Weekly Vegan Dinner Plan #123
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
- 1/2 cup marinara sauce
- 8 crunchy tacos
- 1 can chipotle peppers in adobo
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 2 tbsp taco seasoning
- 8 -12 oz salsa verde
- 1 package gnocchi
- tahini
- chili garlic sauce
- 6 oz soba noodles
- 1/4 cup roasted peanuts
- 1 15-ounce can chickpeas
- 1/2 cup BBQ sauce
PRODUCE
- 2 tomatoes
- 1 shallot
- fresh thyme
- fresh basil
- shredded lettuce
- 1 yellow onion
- 1 red onion
- 2 bunches cilantro
- 1 bunch parsley
- 2 limes
- 2 heads garlic
- 1 bunch celery
- 6 carrots
- 6 oz baby bok choy
- 1 bunch green onions
- 1 cup bean sprouts
- 1 jalapeño
- 1 head butter lettuce
- 2 avocados
- radishes optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- 4 oz vegan ricotta***
- 2.5 cups cooked lentils
- 8 oz vegan cream cheese
- 2 cups non-dairy milk
- vegan mayo
Notes
*You can get this at Whole Foods or online here.
**You can get this at Whole Foods or online here.
***You can buy this pre-made or make my Tofu Ricotta.