Weekly Vegan Dinner Plan #118
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
- 2 cups broth*
- 1/4 cup pumpkin puree
- 1 lb pasta shells
- 1/2 cup BBQ sauce
- 8 flour taco-sized tortillas
- 1/2 cup wild rice dry
- 1/2 cup tahini
- 2 28-ounce cans crushed tomatoes
- 2 cups ciabatta
PRODUCE
- 1 head cauliflower
- 2 shallots
- 2 heads garlic
- 8 sage leaves
- 2 lemons
- 1 avocado
- 2 jalapeños
- 1 bunch cilantro
- 1 cup purple cabbage
- 1 cup green cabbage
- romaine
- 1 lb fingerling potatoes
- 3 cups kale
- 1 cup arugula
- 10 oz cherry tomatoes
- 1 red onion
- 2 yellow onions
- 2 cups basil
- 2 cups butternut squash
- fresh thyme
REFRIGERATOR/FREEZER
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- 8 oz tempeh
- 1 cup corn
- vegan ranch
- 3/4 cup vegan pesto
- 1 16-ounce package pre-made pizza dough
- 8 oz vegan sausage
- 8 oz vegan cream cheese
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online, here. You can also swap it for your favorite broth.