Weekly Vegan Dinner Plan #125
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
- dried oregano
- dried parsley
- dried basil
- Italian seasoning
- red pepper flakes
- fresh basil
- cumin
- garlic salt
- apple cider vinegar
- red wine vinegar
- yellow mustard
DRY GOODS
- 2 tbsp sun-dried tomatoes packed in oil
- tomato paste
- 1 28-ounce jar marinara sauce
- 8 oz penne dry
- 8 oz linguine dry
- 1/2 cup wild rice dry
- 1 cup long grain rice dry
- 1 15-ounce can pinto beans
- 1 15-ounce can black beans
- 2 tbsp taco seasoning
- 8 mini flour tortillas
- 7 cups broth*
- 1/4 cup tomato sauce from a can
- 1/2 cup tahini
- 1 16-ounce package gnocchi
PRODUCE
- 25 cloves garlic
- 4 cups mixed greens
- 5 cups kale
- 1 cup arugula
- 1 bunch cilantro
- 1 bunch parsley
- 1 head cauliflower
- 1 shallot
- 2 lemons
- 8 oz broccolini
- 1 lb fingerling potatoes
- 10 oz cherry tomatoes
- 1 jalapeño
- 1 red onion
- 1 yellow onion
REFRIGERATOR/FREEZER
- 16 oz vegan sausage
- 6 tbsp vegan cream cheese
- vegan parmesan optional
- 5 tbsp vegan butter
- 1/2 cup non-dairy milk unsweetened
- 1 cup non-dairy half & half
- 1/2 cup white wine
- 1/4 cup vegan pesto
Notes
*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.