feast and submit. Voting ends on Jan 31st, 2022 and winners will be announced in the Best of Vegan Issue of VegNews Magazine in April.

vegan soup
Simple Feast Recipes

Winter Vegan Recipes

Here are some of our go-to favorites that are all about making dinners at home more dynamic and interesting with plant based goodness.

Carrot tatre tatin
Simple Feast Recipes

Carrot Tarte Tatin with Pistachio-Almond Dukkah

Our carrot tarte tatin works beautifully as a savory or sweet offering. Try serving it as part of a lunch or supper with a creamy plant-based cheese sprinkle…