Weekly Vegan Dinner Plan #121
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 tsp vegan chicken bouillon*
- 1 cup quinoa dry
- 1/2 cup tahini
- 8 oz linguine
- 1 packet taco seasoning
- 1 can chipotle peppers in adobo sauce
- 2 15-ounce cans black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes
- 1 4-ounce can green chiles
- 1 cup canned red enchilada sauce
- 4 cups broth
- hot sauce
- 1/2 cup BBQ sauce
PRODUCE
- 2 cups butternut squash
- 2 lemons
- 1 lime
- 4 cups kale
- 2 avocados
- 2 red onions
- 1 yellow onion
- 5 cloves garlic
- fresh basil
- 3 bell peppers
- 2 jalapeños
- 1 bunch cilantro
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz vegan ricotta**
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup frozen spinach
- vegan parmesan optional
- 1/2 cup salsa
- 1.5 cups brown rice cooked
- 1 cup frozen corn
- 16 oz pre-made pizza dough
- 10 oz vegan chicken strips
- vegan ranch
Notes
*You can get it at Whole Foods or online, here.
**You can buy this pre-made or make my Tofu Ricotta.