Weekly Vegan Dinner Plan #134
Weekly Vegan Dinner Plan #134 - 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
- 1/4 cup marinara
- 1 can chipotles in adobo
- 12 corn tortillas
- 2.5 tbsp taco seasoning
- 6 1/4 cups broth
- 1 cup white rice dry
- 1 15-ounce can black beans
- 1/4 cup hoisin sauce
- 1 8-ounce can water chestnuts
- cashews optional
PRODUCE
- 1 red bell pepper
- 3 jalapeños
- 1 bunch cilantro
- 1 bunch parsley
- 8 cloves garlic
- 5 limes
- iceberg lettuce
- 1 head butter lettuce
- pickled onions* optional
- 1 red onion
- 2 yellow onions
- 1 head cauliflower
- 1 avocado
- 2 cups yellow potatoes
- 2 cups kale
- 1/2 inch ginger
- 1 serrano
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 1/4 cup frozen corn
- 12 oz soyrizo
- vegan mayo
- 3 tbsp vegan cream cheese
- 4 cups cooked lentils
- 1 cup non-dairy yogurt plain
- 12 oz vegan beef crumbles
Notes
*You can get the recipe here.