Weekly Vegan Dinner Plan #126
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
- 1/3 cup artichoke hearts
- 1/4 cup sun-dried tomatoes
- 8 oz soba noodles
- 8 -12 rice paper wrappers
- 1/2 cup peanut butter
- 1/4 cup pumpkin seeds
- 1 cup white rice dry
- 2 cups broth*
- 1 4-ounce can green chiles
- 2 tbsp taco seasoning
- 8 -12 corn tortillas
- 1 15-ounce can vegan refried beans
- 1 small can chipotle peppers in adobo
PRODUCE
- 3 heads garlic
- 20 oz cherry tomatoes
- 1 cup baby spinach
- 2 heads romaine
- 1 head purple cabbage
- 8 small sweet peppers
- 1 bunch cilantro
- 1 bunch parsley
- fresh chives
- fresh dill
- fresh basil
- 1 inch ginger
- 2 jalapeños
- 1 lemon
- 1 lime
- 2 cups kale
- 1 cup arugula
- 1 red onion
- 4 avocados
- 2 lbs potatoes
- 1 bell pepper
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 8 oz vegan ricotta**
- 1/4 cup vegan pesto
- vegan mayo
- 8 oz tempeh
- 2 cups frozen corn
- white wine optional
Notes
*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.
**You can buy this pre-made or make my Tofu Ricotta.