Weekly Vegan Dinner Plan #110
5 nights worth of vegan dinners to help inspire your menu and all of the ingredients you need to make them.
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup white rice dry
- 1 15-ounce can chickpeas
- 1 4-ounce can green chiles
- 4 oz sun-dried tomatoes
- 16 corn tortillas
- 1 tbsp taco seasoning
- 1.5 cups green enchilada sauce
- 1/2 cup BBQ sauce
PRODUCE
- 10 oz cherry tomatoes
- 2 heads garlic
- 1 lemon
- 3 limes
- 1 bunch parsley
- 2 bunches cilantro
- 2 handfuls kale
- 1/2 cup purple cabbage
- 2 red onions
- 1 white onion
- 2 avocados
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 3/4 cup vegan mayo
- 4 oz hummus
- 6 oz vegan chicken strips
- 16 oz pre-made pizza dough
- vegan ranch optional