Weekly Vegan Dinner Plan #115
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
- salt & pepper
- hot sauce
- olive oil
- sesame oil
- white pepper
- low sodium soy sauce
- agave
- rice wine vinegar
- unsalted peanut butter
- red pepper flakes
- Italian seasoning
- balsamic vinegar
- garlic powder
- dried rosemary
- smoked paprika
- apple cider vinegar
- oregano
DRY GOODS
- 8 crunchy taco shells
- 1 can chipotles in adobo
- Better Than Bouillon No Beef Base*
- 12 oz jar salsa verde
- 1 cup white rice dry
- thai red curry paste
- hoisin sauce
- 2 tbsp tomato paste
- 1 28-ounce can crushed tomatoes
- 1 16-ounce package gnocchi
- 1 loaf sourdough
- 1 15-ounce can chickpeas
- 1/3 cup tahini
- 3 cups broth**
- 2 tbsp taco seasoning
PRODUCE
- shredded lettuce
- 2 yellow onions
- 1 red onion
- 1 bunch green onions
- 1 bunch cilantro
- 2 limes
- 6 small sweet peppers
- 2 heads garlic
- 1 shallot
- 2 cups fresh tomatoes any variety
- 2 lbs roma tomatoes
- 1 lb cherry tomatoes
- 1 bunch parsley
- fresh basil
- 3 heads romaine
- 2 lemons
- 3 carrots
- fresh thyme
REFRIGERATOR/FREEZER
- 2.5 cups cooked lentils
- 12 oz vegan cream cheese
- 1 14-ounce package firm tofu
- 8 oz vegan ricotta
- vegan butter
- 1/3 cup vegan pesto
- 1 cup non-dairy milk unsweetened