Weekly Vegan Dinner Plan #133
Weekly Vegan Dinner Plan #133 - 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
- 8 oz fettuccine
- 1 12-ounce jar roasted red peppers
- 2 tbsp taco seasoning
- 8 taco-sized tortillas flour or corn
- 8 corn tortillas
- 1/4 cup sun-dried tomatoes packed in oil
- white pepper
- rice for serving with bang bang tofu
- sesame seeds
- 1 15-ounce can pinto beans
- 1 15-ounce can green enchilada sauce
PRODUCE
- 6 cloves garlic
- 1 yellow onion
- 1 red onion
- 1 bunch green onions
- fresh basil
- fresh thyme
- 2 cups butternut squash
- 2 cups shaved brussels sprouts
- 2 shallots
- 4 limes
- 4 avocados
- 1 bunch cilantro
- 4 shitake mushrooms
- arugula
- 1 poblano pepper
- 1 jalapeño
REFRIGERATOR/FREEZER
- vegan butter
- 12 oz vegan cream cheese
- 1 16-ounce package pizza dough
- 3 tbsp vegan creamer unsweetened
- 1 package extra firm tofu
- vegan mayo
- 8 oz plain vegan yogurt