Weekly Vegan Dinner Plan #137
Weekly Vegan Dinner Plan #137 - 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
- 1/2 cup tahini
- 3/4 lb pasta I used penne
- 1 cup panko
- cajun seasoning
- 2 tbsp tomato paste
- 4.5 cups broth*
- 3 15-ounce cans white beans
- 2 tbsp taco seasoning
- 2 cups green enchilada sauce
- 1/2 cup salsa verde
- hoisin sauce
- chili garlic sauce
- 2 cups rice cooked
- sesame seeds
- 8 corn tortillas
- 6 oz chow mein noodles
- tortilla chips optional
PRODUCE
- 1 lemon
- 3 limes
- 1 shallot
- 2 heads garlic
- 1 sprig rosemary
- 1 bunch parsley
- 2 bunches cilantro
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 4 jalapeños
- 1.5 cups mushrooms
- 1 inch fresh ginger
- 4 bundles baby bok choy
- 2 cups slaw
- 1 cup green cabbage
- 1 red bell pepper
- 1 carrot
- 1 avocado
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 8 oz tempeh
- vegan butter
- 1 cup non-dairy milk unsweetened
- 1 cup frozen corn
- 1/4 cup salsa
- vegan mayo
Notes
**I used vegan chicken broth – you can get this at Whole Foods or online, here. Or swap for your favorite broth.