Weekly Vegan Dinner Plan #130
Weekly Vegan Dinner Plan #130 - 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
- 3.5 cups broth*
- 4 slices bread I used sourdough
- 1/4 cup hoisin sauce
- 1 8-ounce can water chestnuts
- 8 oz penne
- 1 15-ounce can black beans
- cashews
- pine nuts optional
PRODUCE
- 2 lbs roma tomatoes
- 1 lb cherry tomatoes
- 1 large tomato
- 2 yellow onions
- 1 red onion
- 1 bunch green onions
- 3 carrots
- 2 heads garlic
- fresh thyme
- fresh basil
- parsley
- cilantro
- 1/2 inch ginger
- 1 serrano pepper
- 1 head butter lettuce
- 2 limes
- 2 lemons
- 4 cups shaved brussels sprouts
- 3 shallots
- 1 jalapeño
- 1 avocado
- broccolini
REFRIGERATOR/FREEZER
- 12 oz vegan cream cheese
- 1 cup non-dairy milk unsweetened
- 1/3 cup vegan pesto
- vegan butter
- 12 oz vegan beef crumbles
- 2 cups frozen french fries
- 1/4 cup corn
- vegan ranch
- 1 16-ounce package pizza dough
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.