Weekly Vegan Dinner Plan #120
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
- 6 oz marinated artichoke hearts
- 2 large tortillas
- 1 cup broth*
- 1/2 cup white wine
- 8 oz linguine
- 4 everything bagels
- 13 oz udon noodles
- 3 tbsp black bean garlic sauce
- sesame seeds
- 1 tbsp vegan chicken bouillon**
PRODUCE
- 8 cloves garlic
- 3 cups spinach
- 1 head cauliflower
- 1 shallot
- 1 lemon
- 1 lime
- 8 oz broccolini
- fresh basil
- 2 large tomatoes
- 1 red onion
- 2 yellow onions
- 1 bunch green onions
- 2 radishes
- 2 avocados
- 2 cups arugula
- micro greens
- 1/2 head cabbage
- 1 carrot
- 2 stalks celery
- 2 russet potatoes
- 1 jalapeño
REFRIGERATOR/FREEZER
- 16 oz vegan cream cheese
- vegan mayo
- vegan butter
- 12 oz non-dairy milk unsweetened
- 8 oz vegan sausage
- 8 oz beer
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.
**This is the same thing I use for the vegan chicken broth (linked above).