Weekly Vegan Dinner Plan #135
Weekly Vegan Dinner Plan #135 - 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
- garlic powder
- chili powder
- onion powder
- cumin
- smoked paprika
- cayenne
- hot sauce
- low sodium soy sauce or tamari
- brown sugar
- ground ginger
- turmeric
- unsalted peanut butter
- corn starch
- sesame oil
- sriracha
- everything but the bagel seasoning
DRY GOODS
- 1 15-ounce can black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can coconut milk
- 1 cup red enchilada sauce canned
- 1 4-ounce can green chiles
- 4 cups broth
- yellow curry powder
- chili garlic sauce
- 1 cup basmati or jasmine rice dry
- 8 oz vermicelli rice noodles
- 8 tortillas corn or flour
- tortilla chips optional
PRODUCE
- 2 heads garlic
- 2 red potatoes
- 1 russet potato
- 2 red onions
- 1 yellow onion
- 1 bunch green onions
- 1 bunch cilantro
- 4 habaneros
- 3 jalapeños
- 2 green bell peppers
- 2 red bell peppers
- 1 inch ginger
- 2 avocados
- 4 limes
- spinach
- 1/4 head purple cabbage
- 1/4 head green cabbage
- 1 zucchini
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 12 oz vegan cream cheese
- vegan parmesan optional
- 1 cup corn
- 12 vegan chicken strips
- 1 block firm tofu
- 6 oz soyrizo
- 12 oz Just egg*
- salsa optional
Notes
*Use the Just Egg store locator to find out where you can purchase this. You can also swap for your favorite tofu scramble recipe.