Weekly Vegan Dinner Plan #116
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
- tahini
- agave
- rice vinegar
- low sodium soy sauce
- white pepper
- red pepper flakes
- brown sugar
- ground ginger
- turmeric
- yellow curry powder
- chili garlic sauce
- unsalted peanut butter
- garlic powder
- chili powder
DRY GOODS
- hoisin sauce
- chili sesame oil
- 8 oz rice noodles
- 5.5 cups broth*
- 1/2 cup unsalted walnuts
- 10 oz coconut milk
- 1 cup basmati rice
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 1 cup buffalo sauce
- 8 taco-sized flour tortillas
- cajun seasoning
- 12 large pasta shells
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 2 heads garlic
- 1 inch ginger
- 1 cup white mushrooms
- 6 cups spinach
- 1 bunch green onions
- 3 limes
- 2 red onions
- 1 bunch cilantro
- 1 bunch parsley
- fresh basil
- 1 shallot
- 2 heads cauliflower
- 1 jalapeño
- 1 avocado
- 1 tomato
REFRIGERATOR/FREEZER
- 8 oz vegan beef crumbles
- 12 vegan chicken strips
- vegan ranch
- vegan butter
- 8 oz vegan ricotta**
- 8 oz frozen spinach
- 1/2 cup non-dairy milk unsweetened
- 2 cups frozen french fries
- 1/4 cup frozen corn
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online, here. You can also swap it for your favorite broth.
**You can buy this pre-made or make my Tofu Ricotta Recipe.