Weekly Vegan Dinner Plan #128
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
- avocado oil
- sesame oil
- salt & pepper
- red wine vinegar
- low sodium soy sauce
- rice vinegar
- balsamic vinegar
- agave
- 1/3 cup peanut butter
- red pepper flakes
- cumin
- corn meal
DRY GOODS
- 2 packets taco seasoning
- 8 taco-sized flour tortillas
- 8 corn tortillas
- 4 cups broth
- Better Than Bouillon No Chicken Base*
- 4 tbsp red curry paste
- 1 15-ounce can coconut milk
- 2-4 squares ramen noodles
- roasted peanuts optional
- 2 15-ounce cans black beans
- 1 15-ounce can pinto beans
- 1 15-ounce can kidney beans
- 1 4-ounce can green chiles
- 1.5 cups canned green enchilada sauce
- 1/2 cup chunky salsa
PRODUCE
- 4 jalapeños
- 1 lb potatoes
- 2 bell peppers
- 3 red onions
- 1 bunch green onions
- 1 cup purple cabbage
- 1 cup green cabbage
- 2 avocados
- 4 limes
- 1 lemon
- 2 bunches cilantro
- 1 bunch parsley
- 2 heads garlic
- 1 head cauliflower
- 2 shallots
- 1 inch ginger
- 2 cups kale
- 1 sprig rosemary
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- arugula
- basil
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 6 oz soyrizo
- vegan mayo
- 16 oz pre-made pizza dough
- 3 oz tempeh bacon
Notes
*You can get it at Whole Foods or online here.