Weekly Vegan Dinner Plan #119
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
- olive oil
- salt & pepper
- red pepper flakes
- smoked paprika
- garlic powder
- cumin
- oregano
- turmeric
- chili powder
- hot sauce
- apple cider vinegar
DRY GOODS
- 6 cups broth*
- 1 cup pearl couscous
- 2 cups brown rice
- 8 oz linguine noodles
- 1 packet taco seasoning
- 8 taco-sized tortillas I used flour
- 3/4 cup buffalo sauce
- 1 15-ounce can chickpeas
- 1 15-ounce can vegan refried beans
- 1/4 cup salsa
- 1/4 cup sun dried tomatoes packed in oil drained
PRODUCE
- 2 heads garlic
- 1 tbsp ginger
- 1 small yellow onion
- 2 large carrots
- 2 stalks celery
- fresh rosemary
- fresh thyme
- 2 cups butternut squash
- 2 cups shaved brussels sprouts
- 1 shallot
- 2 limes
- 2 avocados
- 2 bunches cilantro
- 1/2 head cauliflower
- 1 red onion
- 1 bunch green onions
- 2 cups pre-made slaw
- 2 jalapeños
- 2 cups spinach
REFRIGERATOR/FREEZER
- 10 oz vegan chicken strips
- 2 tbsp vegan cream cheese
- 16 oz pre-made pizza dough
- vegan ranch
- vegan mayo
- 3/4 cup hummus
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.