Weekly Vegan Dinner Plan #138
Weekly Vegan Dinner Plan #138 - Five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all - shopping list included.
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 can chipotle peppers in adobo
- 1 cup dry quinoa or 2 cups cooked
- 1 cup dry rice or 2 cups cooked
- 1 15-ounce can black beans
- 1 15-ounce can fire roasted tomatoes
- 1 28-ounce jar marinara
- 1 15-ounce can chickpeas
- 3 tbsp tomato paste
- 9 -12 lasagna noodles
- 8 oz soba noodles
- 8 pieces rice paper
- 3/4 cup unsalted peanut butter
- 4 slices bread*
- red curry paste
PRODUCE
- 2 bunches cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 9 cloves garlic
- 3 limes
- 1 cup cherry tomatoes
- 3 avocados
- 2 heads romaine
- 1/2 head red cabbage
- 14 small sweet peppers
- 1/2 inch ginger
- 2 jalapeños
- 1 cup arugula
- Thai chiles optional
REFRIGERATOR/FREEZER
- 4 oz vegan cream cheese
- 8 oz non-dairy cream or non-dairy milk
- vegan mayo
- 8 oz vegan Italian sausage
- 8 oz vegan ricotta
- 1 cup frozen corn
- 8 oz frozen spinach
- 1 package firm tofu
Notes
*Note that the Green Goddess Sandwich recipe only makes 2 sandwiches. If you need 4 servings, increase the ingredient amounts.