Weekly Vegan Dinner Plan #132
Weekly Vegan Dinner Plan #132 - 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
- garlic powder
- onion powder
- chili powder
- smoked paprika
- salt & pepper
- hot sauce
- corn starch
- low sodium soy sauce
- unsalted peanut butter
- sriracha
- rice vinegar
- chili garlic sauce
- sesame oil
- sesame seeds
- apple cider vinegar
- red pepper flakes
- olive oil spray
DRY GOODS
- tomato paste
- 8 oz macaroni
- 3 cups broth*
- 2 tbsp taco seasoning
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 8 taco-sized flour tortillas
- 8 oz spaghetti
- 1/2 cup breadcrumbs
- 4 ciabatta rolls
PRODUCE
- 1 yellow onion
- 1 bunch green onions
- 2 heads garlic
- 8 oz broccolini
- 1/2 inch ginger
- 1 lb potatoes
- 1 bell pepper
- 2 cups lettuce
- 4 avocados
- 1 bunch cilantro
- 2 limes
- 2 jalapeños
- 1 bunch flat leaf parsley
- 3 tomatoes
- 1 head lettuce
REFRIGERATOR/FREEZER
- 12 oz lentils
- 4 tbsp vegan cream cheese
- 1 block extra firm tofu
- 14 oz udon noodles
- vegan mayo
- vegan butter
- tempeh bacon
Notes
*I used vegan beef broth. You can get this at Whole Foods or online here. Or swap it for your favorite broth.