The Pure Vegan

Weekly Meal Delivery

Too Busy To Cook? Let Us Do The Cooking For You! 


Weekly Home Delivery.
Available in the greater Mobile area. 

We specialize in providing healthy, gourmet, plant-based, whole food meals. We use fresh, organic and locally sourced ingredients whenever possible, and never use processed foods or hydrogenated oils.  We strive to create healthy, well-balanced, nutrient-dense delicious meals to help you love your healthy lifestyle.

*****No Deliveries the week of May 22nd!****

 

Menu for Delivery Monday May 29th:

Creamy potato-corn chowder

Whole wheat pesto pasta with roasted veggies

Kale and sweet potato salad with walnut vinaigrette

Vegetable coconut korma with tofu (served with rice)

Tempeh meatloaf

Chocolate covered peanut butter balls

 



 



Ordering- How it Works

Dinner Box includes a variety of healthy dishes (5, plus dessert) for a delicious nutritious well-balanced dinner for 3-5 nights. *If you see something on the menu that you don't like, you can always skip it and double up on another dish. Please indicate when ordering.
 
Please place all orders by Friday midnight of the week preceding the delivery. Meals are delivered the following Monday evening between 4-8 pm.
 
Prices (inclusive of taxes) are as follows:
 
Dinner box:
 

Small (feeds one person, 5 nights): $125

Medium (feeds 2 people, approx. 3-4 nights): $160

Large (feeds 2 people, 5 nights): $190

Prices include delivery within Mobile Country, Daphne and Spanish Fort. Extra delivery charge for Fairhope orders. Please inquire about pick-up. 
To order, e-mail tracey@thepurevegan.com, call or text (251) 510-2418, or click the pay pal link below. Please be sure to include a phone number. Deliveries are made Monday nights between 4:30 amd 7:00. 
Box size

Sample Menus


Week 1:

Ginger-carrot soup

Veggie pot pie with tofu

Roasted veggies with quinoa and crispy tempeh

Greek style green beans

Cole Slaw

Organic berry pie with pecan crust

 

Week 2:

Acorn squash stuffed with wild rice pilaf

Raw leafy green salad with toasted almonds and cranberry-citrus marinade

Couscous with raw veggies

Black Eyed Peas

Creamy Lima Bean Soup

Apricot-Oat Cookies

 

Week 3:

Mung Bean and Squash Curry

Tamarind Glazed Tofu and Brussel Sprouts

Black Rice Pilaf

Papaya Salad with Crushed Peanuts

Purple and Garnet Sweet Potato Casserole

Peanut Butter Cookies with Date Paste

 

Week 4:

All plant-based Mac n’ cheese

Creamed spinach (made with cashew cream)

Dahl (Indian spiced lentils)

Butternut squash with maple butter

Raw and roasted veggie salad with quinoa

Buckwheat carrot bread