Weekly Vegan Dinner Plan #129
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
- 12 oz bow tie pasta
- 1 12-ounce jar roasted red peppers
- 1/4 cup broth
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 15-ounce can black beans
- 4-8 medium flour tortillas
- 1/2 tbsp fennel seeds
- 4 sandwich rolls
- 2 squares ramen
- sesame seeds
PRODUCE
- 1 shallot
- 2 heads garlic
- 4 cups kale
- 2 cups spinach
- fresh basil
- 1 lemon
- 1 lime
- 1 head romaine
- 1 large tomato
- 2 red onions
- 1 yellow onion
- 3 avocados
- 1 bunch cilantro
- 3 jalapeños
- 5 small russet potatoes
- microgreens
- 1 bunch green onions
- 1 cup mushrooms
- 2 cups bok choy
REFRIGERATOR/FREEZER
- 4 oz vegan pesto
- 3/4 cup non-dairy half & half
- 1 cup non-dairy milk
- 5 vegan chicken strips
- 1/2 cup corn
- 8 oz vegan cream cheese
- vegan butter
- salad dressing***
- 8 oz vegan sausage
- 1 14-ounce package firm tofu
- vegan mayo