Weekly Vegan Dinner Plan #127
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
- flour
- olive oil
- salt & pepper
- cumin
- low sodium soy sauce
- sriracha
- chili powder
- garlic powder
- smoked paprika
- sesame oil
- rice vinegar
- sugar
- red pepper flakes
- Italian seasoning
DRY GOODS
- bread crumbs
- 1/2 cup peanut butter
- 1/4 cup tahini
- 6 oz soba noodles
- 1 cup quinoa
- unsalted peanuts
- 8 corn tortillas
- 2 cups broth*
- 2 15-ounce cans chickpeas
- black sesame seeds optional
- 1 15-ounce can fire roasted tomatoes
- 1 28-ounce jar marinara
- 3 tbsp tomato paste
- 9-12 lasagna noodles
PRODUCE
- 5 jalapeños
- 2 habaneros
- 1 shallot
- 2 bunches cilantro
- 1 bunch parsley
- 1 inch fresh ginger
- 1 head garlic
- 1 head purple cabbage
- 1 large carrot
- 6 small sweet peppers
- 1 bunch green onions
- 2 handfuls kale
- 1 red onion
- 1 yellow onion
- 3 avocados
- 2 limes
- 4 cups mixed greens
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 12 oz vegan cream cheese
- 1/4 cup vegan mayo
- 8 oz vegan sausage
- 8 oz vegan ricotta**
- 8 oz frozen spinach
- 8 oz non-dairy half & half
- 6 oz vegan chicken strips un-breaded
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.
**You can buy this pre-made or make my Tofu Ricotta.