Weekly Vegan Dinner Plan #131
Weekly Vegan Dinner Plan #131 - 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
- sesame oil
- dried oregano
- salt & pepper
- smoked paprika
- cumin
- low sodium soy sauce
- ground ginger
- oil for frying
- onion powder
- white vinegar
- apple cider vinegar
- sugar
- red pepper flakes
- Italian seasoning
DRY GOODS
- 3 english muffins
- 1/4 cup marinara
- 1 4-ounce can green chiles
- 1/4 cup green enchilada sauce
- 1 can chipotle peppers in adobo
- 2 15-ounce cans fire roasted tomatoes
- 1 15-ounce can black beans
- 4 cups broth*
- 2 cups rice dry
- 1/4 cup brown sugar
- Gochugaru can be subbed for red pepper flakes
- sesame seeds
- pickled jalapeños
- 1/4 cup BBQ sauce
- 4 large flour tortillas
- mustard seeds
- 1 15-ounce can chickpeas
- 4 oz sun-dried tomatoes
- tortilla chips
PRODUCE
- 2 serrano peppers or jalapeños
- fresh basil
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 2 red onions
- 2 heads garlic
- 1 bell pepper
- 3 limes
- 1 lemon
- 2 tbsp chives
- 2 avocados
- 10 oz cherry tomatoes
REFRIGERATOR/FREEZER
- 3 tbsp vegan cream cheese
- 2 tbsp non-dairy half & half
- vegan pepperoni
- 12 oz vegan beef crumbles
- 6 oz vegan chicken
- 1/2 cup vegan yogurt unsweetened
- 8 oz frozen spinach
- 4 oz hummus
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.